Miguel's Restaurant

mixed canapé

foie gras torchon, strawberry-rhubarb gellee, pumpernickel toast, espelette, chervil

lemon cured kvaroy arctic salmon

field peas, citrus vinaigrette, sundried tomato gremolata

roasted scallop veracruz

with capers, spanish olives, chile morita

dukah crusted blue cobia al la plancha

white asparagus cream, charred ramps, harissa oil

cochinita pibil

with charred poblano-potato puree, onion red escabeche, avocado crema and chicharrón dust

homemade lobster ravioli

sautéed shallots, vodka and cream finished with a touch of marinara making a creamy delicacy

braised veal sweetbreads

port prune reduction, pan fried bacon and tomato's, on top of a grilled brioche loaf

braised creekstone farms short ribs

sautéed greens, cracked hominy, pimento, moulin rouge onions

berry millefoglie puff pastry

stuffed with pastry cream finished with mixed berries

supreme de poulet cordon bleu

breast of chicken pounded and lightly breaded, topped with country smoked ham, swiss cheese and a dijon mustard sauce.

supreme de poulet champagne

pan sauteed chicken breast, in a champagne horseradish cream, mushrooms, asparagus, stuffed in a puff pastry.

roast duck

tender duckling served with a l'orange sauce

tilapia

sauteed, then baked to perfection, served with your choice of lemon caper or almondine

steak-frites

pan seared tenderloin steak, hand cut duck fat french fries, port wine sauce and brie cheese chunks

seafood vent

fresh gulf shrimp, scallops, and salmon in a sauce of madeira wine and cream stuffed in a puff pastry

le boeuf diane

beef tenderloin tips sautéed with mushrooms, garlic, brandy, and demi-glace, served in a puff pastry

veal piccata

tender veal sautéed in olive oil, white wine, capers, lemon and mushrooms

le petit filet mignon

grilled prime filet mignon with choice of béarnaise sauce or peppercorn brandy cream sauce

lamb chop

new zealand lamb chops marinated and grilled to your taste accompanied with our house made mint-demi

filet de boeuf forestire

grilled prime filet mignon topped with a ragout of oyster, portobello, and cremini mushrooms

salmon

fresh scottish salmon pan sautéed served with a citrus grenobloise

la soupe a l'oignon gratinee

french onion soup with a touch of madeira wine in a crock pot au gratin

la soupe du jour

prepared daily

sopa de ajo (garlic soup)

an old family recipe brought to you from spain

la salade caesar

miguel's signature caesar salad. it is the best in sarasota. "period"

les escargot bourgogne

imported french made prepared in garlic butter, fresh herbs and brandy

coquille st. jacques mornay

tender scallops in a sauce of madetto wine, cream and gruyere cheese

moules normandy

prince edward island mussels sauteed with mushrooms, apple smoked granny smith apples and apple brandy

mushroom ragout and beef tips

grilled prime beef tips surrounded by a rich ragout of oyster, cream, and

les crevettes de portobello

sauteed tiger shrimp served in a white truffle cream sauce and portobello

tilapia

sauteed, then baked to perfection, served with your choice of lemon caper or almondine sauce

moules normandy

prince edward island mussels sautéed with mushrooms, apple smoked bacon, granny smith apples and apple brandy served with a side of french fries

salmon

fresh scottish salmon served with a citrus grenobloise sauce

seafood vent

fresh shrimp, scallops, and salmon sautéed in a sauce of madeira and cream, stuffed in a puff pastry

les fruits du mer

a tantalizing seafood trio: coquille st. jacques, fresh fish du four and shrimp provencal

le sole d'ourre saute meuniere

the whole dover sole sautéed in a lemon butter, debone tableside

escargots bourgogne

coquilles st. jacques

sopa de ajo

although with its cheesy crust and a round of country bread it offered a hearty start to the meal.

sole meunière

canard rôti de la maison

tournedos diane

shrimp pil pil

promises a peppery bite ("spicy ending") lacking in the actual dish

crevettes de la maison

like scampi, but although the shrimp were plump and fresh, and the sauce buttery and splashed with lemon, garlic was more noticeable by its ab-

rack of lamb

arrived tableside with a flourish where the waiter carved it. once separated, the individual chops revealed a pinkish interior and a parsley-crusted surface. as the menu notes, the lamb is domestic, which means that taste is not quite as strong as some imported lamb.

tournedos miguel's

meet their description, two thick tenderloin rounds smothered in mushrooms and a madeira sauce with a cluster of asparagus perched jauntily on top.

braised oxtail

as a favorite of the chef's. braising made the meat fork-tender and gave a deep, rich taste to the sauce that accompanied it. the beef was served over a generous helping of mashed potatoes, a solid base for absorbing the sauce.

chocolate mousse

is a pallid version of the real thing, showing a minimum acquaintance with the chocolate of its name,

chocolate fudge cake

would benefit from less sugar and a higher grade of chocolate.

z'ivo vineyards 2015 pinot blanc

this complex wine is crisp yet still needs awesome buttery notes. the unusual phenomenon characteristic of this clone gives weight, citrus and rich tones and accompanied by intrigue.

barlow vineyards 2014 merlot

the 2014 barlow merlot has a deep, concentrated violet-purple color with aromas of rich raspberry, ripe red cherry with an essence of sweet french vanilla. the palate is highly concentrated with deep and generous flavors of currants, blueberries and blackberries. the tannins are soft and luxurious and are great counterparts to the sweet flavors of toasty oak.

z'ivo vineyards 2014 whole cluster pinot noir

ripe black cherry and blackberry on the nose and mid palate. following by mouth filling tannins with mushroom and forest floor tones.

barlow vineyards 2014 cabernet sauvignon

91 points-james suckling. there is real bramble berry and blackberry bush character to this as well as underbrush, coffee bean and eucalyptus. full-bodied with very chewy tannins, a lovely serving of acidity and a fruit-forward finish, intense but very enjoyable.

z'ivo vineyards 2016 rose

black cherry, raspberry and with a hint of strawberry and wild flowers is very alluring. the fruit is lush on the mid palate and the finish ties the wine together

three course dinners

leg of lamb