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If we get down to Sarasota this year, it's likely to be on our list to visit. It's definitely off the tourist track.
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Spinach and Beef ($8/$4) places strips of dried beef on a bed of baby lettuce and tops the two off with a light balsamic dressing. The dish is simple and elegant. The beef was excellent, with a deep smoky flavor and a soft texture. The baby spinach was fresh, and the dressing accented the greens and beef rather than overwhelmed them, as sometimes happens.
Soup of the day was a Cream of Mushroom ($7/$3.50) that was light years beyond the dreck that gets poured on casseroles this time of year. The cream was very light, speckled with herbs, and permeated by the woodsy flavor of the mushrooms. I requested the cup and soon wished that I had gone for a full bowl of this tasty soup.
The theme of simplicity continues through the main courses with choices including Steak ($24), which consists of a grilled rib eye accompanied by an onion and rhubarb compote; Salmon ($22), which is roasted and comes with a sauce flavored with lime and wasabi; and Pork ($19), which is a tenderloin served with a brandy cream sauce. One special that evening was a Roast Duck ($25), done with orange and coconut.
Another special was Rack of Lamb ($29), which came with a touch of persillade, just enough to add some interest while letting the meat itself carry the dish. Because the listing described the lamb as cooked medium, we requested medium rare, but it was still cooked a little more than I preferred.
Duck ($21), on the other hand, was cooked perfectly, just under medium rare. This was a breast cut, sliced into medallions and served with a currant dressing that had just the right degree of tartness to play off the naturally sweet duck.
Soup of the day was a Cream of Mushroom ($7/$3.50) that was light years beyond the dreck that gets poured on casseroles this time of year. The cream was very light, speckled with herbs, and permeated by the woodsy flavor of the mushrooms. I requested the cup and soon wished that I had gone for a full bowl of this tasty soup.
The theme of simplicity continues through the main courses with choices including Steak ($24), which consists of a grilled rib eye accompanied by an onion and rhubarb compote; Salmon ($22), which is roasted and comes with a sauce flavored with lime and wasabi; and Pork ($19), which is a tenderloin served with a brandy cream sauce. One special that evening was a Roast Duck ($25), done with orange and coconut.
Another special was Rack of Lamb ($29), which came with a touch of persillade, just enough to add some interest while letting the meat itself carry the dish. Because the listing described the lamb as cooked medium, we requested medium rare, but it was still cooked a little more than I preferred.
Duck ($21), on the other hand, was cooked perfectly, just under medium rare. This was a breast cut, sliced into medallions and served with a currant dressing that had just the right degree of tartness to play off the naturally sweet duck.
Lavanda
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