APPETIZERS
AHI TUNA TARTARE
Wasabi Cream, Pea Tendril, “Caviar”  18.

FLORIDA STONE CRAB
Asian-style “Broil”, Sesame Salad, Tobbikkos  22.

POPCORN BISQUE
Stone Crab, Coconut, Togarashi 14.

FOIE GRAS
Ginger Tangelo Jus, Vanilla Rice Pudding, Toasted Brioche  26.

ONION SOUP “AU GRATIN”
Gruyere, Thyme  11.

LOCAL ORGANIC GREENS
Shaved Vegetables, Grapes, Verjus Vinaigrette  10.

CAESAR SALAD
Organic Romaine “Wedge”, Reggiano, Soft Egg  12.

ENTREES
LEMON SOLE
“Krispie Crust”, Ratatouille, Meyer Lemon Emulsion  34.

SEARED SEA SCALLOPS
Lobster “Macaroni and Cheese”, Spinach, Truffled Lobster Emulsion  48.

ORGANIC SALMON
Ginger Glazed Carrots, Shrimp “Fried Rice”, Tempura Green Beans  28.

PAN ROASTED TURBOT
Salsify, Hon Shimenji, Tomato “Aigre Doux”   44.

OLIVE OIL-POACHED BEEF TENDERLOIN
Truffled Pomme Puree, Root Vegetables, Sauce Bearnaise   45.

TANGLEWOOD FARMS CHICKEN BREAST
Asparagus, Parsnips, Morel Jus  26.

PAINTED HILLS FARMS DELMONICO STEAK
Prime Natural Beef, Organic Potato Pave, Peppercorn Sauce  48.

VEAL “OSCAR”                                                                                                             
Organic Asparagus, Local Crab, Sauce Hollandaise  47.

SPRING 2008 SEASONAL TASTING MENU
“CELEBRATION OF SPRING”
85. / 135.

SPRING PEA SOUP
Porcini Flan, Lobster Salad, Tarragon

CHILLED ORGANIC SHRIMP
Wild Miners Lettuce, Watermelon, Chevre, Icewine Vinaigrette 
          
FLORIDA COBIA
Morel Mushroom Grits, Local Kale, Lobster Emulsion

PAINTED HILLS SHORTRIB
Fiddlehead Ferns, Butternut Squash, Organic Cider Jus

STRAWBERRY COBBLER
Sour Cream Sorbet, Oatmeal Crust

SIGNATURE TASTING MENU
105. / 165.

POPCORN BISQUE
Stone Crab, Coconut, Togarashi  

BUTTER POACHED LOBSTER
“Macaroni and Cheese”, Organic Spinach, Shaved Black Truffle

LEMON SOLE
“Krispie Crust”, Ratatouille, Meyer Lemon Emulsion

OLIVE OIL-POACHED BEEF TENDERLOIN
Truffled Pomme Puree, Root Vegetables, Sauce Bearnaise

CHOCOLATE TASTING
Molten Fondant, Sorbet, Mousse, Tart

VERNONA RESTAURANT IS COMMITTED TO USING EXCLUSIVELY ORGANIC,
AND WHERE POSSIBLE, LOCALLY GROWN PRODUCE FOR OUR CUISINE.  THIS EFFORT WOULD NOT BE POSSIBLE WITHOUT THE HARD WORK OF THESE FARMS:

HAMMOCK HOLLOW FARMS; ISLAND GROVE, FL (HERBS, LOCAL VEGETABLES)
BRADEN RIVER ORGANICS; BRADENTON, FL (BABY LETTUCE, BABY ROOT VEGETABLE)
JESSICA’S LOCAL CITRUS; BRADENTON, FL (TANGELOS, CITRUS)
WORDEN FARMS; PUNTA GORDA, FL (TOMATOES, ORGANIC HERBS)
GLOBAL ORGANICS – SARASOTA, FL

Menu items and prices may change without notice as our menus are frequently enhanced with the availability of seasonal ingredients.

