Sweet Corn Salad withShrimp 2Fish Cakes 1Photo Jan 09, 12 56 42 PMAs part of the Sarasota Manatee Originals “Dine to the Nines” Restaurant Week all three of our waterfront restaurants will feature special prix fixe lunch and dinner menus with fresh seafood and unique menu choices. Lunch menus will include two courses for $19 and Dinner will feature 3 courses for $29. Dine to the Nines menus are available October 2 – October 15.

View our menus and come in to Eat Local!

Sandbar Menus

Beach House Menus

Mar Vista

Set the Bar Cocktail Contest!

September 27, 2017

In honor of National Vodka Day on October 4th, the Sarasota Manatee Originals and local bartenders are teaming up to showcase 10 of the Sarasota Manatee Originals member restaurants that have bar menus specializing in craft cocktails and unique libations! The “Set the Bar Competition” will take place on National Vodka Day October 4th from 5:30pm – 8:30pm at the Aloft Courtyard, Sarasota.  The event benefits the Tour de Cure. Tickets are $25 and can be purchased through the link below.

The Beach House and Sandbar definitely fit the description of restaurants with a wide variety of extraordinary and creative cocktail creations so we could not resist joining in! We couldn’t choose which of our amazing bartenders should represent each of our restaurants so we decided to have a contest of our own. All this week the bartenders will be competing against each other to see who is going to represent the restaurants at the main contest on October 4th. Each bartender has created their own cocktail using the featured vodka – Tito’s infusing it with different flavors, ingredients and adding mixers that make them delicious. Here are the contenders: Come in to Vote for your favorite!

Sandbar Cocktails

Marisas-Cherry-Vodka-LemonadeMarisa Cherry Vodka Limeade – Sandbar Bartender

Fill tall glass with cubed ice
2 oz. cherry infused Tito’s vodka
1 oz. lime juice
1 ½ oz. grenadine
4 oz. sprite
Fresh squeezed lime juice

Pour and stir. Serve and enjoy!
Jillys-Cucumber-Lime-Watermelon-MojitoJilly’s Cucumber Lime Watermelon Mojito – Sandbar Bartender

Fill tall glass with cubed ice
Muddle mint and limes
Splash of watermelon oasis
1 ¼ oz. cucumber lime infused Tito’s vodka
Splash of simple syrup

Shake. Top with club soda. Serve and enjoy!
Emilies-DetoxEmilie’s Detox – Sandbar Bartender

Fill rocks glass with ice
2 oz. ginger infused Tito’s vodka
½ oz. lemongrass infused simple syrup
1 lime wedge squeezed
1 lemon wedge squeezed
2 mint leaves

Shake ingredients. Pour in to shot glass. Serve and enjoy!

Beach House Cocktails

Misty’s Spicy Sophistication - Beach House Bartender

2 oz. of Tito’s infused with Thai basil and ginger
¾ oz. Domaine de Canton
Sugar and cayenne rim
Stir or shake and serve in martini glass

Garnish with basil, ginger and chili pepper on a sword or toothpick. Serve and enjoy!
Melissa’s Blooming Pomegranate Martini - Beach House Bartender

1 ½ oz. Pomegranate infused Tito’s Vodka
½ oz. St. Germain Elderflower
Splash of Pomegranate juice
Stir or shake and serve in martini glass
Garnish with three Pomegranate seeds and lemon twist.

Serve and enjoy!

Your vote is needed to help us decide who wins. All you have to do to vote is come in and order one or all of these! You are encouraged to Uber or take the free island trolley home!  

Tickets to the Set the Bar Competition on October 4th are $25 and benefit the Tour de Cure. To purchase tickets visit https://www.eventbrite.com/e/set-the-bar-tickets-37390844021?aff=eac2

Cortez Mullet Bake

September 29, 2017

cortez mullet bake rich20170929CORTEZ MULLET BAKE by Sandbar Executive Chef Rich Demarse

Fresh, local Cortez Mullet baked on a bed of scalloped potatoes with lemon, herbs, butter and breadcrumbs. Baked and served in a Lodge Cast Iron, heat treated, serving dish.
Serves 4

4 fillets of mullet, should be 4-5 ounces per piece
4 peeled Idaho potatoes sliced into thin slices, about 1/4 inch
4 sprigs of thyme, picked and chopped
1 cup of panko breadcrumbs
2 lemons, zested and juiced
1/4 cup of butter, melted
Salt and black pepper

Fill a small pot with water and add a pinch of salt, heat to a light boil. Add the potato slices and cook until just tender, about 5 minutes. Drain the potatoes and set aside to cool.
Arrange the potato slices on the bottom of the cast iron serving dish. Place the mullet on top of the potatoes. Mix the breadcrumbs, lemon juice and zest, butter and thyme. Place the breadcrumbs on top of the dish in a thin layer. Bake at 350 F for 10 minutes. Serve hot.

FreeMimosaCoupon1Enjoy the best Brunch on the Beach every Sunday at the Sandbar! And now Brunch just got better with a free Mimosa! Join us after church and before football for a relaxing meal with your toes in the sand and a drink in your hand!

Please present offer or show from your phone to receive your complimentary Mimosa!

Fall Events!

September 29, 2017

Fall is a great time for events in our area!  And why not? We have the cooler fall weather, the return of our northern friends and a bounty of seasonal food from the farm and sea! As a company we are very supportive of community events and the nonprofit organizations they benefit. We hope you will […]

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Hurricane Irma Restaurant Damage Report

September 14, 2017

First we would like to report that WE ARE OPEN! On behalf of the management and teams at the Beach House, Mar Vista and Sandbar Restaurants we would like to thank you all for your well wishes, prayers and support during Hurricane Irma. Additionally, we would like to thank the hard work of the Manatee […]

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