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Beach Bistro
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Seasoned Parrish plum tomatoes with sweet cream and blue cheese.
Vibrant, full-flavored, herbs and greens in company with artisanal cheese, grilled fruit, seasonal vegetables, and today's house sorbet. Everchanging.
Heritage plum tomatoes, warmed with an herbed vinaigrette. Garnished with baby greens, herb toast and Parmesan crisp.
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. But then imitation is the sincerest form of flattery.
Seared Hudson Valley foie gras on savory, "fruited" brioche bread pudding. Garnished with a vanilla bean and Sauternes reduction, nutmeg anglaise and aged balsamic. Sean: "I will stop serving foie gras when they peel my cold, dead fingers from my fork".
A "Novey" lobster tail, butter poached with a hint of citrus and star anise served on a bed of citrus Anson Mills grits, in company with Mosca'd style shrimp.
Fresh cheeks and throats – "the Captain's cuts." Bistro carved from fresh whole fish. Classic Française. Egg-washed, finished with a Key lime dill butter and capers served with chef's mashed. Unlike us they only have two cheeks, so availability is an issue.
The sweetest cuts of fresh Gulf Grouper tossed with a bright Citrus Dijon Champagne Vinaigrette.
with Bistro maple glazed bacon. Because Sean's Canadian relatives think Caesar salad has little bits of bacon in it. No idea why.
"Blue" with blue cheese.
All of the above. Caesar transformed.
Finished with a little shallot and garlic. Kissed with béarnaise.
With seasoned garlic butter, on a bed of farro braised in our vegetable demi. Flaked with Parmesan.
Our version of Dauphinoise, layered with manchego, cream and chopped shallots, hinted with parsnip.
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 aïoli.
Brushed with truffle butter, then prepared in a classic Charlemagne style or with a cognac-pepper Normande. Only 1% of American beef gets to be "Prime" American beef - "Where we believe that the beer belongs in the cowboys".
Simply the world's best, fresh, domestic lamb, from Colorado. Seasoned, pan-seared and oven-roasted. Finished with a port-rosemary demi-glace. Served with a complementary sipping glass of Warre's Reserve Port. "You can tell from the flavor that it has never been frozen and carried across a major ocean in the bottom of a ship." Emeril's favorite.
Real, fresh, line-caught Gulf Grouper with a toasted coconut and cashew crust. Dolloped with a red pepper papaya jam. Stolen from chef Norman Van Aken.
Real, fresh, line-caught Gulf Coast grouper, pan-seared and crowned with butter-poached lobster and kissed with aurora cream.
Worth dying for. The richest food marriage. Colorado lamb, butter-poached Nova Scotia 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 Dionysian vision from the end of a pier in Maine." The Bistro's Feature Presentation at The James Beard House.
The Tucker family's Maple Leaf Farms duckling. The duckling leg is confited, then pan crisped and torched. The duckling breast is seared like a steak. Garnished with a pepper Normande then finished artfully according to the Chef's whim. Tender. Crispy. Lush.
Grilled with bourbon barbeque and Maple Syrup, on pomegranate-citrus Anson Mills grits, garnished with chimichurri.
Chef's pick, whimsical selections, with farro and a true vegetable demi-glace.
Preserved lemon walnut vinaigrette. Pickled beets, goat cheese, candied walnuts and fennel.
Warm Maple Leaf duckling with arugula, watercress and a cognac-citrus-bacon vinaigrette. With seasonal fruit, red onions, and candied walnuts. Has won prizes.
Local heirloom tomatoes, creamy burrata cheese, Romesco, preserved lemon puree, with balsamic reduction.
Seared scallops in our famous Bouillabaisse broth. Finished with sweet cream and a soupçon of curry.
From Aaron Welch's farm. Pan-roasted, finished with garlic butter, wilted arugula, chardonnay, tomatoes, fresh herbs.
Prime American beef; succulent; Slow braised with Burgundy, oyster mushrooms, baby onions and foie gras mousse.
Bombay Sapphire martini with Maytag blue cheese olives; Icy blue, like Tony's nerves.
Fresh pineapple infused vodka, shaken, served up.
Soul Cachaça, fresh lime, lemongrass.
Pomegranate, vodka, Champagne, fresh lime.
Hendrick's gin, Anna Maria honey, lavender, lemon. All of our honey is a gift from local Island bees.
Premium Bourbon or Rye, Angostura bitters, and Vya Sweet Vermouth. Stirred, never shaken.
Gosling's Black Rum, Domaine de Canton ginger liqueur, ginger beer and candied ginger.
With grilled focaccia.
Chef's selections, whimsical accompaniments.
Foie gras, cognac, and fig. With grilled focaccia.
House cured Scottish salmon, thinly sliced, with capers, red onion, crème fraiche, an arugula tangle, and garlic toast.
Seasoned Parrish plum tomatoes with sweet cream and blue cheese.
Real Gulf Jumbos with St. Elmo's rémoulade. Racy.
Lush chunks of Florida spiny lobster (instead of chewy little slugs). Slow baked in a crock with herbed spinach and seasoned garlic butter. Often imitated.
Gulf of Mexico shrimp grilled with bourbon barbeque and Maple Syrup, garnished with chimichurri and a little taste of pomegranate-citrus Anson Mills grits.
Classic potted rillette of braised oxtail, Prime American Tenderloin, chopped, kissed with Foie Gras, and chilled. A sharing indulgence.
Seasoned Parrish plum tomatoes with sweet cream and blue cheese. Often imitated, but then.
Classic preparation, like at Arnaud's in N'Awlins.
Perfect vine ripe plum tomatoes, warmed in a skillet and tossed with an herbed balsamic vinaigrette. Garnished with baby greens, herb toast and Parmesan crisp.
Finished with seasoned garlic butter on a bed of farro, braised in vegetable demi, flaked with Parmesan.
Seared scallops in our famous Bouillabaisse broth. Finished with sweet cream and a soupçon of curry.
Pan-roasted, finished with garlic butter, wilted arugula, chardonnay, tomatoes and fresh herbs.
Elvis is in the building. Prime tenderloin, demi, chef's mashed, blue cheese.
With maple syrup and bourbon barbeque on pomegranate citrus grits, garnished with chimichurri.
Key lime butter, capers, aïoli, and chef's mashed.
Big Shrimp with garlic butter and béarnaise. On an aïoli'd roll, with chef's mashed.
Butternut squash purée, seasonal berry gastrique.
World's best lamb from American Ranchlands in Colorado. Herb grilled, with rosemary-port demi and mint chimichurri, over brioche bread pudding.
Lush chunks of Florida spiny lobster (instead of chewy little slugs). Slow baked in a crock with herbed spinach and seasoned garlic butter. Often imitated.
The original recipe from Caesar Cardini's in Tijuana.
The sweetest cuts of fresh Gulf Grouper tossed with a bright Citrus Dijon Champagne Vinaigrette.
Toasted coconut and cashew crusted, dolloped with a red pepper papaya jam.
The Tucker family's Maple Leaf Farms duckling leg confited, then pan-crisped, torched, and kissed with pepper demi-glace.
Prime American Beef; succulent; Slow braised with Burgundy, bacon and baby onions. Perfected with a Hudson Valley foie gras torchon.
Slow cooked with herbed spinach and seasoned garlic butter.
Cauliflower steak, asparagus and Kissed with vegetable demi-glace.
From the Orange Blossom Muscat grape. Great with key lime pie, bananas and praline.
Flavored, magenta from the Black Muscat grape. Great with chocolate.
Liquid gold from Napa Valley from the makers of Far Niente.
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