SOUP AND SALAD
Parsnip Bisque
Applewood-Smoked Bacon and Roasted Carrot Relish

Smoked Mote Marine Sturgeon Salad
Baby Greens, Baby Tomatoes and Fennel-Orange Vinaigrette

Layered Chef’s Salad
Chopped Greens, Smoked Turkey Breast, Black Forest Ham, Aged Gruyere Cheese,
Tillamook Cheddar, Heirloom Tomatoes and House-made Ranch Dressing

Hanger Steak Salad
Romaine Hearts, Spiced Pecans, Maytag Blue Cheese, Grilled Onions,
Baby Tomatoes with Reduced Balsamic Vinegar

Traditional Caesar Salad
with Grilled Chicken Breast
with Key West Shrimp

SANDWICHES
Grilled Rare Tuna
Whole Wheat Bun, Wasabi Mayo, Mizuna Greens, Heirloom Tomato and Pole Bean Salad

Black Angus Burger
With Classic Garnishes and choice of Tillamook Cheddar, Fol Epi Swiss, American or Maytag Blue Cheese

Salmon Burger
Homemade Patties with Dill and Fennel, Caper Remoulade, Heirloom Tomato and
Radish Sprouts, served on a Whole Wheat Bun

Smoked Turkey Breast Club
Classically prepared and served on Sourdough Bread

ENTREES
Grilled Hanger Steak
Wild Mushroom, Roasted Heirloom Potatoes and Sweet Onion- Madeira Jus

Seared Salmon Paillard
Haricot Vert, Cippollini and Fingerling Ragout and Dill Beurre Blanc

Truffle and Ricotta Lunettes
Green and White Asparagus, Chervil and Brown Butter Sauce

Lobster Macaroni and Cheese
Maine Lobster, Acini di Pepe Pasta, Port Salut Cheese, Organic Spinach and Truffled Lobster Cream

Menu items and prices may change without notice as our menus are frequently enhanced with the availability of seasonal ingredients. 

The Executive Breakfast Buffet (served Monday - Thursday)
A full selection of items including Breads, Pastries, Fresh Fruits, Cereals, Country-style Potatoes, Bacon, Sausage, Scrambled Eggs and choices of Fresh Fruit Juice, Coffee and Tea

The American Breakfast Buffet (served Friday, Saturday & Sunday)
A full selection of items including Breads, Pastries, Smoked Salmon, Cheese and Charcuterie Platters, Fresh Fruits, Cereals, Eggs Benedict, Country-style Potatoes, Pancakes, Waffles, Bacon, Sausage, as well as Eggs and Omelets made to order, and choices of Fresh Fruit Juice, Coffee and Tea

The Vernona
Two Farm-fresh Eggs any style, Silver Dollar Pancakes, Hickory Smoked Bacon, Country-style Potatoes, choice of Toast, Biscuits or English Muffin, choice of Fresh Fruit Juice, and choice of Coffee or Tea

The Continental
Homemade Breakfast Pastries or Toast, choice of Fresh Fruit Juice, Coffee or Tea

A la Carte Breakfast

Eggs Benedict
With Canadian Bacon
With Smoked Salmon

French Toast

Crispy Belgian Waffle

Homemade Blueberry or Banana Buttermilk Pancakes

Atlantic Smoked Salmon and Bagel

Three-Egg Omelet with choice of Ham, Sausage, Bacon, Peppers, Onions,
Mushrooms, Cheese, Spinach and Tomatoes

Seasonal Fresh Fruit and Cereals

Chilled Indian River Pink Grapefruit

Seasonal Fruit Plate

Organic Anson Mills Oatmeal

Assortment of Seasonal Berries

Vernona’s Lemon-Orange-Amaretto Granola

Breakfast Cereals

Accompaniments

Basket of Homemade Breakfast Pastries

Smoked Bacon, Cured Ham or Country Sausage

Anson Mills’ Organic Grits

Three Silver-Dollar Pancakes

Toasted New York-Style Bagel served with Cream Cheese

Beverages

Freshly Brewed Coffee or Tea

Regular or Decaffeinated

Espresso or Cappuccino

Freshly Squeezed Orange or Grapefruit Juice

The Ritz-Carlton, Sarasota turns its exceptionally-rated culinary talents to one of America’s favorite weekend pastimes with its famous Sunday Brunch.

Served indoors in the hotel’s signature restaurant, Vernona, and outside on the terrace where you can admire the bay through the swaying palms and watch the boats at the marina, Sunday Brunch features an array of specialties from around the world that winds its way through the restaurant on more than ten culinary stations.

Below you will find a sample brunch menu, from Sunday, January 27, 2008.

