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As we head into the summer season, Michael’s Peruvian Epicurean Adventure menu is a perfect fit for the transition to warmer weather! Chef Jamil has designed fresh, light dishes incorporating a variety of seafood dishes and staples such as ceviche, corn, potatoes and peppers. Enjoy this speciality menu throughout the month of May.

PERUVIAN EPICUREAN ADVENTURE: MAY 2013

DINNER MENU

STARTERS

Mixto Ceviche

Fresh Swordfish, Sea Bass and Shrimp Marinated in Lime Juice,
Red, Yellow Pepper, Red Onion & Cilantro, Finished with Mango Mojo and Crispy Yucca

Anticucho de Puerco

Peruvian Spiced Pork Tenderloin Skewer
Red Onion, Sweet Relish and Crispy Plantains

DINNER ENTREES

Pescado De Parihuela
Peruvian Bouillabaisse with Calamari, Shrimp and Cod in a Shellfish Broth,
Tomatoes, Onions, Yucca and Fresh Cilantro

Churrasco Peruano

Marinated Skirt Steak with Sweet Plantains, Jasmine Rice,

Tomato & Onion Relish with Sweet Pesto

Pollo Rostizado

Roasted Chicken Breast with Peruvian White Bean Stew
Choclo corn, Chimichurri Fingerling Potato and Roaster Red Pepper Salad

DESSERTS

Suspiro de Chocolate
A Rich, Sweet and Creamy Combination

 Tres Leches Cake
Dulce de Leche Whipped Cream and Mango Puree

LUNCH ENTREES

Lomo Saltado

Stir Fry Filet Mignon Tips with Julienne Tomatoes, Red Onions, Fresh Cilantro, Roasted Red Peppers, Soy Vinaigrette Over Crispy Potatoes and Jasmine Rice

Jalea Mixta

Crispy Fresh Cod and Calamari Salad with Roasted Red Pepper, Tomatoes, Red Onions, Yucca, Fresh Cilantro, Lime Juice and Aji Limo Pepper

WINE PAIRINGS

Malbec, “Los Cardos”, Dona Paula, Mendoza, AR, 2011

Terranoble, Sauvignon Blanc, Central Valley, CH, 2011

The three-course Epicurean Adventure dinner menu is featured for $29.95 per person as well as a two-course lunch menu for $18.95 per person. The carefully-selected red and white wine pairing will be available for $10 per pairing during dinner and $5 per pairing during lunch.

Michael’s Epicurean Adventures present culinary journeys to a new destination each month. The Peruvian Epicurean Adventure dinner menu will be available Monday through Saturday, May 1 -31. 2013. The two-course lunch offering is available Monday through Friday, 11:30 a.m. to 2 p.m.

For reservations, please call 941-366-0007, ext. 224 or click here to make reservations online through Open Table.

As we head into the summer season, Michael’s Peruvian Epicurean Adventure menu is a perfect fit for the transition to warmer weather! Chef Jamil has designed fresh, light dishes incorporating a variety of seafood dishes and staples such as ceviche, corn, potatoes and peppers. Enjoy this speciality menu throughout the month of May.

PERUVIAN POWER LUNCH: MAY 2013

LUNCH ENTREES

Lomo Saltado

Stir Fry Filet Mignon Tips with Julienne Tomatoes, Red Onions, Fresh Cilantro, Roasted Red Peppers, Soy Vinaigrette Over Crispy Potatoes and Jasmine Rice

Jalea Mixta

Crispy Fresh Cod and Calamari Salad with Roasted Red Pepper, Tomatoes, Red Onions, Yucca, Fresh Cilantro, Lime Juice and Aji Limo Pepper

WINE PAIRINGS 

Malbec, “Los Cardos”, Dona Paula, Mendoza, AR, 2011

Terranoble, Sauvignon Blanc, Central Valley, CH, 2011

The two-course Power Lunch feature of our monthly Epicurean Adventure special is available for $18.95 per person. (Click here to view the three-course Epicurean Adventure dinner menu which is featured for $29.95 per person.)

The carefully-selected red and white wine pairings are available for $10 per pairing during dinner and $5 per pairing during lunch.

Michael’s Epicurean Adventures present culinary journeys to a new destination each month. The Peruvian Epicurean Adventure dinner menu will be available Monday through Saturday, May 1 -31. 2013. The two-course lunch offering is available Monday through Friday, 11:30 a.m. to 2 p.m.

For reservations, please call 941-366-0007, ext. 224 or click here to make reservations online through Open Table.

Enjoy a Lobster Feast at Michael’s On East each Friday beginning at 5:30 p.m. for only $38.95 per person.

Lobster Pot

Enjoy two 1 1/4 lb. live Maine lobsters, mussels, clams, new potatoes and corn on the cob.

(No sharing, please.)

