"Derek Barnes, Sarasota's chief culinary innovator." Brian Ries, Creative Loafing
Dinner Menu | Lunch Menu | Desserts | Wine List
What's For Dinner?
At DEREK'S, our mission is to introduce you to new flavors, textures, and techniques
while updating some classic comfort
foods. If some ingredients are unfamiliar, please check the FOODNOTES on
this website.
DINNER
SMALL PLATES AND BOWLS
S O U P
Roasted peanut, fresh fish soup,
chickpeas, kale
Soup of the day
4./6.
"C A E S A R E S Q U E" &
G R I L L E D S H R I M P
Grilled gulf shrimp, hearts of romaine,
Parmesan crackers, toasted garlic &
caramelized anchovy vinaigrette
12.
S H R I M P & S C A L L O P C A M P A C H
A N A
Cucumber, avocado, chilis, coriander
popcorn cracker, chilled broth
11.
S E A S C A L L O P S TA R T I N E
Pan seared sea scallops, sweet pea purée,
croustade, shaved shallots,
aged sherry vinegar aioli
11.
C O U N T R Y S P I N A C H
Baby spinach, kiln dried cherries,
shaved fennel, candied pecans,
chunky blue cheese dressing
8.
PRINCIPAL DISHES
L A N D & S E A
Smoked pork, grouper cheeks, green onion crepe,
toasted peanut slaw, sweet corn rings,
crushed mustard seed vinaigrette 26.
B R A I S E D V E A L
Braised veal, house made ricotta
cheese gnocchi, veal sweet breads ragout,
salad of grilled asparagus, grated
lemon, toasted almonds, sage
26.
D U C K T W O WAY S
Seared duck breast, pecan & cracklin crusted
leg confit, creamed spaetzle,
bacon braised greens, burnt honey jus
26.
C O R V I N A
Blue crab glacage, poached tomato,
local hearts of palm, yellow tomato broth
29.
G U L F S H R I M P
Caramelized onion agnolotti, sweet peas,
asparagus, young green bean, wild mushrooms,
shaved pecorino Romano, prosciutto broth 27.
Y E L L O W F I N T U N A
Cannellini bean, crab beignets, mint,
chopped tomato, crumbled feta, olive viaigrette
28.
B E E F S H O R T R I B S
Beef short ribs, cauliflower & fingerling potato gratin
wild mushrooms, broccolini,
cracked Malabar pepper reduction
27.
B E L L & E VA N S
F R E E R A N G E C H I C K E N
Roasted vegetable relish,
sweet garlic mashed potatoes,
natural jus
19.
P R I N C E E D WA R D
I S L A N D M U S S E L S
sautéed mussels, chickpeas, chorizo,
sweet peppers, grilled tomato butter
18. / 10. as a starter
D O U B L E C U T " B O U T I Q U E
FA R M E D " P O R K C H O P
Root vegetable purée, pecan praline, crispy onion,
smoked shallot sauce
27.
S I M P L E G R I L L S
Bone in ribeye ~or~ wild Scottish salmon ~or~ free range chicken
~or~ pork chop
herb roasted potato ~or~ garlic mashed potatoes
What's For Lunch? [back to top]
LUNCH
SMALL PLATES AND BOWLS
SOUP
Roasted peanut and fresh fish soup
with garbanzo beans and kale
Soup of the day
4./6.
"CAESARESQUE" &
GRILLED SHRIMP ESCABECHE
Grilled gulf shrimp,hearts of romaine,
Parmesan crackers and
toasted
garlic & caramelized anchovy vinaigrette
12.
SEA SCALLOPS TARTINE
Pan seared sea scallops with sweet pea
purée, croustade, shaved shallots and
aged sherry vinegar aioli
11.
COUNTRY SPINACH
Baby spinach tossed with kiln dried
cherries, shaved fennel, candied pecans
and chunky blue cheese dressing
8.
SHRIMP ESCABECHE
cucumber, melon, peanuts, poblano, chilled pineapple broth
(iced red pepper, toasted garlic)
11.
