Gourmet At Your Service – presented by The Sandy Butler

The Sandy Butler Restaurant and Market are providing guests with a variety of choices for Valentine’s Day dining and shopping. The restaurant is serving Valentine’s Day brunch and dinner, while the adjacent gourmet market offers gourmet take-out options, a flower market, gifts, custom gift baskets and a boutique wine selection.

On Valentine’s Day, Chef Michael Ragusa is serving a special four-course brunch for $22 per person. The first course is a mixed berry parfait with mascarpone mousse. For the second course, guests may choose either a chocolate waffle with strawberry syrup or banana foster’s pancake. The three choices for the third course include quiche Lorraine, eggs Benedict or spinach Florentine omelet with Gruyère cream sauce. For the fourth course, guests will be served a chocolate fudge brownie with raspberry sauce and vanilla ice cream. Brunch is available from 11 a.m. to 3 p.m.

For a four-course Valentine’s Day dinner, Chef Ragusa will offer a chilled strawberry soup with mascarpone cream and chocolate shavings or potato cheddar ale soup topped with crispy pancetta for the first course. The second course includes a choice of a wedge salad or baby field greens with roasted red beets and pecan encrusted goat cheese tossed in raspberry vinaigrette. The third course features three choices: a surf and turf entrée which includes Maine lobster tail and filet mignon with a choice of peppercorn sauce or béarnaise sauce; lobster ravioli in a lobster sherry cream sauce; or bouillabaisse with lobster, shrimp, scallops, clams, mussels and grouper in a tomato broth. For the fourth course, guests will be served a flourless chocolate cake with vanilla bean ice cream. The cost is $50 per person. Dinner is available from 5 to 9 p.m.

“While enjoying Chef Ragusa’s special Valentine’s Day dinner, guests will enjoy special music,” said Jason Nelson, The Sandy Butler general manager. “For those who prefer a romantic evening at home, The Sandy Butler Market has freshly prepared gourmet-to-go options, along with a wide selection of flowers, wines, gift baskets and gift cards. The Sandy Butler is a one-stop shopping destination for all of your Valentine’s Day dining and gift-giving needs.”

For reservations, call 239-482-6765, ext. 1.

Come join us tonight from 7 to 9 p.m. for Black Dress Thursday. Ladies wearing a black dress enjoy a complimentary glass of wine and appetizer!

The Sandy Butler Restaurant will host an evening of art, wine and tapas on Jan. 13 at 7 p.m. Chef Michael Ragusa is serving a tapas menu with a Latin flare that will include beef empanadas, shredded pork on fried plantains and ceviche. The tapas will be paired with two wines from Argentina, a Shiraz and malbec.

While dining, guests will recreate Dutch Post-Impressionist painter Vincent van Gogh’s masterpiece “The Starry Night.” Artist Annette Watkins, owner of Brushes and Bottles, LLC, a Fort Myers-based business that helps adult students tap into their creativity through painting, will provide art supplies and creative instruction to diners as they design their masterpiece.

“While enjoying Chef Ragusa’s specially crafted tapas menu, guests will enjoy participating in table-side art,” said Jason Nelson, The Sandy Butler general manager. “Easels, paint and brushes will be provided as diners create their own interpretations of ‘The Starry Night’. The evening will be a unique combination of culinary delights and personalized art at The Sandy Butler Restaurant and ‘gallery’.” 

The cost of the event is $45 per person. For reservations, call 239-482-6765, ext. 1.

Wishing you and yours a wonderful 2010!

The Sandy Butler restaurant is hosting a special New Year’s Eve dinner on Thursday, Dec. 31 from 5 p.m. to 10 p.m. Guests will enjoy live music, a champagne toast and Chef Michael Ragusa’s specially prepared four-course dinner. The first course is a choice of lobster bisque or cheese platter. The second course offers half pound king crabs or mini beef wellington. The third course features a surf and turf entrée that includes a 6-ounce Maine lobster tail with 8-ounce filet mignon served with asparagus and fingerling potatoes or the land and sea option offering Colorado rack of lamb with port demi and stuffed fillet of sole with lump crab meat and served with asparagus and mashed potatoes. For the fourth course, guests will enjoy a chocolate soufflé. The cost is $75 per person. Call 239-482-6765 to make your reservation.

