The Sandy Butler restaurant introduces its new seasonal menu offering fresh gourmet cuisine, along with a new affordably priced boutique wine list. With a focus on fresh and seasonal dishes, Chef Michael Ragusa and his culinary team have redesigned The Sandy Butler’s lunch and dinner menus, added new vegetarian and children menus, and introduced a new happy hour martini menu.
“We listen to our customers and have created a menu that offers guests a taste of the gourmet side of life,” said Jason Nelson, The Sandy Butler general manager. “Chef Ragusa’s new fine, fresh, gourmet menus continue to feature many of our signature dishes along with his new creations using fresh, seasonal produce and products.”
With increased customer requests for local produce, the new menu includes local, seasonal fresh fruits and vegetables from Rabbit Run Farms, a pesticide-free hydroponic farm in Fort Myers, offering a variety of heirloom vegetables and tropical fruits. When available, local produce will be offered as side items or used by Chef Ragusa in the creation of fresh gourmet entrees such as The Sandy Butler’s baby spinach salad using fresh, locally grown spinach. In addition, the menu offers locally caught seafood that will change out frequently based on seasonal availability.
New creations for The Sandy Butler lunch menu include a Gulf shrimp and littleneck clam scampi sautéed in garlic, white and The Butler’s Signature EVOO oil served on a bed of Pensato’s linguine pasta that will appeal to seafood and pasta lovers alike. Another new lunch entrée, beef Milanese, features a thinly breaded beef cutlet topped with micro-greens, cherry tomatoes, red onion and Manchego cheese served with chimichurri vinaigrette.
“New to our dinner menu is a truffle pasta dish prepared with our Butler’s Signature Pensato egg pasta Tagliatelle with wild mushroom ragout drizzled with black truffle oil,” said Nelson. “For seafood lovers, our grilled wild salmon is the freshest available, topped with Boursin cheese and Burre Blanc and served with grilled asparagus. Chef Ragusa uses only the freshest ingredients and everything on our menu is prepared daily on-site.”
In addition, a new vegetarian menu is making its gourmet debut at The Sandy Butler. The menu includes a vegetable stir-fry with an Asian flair mixes fresh Julienne dikon radish, carrots, zucchini, yellow squash, shitake mushrooms, baby bok choy, tofu noodles and ginger soy sauce. Asparagus and Tomato risotto is another vegetarian offering, along with The Butler’s vegetarian pizza made with gluten-free spaghetti pasta with wild mushroom ragout and a drizzle of black truffle oil.
About The Sandy Butler:
The Sandy Butler defines the fine, fresh gourmet experience, offering authentic specialty foods and the finest culinary products in a unique and upscale atmosphere. A gourmet dining and shopping destination, The Sandy Butler boasts a 150-seat upscale restaurant offering superior service with seating available indoors or on the veranda. “The Sand Bar” features a sophisticated, spacious bar for enjoying cocktails and appetizers. The adjacent gourmet market features fresh fruits and vegetables, freshly-prepared entrees, organic foods and products, fresh baked goods, a full-service deli and vitamins and supplements. In addition, the market features “The Butler’s Signature,” The Sandy Butler’s exclusive line of authentic products including salts, seasonings and oils that are sold exclusively at The Sandy Butler and marketed to other restaurants and markets throughout the United States. A locally-owned business, The Sandy Butler also offers catering services and private dining. For more information, visit www.sandybutlerstore.com. Also, follow The Sandy Butler online on Facebook or twitter.com/thesandybutler for great seafood recipes, specials and events.