LUNCH ENTREES
F I S H TACOS
Marinated gulf fish in grilled flour tortillas,
toasted peanut slaw, cilantro, queso blanco,
smoked garlic chile sauce
11.
M U S S E L S & F R I E S
Sautéed Prince Edward Island mussels,
fries, roasted garlic aioli
11.
P R I M E B U R G E R
Grilled prime chuck burger,
melted Saga cheese, onion marmalade,
truffle tossed fries
11.
R O A S T E D B E L L & E V A N S C H I C
K E N
Caramelized onion agnolotti, sweet peas,
wild mushrooms, shaved pecorino Romano,
prosciutto broth 11.
W I L D S A L M O N F L A T B R E A D
Sous vide salmon, roasted pear,
chickpeas, herb purée
12.
P U L L E D P O R K
molé braised pork sandwich open
faced on chorizo cornbread,
fried pickle
9.
G R O U P E R C H E E K S
Chorizo, grilled corn fritters, sweet peppers
10.
S K I R T S T E A K
Duck fat fries, aioli,
house made Worcestershire sauce
12.
Derek's Desserts [back
to top]
POACHED PEAR
Lavender & honey poached pear,
goat cheese ice cream,
black pepper caramel sauce
7.
FROZEN TRIO
Daily selection of ice cream,
sorbet and granita
6.
BANANA CREAM CUSTARD
ricotta doughnuts, vanilla bean braised bananas
8.
CHOCOLATE & GUAJILLO
CHILI PATÉ
passion fruit, black berry, toasted pistachio
8.
ARTISAN CHEESE PLATE
candied pecans, dried apples, guava pâté
12.
AFTER DINNER
WARRE'S WARRIOR
SPECIAL RESERVE PORT
Classic special reserve with
dark, intense fruit
8.
GRAHAM'S 10YR TAWNY PORT
Toasted almonds, vanilla and
caramelized brown sugar
12.
DOMAINE DE BEAUMALRIC,
MUSCAT DE BEAUMES
DE VENISE, 2004
Citrus and melons
10./36. 375ml
CAMPBELL'S
RUTHERGLEN, TOKAY
Honey and delicate citrus
10./36. 375ml
INNISKILLIN OAK AGED
VIDAL ICEWINE, 2004
55. 187ml bottle price only
Derek's Fine Wine List [back to top]
WHITE WINES BY THE GLASS
FRANCOIS MONTAND, France, NV, 9./26.
A dry and crisp sparkling wine.
NEIL ELLIS SINCERELY , 10./33.
Sauvignon Blanc, 2006, South Africa
Tropical fruits, elegant & delicate with flavorsome finish .
PARES BALTA, Blanc de Pacs, 2005, Spain 8./24.
Brilliant color, fresh lime and a delicate palate.
ABADIA DE SAN CAMPIO, Albarino, 2006, Spain 12./37.
Green apple, pear and citrus notes.
BORGO MADDALENA, Pinot, 2006, Grigio, Italy 9./28.
Light, fragrant, hints of tropical fruit & pear.
SCHLOSS VOLLRADS, Riesling, 2006, Germany 12./36. beautifully
balanced with flavors of ripe fruit
LAURENZ UND SOPHIE, Gruner Veltliner, 2005, Austria 10./33.
Ripe nectarine, dry and balanced, good natural acidity,
citrus finish.
GOATS DO ROAM WHITE, 7./24.
Rhone Blend, 2006, South Africa
Full bodied non-oaked wine, intense aromas of peach,
lemon grass & ripe grape soft crisp finish.
SOKOL-BLOSSER, Evolution, 2006, white blend, Willamette Valley
12./36.
a blend of nine different white grapes, fruity, complex, great
with spicy cuisine.
DOMAINE LALANDE, Chardonnay, 2006, Vin de Pays, France 9./28.
rich in flavor but not at all heavy, fine fruit flavors and well balanced
with a pleasant finish
SAINTSBURY, Chardonnay, 2005, Carneros 15./51.
