pies2 (3)The Sandbar’s Famous Key Lime Pie and Pumpkin Cheesecake Now Available for Purchase. Dessert lovers who frequent the Sandbar to savor its delicious homemade pies can now enjoy this little slice of heaven just in time for the holidays! In-house baker, Sam Major, will be taking orders for holiday pies from now through the end of the year. They are perfect for sharing with family and friends! Pies include: • The Sandbar’s Pumpkin Cheesecake, with a graham cracker crust and moist pumpkin filling, available for $35. • The restaurants famous Key Lime Pie, made with fresh Florida Key limes, available for $24. To order your pies, call the Sandbar at 941-778-0444. Twenty-four hours is required to fill orders. Pies ordered for Thanksgiving must be picked up by Wednesday, November 19th 6:00pm due to the fact that the Sandbar will be closed for Thanksgiving this year. Perfectly sweet and featuring fresh, Florida grown ingredients, it’s guaranteed to be delicious, any way you slice it.  
  OLYMPUS DIGITAL CAMERAPine Avenue Garden Tour and Sandbar Tasting Lunch Recipes Many of our guests asked for the recipes for the dishes we served at the Pine Avenue Garden Tour and Sandbar Tasting Lunch Heirloom Tomato and Burrata Salad Ingredients: 2 oz. salad mix- Edible hibiscus, arugula, watercress 2 small heirloom tomatoes ¼ ball of burrata Salt and pepper to taste ¼ oz. EVO Method: Mix all greens and tomatoes together Sprinkle salt and pepper Top with Burrata Drizzle with EVO clamscasino8-14 (2)Clams Casino Ingredients: 3 middleneck clams 1 each - small green and red peppers, diced 1 Small onion, diced 1 -2 cloves of Garlic 4 oz. white wine ½ stick of Butter Several slices of bacon cooked and crumbled Sauté peppers, onions, garlic in white wine and butter, let cool Place 1 oz. of butter mixture on each clam and top with bacon crumbles Bake for 8 minutes currymullet (2)Red Curry Mullet Ingredients: 2 oz. skin on pan seared mullet ¼ oz. toasted coconut 1 oz. red curry glaze – store bought 1/8 oz. micro cilantro for garnish Method: Pan sear mullet on both sides until light brown Pour curry glaze down on the plate Place crispy skin side up on top of sauce Dust with toasted coconut Garnish with cilantro kraut8-14 (3)Mixed Grill Ingredients: 4 oz. chipotle sausage grilled then sliced 4oz braised wild boar 1oz Beagle Bay sauerkraut - hot 3oz wild boar au jus – cooked off of wild boar Method: Plate items separately on plate on top of sauerkraut or individually

ArtsHop – A Weekend of Art and Fun!

November 1, 2014

Anna Maria Island’s 8th Annual artsHOP November 7-9, 2014 SAVE THE DATE The Arts will be celebrated with the 8th Annual artsHOP weekend this November 7-9 throughout various locations on Anna Maria Island. ARTWALK Friday night 5-8 PM around Anna Maria and Holmes Beach with more than 22 art galleries and retail locations participating. Many ArtWalk locations […]

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Symphony on the Sand!

November 1, 2014

  Symphony on the Sand   Saturday Nov 8th, 2014 4:30 – 8 pm   Coquina Beach, Anna Maria Island, FL   This event is a don’t miss for the season. It features a concert with full orchestra, chorus and professional soloists performing tunes from Broadway musicals, noted folk and classical music on a stage, orchestra baton […]

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Countdown to New Year’s Eve!

November 1, 2014

Bring in 2015 at the beach! The Beachhouse will be hosting a fabulous New Year’s Eve Party on December 31st! Celebrate in style in our newly renovated dining room and bar or outside on our beautiful Gulf front deck. Either way, it will be a blast. So save the date and look for more details […]

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November 1, 2014

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Tampa Bay Times features our Wild Pig!

October 31, 2014

We were recently featured on the front page of the Tampa Bay Times newspaper about the wild pig we are now serving. Our collaboration with Keith Mann of Three Suns Ranch has proven to be one our customers are enjoying. All three of our chefs are making delicious, creative dishes from the wild pig Three Suns is providing us. Check out […]

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