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RESTAURANT HIGHLIGHTS FROM THE JULY ISSUE |
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The Caprese Panini
The Crow’s Nest
The hot-pressed Caprese Panini at The Crow’s Nest is filled with ripe tomatoes, fresh mozzarella and home-grown basil and dressed with a tasty balsamic vinaigrette. Kick your Panini up a notch by adding thinly sliced Sopressata for a more hearty vegetarian delight as you dine inside the dark-wood tavern or on the second floor overlooking the sparkling Intracoastal Waterway. The Crow’s Nest serves its delicious Panini with a salad of fresh spring greens, grape tomatoes and pepperoncini. This is a light, healthful lunch that will keep you coming back for more. Renowned for its fresh, tasty fare, The Crow’s Nest has been a Venice favorite for more than 30 years. 1968 Tarpon Center Drive, Venice, 941-484-9551
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Key Lime Eskimo Pie
Cork
The zest of Key Lime and sweet-spice of ginger snaps turn this Key West classic into a whimsical dessert creation. Cork’s Pastry Chef Heidi Nelson adds her signature to tradition by incorporating bursts of flavor that surprise and refresh the palate. Replacing the traditional popsicle stick with a sugarcane, Cork transforms this portable dessert into a masterful confection. A Swiss chocolate couverture and passion fruit sauce bring a zing of texture and tropical flavor to finish this summertime treat. Cork’s Key Lime Eskimo Pie is as eye-catching and sophisticated as its surroundings at St. Armands Circle’s most popular upscale dining destination.
29 N. Boulevard of the Presidents, 941-388-2675
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Oysters and Pearls
Sarasota University Club
Oysters and Pearls is classic, contemporary Sarasota University Club dining at its best. Chef David prepares this delectable appetizer with fresh East Coast oysters—preferably Main Winter Point or Connecticut Blue Point—and removes them from the shell. The oysters are then warmed in a truffle-scented potato and leek puree and placed back in the shell. They are topped with Sevruga caviar and served on an aromatic bed of rock salt. This flavorful, sophisticated dish perfectly accompanies the University Club’s innovative entrees. 1605 Main St., Ellis Building, Sarasota, 941-366-5400
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Quinoa and Edamame Salad
Morton’s Gourmet Market
This Southside Village market is already your favorite stop for fresh produce, soups and prepared gourmet entrees and now you can add light and innovative salads to the list. For a creative twist on your summertime greens, try the Quinoa and Edamame Salad at Morton’s Gourmet Market. Pronounced KEEN-WA, Quinoa is the “mother of all grain” and is grown on small family plots at more than 11,000 feet in the Andes. It’s a light and chewy high-protein grain that has a distinct, nutty flavor. Teamed with Edamame soy beans, dried cranberries, pecans and Morton’s housemade vinaigrette, this salad is surprisingly refreshing and perfect on a hot summer day. You can find it daily among Morton’s wide array of cold salads located in the Center Island at the market. 1924 S. Osprey Ave., Sarasota,
941-955-9856
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