A classic chardonnay with apple and pear flavors and with hints
of ripe pineapple
RED WINES BY THE GLASS
CHATEAU GRANDE CASSAGNE, Rose, 2006, Rhone 7./22.
Dry rose & the freshness of old vines.
CASTLE ROCK, Pinot Noir, 2006, 10./31.
Carneros, California
Soft and jammy red fruit with a velvety finish.
WILLAMETTE VALLEY VINEYARDS, Pinot Noir, 2006, Willamette Valley
15./45. Aromas of cranberry and strawberry juicy and soft with a warm mouth
feel.
GRAYSON CELLARS, Merlot, 2005, Paso Robles 8./27. berry and
cherry flavors with a soft and lingering finish
BLACK SHEEP, 10./33.
Shiraz, Merlot and Cab-Franc blend, 2001, Australia blackberries & jammy.
PETER LEHMAN, Shiraz, 10./33.
Barossa Valley, South Australia
Fleshy & full bodied, ripe fruit flavors loganberry, plum,
overtones of toast, cocoa & pepper.
FIFE, Whaler Vineyard, Zinfandel, 2001, Mendocino 10./33.
Jammy texture with black cherry and chocolate flavors.
CARTLIDGE AND BROWN, 10./33.
Cabernet Sauvignon, 2006, California
Plum and cassis fruit dominate the flavor profile.
SPARKLING
101. FRANCOIS MONTAND, France, NV, 9./26.
A dry and crisp sparkling wine.
102. DUVAL-LEROY, Champagne NV, France 60. full-bodied, graphite,
toast, lemon, nut aromas and flavors. Balanced, assertive finish
103. DUVAL-LEROY, Rose Champagne NV, France 65.
Salmon pink & delicate, supple, round & well-structured.
104. SCHRAMSBERG J SCHRAM, Napa, 1999 125.
A harmony of power & finesse, roasted hazelnuts,
glazed pineapple, baked apple pie.
ROSE
110. CHATEAU GRANDE CASSAGNE, Rose, 2006, Rhone 7./22.
Dry rose & the freshness of old vines.
WHITE
120. NEIL ELLIS SINCERELY 10./33.
Sauvignon Blanc, 2006, South Africa
Tropical fruits, elegant & delicate with flavorsome finish .
121. HONIG, Sauvignon Blanc, 2006, Napa 36.
Bright and crisp with hints of citrus throughout.
122. KIM CRAWFORD, Sauvignon Blanc, 2006, New Zealand 39.
Explosively aromatic with flavors of pears, apples & melon.
123. PARES BALTA, Blanc de Pacs, 2005, Spain 8./24.
Brilliant color, fresh lime and a delicate palate.
124. ABADIA DE SAN CAMPIO, Albarino, 2006, Spain 12./37.
Green apple, pear and citrus notes.
125. BORGO MADDALENA, Pinot Grigio, 2005, Italy 9./28.
Light, fragrant, hints of tropical fruit & pear.
126. ADELSHIEM, Pinot Gris, 2006, Oregon 37.
Bright and crisp with hints of stone fruit and honeysuckle.
127. SCHLOSS VOLLRADS, Riesling, 2006, Germany 12./36. beautifully
balanced with flavors of ripe fruit
128. LAURENZ UND SOPHIE, Gruner Veltliner, 2005, Austria 10./33.
Ripe nectarine, dry and balanced, good natural acidity,
citrus finish.
129. PIERRE SPARR, Reserve Gewurztraminer, 2004, Alsace 40.
Rich and round- abounding with flavors of orange rind
and apple pie crust
130. FREEMARK ABBEY, Viognier, 2004, Napa 47.
Ripe, lemon-lime citrus, peaches and apricots.
131. GOATS DO ROAM WHITE, 7./24.
Rhone Blend, 2006, South Africa
Full bodied non-oaked wine, intense aromas of peach,
lemon grass & ripe grape soft crisp finish.
132. SOKOL-BLOSSER, Evolution, 2006, white blend, Willamette
Valley 12./36.
a blend of nine different white grapes,fruity, complex, great
with spicy cuisine.
