The Beach House on Bradenton Beach

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. "We wanted it to be a world-class location and adhere to the principals of sustainability and eco-consciousness while providing a space where our guests feel welcome and invited to enjoy," said Ed Chiles, owner of the Beach House Restaurant. "Causal waterfront dining at its best, that was our goal."

Sandy white Bradenton Beach

The menu at The Beach House has a daily changing menu of featured seasonal dishes

Beach House Bloody Mary 

Iced Tea

Seafood Bruschetta with crab, baby shrimp, diced tomatoes and scallions, baked with shredded Swiss and Romano cheese on focaccia, drizzled with basil garlic pesto and balsamic glaze

Beach House Burger with Swiss cheese served on a house-made bun with leaf lettuce, red onion, tomato and pickle with chips

Fish Tacos with fresh catch fish fried or blackened, served with slaw and fresh Pico De Gallo in soft corn and flour tortillas with 'Boom Boom' sauce and tortilla chips

Stone Crab Claws served with cole slaw and drawn butter

beachhousedining.com

Tropical Shrimp Salad 

Serves 2

Recipe courtesy of Chef Will Manson, Beach House Restaurant

12 large shrimp, peeled and deveined

2 oz mixed greens

4 oz heirloom tomatoes cut into odd shapes

2 oz cucumbers sliced thin

2 oz diced mango

2 oz strawberries, halved

2 oz diced Papaya 

2 oz sliced Kiwi 

1 raw candy cane beet, sliced for garnish

Tropical Vinaigrette:

1 cup olive oil

1/4 cup raspberry vinegar

1/2 cup your favourite fruits puréed

1 tbsp garlic

1 tbsp shallots

1 tsp fresh tarragon

2 tbsp Dijon mustard

2 tbsp sugar

Blend all of the vinaigrette ingredients together except the oil. Slowly add the oil while whisking vigorously. Lightly season and grill the shrimp. Toss the lettuce with the vinaigrette. Arrange the fruit and shrimp over the salad and serve with a slices of raw beet.