Euphemia Haye

Name: Euphemia Haye
Address: 5540 Gulf of Mexico Dr., 34228, FL, 34228
Telephone: 941-383-3633

5540 Gulf of Mexico Dr., Longboat Key, FL 34228, US

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

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Details

Cuisine: Eclectic / Int'l
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

DINNER MENU

Appetizers

HUMMUS BI TAHINA

A smooth chickpea, garlic, tahini and lemon purée, served with hot pita bread, Greek peppers and kalamata olives

BLACK BEAN HUMMUS

Our own creation… Classic Hummus made with black beans

SMOKED SALMON ON BUCKWHEAT CRÊPES

Thinly sliced, cold smoked Salmon served over warm Russian-style crêpes, garnished with a duet of caviars, sour cream, minced onion, capers and fresh dill

FRIED GREEN TOMATO FUSION

Panko and cornmeal crusted green tomatoes, pan-fried and served with a spicy roasted red bell pepper-sweet chili sauce. Topped with pecan pesto and feta cheese

PEPPER CRUSTED TUNA SASHIMI

Fresh Florida tuna, pan seared to medium-rare, chilled and sliced. Served with seaweed salad, fried rice noodle, teriyaki poached ginger, and wasabi aioli

CHEF'S PÂTÉ

A mixture of duck livers, veal, mushrooms, fines herbes and garlic served with fresh vegetables, capers, diced onions and hot toast

SWEET N'SPICY SHRIMP

Jumbo Gulf shrimp, seasoned with Cajun dust, char-grilled, and served with honey mustard sauce

SNAILS LESLIE

Burgundy Helix snails with braised mushrooms in an herb, sherry and garlic butter sauce

RED BEANS AND RICE

Vegetarian version of a New Orleans classic with onion, garlic, bell pepper, celery and authentic Red Beans. Served over steaming white rice

Salads

CLASSIC CAESAR SALAD

Fresh romaine lettuce in creamy lemon and anchovy dressing with garlic, Parmesan and croutons

D'ARCY'S AVOCADO BRUSCHETTA

Hot grilled garlic toast topped with mashed avocado and tomato concassé. Accompanied by walnut crusted Chèvre, fresh lemon and extra virgin olive oil

BAVARIAN SPINACH SALAD

Baby spinach, topped with crisp bacon bits, chopped egg, croutons, and hot sweet and sour dressing

ARUGULA GORGONZOLA

Fresh, spicy arugula tipped with diced tomato, red onion slivers, gorgonzola, and toasted pine nuts. Served with balsamic vinegar, and extra virgin olive oil.

NOUVEAU WALDORF

Deliciously sweet slices of seasonal pears, bedded on frisée lettuce, topped with candied pecans and gorgonzola crumbles, drizzled with a red wine vinaigrette

Homemade Salad Dressings & Vinaigrettes

| Grain Mustard, Red Wine Vinegar & Olive Oil | Creamy Blue Cheese, Balsamic Vinegar & Herb Olive Oil | Red Wine Vinaigrette, Raspberry Vinegar & Walnut Oil

Pasta

GAMBERETTI e CAPELLINI

Large shrimp, split and poached in a white wine, garlic, fresh basil and olive oil sauce, tossed with thin egg pasta

TAGLIATELLE ALLA CARBONARA

Homemade egg pasta tossed in a thick sauce of cream, parmesan egg yolk, and bacon bits

Poultry

ROASTED DUCKLING

Our famous crisp roasted duck, partially boned, filled with bread stuffing and served with tangy sweet seasonal fruit sauce

BREADED and SAUTEED CHICKEN BREAST FLORENTINE

A skinned boneless breast of chicken, lightly breaded and pan-fried, served on a bed of our delicious creamed spinach

BARBEQUED DUCKLING-NEW!

We take our already famous duck and grill it until crisp. Then it's simmered slightly in a new sweet and spicy BBQ sauce, made with Euphemia Haye's original Steak Sauce.

Red Meats

EUPHEMIA'S PRIME PEPPERED STEAK

A trimmed boneless strip steak rolled in cracked peppercorns, pan-fried and served with a hot & sweet orange, brandy, butter sauce

NEW YORK STRIP STEAK

The best cut of prime beef Iowa has to offer. Cooked as you wish

FILET MIGNON FRITZIE

An 8-ounce center cut tenderloin of beef steak, expertly seasoned and grilled to your liking. Served on a Wisconsin potato pancake with caramelized shallots, mushroom fan, and a bourbon demi-glace

NOISETTES OF BEEF MADAGASGAR

Three medallions of beef tenderloin, pan-seared medium-rare to medium, kissed with a brandy green peppercorn and meat glaze enhanced cream sauce, accompanied by potato du jour

GRECIAN LAMB SHANK

A domestic lamb shank, braised in a red wine garlic sauce, enhanced with rosemary and other Greek seasonings

EUPHEMIA HAYE'S FAMOUS STEAK SAUCE

Veal

Check the "Specials " page for our daily preparation. Specials Page only av

CALVES SWEETBREADS GRENOBLOIS

Poached veal sweetbreads sliced thin, lightly floured, dipped in egg and sautéed. Finished with capers and shallots in a light lemon butter

Seafood

CATCH OF THE DAY

Check the "Specials" page for our daily preparation. Specials page only available at the restaurant.

WILD KING SALMON

Fresh Colombia River Salmon fillet pan-seared then brushed with a mango chutney glaze and served on a ancho chili butter sauce. Accompanied by a fruit salsa.

KEY WEST SNAPPER

Fresh Gulf Snapper encrusted with seasoned pistachios, baked to flaky white perfection, served with key limejalapeño beurre blanc, and red pepper curls.

SHRIMP TAJ MAHAL

Lime marinated shrimp, in a homemade curried-tomato, lemon and coconut sauce, served with white rice pilaf.

Vegetables

STEAMED VEGETABLE

Your choice of one of the following fresh steamed vegetables: Asparagus, Broccoli, or Cauliflower

CREAMED SPINACH

Steamed spinach, chopped and braised with dairy fresh cream, garlic, and herbs

EGGPLANT PARMESAN

A meal in itself, or a great vegetable for the table, with mozzarella, fresh basil, and homemade marinara sauce, topped with Parmesan cheese then baked to a golden perfection.

SICILIAN BRUSSELS SPROUTS

Fresh Brussels sprouts, split and pan-blackened in olive oil and garlic.

NEW! CAULIFLOWER MASH

Trying to watch your carbs? Check out this delicious alternative to mashed potatoes. Steamed cauliflower, pureed with roasted garlic, parmesan cheese, and olive oil. You won't believe it is cauliflower!