133. CRIOS, Susanna Balbo, Torrontes, 2006, Argentina 36.
Exotic wine of much complexity, dry with pure white floral
notes, citrus and spice on the palate
134. DOMAINE LIGNERES, LAS VALS blanc, 46.
Roussanne & Grenache Gris, 2002, Corbieres
Elegant, dried apricot, stone fruits and a lush honeyed texture.
135. TABLAS CREEK. Cote du Tablas Blanc, Rhone Blend, 2005,
46.
Paso Robles
Rich, aromatic with clean minerals, bright acidity
and long finish.
136. TORBRECK, Marsanne & Roussanne, 2006, 68.
Barossa Valley, Australia
Honeysuckle and mineral characteristics with soft acidity,
opulent on the palate.
137. DOMAINE LALANDE, Chardonnay, 2006, Vin de Pays, France
9./28. rich in flavor but not at all heavy, fine fruit flavors and well
balanced with a pleasant finish 138. NAVARRO, Chardonnay, 2005, California
46.
Tastes of apples, cloves & pear.
139. SAINTSBURY, Chardonnay, 2005, Carneros 15./51.
A classic chardonnay with apple and pear flavors and with hints
of ripe pineapple
140. VINE CLIFF, Chardonnay, 2005, Carneros 74.
Beautifully balanced, bright acidity and richly textured fruit.
141. DOMAINE FAIVLEY, Chablis, 51.
2004, Burgundy, France
Fine, well-balanced wine, beautiful chardonnay.
142. JEAN- MARC BOILLOT, Puligny Montrachet, 2005, Burgundy
95. Lime & lemon nose, juicy fruit, round yet succulent
RED
200. CASTLE ROCK, Pinot Noir, 10./31.
2006, Carneros, California
Soft and jammy red fruit with a velvety finish.
201. WILLAMETTE VALLEY VINEYARDS, Pinot Noir, 2006, Willamette
Valley 15./45. Aromas of cranberry and strawberry juicy and soft with a
warm mouth feel.
202. SANFORD, Pinot Noir, 2005, Santa Barbara 65.
Smoky oak notes wrap around luscious raspberry
and ripe cherry fruit.
203. FLOWERS, Pinot Noir, 2004, Sonoma Coast 80.
Floral with tart cherries compliment earthy notes.
204. WILLAKENZIE, Pinot Noir, 2004, Willamette 95.
Big and powerful with currant, raspberry, plum,
licorice and rosemary.
205. DOMAINE TRAPET, Gervrey Chambertain, 90.
VV Cuvee Ostrea, 2003, Burgundy
Sweet cherry and floral aromas prevail in this silky and
fleshy Pinot Noir.
206. DOMAINE JOBLOT, Givry 1er cru, 2004, Cellier aux Moines,
105.
Burgundy
Full bodied and lush, with roasted currant and cherry flavors.
207. GRAYSON CELLARS, Merlot, 2005, Paso Robles 8./27. berry
and cherry flavors with a soft and lingering finish
208. J. BOOKWALTER, Lot 21, Proprietary Red, 49.
NV, Washington
Sweet cherries, black currants, plums and exotic spices.
209. TERRALSOLE, Brunello Montalicino , 2000, Italy 90.
Strong structure with good tannins, yet soft in the mouth
with fresh ripe currants and dried herbs.
210. CAMPO DI SASSO, Insoglio, Merlot & Syrah blend, 46.
2004, Tuscany
Seamlessly integrated flavors of blackberry and milk
chocolate with herb notes emerging with air.
211. E. GUIGAL GIGONDAS, 2003Rhone 49.
Blueberries, blackberries, minerals, and flowers.
212. MUGA RED RESERVA, Tempranillo, 2003, Rioja 45.
Classic wine from Spain medium bodied red with black fruits and
earthy, mineral character
213. CHOCOLATE BLOCK, red blend, 2005, South Africa 72. black
fruit flavors, toffee like richness, elegant tannin
214. BLACK SHEEP, red blend, 2001, Australia 10./33.
Shiraz, Merlot and Cab-Franc blend, blackberries
& jammy.
