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.
Pine 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 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 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 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