A Creative Approach to Healthy Eating

Fresh Pressed Vegetable Juice of the Day

Southwestern Seared Mahi Mahi    
Charred Yellow Tomato, Roasted Corn-Avocado Salsa, Yellow Tomato Gazpacho and Sautéed Spinach
Calories 545   Fat Grams 24            15.95

Coffee-Rubbed Yellowfin Tuna
Seared Coffee-Rubbed Yellowfin Tuna, Sesame Slaw, Crispy Wonton Chips, Ginger Scallion Vinaigrette
Calories 480 Fat Grams 18

Chimichurri Tenderloin
Skewered Broiled Filet with Grilled Zucchini, Squash, Red Onions and Red-Yellow Pepper Relish, Treviso Raddichio with Chimichurri
Calories 350 Fat Grams 24

Tandori-Glazed Free-Range Chicken
Glazed Chicken Skewer, Charred Beef Steak Tomatoes, Spinach, Garlic, Feta Cheese and Yogurt Raita Sauce
Calories 560 Fat Grams 24

Thai Chicken Paillard
Cilantro-Marinated Chicken Paillard, Fresh Avocado, Thai Mee Cucumber Salad and Vine Ripe Tomato
Calories 470 Fat Grams 24

Roasted Beet Salad
Cucumber Fennel Salad, Mandarin Segments,
Toasted Goat Cheese, Sweet Potato Chips & 
Pistachio Vinaigrette
Calories 582 Fat Grams 24

Thai Salmon
Pan-Seared Lemongrass-Honey Salmon with Mussels & Vegetable Stew
Calories 539 Fat Grams 24

The Vesper

When one thinks of a Vesper, one thinks of 007, James Bond.
The first Bond book was Casino Royale. Author Ian Fleming
had Bond name the Vesper for love interest Vesper Lynd,
later doomed as a double agent. Alas, in the literary sense,
the drink was doomed with the woman. Bond’s last words
in the book were “The bitch is dead now,” and he never
drank another Vesper. In actuality, Ian Fleming’s favorite
bartender created the drink, and it was a work of genius.
Fleming liked it so well he had James Bond recite the entire
recipe to a bartender at the Casino Royale!
Gin, Vodka, Lillet and a large swathe of lemon peel—shaken,
not stirred

Blood and Sand

A classic story of love, desire, and tragic death gave this
equally classic cocktail its moniker. Alluring as Rita Hayworth,
but this femme fatale kicks like a bull! Originally named
after the 1922 Valentino film, it conjures images of the
1941 remake, starring Tyrone Powers and Rita Hayworth.
A poor boy rises to stardom via his bullfighting career and
the lady who helped him arrive has serious control issues
and other ideas about where he’s headed.
Scotch whiskey, cherry brandy, sweet vermouth and fresh
orange juice served ice cold and up

Honolulu Cocktail

1930’s signature cocktail from Hollywood’s Brown Derby.
The Brown Derby began as the brainchild of Herb Somborn
(the husband of actress Gloria Swanson), Wilson Mizner
(a well known screenwriter), and Sid Grauman (of Chinese
Theater fame). One night in 1925, they were chatting with
Abe Frank, the manager of the Los Angeles Ambassador
Hotel, and Somborn remarked, “You could open a restaurant
in an alley and call it anything, or you could even build it in
the shape of a hat, and if the food and service were good,
the patrons would come flocking.”
Gin, pineapple juice, orange juice, lemon juice, sugar and
a dash of bitters with a sugar rim and lemon twist

The Algonquin Cocktail

Named for the New York hotel that was once home to the
Algonquin Round Table—both the piece of furniture and
the archetypes of the ruthless literary cleverness. Columnists
Dorothy Parker and Robert Benchley, writer/producer George
Kaufman and Pulitzer Prize winning author Edna Ferber were
among the latter. The hotel is still there, but alas, the table,
the wits, and the original bar are all long gone.
Rye, Vermouth and pineapple juice—served ungarnished

The Sidecar

The Sidecar was developed during WWI, when a certain
regular customer arrived at the Ritz on his motorcycle
(replete with sidecar), and asked the bartender for a cocktail
that would help take off the chill. The bartender was caught
in a dilemma, a drink to remove a chill would appropriately
be brandy, but brandy was traditionally an after dinner
drink, and his patron was wanting something before dinner.
So he combined cognac, cointreau, and lemon juice to mix
a cocktail whose focus was on the warming qualities of
both the brandy, and the cointreau, while the lemon juice
added enough of a tartness to make it appropriate as a
pre-dinner cocktail.
Equal parts Cognac, Cointreau and lemon juice—chilled and
served straight up

The Pink Lady

At first glance The Pink Lady appears to bear all the
trappings of a “girly” drink—a feminine name and a
pastel hue. It was a favorite of the high society ladies
of the ’30s due to the lovely blush color. But the Pink Lady
is no drink for the faint of heart: its tart-dry flavor is a far
cry from the cloyingly sweet “girly” cocktails we’re wary of
drinking from this era. And its boozy gin and apple brandy
base packs a wallop. As Eric Felten wrote in his Wall Street
Journal column on the topic, “It is a cocktail that is easily
underestimated. After enjoying one or two of these,
I’m sure you’ll agree: ladylike as she is, the Pink Lady
kicks ass and takes names!”
Gin, Applejack, fresh lemon juice and Grenadine

