loveThree Waterfront Restaurants! Three Days! Three Prix Fixe Menus to Choose From!

All three of our restaurants offer romantic atmospheres unlike anywhere else in the world! Diamond-like lights sparkle off the Gulf as the setting sun creates a kaleidoscope of colors across the sky all while you dine with your toes in the sand with the one you love. What could be more romantic? Join us as we celebrate Valentine’s Day all weekend long as we prepare the perfect prix fixe dinner for you and your special someone.

Sandbar Restaurant Valentine’s Prix Fixe Menu

Bubbles or Wine:

Choice of one glass of any Lola varietal or a glass of bubbly
Choose from the Chardonnay, Dry Riesling, Pinot Noir Russian River, Pinot Noir North Coast, blanc or rose Sapere Aude Sparkling wine, Tiamo Prosecco or Kenwood Vineyards Cuvee`

Appetizer:

Seafood Combo – Cocktail Shrimp, Oysters, Sunray Venus Clams, Crab-n-Caviar

Entrée:

Choice of one:
Roasted Poussin Chicken with pan au jus sauté kale, mushroom, onions, and
baby potatoes
Surf-n-Turf-Grilled Rib eye with béarnaise & butter poached Florida lobster tail,
sauté kale, shiitake mushrooms, onions, and baked potato

Dessert:
Choice of Strawberry Short Cake, Chocolate Mousse or Key Lime Pie

$65.00 per person ++      Offered Friday-Sunday, February 12-14

Beach House Restaurant Valentine’s Prix Fixe Menu

Bubbles or Wine:

Choice of one glass of any Lola varietal or a glass of bubbly
Choose from the Chardonnay, Dry Riesling, Pinot Noir Russian River, Pinot Noir North Coast, blanc or rose Sapere Aude Sparkling wine, Tiamo Prosecco or Kenwood Vineyards Cuvee`

Appetizer:

Choice of Hog Thai’s appetizer or Crab Cake appetizer

Entrée:

Choice of Petite Filet Mignon and a 5 oz. Lobster Tail, or a Twin Tail dinner

Dessert:

Choice of dessert from our regular dessert selections

$50.00 per person ++     Offered Friday-Sunday, February 12-14

Mar Vista Dockside Restaurant Valentine’s Prix Fixe Menu

Bubbles or Wine:

Choice of one glass of any Lola varietals or a glass of bubbly
Choose from the Chardonnay, Dry Riesling, Pinot Noir Russian River, Pinot Noir North Coast, blanc or rose Sapere Aude Sparkling wine, Tiamo Prosecco or Kenwood Vineyards Cuvee`

Appetizer:

Choice of Burrata Appetizer or Seared Tuna

Entree:

Choice of one:

Grilled filet topped with crabmeat, truffled mashed potatoes, asparagus, Lola pinot demi
Chicken breast, serrano ham, brie cheese, crimini mushrooms, fresh sage, wild rice, asparagus, garden sage in a demi glace
Salmon, sauteed spinach, heirloom tomatoes

Dessert:

Choice of Key Lime Pie or Chocolate Cake

$65.00 per person ++     Offered Friday-Sunday, February 12-14

Nolen Speaker Series Rack brochure 12_15 no crops backTopic -Design for Living: John Nolen and the Renaissance of New Urbanism

What makes a city beautiful, livable, and a model for other cities around the country and world? Answers to these questions and the fascinating topic of New Urbanism will be featured in a speaker series offered for free by the Venice Museum & Archives.

The free speaker series is an outreach program offered by the Venice Museum & Archives connected with its newest exhibit Design for Living: John Nolen and the Renaissance of New Urbanism, on exhibit through February 24. The exhibit honors the innovative city planner, John Nolen, and his 1926 plan for Venice, which celebrates its 90th anniversary in 2016. Design for Living explores the inspirations for Nolen’s plan for Venice and how his planning principles connect with the New Urbanism movement today.

Ed Chiles, owner of the Sandbar, Beach House and Mar Vista Restaurants and managing partner of the Pine Avenue Restoration Project will be speaking on February 9, 7:00pm.

The series is FREE, open to the public, and held at the Venice Community Center, 326 Nokomis Avenue South. For more information call 941-486-2487 or visit www.venicemuseum.org or facebook.com/veniceflarchives.

Sponsors are the Gulf Coast Community Foundation, Venice Heritage, Inc., Venice Area Historical Society, and Florida Journeys Communications.

01a93ab2721edf8957cb2869568e71181ee437cf5bstonecrabs10-15mattWhat’s Fresh From the Farm and Sea?

The recent rains may not have been welcome by our visitors, or our locals for that matter, but they have been a blessing in disguise for the crops at our farm, Gamble Creek. And the fresh fish and seafood we are getting will definitely chase away the rainy day blues.

From the farm we are harvesting a variety of lettuces like spring mix for all of our salads, romaine for Caesar salads and kale for sautéed sides. Mizuna, a milder, less peppery version of arugula, is in our spring mix and being used for edible garnishes. We continue to provide the organic cabbage for our house made cole slaw and for Beagle Bay sauerkraut that goes perfectly with Bob Woods Chipotle sausage on the Sandbar menu or with the Beach House potato cakes. We continue to feature the Mt. Cook King Salmon and if you haven’t tried it you will love it. We served it at Forks and Corks last weekend and so many people said it was the best item there. It is the highest rated aquaculture Salmon in the world – given an 8.7 by the Monterey Seafood Watch Program and our restaurants are the only ones in the area serving it. We guarantee you have never tasted a better Salmon! Dusty Chaney’s Softshell Crabs are a favorite with seafood lovers as are Stone Crabs, a real Florida treat! It has been a great year for Stone Crabs but they don’t last forever so get in to get yours today. Open Blue Cobia is another fish that only we are serving – it has a rich, buttery flavor and is delicious any way it is prepared. The Gulf Grouper is coming in pretty regularly too. We are very lucky to live in a place where so many great things are available locally. Our mission is to provide our guests with the best local dining experience possible and we do this by featuring items that are Fresh From the Farm or Sea! Your table is waiting!

 

coconut shrimpCoconut shrimp – hand breaded from the Sandbar Restaurant

Ingredients:

1 lb. 16/20 count shrimp (peeled and deveined)
2 cups seasoned flour
12 oz. beer
1 tbsp. baking powder
2 cups shredded coconut

Method:

Mix beer, 1 cup flour and baking powder until smooth (add more flour if needed).
Lightly dust shrimp in left over flour.
Completely cover shrimp with batter (shaking of excess).
Roll battered shrimp in shredded coconut.
Fry at 350 degrees Fahrenheit for 90 seconds.
Serve with Thai chili sauce or desired sauce and lemon!

Enjoy!

Squash Blossoms are Back!

February 2, 2016

Squash – Pumpkin Blossoms Those beautiful vibrant orange flowers produced from the Seminole Pumpkins growing at our farm are back. Our owner, Ed Chiles, can hardly contain himself waiting for these flowers to bud and bloom so he can stuff them, fry them and serve them to you. These are a delicacy that are not […]

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Jazz Festival at the Sandbar!

February 2, 2016

The 13th Annual Jazz Festival sponsored by the Sandbar Restaurant and Anna Maria Island Sun Newspaper will be held on Tuesday, February 9th from 3 pm to 5 pm at the Sandbar Wedding and Special Event Pavilion. Tickets are $10.00 in advance available for purchase at the Anna Maria Island Chamber of Commerce or by calling […]

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