Wednesday, January 10, 2018

Bridge Street Bistro on Bradenton Breach





Bridge Street Bistro on Bradenton Beach, at the north end of Longboat Key, offers spectacular views of the emerald green water and gorgeous sugar-white sands of the Gulf of Mexico. The atmosphere is relaxed yet refined and the attire is resort casual. Dine al fresco on the third floor terrace and enjoy the amazing sunsets while relaxing with tropical breezes and sounds of the surf, or enjoy the elegant indoor dining room for a more sophisticated setting with candlelight and folded linen napkins. Owners Bill Herlihy and chef Keith Daum have created a lovely Floriddean menu including appetizer sampler platters, lobster bisque, seafood gumbo, and specialty salads. For entrées, they are known for the potato-crusted grouper, seafood risotto and famous lobster bisque, with all of their fish brought in fresh daily by local fishermen. A good wine and cocktail list compliments the menu of chef Daum's selection of continental classics, for an evening of delicious dining serenaded by the sound of the surf and glow of glorious sunsets.



With spectacular views of the beach and Gulf of Mexico from its third floor dining room, the Bridge Street Bistro is known for their potato-crusted grouper, seafood risotto and famous lobster bisque

Arriving for a festive dinner with friends before the holidays, the napkins were folded in the shape of Christmas trees

The menu highlights a variety of fresh seafood dishes and house specialties

A basket of warm fresh baked bread

Hendriks Gin and Tonic with lemon

Gin Martini with an olive

Lovely candlelight sconces in the middle of each table

Caprese Salad with fresh Bufala Mozzarella and Tomatoes with basil pesto and olive oil balsamic vinaigrette

Caesar Salad with crisp romaine lettuce, garlic croutons and parmesan cheese

Lobster Bisque

2015 Tiefenbrunner Pinot Grigio

2015 Caves d'Esclans Whispering Angel Rosé 

Pan Seared Scallops Oscar with jumbo lump crab meat and asparagus with a sweet Tequila Hollandaise Sauce

Seafood Aurora with shrimp, scallops, mussels and lobster with linguine in a pink tomato sauce

Risotto di Mare with shrimp, scallops, lobster meat, calamari and mussels 
in a creamy saffron risotto

A lovely fresh Christmas tree with ornaments and presents added a wonderful festive feel to the dining room














Oysters Bienville
Serves 2
Recipe courtesy of Chef Keith Daum

A traditional New Orleans-style preparation — oysters topped with a béchamel with bacon, shrimp, scallions and seasonings.

6-8 fresh oysters
3 tbsp butter
5 oz flour
4 sprigs green onion, chopped greens only
3 oz cooked bacon, chopped
1 cup cooked shrimp, chopped
3/4 quart heavy cream

Preheat over to 350°F. Melt butter in a hot pan and mix in the lour to make a roux. Add bacon, shrimp and green onions to the pan. Gradually add heavy cream while stirring continuously until thick. Remove the pan from the heat and allow stuffing to cool. After the stuffing has cooled, stir back in the butter until it rises to the top, then add 2-3 tablespoons of stuffing onto the oysters. Line the stuffed oysters in a baking pan and cook at 350-400°F for 10-12 minutes until the topping has very lightly browned. Serve immediately.