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Arts & Eats Menu Week of  March 21st 2015  (SPECIALS POSTED ON  TUESDAYS)

Breads and Starters

Herbs de Provence Garlic Rustic Bread served with Olive Oil and Egyptian Hazelnut Dip  6. — Dip in olive oil, then a mixture of roasted hazelnuts, sesame seeds, coriander seeds, and cumin

Chef Jim’s Original Flatbreads with Peppadew Hummus  6. — Crispy, flavorful, served with hummus made with the South African peppadew.

Green Salad with Pickled Golden Beets, Kalamata Olives, Roasted Red Pepper, Feta Cheese and Herb Green Goddess Vinaigrette 6. — We use the freshest local produce we can find.

Onion Soup Gratinée  8. add the green salad to make it a meal for an additional 4. — This soup is extraordinary and is a meal in itself. The crouton is our own house made bread (but, of course!).

Soup This Week 6.  Chicken Vegetable with Fine Herbs (subject to change)

Lunch (until 2:30)

Soup of the Day with Green Salad 10.

Onion Soup Gratinée with Green Salad  12.

Crabmeat Salad 19. Lump crabmeat, tomato, avocado, asparagus, served with chili lime mayo on the side. Simply fabulous.

Sesame Noodles with Five-Spice Shrimp and Broccoli 17. Our version of this Chinese classic dish topped with 3 huge Gulf shrimp and broccoli.

Naanwich with Black Forest Ham, Swiss Cheese, Piquillo Pepper and Pesto 12. Served with pickled golden beet and sweet potato fries with herb honey mustard. Lunch perfected. Crispy, cheesy, yummy.

Fine Herb Chicken Salad 12.  Sublime, with heirloom tomatoes, topped with cashews. Herbs provided by Easter Seals Farm.  Served over Romaine lettuce.

Indian Curry with Chick Peas, Cauliflower, Green Peas, Potatoes, and Pineapple Chutney 12. This vegan curry is comfortably spicy and is served over rice with naan bread and yogurt sauce. Delightful.

Chef’s Specials This Week (posted on Tuesdays)

Chicken 16.Chicken Breast au jus with Mushrooms, Asparagus, and Mashed Potatoes

Pork 18. Pork Tenderloin with Cabbage, Onions, and Pears, with Okinawan Sweet Potatoes

Fish 25. – 7-Spice Pompano with Yuzu (Citrus) Butter, Bamboo Rice, and Bok Choy

Meat 29.Lamb Sous Vide with Dried Fruits and Vegetables Stewed in the Tagine – a Morroccan Vessel.  Served with Rice

Dinner Menu

Crabmeat Salad 21. Lump crabmeat, tomato, avocado, asparagus, served with chili lime mayo on the side. Healthy and fabulous.

Asian Sampler 21.  Add more shrimp for 2. each.  Chef Jim’s signature dish.  An amazing feast – mushroom spring roll, bok choy, lotus root chips, sesame noodles, sweet potato dumplings all served with our own yummy sauces.

Shrimp Tempura 25.  Jumbo Gulf shrimp served with asparagus and onion rings dipped in a tempura batter with chili mayo on the side. Lightly battered. Eat food, not batter.

Scallops with Truffle Butter Sauce and Vegetable 25. Truffle. Butter.  And the scallops are cooked to perfection. Need we say more?

Garlic and Goat Cheese Ravioli with Pesto Cream Sauce, Parmesan Cheese and Roasted Pine Nuts  16. Who makes ravioli from scratch?  We do!

Indian Curry with Chick Peas, Cauliflower, Green Peas, and Potatoes 14. The curry is comfortably spicy and is served over rice and our own pineapple chutney, naan bread and yogurt sauce.

Thai Red Curry Shrimp with Rice and Vegetable 25. Medium spicy and slightly sweet from the coconut milk in the curry.

Desserts

Tunnel of Fudge Cake with Fresh Berries and Mascarpone Cream 7. The center of this incredible cake is a walnut fudge.  Decadent.

Cinnamon Sugar Apple Fritters with Homemade Salted Caramel Sauce  6. Apple wedges deep fried in a fritter batter, sprinkled with cinnamon sugar, set on a bed of our homemade caramel sauce. Add ice cream for. 8.

