Fine dining on Siesta Key is defined at The Summer House. Quality ingredients—thoughtfully sourced and expertly prepared—offer exceptional flavor. Here you will find classic soups and salads, certified Angus steaks and chops, seafood entrees and updated sides.
There are no surprises on the menu. You will recognize everything. The big surprise is not on the menu but in the incredible experience of the Summer House. It’s warm and casual, yet refined and special. Cocktails flow, steaks sear, dressings drizzle and skillful servers tend to every detail. It’s a special place, ideal for a celebration with friends or a romantic getaway.
DRINKS/APPETIZERS
A great way to start your splurge at the Summer House is with one of their signature cocktails, like the Seafoam Margarita. It’s made with Patron Reposado, agave nectar, citrus juices and Grand Marnier. It’s topped with a cloud of meringue and dusted with smoked Siesta Key sea salt. It’s light, with the perfect combination of tangy and sweet. Sip this while you nibble on a cheese and charcuterie board. The charcuterie board at the Summer House gives you everything you need to build the perfect bite, including truffled honey with almond and fruit loaf, burrata drizzled with balsamic syrup, and Cerignola olives. King crab, oysters Rockefeller, prime meatballs and wagyu bruschetta complete the appetizer selections.
SALAD/SEAFOOD MAIN
The Siesta wedge salad is one example of the focus on quality ingredients. It includes heirloom cherry tomatoes, Carr Valley blue cheese and Supreme bacon. The salad is crowned with a housemade green goddess dressing made with fresh chives, scallions, parsley and buttermilk. This classic American salad gained popularity throughout the 1950s and ’60s, and the Summer House version is as crisp and delicious as ever. The diver scallops showcase the talents of head chef Fran Casciato. Seared scallops top a bed of lobster risotto studded with purple and golden cauliflower. A crispy prosciutto chip accents the creamy risotto while the balsamic pearls freshen your palate for the next bite. Edible flowers and microgreens scatter across the plate for a presentation that dazzles the eye.
STEAKS/SIDES
Steak lovers will appreciate the Summer House. It sources prime beef from responsible and ethical ranches such as Revere Meat Co., Neiman Ranch and Snake River Farms. Then, it wet or dry ages the beef, depending on the cut, resulting in incredibly tender and flavorful steaks. Each one is rubbed with a little tallow, sea salt and black pepper before it’s seared at 800 degrees. The menu offers a surf and turf combination, but design the ultimate splurge by creating your own. Start with the 10-ounce filet mignon and pair it with their 20-ounce colossal lobster tail. Your server deftly releases the tail meat from the shell and presents it on a bed of sauteed spinach alongside the steak, with a few Meyer lemon wedges and drawn butter. This is a big dish worthy of your next big business deal or promotion.
Enhance that great steak with a great bottle of wine. The wine list at the Summer House boasts over 30 California cabernet selections representing Caymus, Opus One and Silver Oak. Lobster macaroni and cheese is always a great side dish but don’t overlook the bouquet of vegetables. Served in a small, cast-iron skillet is a brilliantly colored selection of roasted fresh vegetables such as asparagus tips, rainbow carrots, baby bell peppers and pearl onions. The experience of the Summer House sets the standard for steaks along Sarasota’s Gulf Coast.
DESSERT
After an indulgent dinner you need an indulgent dessert such as the Molten Whopper Chocolate Cake. Rich layers of chocolate cake are filled with vanilla buttercream, topped with crushed candies and drizzled with chocolate sauce. It’s an indulgent finish to a delicious dinner splurge at the Summer House. There, it redefines the term “Summer of Love.” ♦
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