Photo: Rich Schineller
Located in Paul Rudolph’s 1959 Vocational Shops building, beautifully reimagined by K/R Architects.
The Bistro fare is inspired by Florida’s regional fruit stands and farmer’s markets and emphasizes local produce, healthy proteins, and artisanal specialty items brought to you by Executive Chef Kaytlin Dangaran and the Constellation Culinary team. The Bistro design is inspired by Rudolph, the history of the Sarasota High School and the 1920s provenance of the Elliott building and serves as platform to extend the curatorial vision of the Museum into your dining experience
Upcoming Specials
Savor Sarasota
June
with Feta and Pickled Watermelon Rind
SQUASH BLOSSOM TARTINE
with Summer Squash, Goat Cheese Mousse, Tomato Sugo
July 4 Specials
THE BISTRO DOG
House-made pickled relish, sauerkraut, and stoneground mustard
STRAWBERRY SHORTCAKE
Macerated local strawberries with Chantilly cream
STRAWBERRY BOURBON BRAMBLE
SOUPS
WHITE BEAN SOUP $8
spinach and rosemary
MATZO BALL SOUP* $9
homemade broth, roasted chicken, celery
SALADS
LYONNAISE $12
frisée, asparagus spears, garlic breadcrumbs, poached egg, bacon vinaigrette
FARRO SALAD $11
roasted heirloom carrots, watercress, toasted pistachio, smoked blue cheese dressing
SPRING CHOPPED SALAD $12
asparagus, spring peas, English peas, shaved radish, feta, green goddess dressing
ADD PROTEIN
CEDAR ROASTED SALMON +7
HOUSE BRINED TURKEY +6
LEMON DIJONAISE CHICKEN SALAD +6
THE HALVES
WHITE BEAN SOUP
MATZO BALL SOUP
MARKET SALAD
HOUSE BRINED TURKEY SANDWICH
LEMON DIJONAISE CHICKEN SALAD SANDWICH
PULLMAN, RYE, 7 GRAIN, OR Gluten Free
KIDS MENU
SUNFLOWER BUTTER PB&J $7
seasonal jelly
KIDS GRILLED CHEESE $8
American cheese
FLATBREAD PIZZA $10
homemade tomato sauce
TARTINES
SALMON TARTINE $12
dill crème, capers, heirloom tomato
SMASHED AVOCADO $9
preserved lemon, radish
SANDWICHES
served with a side of house-made bread & butter pickles
BISTRO BLT $14
la brea bread, homemade bacon, heirloom tomato, green goddess, rosemary aioli
LEMON DIJONAISE CHICKEN SALAD $11
preserved lemon, little gem, croissant
GRIDDLED CHEESE $10
fontina mornay, sharp white cheddar, pullman, tomato jam
TOASTED CORNED BEEF RUEBEN $14
Norfolk sauce, sauerkraut, Swiss cheese, rye
HOUSE BRINED TURKEY $13
smashed avocado, sprouts, tomato, 7 grain bread
ADD APPLEWOOD BACON +2
ITALIENNE SANDWICH $14
sopresatta, hot coppa, prosciutto, Swiss
Items may include the following ingredients not listed in the description: Gluten*
Weekend Brunch - Saturday and Sunday
BRUNCH MENU
ACAI YOGURT PARFAIT
acai, sweetened Greek yogurt, granola, banana, fresh berries
TRADITIONAL EGGS BENEDICT
roasted breakfast potatoes, market salad
BREAD PUDDING FRENCH TOAST
banana and chocolate
QUICHE LORRAINE
watercress salad
SMASHED AVOCADO TARTINE
preserved lemon, radish
BREAKFAST SANDWICH
toasted croissant, rosemary aioli, bacon, egg, Swiss cheese
DRINKS
BISTRO BLOODYMARY
worcestershire, tobasco, titos
ADD THE WORKS:
pickled okra, house-cured bacon, blackened shrimp
ICED IRISH COFFEE
parliament espresso, Irish whiskey, whipped cream
MIMOSA CARAFE
choice of : local orange juice, mango, guava
BOURBON PALMER
MEM iced tea, homemade lemonade, jim bean
SANGRIA SPRITZ
red wine, fresh fruit, bubbles
Executive Chef
Bistro at Sarasota Art Museum of Ringling College
Executive Chef
Bistro at Sarasota Art Museum of Ringling College
Chef Kaytlin Dangaran brings a fresh approach to Bistro at Sarasota Art Museum of Ringling College, where she draws inspiration from her diverse culinary experience and background. Having led restaurants within cultural institutions, she has elevated the museum experience with seasonal and art-inspired menus.
Learning to cook in her mother’s kitchen, Chef Dangaran, a Tampa native, recognized at a young age the importance of food and shared meals with her family and her community. As a universal language, she communicates through her culinary creations bringing people from all backgrounds together for a shared experience.
Trained at the French Culinary Institute in Manhattan, Chef Dangaran gained invaluable experience in the kitchen of Gabe Thompson’s bustling West Village Italian restaurant dell’anima. Shortly after completing culinary school, she joined the opening team of Thompson’s L’Artusi as Sous Chef. Eager to expand her culinary knowledge and skills, Dangaran moved to San Francisco where she worked at the famed Quince and Cotogna.
Catering
Our exclusive catering partners, Constellation Culinary, will take care of all your special event and catering needs. From a group tour box lunch picnic on the Great Lawn to an elegant dinner in the Museum Plaza, or even a glamorous wedding amidst the art, Constellation Culinary is here to help you host your next great event at the Sarasota Art Museum.
Learn more about our Catering program by clicking below.