A delicious splurge night beckons you to Siesta Key (PHOTOS)

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.”

[image_slider_no_space on_click=”prettyphoto” height=”300″ images=”12271,12270,12269,12268,12267,12264,12263″]

You May Also Like

Sneak peek of new Tampa Bay additions to the Michelin Guide in 2024

Michelin Guide inspectors have selected 19 new Florida restaurants to be added to the Michelin Guide Florida, in 2024, with six in Tampa. The restaurants include: Ebbe, 1202 N. Franklin

Fortu: The Wagyu stands alone (PHOTOS)

On the ground floor of the Ponce de Leon Hotel, in downtown St. Petersburg, is a cozy little restaurant space that previously was home to Ceviche Tapas Bar & Restaurant, for

Sonata: An orchestra of flavors at the Mahaffey (PHOTOS)  

In the vibrant tapestry of St. Petersburg’s culinary scene, a new symphony resonates at the Mahaffey Theater with the grand opening of Sonata Restaurant. Sonata is the combined vision of

Kristina Lavallee’s cake business is ready to rise to the next level

For Kristina Lavallee, life keeps getting sweeter. Founder and namesake of local dessert company, The Cake Girl, Lavallee’s rise to success is already a sweet tale. She first dreamed of

Other Posts

A Lakeland gem with Peruvian and Cuban influences (PHOTOS)

Nestled between the bustling cities of Tampa and Orlando, Lakeland, a quaint town in Polk County, might not be the first place that comes to mind when one thinks of

Exploring the richness of Mexican flavors at Lona (PHOTOS)

While the Tampa Designated Market Area encompasses eleven counties, Hillsborough County stands out in the culinary scene with three Michelin One Star restaurants – Koya, Lilac and Rocca – all

See the new BellaBrava set to open North Tampa location in December (PHOTOS)

2BHospitality plans to open a new location of BellaBrava, in Land O’ Lakes, in December. The company’s third BellaBrava restaurant, BellaBrava Bexley, will be nearly 8,200 square feet, at 16722

Lilac’s epicurean journey is elevating the Tampa dining scene (PHOTOS)

The culinary experiences available for distinguished palates, in the Tampa market, are flourishing, especially with the welcome addition of three recipients of a Michelin One-Star rating in the region. What