In addition, The Sandy Butler Market offers a holiday take-home menu with a wide assortment of party platters, cheese and hors d’oeuvres trays, desserts and a boutique wine selection. For customer convenience, The Sandy Butler gourmet market will be open New Year’s Eve until 6 p.m.

The Sandy Butler team wishes everyone a healthy and happy holiday season!

News-Press columnist Rose O’Dell King featured The Sandy Butler’s exclusive line of Fernando Pensato flavored olive oils in a recent column on great last minute gift giving ideas. “These are the olive oils I use in my own kitchen because the beautiful flavor perfectly complements the intense, Mediterranean cuisine I like to prepare,” Rose said of the olive oils, which also were featured in the latest issue of O, The Oprah Magazine. Chef Michael shared two vinaigrette recipes that feature the popular olive oils on Rose’s blog: www.news-press.net/wordpress. These olive oils make a great last minute gift and our market is open Christmas Eve until 8 p.m. You can also purchase these year-round on our Web site: www.sandybutlerstore.com.

The Sandy Butler restaurant will be open on Thursday, Dec. 24, 11:30 a.m.-8 p.m. Chef Michael Ragusa and his culinary team will offer a three-course Christmas Eve menu. The first course is a choice of shrimp bisque or the Butler salad. The second course offers three choices: a six-ounce Maine lobster tail served with corn on the cob and a baked potato, prime rib au jus served with asparagus and mashed potatoes, or stuffed fillet of sole with crab meat in lemon butter sauce served with couscous and julienne vegetables. For the third course, guests will be served a traditional Christmas bread pudding. The cost is $30 per person. Call 239-482-6765 to make your reservation.

In addition, The Sandy Butler Market offers a holiday take-home menu including fresh all-natural turkeys, certified angus prime rib, sliced honey-baked hams, vegetables, cranberry sauce, all the traditional side items and fresh-baked desserts. For customer convenience, The Sandy Butler gourmet market will be open Christmas Eve until 6 p.m.

The Sandy Butler restaurant is hosting a special New Year’s Eve dinner on Thursday, Dec. 31 from 5 p.m. to 10 p.m. Guests will enjoy live music, a champagne toast and Chef Michael Ragusa’s specially prepared four-course dinner. The first course is a choice of lobster bisque or cheese platter. The second course offers half pound king crabs or mini beef wellington. The third course features a surf and turf entrée that includes a 6-ounce Maine lobster tail with 8-ounce filet mignon served with asparagus and fingerling potatoes or the land and sea option offering Colorado rack of lamb with port demi and stuffed fillet of sole with lump crab meat and served with asparagus and mashed potatoes. For the fourth course, guests will enjoy a chocolate soufflé. The cost is $75 per person. Call 239-482-6765 to make your reservation.

In addition, The Sandy Butler Market offers a holiday take-home menu with a wide assortment of party platters, cheese and hors d’oeuvres trays, desserts and a boutique wine selection. For customer convenience, The Sandy Butler gourmet market will be open New Year’s Eve until 6 p.m.

The January issue of O, The Oprah Magazine features The Sandy Butler Group’s exclusive Fernando Pensato flavored olive oils in “The O List,” a column featuring a limited number of unique products selected by Oprah Winfrey or the publication’s editors. These authentic, imported olive oils are sold and distributed exclusively by The Sandy Butler Group. They are available in The Sandy Butler Market and online. In addition, Chef Michael Ragusa uses these products in a variety of The Sandy Butler Restaurant entrées. The products featured in O Magazine’s “The O List” include the Fernando Pensato Extra Virgin Olive Oil (EVOO), the Fernando Pensato Mandarin EVOO, The Fernando Pensato Truffle Olive Oil and the award-winning Fernando Pensato EVOO with Lemon.

“We are honored to have our exclusive, authentic Fernando Pensato Extra Virgin Olive Oils showcased in O Magazine,” said Jason Nelson, The Sandy Butler general manager. “Some of the top chefs and restaurants across the country select this product for its flavor and perfect balance. This line of award-winning olive oils is among the highest quality olive oil available.”

The Pensato olive grove is found in the Apulian hills on the Fernando Pensato estate. The Peranzana olives are handpicked the moment they are ripe and then specialty selected, cleaned and cold-pressed in the pink granite mills in accordance with the age-old tradition. The Fernando Pensato EVOO is available in a variety of sizes including a gallon, 16.9 oz., 8.5 oz. and 2 oz bottle.