 Marzipan Stuffed Lemon Cardamom Poached Pear with Vanilla Bean Caramel Sauce 6. Awesome and (mostly) healthful.

Carrot Cake with Mascarpone Cream and Honey 7. Chef Jim’s recipe.  Moist and luscious.

Chocolate Almond Truffles 2. each Homemade morsels of deliciousness guaranteed to leave you speechless.

Vanilla Ice Cream (Add Homemade Salted Caramel Sauce for 2.)  4.

Special Desserts This Week (While They Last)

Strawberry Rhubarb Pastry with Meyer Lemon Curd 8.

Soft Drinks

Republic of Tea Pomegranate Iced Tea (free refills) 3.

Pellegrino (750 ml) 4.

Diet, Regular Coke or Sprite 2.

Hot Beverages

Coffee or Tea 3.

Espresso Single 3. Double 4.

Cappuccino 5.

Wine 

Whites

2011 Lefiora Pinot Grigio, Veneto   5. glass / 18. bottle — Fruity bouquet of apples and pears; dry, soft and well balanced with lingering acidity

2011 Heinz Eifel Shine Riesling, Platz   7. glass / 26. bottle — Slightly sweet, with bright, crisp flavors of green apple, pear and peach

2011 Saint Clair Sauvignon Blanc, New Zealand  10. / 38. bottle — Pale straw with green hues. Light bodied and refreshing with typical Marlborough flavors of gooseberry, blackcurrant and grapefruit.   A pleasing mineral note leads to a long lingering finish

2011 C.Donatiello Chardonnay, Russian River Valley 12. / 46. Supple and juicy with framing flavors of citrus zest, pear and vanilla

Foxhollow Chardonnay, California 5. / 18. Smooth and creamy with vibrant fruit flavors with citrus and ripe pear nuances, Finishes with a floral edge.

Gruet Brut Sparking Wine 26./bottle

Reds

2011 Santa Julia Reserva Malbec, Mendoza 7. / 26. — Full-bodied wine with aromas of ripe fruits like cherries and plums, with hints of vanilla, leather, tobacco and spices,

2010 A to Z Pinot Noir, Oregon  12. glass / 46. bottle — Lively red berry and spice aromas; redcurrant and cherry flavors and a touch of pepper

2012 Blackburn Cabernet Sauvignon, Paso Robles 10./ 38.  Lush and round, with black currant and herb notes intermixed with a hint of smoke.

RyZin Red Zinfindel 9. / 34. — Rich and full with fresh fruit notes. Creamy caramel roundness Finishes with a touch of pepper.

2010 Supertuscan Prunicce Sangiovese and Cabernet Blend, Tuscany  11. / 42. Full bodied red. Made of sangiovese grapes and 20 to 30% cabernet sauvignon grapes, resulting in a good structure with prevailing aromas of red fruit and plum.

Dessert Wine

Ferreira Tawny Port, Portugal  10. glass  – A fine balance between mature tannins and sweetness, with an attractive, long finish

Beers

Blue Point Toasted Lager  6. —  Made from six different malts including English Pale, Crystal, Munich, Carapils, Wheat and Belgian Caravienna. Displays a balanced flavor of malt and hop which makes for easy drinking.   “Toasted” refers to the direct-fire brew kettle’s flames that impart a toasted flavor.

Shock Top  4. — Unfiltered Belgian-style wheat ale brewed with orange, lemon & lime peels and coriander, which is naturally cloudy with a light golden color.

Bud Platiinum Light   3. — A light lager beer, triple filtered with a smooth finish to create a top-shelf taste.

Magic Hat #9   5. — Brewed in Vermont, a version of an English pale ale with a fruity twist. A secret ingredient introduces an unusual aroma which is balanced with residual sweetness.

Negra Modelo   4. — Made in Mexico, creamy, dark, full-flavored brew of the German Lager style. It has a pleasant malt aroma and dry hop flavor with a smooth, mellow taste.

1114 12th Street West, Bradenton FL
arts&eatsfl@gmail.com
941.201.6647
Reservations suggested, but not required

Arts & Eats
1114 12th st w BradentonFL34205 USA 
 • 941-201-6647