Miguel's Sarasota Menu & Prices

Imported French snails prepared in garlic butter, fine herbs and brandy

Tiger Shrimp, tomato fennel compote, Sambuca bacon cream, frizzled leeks

Tender scallops in a sauce of Madeira wine, cream, and Gruyere cheese

Prince Edward Island Mussels sauteed with mushrooms, apple smoked bacon, Granny Smith apples and apple brandy

Hand cut prime tenderloin, shallots, caper, Worcestershire, cured egg yolks and garlic crostini

French onion soup with a touch of Madeira wine in a crock pot au gratin

Prepared daily

An old family recipe brought to you from Spain

Miguel's signature Caesar salad prepared tableside. It is the Best in Sarasota, period!

Flambéed apple smoked bacon with brandy, warm maple vinaigrette, candied pecans, blue cheese crumbles, tossed with baby spinach

Sauteed then baked to perfection, topped with your choice of a lemon caper sauce, or Almandine sauce

Prince Edward Island Mussels sauteed with mushrooms, apple smoked bacon, Granny Smith apples and apple brandy served with a side of French Fries

Fresh Scottish salmon served with a grenobloise sauce

Fresh shrimp, scallops, and salmon sauteed in a sauce of Madeira and cream, stuffed in a puff pastry

A tantalizing seafood trio: Coquille St. Jacques, Fresh fish du jour and Shrimp Provencal

The Whole Dover Sole sauteed in lemon butter, deboned tableside

Roasted young duckling with L'Orange sauce

Chicken breast lightly pounded and breaded topped with country smoked ham, Swiss cheese, and a Dijon mustard sauce

Pan Sauteed Chicken breast, in a champagne horseradish cream, mushrooms, asparagus, stuffed in a Puff pastry

Domestic lamb rack roasted to your temperature with fine herbs

Scaloppini of veal sauteed covered with crabmeat, asparagus, and Bearnaise sauce

Scaloppini of veal sauteed in lemon butter, mushrooms, capers and white wine

Hand cut prime tenderloin, shallots, capers, Worcestershire cured egg yolk, garlic crostini, and hand cut duck fat French fries

Pan-seared filet mignon, sliced served with a port thyme sauce, Brie cheese chunks, and duck fat fries

Two 4-ounce prime filets placed on crostinis served with a ragout of cremini, portebello, and oyster mushrooms

Six ounces of grilled "USDA Prime" filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream, and brandy

Eight ounces of grilled "USDA Prime" filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream, and brandy

Beef tenderloin tips sauteed with mushrooms, garlic, brandy and demi-glace, served in a puff pastry

Center cut of the beef tenderloin grilled to your taste and served with bouquets of fresh vegatables and bearnaise sauce

Tender lamb chops with mint sauce, veal with bordelaise sauce, and filet mignon with bearnaise sauce

Traditional rich Vanilla Bean Custard Burned with Sugar

Choose from our variety of Ice Cream (Vanilla - Chocolate - Butter Pecan - Strawberry) Ask about our flavor de jour

Stolen from New Orleans, white chocolate custard with bread, riddled with crunchy almonds, served warm, tableside poured white chocolate cream anglaise

Ask about what the sorbet de jour is

Needs no description, only that it is the best Mousse in town

Rich tart dough filled with salted cashews, caramel and chocolate.= Think of a candy bar, yummy!

Why have just one when you can sample three, or let the Chef choose for you

Butter, brown sugar & Myers Rum, combined with bananas displayed with fire

Bing cherries flambeed with Chambord, Brandy and Southern Comfort served over vanilla ice cream

Equal parts sugar to Marsala Wine, thickened by egg and fire, served over vanilla ice cream

A romantic flambe of the marriage of chocolate and strawberries using Godiva and Brandy

Think of flambeed apple pie, Cinnamon, cream, Granny Smith Apples, Brandy, and apple liquor cooked over fire

A rich sauce of Strawberries, Triple Sec, Brandy and whipped cream, put together table side, spooned on vanilla ice cream

House made crepes, soaked in a concoction of Grand Mainer, Brandy, and ornage zest, paired up with vanilla ice cream

Miguel's signature table side dessert. Invented by George Kordel, a beloved server in 1988 in house. Strawberries, White Rum, Sambuca, and cream flambeed together, finished with a touch of pepper

House-made breaded chicken strips served with hand-cut French Fries and honey mustard

Tilapia strips breaded served with hand-cut French Fries and cocktail sauce

Macaroni with a parmesan cream sauce

Linguine tossed in Marinara sauce and topped with parmesan cheese

Breaded cutlet of chicken topped with Mozzarella and Marinara sauce over Linguine

Prepared Daily

An old family recipe brought to you from Spain

Breast of chicken pounded and lightly breaded, topped with country smoked ham, swiss cheese and a dijon mustard sauce

Pan Sauteed Chicken breast, in a champagne horseradish cream, mushrooms, and asparagus, stuffed in a Puff pastry

Tender duckling served with a L’Orange sauce

Sautéed, then baked to perfection, served with Your choice of lemon caper or Almondine

Pan seared tenderloin steak, hand cut duck Fat French Fries, Port wine sauce and Brie Cheese chunks

Fresh Gulf shrimp, scallops, and salmon in a sauce Of Madeira wine and cream stuffed in a puff pastry

Beef tenderloin tips sauteed with mushrooms, garlic, brandy, and demi-Glace, served in puff pastry

Tender veal sautéed in olive oil, white wine, Capers, lemon and mushrooms

Grilled Prime filet mignon with choice of bearnaise sauce, or peppercorn brandy cream sauce

New Zealand lamb chops marinated and grilled to your Taste accompanied with our traditional mint-Demi

Grilled filet mignon topped with a ragout of oyster, Portobello, and Cremini Mushrooms

Fresh Scottish salmon cast iron skillet seared Served with a champagne Beurre Blanc Sauce