Salad Station
Caesar Salad Station
Spring Greens
Baby Spinach
Arugula
Italian Herb Vinaigrette
Caesar Dressing
Blue Cheese Dressing
Lemon-Thyme Vinaigrette
Balsamic Vinaigrette
Raspberry Vinaigrette
Antipasto of Spring Vegetables

Carpaccio Station
Salmon Carpaccio with Dill-Szechuan Peppercorn Oil
Beef Carpaccio with Grain Mustard and Parmesan Cheese
Scallop Carpaccio with Truffle Oil and Caviar
Tuna Carpaccio with Caper, Basil and Shallot Oil

Micro Dishes
Chicken Salad in Vol au Vent
Mille-Feuille with Tapenade
Crab Salad with Guacamole
Smoked Salmon Roll
Cauliflower Soup
Gazpacho Andalouz with Basil Oil
"Devilish" Eggs
Prosciutto with Goat Cheese Ball
Bacon Prosciutto Bread Pudding

Smoked Fish Station
Smoked Salmon
Salmon Gravelox
Pastrami-Style Smoked Salmon
Smoked Trout
Peppered Mackerel
Herbed Mackerel
Smoked Clams
Smoked Mussels
Smoked Shrimp
Smoked Scallops
Buttered Pumpernickel Points

Seafood Station
Jumbo Shrimp and Fresh Jonah Crab Claws 
Atlantic Oysters on the Half Shell
Cocktail Sauce
Brandy Sauce
Red Wine and Pepper Mignonette
Lemon Wedges
Bowfin, Salmon and Whitefish Caviar with Traditional Garnishes
Buckwheat Blinis

Sushi Station and Dim Sum Station 
Edo-style Sushi and Sashimi 
Pork Pot Stickers
Vegetable Pot Stickers
Crispy Crab Rangoon
Spicy and Sweet Chili Sauce
Ginger-Soy Dipping Sauce

Egg Station
Omelets and Eggs made to order
Traditional Eggs Benedict
Hardwood Smoked Bacon and Country Sausages
Malted Waffles and Buttermilk Pancakes with Assorted Toppings and Maple Syrup
New York–style Bagels with Flavored Cream Cheeses

Carving Station   
Slow-Roasted Prime Rib of Beef with Port Wine Sauce and Horseradish Cream
Honey Baked Ham with Red Eye Gravy

Soup Station
Lobster Bisque

Pasta Station 
Herb Roasted Natural Chicken Breast with Lemon Shitake Sauce
Seared Atlantic Cod with Orange Cardamon Sauce
Penne Pasta with Grilled Chicken, Peas, and a Wild Mushroom Cream

Starch & Vegetable
Seasonal Vegetable Medley
Gratin Dauphinoise

Cheese Station
Imported and Domestic Cheeses
European Breads and Rolls
Breakfast Pastries, Danish, and Mini-Muffins 
Dried Fruit and Nuts

Dessert Station
Apricot Puff Pastry Strips
Chocolate Caramel Tarts
Tiramisu 
Chocolate Almond Mousse
Coconut Bread Pudding
Lemon Meringue Pies
Crème Brulée
Coconut Cakes
Sarasota Key Lime Pie
Milk Chocolate Flan
Buttermilk Panna Cotta
Opera Cake
Mud Pies
     
Pastry Action Station
Mini-Molten Chocolate Cake with Berry Compote,
House-made Rice Crispy Ice Cream

Menus and/or menu items will change without notice as our menus are frequently enhanced with the availability of seasonal ingredients. 

2008 Savor Sarasota Lunch Menu $15

Guests of Savor Sarasota will enjoy our “Executive Luncheon”
offering a 3-course meal elegantly served in one presentation
at a very special price.

Appetizer

 Local Tomato Salad

Entrée

(your choice of one of the following)

Chicken Paillard with Fennell Butter and Haricot Vert
Beef Short Rib with Brussels Sprouts and Bacon Jus
Jonah Crab Omelet with Chives and Gruyere

Dessert

(your choice of one of the following)

Key Lime Tart
Crème Brûlée
Chocolate Mousse Tart

2008 Savor Sarasota Dinner Menu $25

An elegant three-course tasting menu designed by you.
Guests are asked to choose one item from each of the three courses:

Appetizer Tasting

Onion Soup “Au Gratin” with Gruyere and Thyme
or
Local Baby Greens Salad with Shaved Vegetables, and Verjus Vinaigrette
or
Caesar Salad Organic Romaine “wedge” with Reggiano Parmesan and topped with a Soft Egg 

Entrée Tasting

Organic Salmon Sous Vid with Ginger Glazed Carrots, Shrimp “fried rice”, Tempura Green Beans
or
“Overnight All Natural Beef Short Ribs with Brussels Sprouts and Creamy Yukons
or
Tanglewood Farms Chicken Breast with Asparagus, Parsnips and Morel Jus

Dessert Tasting

Sarasota Key Lime Tart
or
Crème Brûlée

 
Menu items may change without notice as our menus are enhanced with the availability of seasonal ingredients.