euphemiahaye

5540 Gulf of Mexico Drive
Longboat Key, FL 34228
941.383.3633
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Longboat Key is home to Euphemia Haye, regarded as “the area’s most extraordinary restaurant” by Frommer’s Travel Guides, “among the top 1 percent in the nation” by Zagat, and a Wine Spectator multi-year Award of Excellence winner. Chef and cookbook author Raymond and D’Arcy Arpke combine classical training, an innovative flair and a love for fresh foods to offer consistently outstanding creations including their signature Caesar Salad, Crisp Roast Duckling, and flambéed Prime Peppered Steak.  The Haye Loft, above the restaurant, is a must for their collection of delectable desserts, exotic coffees, vintage ports, top-shelf spirits and nightly live music.

Dinner Menu – Haye Loft $29

First Course

Chef’s Pâté
A mixture of duck livers, veal, mushrooms, fine herbs, and garlic, served with fresh vegetables, capers, diced onions, and hot toast

Snails Leslie
Burgundy Helix snails with braised mushrooms in an herb, sherry, and garlic butter sauce

Mixed Greens
Fancy mixed greens tossed in a grain mustard vinaigrette
Classic Caesar Salad
Crisp Romaine lettuce in a creamy lemon and anchovy dressing with garlic, Parmesan and croutons.

Sweet N’ Spicy Shrimp
Jumbo Gulf shrimp, seasoned with Cajun dust, char-grilled, and served with honey-mustard sauce
Second Course

Breaded Chicken Florentine
A skinned boneless breast of free roaming chicken breaded, pan-fried and served on a bed of our delicious creamed spinach

Grecian Lamb Shank
A New Zealand lamb shank, braised in a red wine garlic sauce, enhanced with fresh rosemary and authentic Greek seasonings and served with our potato du jour

Roasted Duckling
Our famous crisp roasted duck, partially boned, filled with bread stuffing and served with tangy, sweet seasonal fruit sauce
Gamberetti e Capellini
Large shrimp, split and poached in a white wine, garlic, fresh basil and olive oil sauce, tossed with thin egg pasta
Cannelloni
Our homemade Italian crepes, stuffed with perfectly seasoned ground beef, served with a parmesan béchamel sauce, and topped with parmesan cheese.

Manicotti
Italian crepes, stuffed with ricotta & parmesan cheeses, basil, and Italian parsley, served with a tomato sauce, topped with mozzarella & parmesan cheese, and baked until golden brown.

Eggplant Parmesan
Thick pan-fried eggplant layered with homemade marinara sauce, Mozzarella and Parmesan cheeses, and fresh basil, baked to golden perfection.

Gamberetti e Capellini
Large shrimp, split and poached in a white wine, garlic, fresh basil and olive oil sauce, tossed with thin egg pasta

Third Course

Apple Walnut Crumble Pie, Chocolate Mousse, Chocolate Ganache Cake, Chocolate Brownie, Southern Pecan Pie, or Coconut Cream Pie

 

Dinner Menu $39 or $49 - Euphemia Haye Dining Room
First Course

Hummus bi Tahini
A smooth chickpea, garlic, tahina and lemon purée served with hot pita bread, Greek peppers, and kalamata olives.

Zucchini Fettuccini
Fresh strips of zucchini quickly sautéed in roasted garlic olive oil, topped with homemade tomato sauce and Sartori parmesan shavings

Fried Green Tomato Fusion
Panko and cornmeal-crusted green tomatoes, pan-fried and served with a spicy, roasted red bell pepper sweet chili sauce and topped with pecan pesto and feta cheese.

Smoked Salmon on Buckwheat Crêpes
Thinly sliced, cold-smoked Salmon served over warm, Russian-style crêpes, garnished with a duet of caviars, sour cream, minced onions capers and fresh dill

Chef’s Pâté
A mixture of duck livers, veal, mushrooms, fine herbs, and garlic, served with fresh vegetables, capers, diced onions, and hot toast

Snails Leslie
Burgundy Helix snails with braised mushrooms in an herb, sherry, and garlic butter sauce

Sweet N’ Spicy Shrimp
Jumbo Gulf shrimp, seasoned with Cajun dust, char-grilled, and served with honey-mustard sauce

Asian Fused Duck Livers
Seared duck liver on chopped romaine and seaweed, served with wasabi aioli, sesame ginger sauce and house made pickled spicy red onion

Classic Caesar Salad
Crisp Romaine lettuce in a creamy lemon and anchovy dressing with garlic, Parmesan and croutons.

Baby Arugula Salad
Fresh arugula topped with diced fresh tomatoes, red onion slivers, gorgonzola crumbles, and toasted pine nuts, with balsamic vinegar and extra virgin olive oil cruet.

D’Arcy’s Avocado Buschetta
Hot grilled garlic toast topped with mashed avocado and tomato concasse. Accompanied by walnut crusted Chèvre, fresh lemon and extra virgin olive oil.

Nouveau Waldorf
Deliciously sweet slices of seasonal pears, bedded on mixed greens, topped with candied pecans and Gorgonzola crumbles, drizzled with red wine vinaigrette.
ENTRÉES - $39
Second Course

Gamberetti e Capellini
Large shrimp, split and poached in a white wine, garlic, fresh basil and olive oil sauce, tossed with thin egg pasta

Gnocchi Pesto Pasta
Tender, tiny baked potato dumplings, served in a fresh basil, parsley, garlic and olive oil sauce.

Filet Mignon Fritzie
A 6-ounce center-cut tenderloin of beef steak, expertly seasoned and grilled to your liking. Served on a Wisconsin potato pancake with caramelized shallots, mushroom fan, and a bourbon demi-glace

Noisettes of Beef Madagascar
Three thin tenderloin medallions of beef, pan-seared medium-rare to medium, served with a brandy-green peppercorn and meat glaze enhanced cream sauce, accompanied by truffle oil infused mashed potatoes

Grecian Lamb Shank
A New Zealand lamb shank, braised in a red wine garlic sauce, enhanced with fresh rosemary and authentic Greek seasonings and served with our potato du jour

Roasted Duckling
Our famous crisp roasted duck, partially boned, filled with bread stuffing and served with tangy, sweet seasonal fruit sauce

Breaded Chicken Florentine
A skinned boneless breast of free roaming chicken breaded, pan-fried and served on a bed of our delicious creamed spinach

Shrimp Taj Mahal
Jumbo shrimp, split and served in a homemade curry sauce, authentically spiced with jalapeño peppers and enhanced with tomato, lemon, coconut, onion, and ginger, accompanied by white rice pilaf

ENTRÉES - $49

Euphemia’s Prime Peppered Steak
A trimmed, boneless, 10-ounce, strip steak rolled in cracked peppercorns, pan-fried, and served with a sweet orange, brandy, butter sauce

16-ounce New York Strip Steak
The best cut of prime beef Iowa has to offer, cooked as you wish

Veal Du Jour
Our daily preparation of veal

Catch of the Day
Our daily preparation of seafood

Key West Snapper
Fresh Gulf Snapper encrusted with seasoned pistachios, baked to flaky-white perfection, served with key-lime-jalapeño beurre blanc, and red pepper curls

Scallops California
Pan seared sea scallops splashed with white wine, sun-dried tomatoes and garlic. Finished with butter and served with white rice

Third Course

Chocolate Mousse with fresh whipped cream • Our famous Apple Walnut Crumble Pie Southern Pecan Pie • Banana Cream Pie • Homemade Apple Walnut Pie Sorbet

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