Tuesday, January 9, 2018

The Beach House on Anna Maria: Newly Renovated





Recently renovated with a new outside beach front bar and sunken lounge area offers relaxing spaces with an all-weather deck featuring rotating louvers for shade or dappled sun, as well as misters and heaters to keep the temperature perfect for outside dining, the Beach House Restaurant has taken on a new life. The deck is an extension of the inside dining room with comfortable seating, controlled temperatures and a soothing atmosphere perfect for indulging in fresh local seafood and fresh produce from the restaurants own farm.



The new menu with thankfully many of the 'usual suspects' such as their famous grouper sandwich, fish tacos, crab cakes and house-smoked fish dip

Ice cold Stella Artois dripping with condensation from the heat

Beach House Burger with bacon and cheddar cheese served on house made brioche with lettuce tomato, red onion and home fries

Grilled Grouper Sandwich without the brioche bun but absolutely with home fries and tartare sauce














Oysters Rockefeller
Serves 2
Recipe courtesy of the Beach House Restaurant

12 oysters
2 tbsp butter
1/2 cup chopped white onion
1 tbsp flour
1/4 cup half and half cream
2 tbsp cream cheese
1/8 cup heavy cream
1 cup chicken broth
1/2 cup grated parmesan cheese
2 cups cooked and well drained spinach
1/2 cup of grated Manchego cheese
1/2 cup of cooked crumbled bacon pieces


Melt butter, add onions and cook until translucent on medium to high heat. Stir in the flour. Whisk in the heavy cream, chicken broth and cream cheese and cook until thickened. Stir in the spinach and as the mixture is allowed to cool at room temperature, add the Parmesan cheese to thicken as it cools. Once completely cooled spoon generously onto individual shucked and cleaned oysters. Top with Manchego cheese and crumbled bacon pieces. Cook at 450°F for 12 minutes or until the tops are bubbly and cheese is melted.