Chef Kaytlin Dangaran, Executive Chef, Bistro at Sarasota Art Museum of Ringling College
Chef Kaytlin Dangaran
Executive Chef
Bistro at Sarasota Art Museum of Ringling College
Bistro Logo

A farm-to table experience

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.

 

Bistro is located in Paul Rudolph’s 1959 Vocational Shops building, beautifully reimagined by K/R Architects.

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.

Bistro's Spring menu
Bistro's Spring Menu

Photo: Daniel Perales

Bistro’s farm-to-table experience is based on a Florida farm-stand inspired menu featuring seasonal ingredients

Photos: Daniel Perales

Menu

9am - 3pm Daily

Menu item availability and pricing subject to change without notice.

SOUPS

Corn Bisque $12
corn salsa

Matzo Ball Soup $13
chicken, onion, celery

SALADS

Spring Chopped Salad $16
asparagus, English pea, radish, garlic breadcrumb, dia verde dressing, ricotta salada

Market Salad $15
mesclun greens, tomato, cucumber,
lemon vinaigrette

Grilled Mango Salad $15
avocado, cucumber, radish, chamoy vinaigrette

ADD PROTEIN
6-minute egg +3
avocado +3
shrimp salad +8

grilled chicken +10
cedar roasted salmon +11

THE HALVES

choice of two for $16

corn bisque

matzo ball soup

market salad

grilled cheese

ham OR turkey sandwich

TARTINES

Salmon $17
heirloom tomato, capers, dill crème

Crab & Avocado $17
chili crunch, preserved lemon dressing

Leek & Radish $15
apple, dates, toasted almond, Aleppo honey

SANDWICHES

served with house-made bread & butter pickles

Griddled Cheese $14
fontina mornay, sharp white cheddar, pullman, tomato jam

Shrimp salad $17
dill, fennel, chive, amaroso

Roast Beef $17
red onion, horseradish, rosemary aioli

Grilled Chicken Club $18
avocado, sprouts, bacon, sour dough

Lemon Dijonnaise Chicken Salad $17
little gem, croissant, pickled red onion

*Items may include the following ingredients not listed in the description: Gluten

Provisions

SOUP
daily selection
pint $8 | $16

LOCAL HONEY
cup $11 | pint $16

JELLIES AND JAMS
seasonal selection
cup $6 | pint $12

HOUSE CURED MEATS
bacon, turkey, brisket
PRICE PER LB.

SOUTHERN COUNTRY SALADS
chicken, tuna, salmon
cup $9 | pint $18

Kids Menu

Served with fruit and kettle chips

SB&J $6
(G) 
sunflower butter & seasonal preserves

HALF GRIDDLED CHEESE $7
(D)(G)
sharp white cheddar

GRILLED CHICKEN BREAST $9
(D)
seasonal vegetables

CHICKEN TENDERS $9
(G)
ketchup or house made honey mustard

HONEST APPLE JUICE $4

FRUITSNACK PACKS $2

BUDDY FRUIT POUCH $4

OUTSTANDING PUFFS $4

*Ask us about crayons & coloring activities

Allergens: (VG) Vegan, (VT) Vegetarian, (N) nuts, (D) dairy, (G) gluten

Weekend Brunch - Saturday and Sunday

COCKTAILS

Bistro Bloody Mary $11
Worcestershire, Tabasco, titos

Bourbon Palmer $11
MEM iced tea, homemade lemonade, Jim Beam

Mimosa Carafe $19/$9
Orange Juice

SOUPS

Daily Selection $11
Market fresh

SALADS

Grilled Mango Salad $15
avocado, cucumber, radish, chamoy vinaigrette

Market Salad $15
mesclun greens, tomato, cucumber, lemon vinaigrette

ADD PROTEIN
6-minute egg +3
salmon salad +9
shrimp salad +9
grilled chicken  +10

BRUNCH

Served SATURDAYS AND SUNDAYS 9AM – 3 PM

Homemade Biscuits $8
butter, seasonal jam

Salmon Bagel $14
dill creme, capers, heirloom tomato

Eggplant and Feta Quiche $12
pecorino, green garlic

Potato Hash $14
fried egg, Peruvian potatoes, calabrian chili, sausage, tomato

SANDWICHES

served with house-made bread & butter pickles

Breakfast Sandwich $14
toasted croissant, rosemary aioli, bacon, egg, Swiss cheese

Griddled Cheese $14
fontina mornay, sharp white cheddar, tomato jam, pullman

Shrimp salad $17
dill, fennel, chive, amaroso

Grilled Chicken Club $18
avocado, sprouts, bacon, sour dough

Lemon Dijonnaise Chicken Salad $17
little gem, croissant, pickled red onion

Executive Chef

Bistro at Sarasota Art Museum of Ringling College

Chef Kaytlin Dangaran, Executive Chef, Bistro at Sarasota Art Museum of Ringling College
Chef Kaytlin Dangaran
Executive Chef
Bistro at Sarasota Art Museum of Ringling College

Photo: Daniel Perales

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.
It was during this time that Dangaran explored seasonal cooking, gaining expertise in a restrained style of creating dishes dictated solely by ingredients’ seasonal availability. After two years in San Francisco, Dangaran returned to New York to accept the position of Chef de Cuisine at L’Apicio in the East Village. Ever seeking new opportunities to explore and expand her repertoire, Chef Dangaran relocated to Miami to helm the kitchen at Verde at the Perez Art Museum in Miami prior to opening Bistro at Sarasota Art Museum.
Chef Kaytlin Dangaran, Executive Chef, Bistro at Sarasota Art Museum of Ringling College and John Dangaran, Cafe Operations Manager
The dynamic duo of Chef Kaytlin Dangaran, Executive Chef and General Manager of Bistro and John Dangaran, Bistro's Cafe Operations Manager

Photo: Daniel Perales

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.