The BeachHouse Restaurant is located on the south end of Anna Maria Island, just west of the quaint and historic Cortez fishing village in Bradenton Beach — the perfect place enjoy the sunset, a tropical drink and fresh Florida seafood at your own beachside table on the pristine white sand beaches of the Gulf of Mexico. Owned by the Chiles Restaurant Group, The BeachHouse is one of a family of three waterfront restaurants, each with a unique waterfront atmosphere. The BeachHouse, Sandbar and Mar Vista Dockside Pub each embody the feel of unspoiled Florida, serving fresh Florida seafood with breathtaking views of the water, and all at affordable prices.
The sunny outdoor terrace overlooks the powdery sun-kissed sands of the Gulf of Mexico
BeachHouse Margarita with cucumber
A Beach House Margarita
Fried Calamari with marinara sauce
Conch Fritters with cocktail sauce and a wedge of lemon
Chilled 'Peel and Eat' Gulf Shrimp with cocktail sauce
Fresh Char-Grilled Gulf Grouper Sandwich with tartar sauce and frites
Crispy Flounder Sandwich
Pan-Seared Seasoned Yellowfin Tuna served with seaweed salad, wasabi, pickled ginger and soy sauce
Sunset Salad with grilled chicken, fresh greens, diced tomatoes, egg, walnuts and honey mustard dressing
The BeachHouse Stone Crab Pasta
Recipe courtesy Chef Will Manson, BeachHouse
3 oz Stone Crab Meat
3 Stone Crab Claws, cleaned and left whole
6 oz Pasta
1 oz Swiss Cheese, shredded
1 pint heavy cream
2 oz unsalted butter
2 tsp Kosher salt
1 tsp black pepper
For the cream sauce, place the heavy cream, butter, kosher salt and black pepper in a sauce pot. Bring to a full boil twice. Be careful, as heavy cream will overflow when boiled, so remove from heat source to prevent spilling.
Pour the reduced cream into sauté pan and bring to a boil. Remove from heat. Add heated pasta of your choice to cream, and toss to coat noodles. Add cheese and toss until melted. At the last moment, add the crabmeat and toss quickly and plate. Garnish with 3 cleaned whole claws on top and sprinkle chopped scallion and tomato for colour and flavour.