Shrimp Salad Roll

February 2, 2017

shrimpsaladrollchefrich2-17Shrimp Salad Roll
Mar Vista Chef Rich Demarse

1 lb. Gulf shrimp, peeled and deveined
Zest from 1 lemon
1/4 Cup mayonnaise
2 teaspoon sriracha
2 Tablespoon chopped celery
1 teaspoon Gulf Bay seasoning
1 teaspoon celery salt
Healthy Earth Caviar
Soft hamburger roll or hoagie roll

Method:
Cook the shrimp in boiling water until done, about 3 minutes. Strain and chill shrimp in refrigerator. Mix all of the ingredients together and fold in the shrimp. Serve on a soft hamburger roll. Top with Healthy Earth caviar if desired.

Enjoy!

 

 

Stress Free Weddings!

February 2, 2017

bridewbouaquetFace it…Wedding planning can be very stressful with so many details and wanting them to be perfect. Throw in some crazy relatives, weather worries or travel delays and you have the makings of a less than ideal wedding good time. The best decision you can make is to put the planning in the hands of experts like our wedding coordinators. With a combined 30 plus years of experience they have pretty much seen it all and found solutions for every conceivable problem. Put your worries aside and call us today to experience the wedding of your dreams.

loveTreat your special someone to a truly unique and memorable dining experience for Valentine’s Day. All three of our restaurants will feature menu items made with love, fresh seafood and farm to fork produce. Indulge and fall in love all over again!

Sandbar Valentine’s Day Menu

Starter
Local Super Whale Soft Shell Crab, light tempura, Togarashi Mayo, rice and cucumber noodle salad

Entrée
Surf & Turf – Grilled Bistro steak & Poached warm water Florida Lobster tail in tarragon-butter, trio roasted potato and baby bok choy

Dessert
Chocolate Molten Cake with local fresh strawberries for two

$135 for two, for more information call 941-778-0444.

Beach House Valentine’s Day Menu

Starter
Choice of: Oysters Rockafeller—Six baked Louisiana Gulf of Mexico Oysters, Gamble Creek Farms, Bloomsdale spinach, rich cream, Swiss and Manchego cheese & bacon
OR
1 dozen raw Gulf Louisiana oysters with mignonette

Entrée
Choice of: one of our hand cut USDA Choice 14 oz. ribeye or a USDA Choice 14 oz. New York Strip and a baked warm water Lobster Tail with a loaded baked potato and steak house creamed spinach
OR
Two warm water Lobster Tails with roasted vegetable medley and drawn butter

Dessert
Choice of: Key Lime Pie, Bourbon Mile High Chocolate Cake, Coconut Cake or Tres Leches

$100 for two, for more information call 941-779-2222.

Mar Vista Dockside Valentine’s Day Menu

Starter
Gamble Creek Seminole Pumpkin Blossoms
Our very own farm’s locally grown blossoms stuffed with ricotta, lemon and basil.
Served with tomato fondue

Entrée
Filet Oscar or Stuffed Maine Lobster
Black Angus Filet Mignon topped with Broomsdale spinach, sweet blue crab and béarnaise sauce
OR
Tender gulf shrimp, sea scallops and blue crab stuffed into a buttery
Maine lobster served with citrus butter

Dessert
Strawberry Shortcake
Plant City Strawberries, house made Angel Food Cake, Grand Marnier, whipped crème

$65 per person, for more information call 941-383-2391.

 

 

Sandbar Has a New Chef!

February 1, 2017

aaronThe Sandbar is excited to announce that we have acquired a new executive chef to lead the diverse talents we have with in our culinary team.

Chef Aaron Chavarria brings more than 18 years of international culinary experience to the Sandbar kitchen. By fusing the colorful spices and flavors from Florida, the Caribbean, Latin America and Mediterranean Cuisine, Chef Aaron brings a wealth of exciting and eclectic new flavors to our menus.

Born in Nicaragua, Chef Aaron studied agricultural technical engineering at Hams Beimler in Germany where he developed a keen knowledge of the science and chemistry of fruits and vegetables. He also gained a thorough understanding of the full farm-to-table cycle, which has led him to support local growers. Chef Aaron takes care to purchase and incorporate local seafood and produce whenever possible. Using his scientific background, he takes the production process, seasonal cycles and ingredient characteristics into consideration when combining just the right blend of flavors and textures. His specialty in exotic fruits and vegetables is apparent in all of his creations, which incorporate unexpected ingredients for distinct tastes exploding with flavor.
After training in Europe, Chef Aaron’s first stop in the U.S. was Key West, Fl., where he served as executive chef at the Crowne Plaza La Concha followed by a position as executive banquet chef at the Pier House Resort and Caribbean Spa where he worked alongside the high-profile chef, Will Greenwood. Since then, Chef Aaron has co-opened restaurants in both Florida, California and Curacao, playing key roles in managing the culinary team and designing the kitchens. His varied culinary background and hands-on experience has helped his restaurants earn accolades from the likes of Zagat and Cooking Light magazine.
Even with a diverse culinary background and more than a decade of hands-on experience, he still attributes everything he knows about Latin/Spanish cuisine to his mother. In his spare time, he shares his knowledge and passion for food by teaching fruit carving workshops and participating in culinary events.

Chef Aaron is excited to be part of the Sandbar team and looks forward to bringing his experience and unique flavors to the guests! Ed Chiles states, “We are fortunate to have such an experienced chef on our team. His professionalism, knowledge and cuisine expertise brings a wide array of possibilities for interesting menu items.”
Ask to speak to Chef Aaron next time you are at the Sandbar. He is looking forward to meeting you!

Mermaid Public Art Show!

February 1, 2017

The artsHOP Mermaids Public Art Project sponsored by the Bridge Street Merchants on Anna Maria Island began January 26th when the show opened with over 50 mermaids displayed throughout Bradenton Beach set up as a self-guided art tour. Artists on and off the island placed deposits on sixty-five wooden templates. More than 50 artists donated […]

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What’s Fresh From the Farm and Sea?

January 31, 2017

This is the time of year we love because our farm is harvesting a wide variety of produce and so much local seafood is available! Experiencing local flavors is what more and more of our guests are asking for and we are happy to oblige. It is our passion! This month, our farm, Gamble Creek […]

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