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Beach Bistro
Unclaimed

Beach Bistro - Holmes Beach

New American restaurant
Upscale operation delivering F... more
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   TUE 5:00 PM - 10:00 PM

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   Serves Alcohol

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Menu

This menu was last updated on 1/2/21. Although we have many accurate menus, they change often and it should be assumed this menu is not 100% accurate. If you want to be sure the dishes are still offered or confirm the prices are correct, please call the restaurant by tapping the call button above.
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Gluten Free  Gluten Free   Vegetarian  Vegetarian   Vegan  Vegan

Prelude

Amusing Beginnings - Toute Le Gang

The Little Cocktail
To make everything a little better

Mini-Praline Alexandra
Because in difficult times we should eat dessert first

Tamatas
From the tamata capital of the world- Monatee country. Our house pan bread w/ tapenade, pesto and stewed tomato - and a sip of the world's best soup

Act Two

Shrimp & Lobster Cocktail
Poached N Chilled Gulf shrimp and florida lobster- kissed w/ a roma dressing and chaperoned w/ a spicy, fresh horseradish remoulade


Smoked Salmon
A legacy from willie krauch in tangiers, nova scotia.

Caesar Salad
Our caesar salad has a sacred lineage. The original recipe from Caesar cardinis restaurant in Tijuana traveled to Arnaud's in New Orleans in the twenties. Sean was trained in its preparation at Arnaud's before opening the bistro

Roberto's Farm Salad
Vibrant, full-flavored, herb and green in company w/ artisanal cheese, grilled fruit, seasonal vegetables, and today's house sorbet. Ever changing

Chef Clay's Bistro Pate
Duckling liver and foie gras. Like Clay- big, smooth, full-flavored, memorable

Act Three

Bourbon & Maple Grilled Shrimp
Grilled w/ bourbon barbecue and maple syrup, on pomegranate-citrus Anson mills grits, garnished w/ chimichurri


Scallop Pan Roast
Seared scallops in our famous bouillabraisse aurora broth. Finished w/ sweet cream and a soupcorn of curry

Maple Leaf Farms Duckling Leg Confit
Butternut squash puree, seasonal berry gastrique

Lobstercargots
Lush chunks of florida spiny lobster (instead of the chewy little slugs) Slow cooked in a crock w/ herbs spinach and seasoned garlic butter. A bistro original. Often imitated. Imitation is the sincerest form of flattery

One Great Cheese
Avonlea farms cheddar, fruit jam, focaccia toast

Act Four

Grouper Floribbean
Real, fresh, line-caught Gulf coast grouper. Coconut & cashew crusted, pan-seared and prettied w/ a bell pepper papaya jam


U.S.A Prime Beef Tenderloin
Pan-seared and oven roasted. Brushed w/ truffle butter, then prepared in a classic Charlemagne style or w/ a cognac-pepper normande. Only one-percent of American beef gets to be Prime. These cows are living better than the others. American Beef- Where we believe that the beer belongs in the cowboys

Bistro Bouillabaisse
First, you hire a bunch of pros to build a killer broth. Poached to order Novey lobter tails, jumbo shrimp, premium market fish, shellfish and octopus. Served w/ clever asides of herbed, garlic toast and aioli

Maple Leaf Duckling Breast
Lush, richly flavored duckling breast, seared like a steak to a deep pink. Garnished w/ a pepper normande

American Ranchlands Domestic Lamb
Simply the world's best, fresh, domestic lamb. Seasoned, pan-seared and oven-roasted, then finished w/ a port-rosemary demi-glace. Served w/ a complementary sip of Warre's reserve port.

The Curtain

Bananas Forster
Why God invented ice cream, bananas and rum (for two or more)


Chocolate Truffle Terrine
A family affair. From Susan's fount of love and knowledge of chocolate. Graced w/ real whipped cream. Ben murphy's first whole sentence, Real whipped cream is always good

Key Lime Pie
Because you are on an island in Florida. Florida, where the voting is dumb but the citrus and beaches are wonderful

Praline Alexandra
Invented on her birthday. Bistro made crunch praline, w/ vanilla bean ice cream and Frangelico

The Exotics

Bistro's Indulgence Menu
American Ranchlands Domestic Lamb
Double chops of the world's best, fresh, domestic lamb served Sean's way; herb grilled on an altar of savory bread pudding and served w/ a sip of port. Finished w/ a port-rosemary demi-glace

Hudson Valley Foie Gras
Flash seared and nestled on fruited brioche bread pudding. Garnished w/ a vanilla bean and Sauternes reduction, nutmeg anglaise and aged balsamic


Butter Poached Lobster & Pan Seared Gulf Shrimp
A Novey lobster tail, butter poached w/ a hint of citrus and star anise, served on a bed of citrus Anson Mills grits paraded w/ Mosca style gulf shrimp
 

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