Farlow's On The Water

SAVOR SARASOTA LUNCH $25

Select either a first or third course and select a second course.

First Course (Choice of):

Poached Shrimp & Gazpacho - Fresh poached Bay shrimp, avocado gazpacho, compressed melon, whipped bluey goat cheese, fresh huckleberry, pickled onion, finished with chile crunch almonds and radish.

Cobia Ceviche - Fresh Cobia filet diced, marinated and chilled in freshly squeezed lime juice with chopped tomato, avocado, onion, and fresh cilantro. Served with a house made cracker. (Gluten free without cracker.)

Southern House Made Meatballs - A fine blend of pork and beef, carefully mixed with herbs and southern spices. Tossed with a citrus chili marinara, grated Manchego cheese, and house made focaccia.

Tuna Tartar - Fresh caught Yellowfin tuna stacked with cantaloupe pico, avocado, celeriac mousse, chile crunch almonds, yuzu honey, wrapped in fried rice paper.

Bahamian Cobia Collars - Bahamian secret marinade composed of fresh citrus, ginger, and spices; 12-hour marinated chopped fresh Cobia lightly tossed in seasoned flour and crispy fried.

Second Course (Choice of):

Crunchy Peach Chicken Sandwich - Honey brined chicken breast fried and dipped in Henry Bain sauce, topped with iceberg lettuce, pickled onions, roasted peach aioli, served on a house made potato bun with hand-cut French fries.

Caribbean Triggerfish - Fresh blackened Caribbean Triggerfish served over fingerling potato hash with red peppers, scallions, tossed in bacon honey mustard dressing, with brown sugar caramelized carrots.

Spring Harvest Salad - Roasted asparagus, sliced green apples, fresh fennel, and green peas, served over spinach and arugula, dressed in citrus vinaigrette, topped with herb-marinated chicken, toasted almonds, feta cheese, and watermelon radishes.

House Made Impossible Burger - Plant-based burger grilled to perfection, topped with arugula, iced onion, tomato, pickles, and pumpkin seed aioli.

Chicken Gyro Chalupa - Cantaloupe cucumber pico, Ashley Farms honey grilled Yuzu chicken, charred lettuce, matchaziki, wrapped in a homemade golden chalupa.

Third Course (Choice of):

Over the Top Chocolate - Rich and velvety chocolate cake, spicy chocolate panna cotta, chocolate crisp, and raspberry compote.

Fluffernutter Cake - House made queso cake served with marshmallow fluff, cashew praline butter, and semifreddo.

SAVOR SARASOTA DINNER $45

Select one from each course.

First Course (Choice of):

Poached Shrimp & Gazpacho - Fresh poached Bay shrimp, avocado gazpacho, compressed melon, whipped bluey goat cheese, fresh huckleberry, pickled onion, finished with chile crunch almonds and radish.

Cobia Ceviche - Fresh Cobia filet diced, marinated and chilled in freshly squeezed lime juice with chopped tomato, avocado, onion, and fresh cilantro. Served with a house made cracker. (Gluten free without cracker.)

Southern House Made Meatballs - A fine blend of pork and beef, carefully mixed with herbs and southern spices. Tossed with a citrus chili marinara, grated Manchego cheese, and house made focaccia.

Tuna Tartar - Fresh caught Yellowfin tuna stacked with cantaloupe pico, avocado, celeriac mousse, chile crunch almonds, yuzu honey, wrapped in fried rice paper.

Bahamian Cobia Collars - Bahamian secret marinade composed of fresh citrus, ginger, and spices; 12-hour marinated chopped fresh Cobia lightly tossed in seasoned flour and crispy fried.

Second Course (Choice of):

Cuban Pork Ribeye Chalupa - 8 oz. Cuban center cut pork ribeye chalupa served over pickle de gallo, cabbage slaw, onions, ground braised black beans, Farlow’s signature risotto, and topped with house crema.

Cooper Island Sirloin - 24-hour marinated sirloin, sliced and chargrilled, served over charred aioli and a hash of fingerling potatoes, mushrooms, onion petals, bacon, asparagus, finished with mango chimmi cream.

Airline Chicken & Broccoli - Grilled Ashley Farms chicken breast with chargrilled kimchi roasted broccoli, grilled peppers, pickled ramps, roasted tomatoes, white cheddar mornay, parmesan crisps, whipped potatoes, and furikake aioli.

Chimmi Triggerfish - Triggerfish marinated 24 hours in housemade herb chimichurri, served atop bay scallops, shrimp, and farro, tossed in roasted red pepper romesco sauce and finished with roasted cauliflower purée.

Keith’s Crispy Island Barramundi - Fresh barramundi, pan seared in island broth, served with braised greens, Farlow’s signature risotto, and guava glazed fried kale and green plantains.

Third Course (Choice of):

Over the Top Chocolate - Rich and velvety chocolate cake, spicy chocolate panna cotta, chocolate crisp, and raspberry compote.

Fluffernutter Cake - House made queso cake served with marshmallow fluff, cashew praline butter, and semifreddo.