Rosemary & Thyme: Modern American Cuisine

 

Located in the Rosemary District of downtown Sarasota, Rosemary & Thyme features an eclectic menu inspired by the travels of owners George and Jessica Armstrong. Born in Bermuda, Armstrong moved every two years growing up, collecting local recipes like seashells in places such as Hawaii, Philadelphia, Charleston and Virginia, but Armstrong credits Bermuda, Texas and North Carolina as having the most influence on his palate. Rosemary & Thyme's menu rides the wave from North Carolina-style barbecue to Austin-inspired Tex-Mex to pan-seared island-style fish and seafood, however his Bermudan roots shine with the tomato-based Bermuda fish chowder with black rum and a sherry pepper sauce, to the Bermuda Fish Cake Benedict, where flaky white fish and potato replace the English muffin, topped with a poached or fried egg and coated in a Key lime Hollandaise sauce. "My family was always focused on food and we would talk about cities based on the foods we remember eating there", says George. "My vision was to open a restaurant that reminded me of all the different places I’ve lived, and wanted to create that environment for other people, too."

Arriving for dinner with good friends on a warm Sarasota evening, we sat in Rosemary & Thyme's beautiful outdoor courtyard serenaded by a local musician playing light jazz framed by the warm light of the setting sun. Beginning with cocktails and some lovely French Rosé, we shared some appetizers and followed with entrées such as Black Grouper served with creamy vegetable risotto and grilled asparagus, Pan-Seared Halibut with risotto and grilled green asparagus topped with a mélange of watermelon radishes, arugula, roasted pineapple and shallots, Grilled Ribeye Steak served with Pinot Noir demiglace, Bearnaise sauce and frites, and their signature Grilled Swordfish served with Key Lime Beurre Blanc and creamy vegetable risotto made with roasted peppers, Bermuda red onions, Parmesan cheese and fragrant white truffle oil. Spending quality time with special friends over a lovely dinner is simply the best. 

Guitarist playing light jazz in the Rosemary & Thyme courtyard

Bread and butter 

Flower Drop Martini with St Germaine, Grey Goose Vodka, Simple Syrup, lemon

and garnished with an orchid

Grey Goose Vodka Martini

Our server opening the Domaine de Nizas Rosé from Langedoc

Lush and lively, the Rosé was delicious on a lovely warm Sarasota evening

Rosemary Classic Iceberg Wedge Salad with blue cheese, feta, roasted walnuts, 

cherry tomatoes, smoked bacon, and red onion with balsamic glaze and creamy blue cheese dressing

Calamari Fritti with marinara sauce

Ancient Peaks Californian Cabernet Sauvignon

Ripe and rich Cabernet from Margarita Vineyard

14 oz Grilled Ribeye Steak served with Pinot Noir demiglace and 

Bearnaise sauce and frites

Blackened Black Grouper with creamy vegetable risotto and grilled asparagus

Pan-seared halibut filet with risotto, grilled green asparagus, topped with a mélange of watermelon radishes, arugula, roasted pineapple & shallots

www.therosemarysarasota.com

Pistachio-Crusted Salmon

Serves 4

Recipe courtesy of chef Sebastian Salazar

 

Salmon:

4 serving-size pieces of salmon

1/2 cup pistachios

Summer Salsa:

1/2 tsp sugar

1/2 tsp honey

Pinch salt and pepper

2 tbsp roasted peppers

2 tbsp diced pears

2 tbsp diced peaches

2 tbsp apple cider vinegar

1 tbsp chopped cilantro

Roast the pistachios in oven with a pinch of salt and pepper, then chop and set aside. To make summer salsa, combine all of the ingredients in bowl, and set aside. Grill the salmon to your preferred temperature. Spoon the pistachios on top of salmon and top with the summer salsa.