Chef Cameron Curry

Favorite Menu

Cameron Curry
Nature, culture and art are the three things that I always find myself drawn to when I am searching for inspiration in my cooking.  I try to Garden and cultivate my own product when I can. I always approach plating with the intent that the person eating should enjoy the visual aspects of the plate just as much as the flavor.  I believe travel is the most essential part of understanding cuisine. I have worked in influential restaurants in Miami, Atlanta, and South Texas, and worked as a personal chef in the yachting industry in the Bahamas and Caribbean. I am excited to bring my culinary experiences to Sarasota.
Cameron Favorite Private Menu
Brunch menu:
Nothing better than a gourmet brunch to make your vacation extra special

 

 Crab Cake Benedict 

Lump blue crab cake | soft poached egg | Sweet potato blini | tomato jam | maple candied bacon | asparagus | pickled mustard seeds | creole hollandaise 

 

Roasted beet and avocado toast

toasted baguette brushed with roasted garlic infused olive oil | roasted red beets | diced avocado | yellow chartreuse macerated strawberries | white balsamic honey | chèvre mousse | micro radish 

 

Gouda quiche with pancetta and figs 

Flakey butter pie crust | savory smoked gouda custard | topped with arugula and baby kale salad dressed with bacon vinaigrette | dried figs | crispy pancetta | shallots | parsley pistou 

 

Siesta key sunrise coffee cake

Black berries | raspberries | peaches | honey whipped ricotta | espresso oat streusel 

 

 

Vacation Menu:

Perfect for parties who want to really experience the taste of Sarasota

 

 

Tuna tartar tower

Spicy tuna | Mango salsa | sesame oil whipped avocado mousse | Sambal aioli | eel sauce | togarashi spiced wonton chips 

 

 

Fried Calamari salad

Crispy calamari dusted with a ginger and lemon pepper dry rub | Napa cabbage | wakame | Chinese five spiced peanuts | mandarin orange segments | watermelon radish | cucumber kimchi | creamy Thai basil dressing

 

 

Fresh Catch

Blackened grouper | sofrito risotto | crispy Brussel sprouts | cilantro burre blanc 

 

 

Guava cheese cake

Shortbread cookie crust | Tahitian vanilla custard | guava curd | pistachio brittle | tropical chutney | whipped cream

 

Romantic Menu:

 

Burrata and Bruschetta 

 Baguette toast points | Marinated heirloom tomato | roasted garlic | pomegranate balsamic reduction | micro basil 

 

Lobster Bisque

Creamy bisque served with a poached maine lobster tail | lemon creme fraiche | chives

 

Beef Wellington 

beef tenderloin | morel mushroom and shallot duxelle | puff pastry | Asparagus | potatoes au gratin | Demi 

 

Creme brûlée 

Tahitian vanilla custard |  candied hazel nuts | chocolate covered strawberries