Florida, US

Beach Bistro

Name: Beach Bistro
Telephone: +1 941-778-6444
Price range: $100+
Rating: 9.1

Upscale operation delivering Floridian meals in either an art-adorned interior or patio with views.

6600 Gulf Dr, Holmes Beach, FL 34217, United States

9.1

Price Per Person : $100+

(Open Now)

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Popular Dishes

bourbon and maple grilled shrimp

Grilled with bourbon barbecue and maple syrup on pomegranate-citrus anson mills grits, garnished with chimichurri.

scallop pan roast

Seared scallops in our famous bouillabaisse aurora broth. finished with sweet cream and a soupçon of curry.

the "little" cocktail

To make everything a "little" better

mini-praline alexandra

Because in difficult times we should eat dessert first.

shrimp & lobster cocktail

Poached n' chilled gulf shrimp and florida lobster - kissed with a roma dressing and chaperoned with a spicy, fresh horseradish remoulade.

Menu for Beach Bistro

act three amusing beginnings act two act four

act three

bourbon and maple grilled shrimp grilled with bourbon barbecue and maple syrup on pomegranate-citrus anson mills grits, garnished with chimichurri.	-
scallop pan roast seared scallops in our famous bouillabaisse aurora broth. finished with sweet cream and a soupçon of curry.	-
maple leaf farms duckling leg confit butternut squash purée, seasonal berry gastrique.	-
lobstercargots lush chunks of florida spiny lobster (instead of the chewy little slu slow cooked in a crock with herbed spinach and seasoned garlic butter. a bistro original. often imitated. imitation is the sincerest form of flattery.	-
one great cheese avonlea farms cheddar, fruit jam, focaccia toast.	-
short rib bourguignon prime american beef... succulent. slow-braised in burgundy with oyster mushrooms and baby onions, and topped with a luxurious foie gras mousse.	-
pan seared sea bass crispy skin, garnished with basil buerre blanc and lemon tomato confit coulis.	-

amusing beginnings

the "little" cocktail

to make everything a "little" better

mini-praline alexandra

because in difficult times we should eat dessert first.

"tamatas"

from the "tamata" capital of the world - manatee county. our house pan bread with tapenade, pesto and stewed tomato - and a sip of the world's best soup.

act two

shrimp & lobster cocktail poached n' chilled gulf shrimp and florida lobster - kissed with a roma dressing and chaperoned with a spicy, fresh horseradish remoulade.	-
smoked salmon a legacy from willie krauch in tangiers, nova scotia.	-
caesar salad our caesar salad has a sacred lineage. the original recipe from caesar cardini's restaurant in tijuana traveled to arnaud's in new orleans in the twenties. sean was trained in its preparation at arnaud's before opening the bistro.	-
roberto's farm salad vibrant, full-flavored, herbs & greens in company with artisanal cheese, grilled fruit, seasonal vegetables, and today's house sorbet. ever changing.	-
chef clay's bistro pate duckling liver and foie gras. like clay - big, smooth, full-flavored, memorable.	-
love me tender, love me blue... elvis is in the building. prime tenderloin tips, seasoned and seared. finished with demi-glace, chef's mashed, diced tomatoes, and roquefort bleu cheese.	-

act four

grouper floribbean real, fresh, line-caught gulf coast grouper. coconut & crusted, pan-seared and prettied with a bell pepper papaya jam.	-
u.s.a prime beef tenderloin pan-seared and oven roasted. brushed with true butter, then prepared in a classic charlemagne style or with a cognac-pepper normande. only one-percent of american beef gets to be "prime". these cows are living better than the others. american beef — "where we believe that the beer belongs in the cowboys	-
bistro bouillabaisse first, you hire a bunch of pros to build a killer broth. poach to order "novey" lobster tails, jumbo shrimp, premium market fish, shellfish octopus. served with clever asides of herbed, garlic toast and aioli.	-
maple leaf duckling breast lush, richly flavored duckling breast, seared like to a deep pink. garnished with a pepper normande.	-
american ranchlands domestic lamb simply the world's best, fresh, domestic lamb. seasoned, pan-seared and oven-roasted, then finished with a port-rosemary glace. served with a complementary sip of warre's reserve port. "you can tell from the flavor that it has never been frozen and carried across the ocean in the bottom of a ship." emeril's pick.	-

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