Banyan Cafe - Sarasota, FL

Great to share on the table.

Quick fried ricotta cheeseravioli, with shaved reggiano cheese and marinara sauce.

Crisp panajicio ciabatta bread with oven roasted tomato and garlic, Kalamata olives,fresh mozzarella and parma reggiano.

Treviso's homemadefresh mozzarella, with sliced ripe tomatoes, extra virgin olive oil and balsamic drizzle.

Flashfried fresh town dock calamari served with Treviso's marinara sauce.

Selection of imported and domestic cheese, nuts, berries, driedfruit and cracker.

Marinated and grilled kings farm vegetables, with Italian meats and cheese, artichoke and olive salad drizzled with balsamico.

Slow oven dried Roma tomatos with roasted garlic, mozzarella and fresh basil on a crisp semolina crust.

A classicpie from central Italy. Caramelized onion, roasted pears, mozzarella and af ew crumbles of Gorgonzola with a light drizzle of aged balsamico.

Smoked portobello mushroom, roasted beets, grilled sweet corn, grape tomatoes, sliced egg on chopped romaine hearts, avocado and Gorgonzola dressing.

Saku tuna seared medium rare, on a chopped iceberg, marinated french beans and new potatoes, cured olives, picked onions, oven dried tomatos, Dijon vinaigrette with a sliced drunken egg.

Chopped Romaine, tossed with our Mediterranean dressing, feta cheese, red onion, Kalamata olives. grape tomatoes and pepperoncini, sliced grilled chicken breast.

Fresh baby spinach leaves, tossed with summer strawberries, toasted almonds, candied bacon, grape tomatoes, mandarins, sliced egg and hot Pancetta dressing.

Golden ripe pineapple, melon, red grapes, mango, kiwi and berries, served with Greek yogurt drizzled with fig syrup and toasted almonds.

Chunk flesh chicken breast with red grapes, candied pecans, fresh tarragon and a hint of Dijon, on a slice of raisin walnut bread, choice of side.

Crispy potato cake topped with creamed spinach, poached egg and hollandaise sauce with crispy baguette slices and choice of side.

Grilled choice ground chuck on a soft brioche roll, Swiss, cheddar or provolone cheese, choice of side.

Grilled petite filet, served on warm cheesy polenta, finished with roasted bell peppers, Pomodoro tomatoes, roasted garlic and fresh basil.

Traditional Caesar salad with crisp romaine hearts, Treviso's Caesar dressing, garlic croutons and shaved teggiano cheese.

Fresh lettuce and herbs from our garden tossed with grape tomatoes, hearts of palm and Belgium endive, lightly dressed with pomegranate vinegar and extra virgin olive oil.

Local red and yellow tomatos, layered with fresh mozzarella cheese, extra virgin olive oil, traditional balsamico and flesh basil with baby greens.

Fresh town dock calamari flied quickly in a light herb crust with a rich pomodoro dipping sauce.

Great to share at the table. Crispy shoe string fries, with white truffle oil and flesh grated Parmesan cheese.

Grilled and marinated kings farm vegetables along with Italian meats, artichoke olive relish, provolone and fresh mozzarella and yellow tomato.

Simple and classic pasta dish featuring this evening's noodles tossed with marinara and house made mozzarella cheese, finished with fresh sweet basil from the Treviso garden.

This evening's noodles, pan-tossed in our famous short rib and pork bolognese sauce, finished with pecorino Romano cheese and fresh basil.

Boneless chicken breast lightly pounded with fresh sage from our garden and proscuitto, pan seared finished with beurre blanc.

4 grilled New Zealand lamb chop's served on a tossed Greek salad featuring, romaine, feta cheese, Kalamata olive's, cucumbers, red onion, and our Mediterranean dressing.

Quickly sauteed in extra vigin olive oil, paired with tomato and burrata mezzelune, julienne vegetables on a vodka sauce, flesh basil.

Fresh salmon fillet, char grilled and finished with artichokes, olives and capers, glazed with lemon butter.

Pan-seared local gulf of Mexico Grouper served under a crust of crispy potatoes finished with a lemon butter sauce.

Pan seared scallopine d veal with sauteed mushrooms and capers, de glazed with vermouth and finished with sweet butter and lemon.

Center cut 4 oz. filet mignon, sauteed in butter served with Bearnaise sauce.

Outside skirt, marinated with paprika, garlic, balsamic, cumin and olive oil, seared quickly on the grill, sliced thin and finished with a cilantro chimichurri.

Imported western New Zealand lamb shanks that are slowly braised in a rich stock incorporated with red wine and fresh herbs.

Rich Italian style ice creams and sorbets.

Rich lemon custard with a caramel crust.

Rich caramel custard with a chocolate cookie crust, topped with salted caramel and whipped cream.

Fresh blueberries and vanilla bean sauce.

Hazelnut gelato enrobed with Swiss chocolate, finished with white chocolate sauce and an almond tuille.

Caramelized apples in puff pastry, open face with caramel gelato and caramel sauce.

Originated in the city of Treviso. Lady fingers soaked in espresso with whipped Mascarpone, cocoa powder and chocolate sauce.

Light sponge cake with mango mousse, raspberry and mango sauce.