The Rosita

Everyone remembers their first love and their first
shot of Tequila (and many would like to forget their
most recent). Then comes the day when the bittersweet
truth of life shatters the rose colored glasses of youth.
To that, we raise our glass, and dutifully present a remedy.
This heart-breaker pairs silver Tequila with Campari,
sweet and dry vermouth, and, of course, a dash of bitters
over shards of cracked ice and a thick peel of lemon zest

Brandy Alexander

The Brandy Alexander has a long history, being the
more popular stepchild of the gin-based Alexander
cocktail, which first appeared early in the twentieth
century. Popular history holds that the brandy variation
was created for the wedding celebration of Princess Mary
and Lord Lascelles in London, circa 1922, and became
widely known by the middle of the century. Apparently
it was such a household name that Mary Richards asked
for one during her job interview in the pilot episode of
The Mary Tyler Moore Show. (A pre-employment custom
that would be awesome to resurrect!)
Brandy, dark Crème de Cacao, cream and a little nutmeg
for garnish

Made in America” Cheese Flight

Enjoy our Ever-Changing Trio of American Artisan Cheeses
Sourced Locally through Sarasota’s Artisan Cheese Company
Served with Traditional Accoutrements

15

Mote Siberian Sturgeon Caviar

Raised Locally & Sustainably by Mote Marine Laboratory (2 oz.)

125

Freshly-Shucked Cold Water Oysters

3.50

Crispy Asian Duck and Hoisin Spring Rolls

Housemade-Hoisin Duck and Vegetable Spring Rolls, Sweet Chili Sauce with Pickled Ginger Aioli
5

Crispy Calamari

Artisan-cured La Quercia Rosa Prosciutto, Olive Salad, Manchego Cheese and Sherry Aioli
5

Beef Sliders

Grass-Feed Beef Sliders with Dill Pickle, Yellow Mustard, Grilled Onions, and our Famous Angel Hair Onion Rings
5

Ajax Truffle Fries

Aspen’s Ajax Tavern inspired this! Crispy French Fries tossed in Truffle Oil dusted with Parmigiano-Reggiano Snow
5

Lemon Poppyseed Tempura Shrimp

with Soy-Ginger Glaze and Spicy Mango Ketchup
10

Michael’s Bowtie & Chicken

Demi-Portion Grilled Chicken, Pancetta, Snow Peas, Shiitake Mushrooms, Sundried Tomatoes on Light Parmesan Cream
12

Michael’s Half-Pound Burger

with Ajax Truffle Fries
14

Thai Chicken Wings

Housemade Sweet Chili Thai Sauce, Kabayaki Sauce sprinkled with Toasted Peanuts, Scallions and Sesame Seeds
5

House-Cured Salmon Crostini

Olive Oil Crostinis with Roasted Yellow Beets, Montchevré Goat Cheese drizzled with Caper Oil
8

Black Pepper-Crusted Beef Carpaccio Rolls

with Parmesan Shavings, Baby Arugula, Black Pepper Oil and Chives
8

Pan-Seared Diver Scallop

with Gooseberry Jam and Scallion Ginger Vinaigrette
10

Duet of Curried Crab Meat Salad and Spicy Tuna Cannolis

Drizzled with Scallion Ginger Vinaigrette and Kabayaki Sauce
12

Mussels Mariniére

Fresh Prince Edward Island Mussels, White Wine, Pancetta, Cream and Fresh Garlic
14

Oasis 101Crop

Cucumber Vodka, Lemongrass, Sweet & Sour, Muddled Basil & Cucumber

True Blood Orange

Fresh Squeezed Blood Oranges, Skyy Citrus Vodka and Cointreau

A Perfect Spa Day

Crop Organic Vodka, Midori Melon, Fresh Mint

Plout Martini

Pearl Plum Infused Vodka, Créme dé Violette, Club Soda and Sugared Rim

Arnold Palmer

Sweet Tea Vodka, Lemonade and Soda Water

Brian’s Blueberry Bliss

Acai-Blueberry Van Gogh Vodka, Cranberry Juice, Pineapple Juice, Fresh Plump Blueberries with a Blueberry Sugared Rim

Espresso Martini

Stoli Vanilla, Dark Crème de Cacao and Espresso

Flirtini

Stoli Strawberry, Chambord, Pineapple Juice with a Champagne Float

Sex in the City

Zyr Russian Vodka, Peach Schnapps, Cranberry Juice and Pineapple Juice

Pomegranate Martini

Skyy Citrus Vodka, Pama Liqueur, Splash of Grapefruit Juice and Lemon Juice

Green Tea Martini

Tanqueray Gin, Green Tea, St. Germaine, Grapefruit Juice

Chocolate Cherry Martini

Stoli Vanilla Vodka, White Godiva, Cream, Grenadine, Muddled Cherries and Mint

West Bank Martini

Rangpur Gin, St. Germaine, Sauvignon Blanc

American in Paris

Blanton’s Bourbon, Chambord, Dry Vermouth and Lemon Juice

Lavender Lemon Drop

Grey Goose Vodka, Lemon Juice and Lavender