Monday, January 5, 2015

The BeachHouse Restaurant on Bradenton Beach






The BeachHouse Restaurant is located on the south end of Anna Maria Island, just west of the quaint and historic Cortez fishing village in Bradenton Beach — the perfect place enjoy the sunset, a tropical drink and fresh Florida seafood at your own beachside table on the pristine white sand beaches of the Gulf of Mexico. Owned by the Chiles Restaurant Group, The BeachHouse is one of a family of three waterfront restaurants, each with a unique waterfront atmosphere. The BeachHouse, Sandbar and Mar Vista Dockside Pub each embody the feel of unspoiled Florida, serving fresh Florida seafood with breathtaking views of the water, and all at affordable prices.




The sunny outdoor terrace overlooks the powdery sun-kissed sands of the Gulf of Mexico

BeachHouse Margarita with cucumber

A Beach House Margarita

Fried Calamari with marinara sauce

Conch Fritters with cocktail sauce and a wedge of lemon

Chilled 'Peel and Eat' Gulf Shrimp with cocktail sauce

Fresh Char-Grilled Gulf Grouper Sandwich with tartar sauce and frites

Crispy Flounder Sandwich

Pan-Seared Seasoned Yellowfin Tuna served with seaweed salad, wasabi, pickled ginger and soy sauce

Sunset Salad with grilled chicken, fresh greens, diced tomatoes, egg, walnuts and honey mustard dressing








The BeachHouse Stone Crab Pasta
Serves 
Recipe courtesy Chef Will Manson, BeachHouse

3 oz Stone Crab Meat
3 Stone Crab Claws, cleaned and left whole
6 oz Pasta

1 oz Swiss Cheese, shredded

Cream Sauce:
1 pint heavy cream

2 oz unsalted butter

2 tsp Kosher salt
1 tsp black pepper




For the cream sauce, place the heavy cream, butter, kosher salt and black pepper in a sauce pot. Bring to a full boil twice. Be careful, as heavy cream will overflow when boiled, so remove from heat source to prevent spilling.



Pour the reduced cream into sauté pan and bring to a boil. Remove from heat. Add heated pasta of your choice to cream, and toss to coat noodles. Add cheese and toss until melted. At the last moment, add the crabmeat and toss quickly and plate.
 Garnish with 3 cleaned whole claws on top and sprinkle chopped scallion and tomato for colour and flavour.