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
SOUPS
TOMATO BISQUE $8
whipped blue cheese buttered toast
MATZO BALL SOUP $9
homemade broth, roasted chicken, celery
SALADS
WATERCRESS SALAD $12
Florida citrus, roasted beets, avocado, pistachio, smoked blue cheese, orange vinaigrette
KALE CAESER $11
parmesan, rye breadcrumbs, Brussels sprouts
CHOPPED NIÇOISE $12
little gems, Persian cucumbers, niçoise olives, French beans, tomato, onion, fingerling potatoes, parmesan cheese, 6-minute egg, bagna cauda
ADD PROTEIN
CEDAR ROASTED SALMON +7
HOUSE BRINED TURKEY +6
LEMON DIJONAISE CHICKEN SALAD +6
THE HALVES
TOMATO BISQUE & BLUE CHEESE TOAST
MATZOH BALL SOUP
MARKET SALAD
HOUSE BRINED TURKEY SANDWICH
TARTINES
SALMON TARTINE $12
dill crème, capers, heirloom tomato
SMASHED AVOCADO $9
preserved lemon, radish
ROASTED MUSHROOM* $10
6-minute egg, truffle oil, parmesan cheese
SANDWICHES
all sandwiches served with a side of house-made bread and butter pickles
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
CEDAR ROASTED SALMON NIÇOISE $14
chopped niçoise, salmon, whole wheat wrap
SIDE DISHES
CRISP FINGERLING POTATOS $5
MARKET VEGETABLES $5
CHIVE & LEMON TRICOLORED QUINOA $4
Items may include the following ingredients not listed in the description: Gluten*
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.