(Sarasota): Friends of the Table Creekside are saying bravo to chefs Pedro and Rafael who have responded to repeated requests to offer Sunday brunch at Sarasota’s favorite waterside dining destination. These two amazingly innovative chefs have collaborated on a dazzling menu that they know will delight their regular guests and that will entice new brunch lovers to the Table Creekside week after week. The Table Brunch is served, not a buffet, and has the gourmet global reach that already distinguishes the Table dinner menu.
Bruch debuts on Sunday, January 20 and is served from 11 a.m. until 2 p.m. Cost is approximately $20 for the brunch trio, but all guests will want to add a specialty signature cocktail crafted by bar chef Ila Edwards. Many of the new Table Creekside custom-infused cocktails are so light and refreshing, that they are the ideal complement for a Sunday brunch. And the waterside ambience is as lovely as a Florida postcard. Enjoy your leisurely brunch inside or on the deck.
Just some of the selections on the Table Creekside Brunch include Short Rib Benedict, Venezuelan King Crab Quesadilla, Duck Poached Egg with Nueskes Potato Hash, Mediterranean Lamb Frittata, French Toast Panini, Quinoa Pancakes (with guava-honey butter), Nantucket Bay Scallop Risotta, Florida Oysters, Napa Grape Salad, and Olive Oil Roasted Wild Salmon. And, yes, traditionalists can order Steak & Eggs. But this beloved old favorite is given an intriguing and contemporary international spin with Kobe beef carpaccio, radish mignonette and crispy quail eggs. Everything on the brunch menu at the Table Creekside is wonderfully familiar but prepared with an unexpected twist that makes a brunch experience here truly memorable. And if brunch isn’t enough, guests are always welcome to order from the acclaimed dinner menu too.
The Table Creekside is located at 5365 S. Tamiami Trail, Sarasota. For more information, call 921-9465 or visit the website at: www.tablsrq.comto see the entire food and bar menus. Suddenly, Sunday is extra special! Bravo, Chefs Pedro and Rafael. Take a bow.