"Chef Derek Barnes creates dishes that are adventurous and precise
at the same time. He plays with textures and flavors, pushing
the gastronomic envelope at one of the most interesting and best restaurants
in town."
Brian Ries, Creative Loafing
"This is true big city, indie style dining: sharp, chef-driven cooking
in a plain storefront space in a not yet gentrified neighborhood.
Choose foie gras, crispy rabbit, killer soups, scallops
and peas, chicken and quinoa. Every course is a robust adventure, from
small plates to dessert."
Chris Sherman, St. Petersburg Times
THURSDAY NIGHT
SUPPER CLUB
-CALL FOR MORE DETAILS-
Runs late May until
early November.
(sample menu below)
TUNA TARTARE
charred tomato gazpacho, toasted almonds, parmesan sorbet
Abadia de San Campio, Spain, Albariño, 2004
SQUAB TWO WAYS
seared breast, sous vide leg, tomato confit,
pear, celery root, prosciutto broth
Castle Rock, California, Pinot Noir, 2004
PEACHES IN TEXTURES
vanilla bean poached peach,
peach paté, black pepper croquant liquid peach ravioli,
thyme gel
Runs late May until early November.
WEEKLY FEATURES
(sample features)
-CALL FOR MORE DETAILS-
SOUTH AMERICAN CUBERA SNAPPER SOUS VIDE
herb, saffron white beans, gold zucchini, parsnip milk
OYSTERS & CAVIAR
potato terrine, celery root ravigot
SMOKED TROUT TERRINE
caviar, lemon gelée, quinoa salad, beet foam
STUDY OF RABBIT
chocolate braised rabbit leg, rabbit & house cured tasso
cassoulet, pistachio crusted rabbit loin, parsnip purée
LANE SNAPPER
smoked trout-parsnip hash, pecan, crispy Brussels sprout
leaves,
buttered sweet corn emulsion
LOCAL HEARTS OF PALM “FRIES”
truffle, parmesan aioli
SMOKED SUCKLING PIG
green onion crepe, sweet corn fritter, toasted peanut
slaw,
crushed mustard seed vinaigrette
GROUPER CHEEKS SOUS VIDE
faux watermelon, jasmine froth, amaranth,
torn herbs, cucumber vinaigrette
BRAISED LAMB BELLY SALAD
baby field greens, grapefruit segments, preserved lemon,
saffron vinaigrette
YELLOW FIN TUNA BOUDIN
bacon braised greens, crushed mustard seed vinaigrette
VEAL SHANK RAVIOLLIS
quinoa, petite green bean, mushroom broth
RABBIT TERRINE
green onion pancakes, citrus segments, black eyed peas,
pickled vegetables
BEEF TARTARE
béarnaise ice cream, beet carpaccio, parmesan
BRAISED LAMB SHANK
poached peaches, almond croquant, olives, parsnip purée,
date vinaigrette
CALAMARI & CITRUS SALAD
citrus supreme, dried corn, creamy herb vinaigrette
Reservations are not required, but are recommended. Give us a call to
set you up!
Derek's
Culinary Casual restaurant is located in the heart of
downtown Sarasota just two blocks north of Fruitville
Road on Central Avenue. We're on the east side of the
street. Look for the red hanging sign! (Click
Here for Google Map Directions, will open in new
window)