215. PETER LEHMAN, Shiraz, 10./33.
2003, Barossa Valley, South Australia
Fleshy & full bodied, ripe fruit flavors loganberry, plum,
overtones of toast, cocoa & pepper.
216. CHARLES CIMICKY, Trumps, Shiraz, 2005, Australia 41.
Blackberry and Plum notes with subtle licorice on the finish
217. FIFE, Whaler Vineyard, Zinfandel, 2001, Mendocino 10./33.
Jammy texture with black cherry and chocolate flavors.
218. SEGHESIO ZINFANDEL, Zinfandel, 2005, Sonoma 46.
Classic Zin, elegant and medium bodied, spice with raspberry
flavors.
219. EL FELINO, Malbec, 2005, Argentina 38. ripe raspberry,
boysenberry & white pepper
220. CARTLIDGE AND BROWN, 10./33.
Cabernet Sauvignon, 2006, California
Plum and cassis fruit dominate the flavor profile.
221. BR COHN SILVER LABEL, 45.
Cabernet Sauvignon, 2005, Sonoma
Full fruit flavors, black currant, cherry & berry, a touch of cassis.
222. FRANK FAMILY VINEYARD, Cabernet Sauvignon, 2003, Napa
Valley 75. Aromas of dark chocolate, concentrated and vibrate with ripe
black fruit flavors, refined and elegance
223. FISHER COACH, Insignia, 105.
Cabernet Sauvignon, 2003, Napa
Elegant, bright, smooth, ripe fruits & lengthy finish.
224. CINNABAR, Mercury Rising, 2005, 35.
Bordeaux Blend, California
Blueberries, black cherry, toasty oak and vanilla flavors.
225. DOMAINE LES CAILLOUX, Chateaunuef du Pape, 2004, Rhone,
France 87. Offering up loads of sweet, velvety Grenache fruit and a rich,
lush, nearly tannin-less finish
226. DUCKHORN PARADUXX, Red Blend, 2004, Napa 90.
Dark fruit aromas, raspberry, black cherry, currant,
smoky, toasted coconut.
227. JOSEPH PHELPS, "Insignia" 30th Anniversary, 2003, Napa
195.
Aromas of black cherry and cassis foretell the layers
of flavor of chocolate, plum, and spice.
228. CHATEAU BEAU SITE, St. Estephe, 2001, Bordeaux 65.
Nice structure and balance for a spectacular wine
from this excellent vintage, earth and cherries.
229. CHATEAU PHELAN-SEGUR, St. Estephe, 2003, Bordeaux 100.
Complex bouquet of cedar and leather round out the berry
and mint flavors.
230. CHATEAU MONBOUSQUET, St. Emilion, 2001, Bordeaux 135.
Sexy wine, dense and beautifully textured, sweet nose of licorice,
smoke, blackberries and black currants.
231. CHATEAU RAUZAN SEGLA, Margaux, 1996, Bordeaux 200.
Full bodied, creme de cassis with toasted oak and richness.
232. CLOS DU MARQUIS, St. Julien, 1990, Bordeaux 220.
Elegant and soft tannin, currants and kirsch liquor
in this charmer.
AFTER DINNER
WARRE'S WARRIOR SPECIAL RESERVE PORT 8.
Classic special reserve with
dark, intense fruit.
GRAHAM'S 10YR TAWNY PORT 12.
Toasted almonds, vanilla and
caramelized brown sugar.
DOMAINE DE BEAUMALRIC, 10./36. 375ml
MUSCAT DE BEAUMES
DE VENISE, 2004
Citrus and melons.
CAMPBELL'S RUTHERGLEN, TOKAY 10./36. 375ml
Honey and delicate citrus.
INNISKILLIN OAK AGED VIDAL ICEWINE, 2004 55.
187ml bottle price only
Taylor, cream sherry
NA, triple sec
