The New Menu at element: steak. seafood. pasta. is an Eclectic Hit

Nosh

SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY JUL 3, 2020

Recently reopened under new ownership, element: steak. seafood. and pasta has created a truly inspired menu of classic fine dining favorites with some unexpected, pun intended, elements.

This, “timeless, yet boldly modern,” approach to food arrives at the table ready to surprise and delight guests. Beef carpaccio has traded one letter to become Beet Carpaccio, a playful swap that transforms a usually carnivorous dish into a light, healthier but nonetheless delicious version of the original. Topped with a golden beet vinaigrette, romesco sauce and addictive spiced almonds, no one will be missing the meat in this dish.

Serving up an eclectic mix of premium steaks, handmade pastas and appetizer portions of southern staples like shrimp and grits, there is truly something for everyone. The Pan Seared Salmon comes with an adapted green goddess dressing made with greek yogurt and a refreshing jicama and peppadew pepper slaw. It’s these bursts of fresh flavor that make each dish standout, like the Seared Halibut that comes over thinly shaved and chilled asparagus and lemon caper butter.

As Chef Nils Tarantik says, “We are really focused on seasonal ingredients and preparations of our dishes, with the emphasis on classical techniques. We have formed a culinary team that has a true passion for food and extracting all the natural flavors and colors that are unique to the individual ingredients while bringing them together in a cohesive composed dish. We source only the best ingredients from around the world while sourcing locally whenever possible. We only work with the best because we strive to be the best for the people of Sarasota."

With each bite you can taste Chef Nils commitment and dedication to only offering the best of the best. Insider tip? End with the Passion Fruit Key Lime Pie for the perfect finish.

element: steak. seafood. pasta, 1413 Main St, 941-724-8585, www.elementsrq.com

Click here for more information.

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