Summer is here and Mar Vista's Summer Wine Special is back! We are excited to offer our locals and summer visitors a complimentary bottle of Manager's Select wine. Just come by boat or car to this gem of a real Florida dining spot and receive a bottle of wine when you purchase two lunch or dinner entrees.
What better to compliment a beautiful view of Sarasota Bay while you sit inside the quaint dining room, outside on the covered deck or under the canopy of ancient Buttonwood trees than a bottle of wine and a delicious meal made from locally sourced and sustainable seafood, produce and land fare.
Come experience Florida dining the way it was meant to be.
Mar Vista can't be beat!
To receive offer, just print or show this coupon to one of our Mar Vista team members.
Lionfish: King of the Menu at Beach House
It’s a venomous predator known to ravage local Florida reefs and destroy surrounding ecosystems, but, thanks to restaurants like the Beach House, a (delicious) solution to the Lionfish problem threatening the Gulf has been found. And, it involves serving the fish alongside roasted vegetable cous cous.
Though the Lionfish is known for its frightening appearance – thanks to its bright vertical stripes, expansive fan-like fins and 18 venomous spines (used in defense) – diners should not be fooled. They are much more delicious than they are dangerous, posing no threat to the humans who eat them.
And, in serving Lionfish in his restaurant, owner Ed Chiles is also contributing to the solution and getting these predators, who are known to wipe out entire populations of sea creatures, out of the wild.
It is thought that the non-native fish was first introduced to the Gulf (and surrounding bodies of water) in the 1980’s by those realizing it made for a terrible aquarium tenant, eating all other reef fish it came into contact with and stinging its owners during aquarium cleanings. And, since then it has surely made its presence known.
That’s because Lionfish produces upwards of 30,000 eggs at one time. And, with no known predators, the fish has been spreading along the Atlantic Coast and Gulf and Caribbean, jeopardizing the populations of many other fish it comes into contact with, specifically the snapper.
Because the Lionfish lurks towards the bottom of the ocean, it’s tricky to catch and is most often caught in lobster traps or by spear only. This means catching it can be far less lucrative for fisherman than it is for other species, which exacerbates the problem.
Once caught, however, the Lionfish is a treat. It’s light and delicate, and is another healthy and tasty fish on the Beach House menu.
In serving the Lionfish (pan seared with roasted vegetable cous cous, Basil and Red Curry infused Olive Oil at the Beach House) Chiles, who is currently the only local restaurateur offering the pervasive and evasive fish, is also working to increase demand, which will aid in the continued removal of the species from the Gulf and further alleviation of the problems it causes
And, as Chef Will explains, diners should not fear the venom found in the Lio fish’s spikes. The fish’s meat is separated from where the venom is stored (in its spine) and cooking renders the venom harmless, meaning the Lion fish poses no threat to those who order it.
Still not sold on the spikey seafood delicacy? Beach House is now offering samples on a limited basis and serving it as an entrée while it is still available. In trying it out, not only will you be introduced to a new unique dish, but you’ll be helping to preserve the nearby gulf. So, you are officially out of excuses to not give Lion fish a taste during your next visit!
Hungry for more? The Chiles Restaurant Group is constantly looking to source the best fresh seafood available while also educating our guests on local sustainable seafood items. For information about other products and projects, including grey striped mullet, Mount Cook Salmon, Open Blue Cobia, locally-grown middleneck clams, sunray clams and more, check out our blog.
Pan Seared Lion Fish
by Beach House Chef Will Manson
2 - 4 6 oz. portions of filleted Lion Fish
3 oz. Olive Oil
Israeli Cous Cous
Mixture of sauteed vegetables
Salt and pepper to taste
Basil/Red Curry infused Olive Oil
Lightly season Lion Fish on both sides with salt and pepper
Sear skin side down for 2 -3 minutes or until light brown depending on thickness of fish
Flip and sear skin side until skin is crispy
Prepare vegetable Cous Cous
Mix vegetable stock with Cous Cous in a 1:1.25 ratio.
Place fish over vegetable Cous Cous mixture
Drizzle with a basil, red curry infused olive oil
Snooty is the beloved Manatee who lives at South Florida Museum in Bradenton! Snooty is a herbivore which means he loves lettuce! We love lettuce too and so do our guests. Gamble Creek Farm is producing delicious varieties of lettuce right now that we are serving in all of our summer salads! Romaine, Spring Mix and Bibb are the three main types we are currently harvesting. In addition to lettuces we are also seeing the most beautiful and juicy, mixed heirloom tomatoes coming in along with green bell peppers, jalapenos (check them out in our Bloody Mary's at the bar), purple scallions and Italian parsley. We are also still getting the Seminole Pumpkin Blossoms which are great stuffed with ricotta cheese and pan fried in almond flour.
Try Mar Vista Chef George's Heirloom Tomato appetizer...a perfect pairing of delicious peppery arugula with heirloom tomatoes, crumbled goat cheese, watermelon, mint lime zest, honey, olive oil and cracked black pepper.
Sandbar Chef Ian is serving the sustainable Mt. Cook Salmon, rated some of the finest salmon in the world, on top of your choice of salads - Greek, Caeser or House.
Beach House Chef Will is incorporating the variety of lettuces in his Mixed Berry Blue Salad - a blend of field greens and locally grown lettuces topped with fresh berries, Maytag Blue Cheese and served with balsamic vinaigrette.
Snooty would love all the great items we are serving made with What's Fresh from our Farm! We think you will too!