A Sprig Of Thyme Restaurant - Sarasota, FL

Grilled zucchini rolled with autumn greens, poire-jolie tomatoes, Greek olives, roasted peppers, onions, cucumber and imported Feta with an oregano-thyme vinaigrette.

A grilled & chilled split heart of Romaine with fresh mozzarella, plum tomatoes, extra virgin olive oil and a balsamic-mission fig reduction.

Jumbo scallops with cremini mushrooms, shallots and tarragon, in a rich and creamy Gruyere cheese bechamel sauce, broiled in a giant scallop shell.

A pan seared jumbo lump blue crab cake and twin herb dusted spicy shrimp served on a Lake Pontchartrain remoulade with hot pepper oil.

Twin spicy marinated lamb chops with herbed couscous, drizzled with a tahini-cilantro puree.

Cold water lobster and gulf shrimp bathed in a Chardonnay wine and garlic-herb butter, broiled golden with a flaky pastry crust.

A slow roasted, crispy, semi boneless Canadian mallard finished with a wild field berry and burgundy wine gastrique.

A fire grilled and roasted rack of New Zealand lamb with a Dijon-horseradish crust finished with a cracked peppercorn and brandy demi-glace.

A seared and pan roasted center cut filet of beef tenderloin topped with a roasted shallot and thyme compound butter and a brandy laced demi-glace.

Sauteed veal scaloppini with grilled eggplant, tomato concasse, spinach and provolone cheese finished with a light Bordeaux demi-glace.

Twin breasts of free-range chicken with roasted peppers, tomatoes, shallots, capers and mushrooms in a light demi-glace with cracked black peppercorns and brandy.

Twin petit filet mignons, fire grilled and finished with seared cremini mushrooms, spinach, artichoke hearts and concasse of tomatoes in an applejack brandy laced demi-glace.

Twin petit filet mignons, fire grilled and finished with seared cremini mushrooms, spinach, artichoke hearts and concasse of tomatoes in an applejack brandy laced demi-glace.

A filet of wild salmon encrusted with buttered pistachios, broiled on a charred cedar plank and finished with a light Chardonnay citrus butter.

Pan seared colossal scallops and jumbo shrimp on sauteed vegetable risotto with a chardonnay wine and herb sauce.

A trio of colossal scallops dusted with sage and wrapped with prosciutto and smoked bacon. Broiled golden and served on sauteéd spinach with a port wine and thyme reduction.

Pesto seared wild shrimp with sautéed crimini mushrooms, tomatoes, garlic and fines herbes in a light white wine brodo, on a nest of zucchini noodles.