Monday, December 19, 2016

Island Cuisine at Tommy Bahama: St Armands Circle

Warm and welcoming with a relaxed island ambiance, Tommy Bahama offers a tropical menu of island-inspired favourites and "Floribbean" classics from Ahi Poke Napoleon, Caribbean Rubbed Mahi Mahi, Blackened Fish Tacos and Coconut Crusted Crab Cakes, to an extensive list of mouth-watering tropical cocktails such as their famous Pineapple Zuzu Mojito, Bahia Sangria and Rum Babalu. Legend has it that the founders sketched out the idea for Tommy Bahama on a cocktail napkin while sipping Pina Coladas on the beach, fashioning a philosophy of a relaxed and leisurely island lifestyle. True to their vision, Tommy's decor has a fun 1940's faux-tropical island theme with warm wood furniture, cane and rattan finishes and wonderful tropical fabrics, complete with oversized wooden ceiling fans revolving gently overhead. Conveniently located on St Armands Circle just south of Longboat Key, we start every family get together with dinner at Tommy Bahama after landing in Sarasota. It's our tropical tradition, and what better way to launch the Christmas season with family than with an orchid topped Mai Tai enjoying the 
pink and purple sunsets and calm turquoise waters of the Gulf of Mexico and glorious Longboat Key.

The second Tommy Bahama cookbook features the flavours of the Southern US Coast from Galveston Texas to the Florida Keys

The menu at Tommy Bahama with Island-inspired dishes

Mai Tai with Florde Caña 4 Year-old Rum, Orgeat, Orange, Curaçao, Lemon, Lime, 
Pineapple, and Dark Rum Float topped with an orchid

Cucumber Smash with Hendrick’s Gin, St-Germain, Elderflower, Lime and Muddled Cucumber

 A basket of warm fresh baked bread

Whipped sweet cinnamon and plain cultured butters

Ahi Poke Napoleon with Capers, Sesame, Guacamole, and Flatbread

Bungalow Salad with Toasted Almonds and Macadamia Nuts, Feta, Dried Blueberries, Pepitas,
Vine-Ripe Tomatoes and Meyer Lemon Vinaigrette

Lump Blue Crab & Avocado Salad with Shredded Romaine, Vine-Ripe Tomatoes, Feta, 
Red Onions and Lime-Caper Vinaigrette 

World Famous Coconut Shrimp with Papaya-Mango Chutney 

Margherita Flatbread with House-Made Marinara Sauce, Roasted Roma Tomatoes, 
Jack Cheese and Fresh Basil

Blackened Fish Tacos with Tomato Relish, Chipotle Aïoli, Island Slaw and Lime Sour Cream 

Seared Ahi Tuna with Chili & Brown Sugar Crust, Vegetable Succotash and Wasabi-Edamame Purée

Grilled Salmon with Fried Onions and Spicy Corn Succotash

Spiked Guacamole
Serves 4
Recipe courtesy of Tommy Bahama

4 avocado, halved, seeded and peeled
4 limes, juiced
8 tbsp pico de gallo
2 tbsp green Tabasco sauce
2 tsp Spike Seasoning
Salt and pepper to taste

Mash the avocado in a bowl with the lime juice. Stir in the remaining ingredients and season with salt and pepper to taste. Cover with cling film and allow to sit at room temperature for at least one hour. Serve with god quality tortilla chips.

Rum Babalu
Recipe courtesy of Tommy Bahama

2 parts 12 Year Rum
3/4 part fresh lime juice
1/2 part maple syrup
1 part ginger beer
1 dash of Angostura bitters
1 orange, peeled for garnish

Add all of the ingredients in a shaker except ginger beer. Add ice and shake well until chilled. Strain over fresh ice, top with ginger beer and garnish with a strip of orange peel.

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