Beach Bistro

Name: Beach Bistro
Address: 6600 Gulf Dr., 34217, FL, 34217
Telephone: 941-778-6444

6600 Gulf Dr., Holmes Beach, FL 34217, US

• Monday: 5:30PM-10:00PM •Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:00PM •Saturday: 5:30PM-10:00PM •Sunday: 5:30PM-10:00PM •

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Details

Cuisine: Floridian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

SAMPLE MENU

Soup’n Salad

“One Helluva Soup” Bistro Blue Tomato

Seasoned Parrish plum tomatoes with sweet cream and Maytag blue cheese.

Bistro Two Farms Salad

Featuring Geraldson’s Community Farm and Anna Maria Elementary School’s Farm. Locally and organically grown, vibrant, full-flavoured, herbs, Asian greens and arugula. In company with Chefs’ select cheeses and vegetables.

The Double Entendre

Roasted pepper and chèvre with beefsteak a tomato and mozzarella stack, with a pesto vinaigrette and a balsamic reduction.

Caesar Salad

A variation on the classic preparation, like at Arnaud’s in N’Awlins. With romaine and baby red romaine.

Or Caesar Cleopatra…Blue

Served with now famous Maytag blue cheese.

Warm Duckling Salad with Arugula and Watercress

Maple Leaf roasted duckling, warmed with a cognac, citrus-bacon vinaigrette. With apples, red onions and candied walnuts. Has won prizes.

Bella Roma Tomato Salad

Perfect, vine ripe plum tomatoes, warmed in a skillet and tossed with an herbed vinaigrette. Garnished with baby greens, herb toast and Parmesan crisp.

Smaller Plates

Marie Antoinette…Let them Eat Crab Cakes

Lobster and jumbo lump blue crab, kissed with garlic butter and roasted pepper rémoulade.

Butter Poached Lobster … Lush

Cold water tail poached in a butter broth served with citrus grits and kissed with star anise. “One of the best things on the culinary planet.”

Perfect Blue Crab Cocktail

Beautiful buds of jumbo lump crab meat tossed with champagne vinaigrette, garnished with crab claws, roasted red pepper coulis and Key lime chive puree. “All the great flavor of blue crab without the little cuts on your fingers.”

Lobstercargots

Lush chunks of Florida spiny lobster (instead of the chewy little slugs), slow cooked in a crock with herbed spinach and seasoned garlic butter. A Bistro original; often imitated.

Nova Scotia Smoked Salmon

“The best in the free world.” Really! From Willie Krauch’s smokehouse in Tangier, Nova Scotia. On parade with capers, domestic caviars and Key lime crème fraîche.

Love Me Tender, Love Me True…

Slices of American prime tenderloin, with demi-glace and Maytag blue cheese on comfort mashed.

“Mary Had a Little Less Lamb”

Two bone chop of the world’s best domestic — Colorado lamb.

Classic Entreés

Roast Duckling “Long Island, Exit 69”

Dressed, slow-baked, deboned and crisped, with choice of sauce. Spicy three-peppercorn, cognac demi-glace or fruit and berry sauce. Ask your waiter.

Bistro Bouillabaisse, Famous

First, you hire a bunch of pros to build a killer broth. Poach to order “Novey” lobster tails, jumbo shrimp, premium market fish, shellfish and calamari. Served with clever asides of herbed garlic toast and aioli.

USA Prime Beef Tenderloin

Offered in a six, eight, or ten ounce cuts. Prepared in a classic Charlemagne style or cognac/Merlot pepper demi-glace. Prime American beef — where we believe that the beer belongs in the cowboys.

Rack of Domestic Lamb

Simply the world’s best, fresh domestic lamb from Iowa and Colorado. Herb-rubbed, pan-seared and oven-roasted, then finished with a port/rosemary demi-glace. “You can tell from, the flavor that it has not traveled across a major ocean in the bottom of a ship.

Food Heaven

Worth dying for. The richest food marriage — fresh Iowa lamb, crowned with Maine lobster and Hudson Valley foie gras all on a brioche bread pudding. Served with a port demi-glace sidecar and a sip of Essensia. Sublime. “A vision from the end of a pier in Maine.”

Florribbean Grouper, a Bistro Cookery Classic

Gulf Mutton snapper filet, with a toasted coconut and cashew crust. Pan-seared, oven-finished and caressed with a red pepper, papaya jam.

Carpe Diem

Surfing

| Gulf Coast Sautee of Fresh Mutton Grouper | Canadian Grilled Wild Salmon

Grasslands

| White Marble Farms Pork Tenderloin | Port Braised Short Ribs… Rich, Luscious…

Clever Asides

Heaven & Earth

Lush risotto gifted with the heavenly richness of foie and the earthy flavors of American exotic mushrooms.

Grilled Asparagus Spears

with béarnaise

Sweet Potato Mashed

Way Better Than Your Momma’s Brussels Sprouts

Prepared with rendered bacon and shallots.

Geraldson’s Community Farm Veggie

Locally and organically grown – ask your waiter.