Place Category: Contemporary American, Outside Dining, and Weekend BrunchPlace Tags: Chef Owned and Operated and Take-Out
Melange is Sarasota’s most creative restaurant. We are constantly experimenting with ingredients and flavors to bring you an unrivaled culinary experience in a relaxed modern atmosphere.
Acropolis Greek Taverna Saint Pete Dinner Menu
Menu and prices subject to changeNibbles & Nubbins
Cheese Board* 16.00
chevre, port salut, brie, mahon, dolce gorgonzolaFish Board* 18.00
fried smelt, house smoked salmon, assorted caviars, marinated mussels, crab spreadMeat Board* 18.00
house bacon, chorizo, chicken pate, speck prosciutto, house picklesVegan Board** * 16.00
red pepper cashew mozzarella, sesame hummus, sunflower pesto, rice baconDouble Board* 30.00
choose 2 boards to put togetherMultigrain Focaccia** 4.00
smoky butterRangoons^ 10.00
fried wontons filled with krab & cream cheese, guava habanero dipCrispy Duck Springrolls^ 12.00
apricot & Chinese 5 spice sauce
From the Forest
Fried Chicken & Waffles 16.00
Boneless chicken breast, house jams, salted PX maple syrup, smoky butter. Wine pairing: pinot noir. Spirited pairing: berry fineDuck Brie Crepes^ 16.00
Shredded duck, brie, currants, almonds, brandy cream sauce. Wine pairing: lambrusco. Spirited pairing: versaceLamb Belly* 18.00
Blackberry amaro sauce, burdock, butternut squash puree, baby bok choy. Wine pairing: shiraz blend. Spirited pairing: adonisCheeseburger* 15.00
Smoked cheese, beer braised onions, mayo-mustard sauce, arugula, fries. Wine pairing: zinfandel blend. Spirited pairing: blood and sandBeef Short Ribs^ 18.00
Sake hoisin sauce, potato terrine, fried spinach, sesame seeds. Wine pairing: cabernet sauvignon. Spirited pairing: sir sazeracRabbit Tacos^ 12.00
Curry sauce, mango, sour cream. Wine pairing: dry rose. Spirited pairing: lychee martiniVeal Sweetbreads* 16.00
Katsu sauce, creamy tomato orzo, house bacon, sage. Wine pairing: pinot noir. Spirited pairing: aviationFoie Gras* 18.00
Seared foie gras, french toast, poached pears, berry jam. Wine pairing: ice wine. Spirited pairing: gypsy queen
From the Garden
Green Beans Salad* ** 10.00
Warm spicy sesame green beans, quinoa & arugula salad with gorgonzola dressing, toasted cashews. Wine pairing: sparkling rose. Spirited pairing: bramblePoached Pear Salad* ** 11.00
Baked pear filled with Port Salut cheese, sage verjus vinaigrette, candied cranberries & pecans. Wine pairing: French chardonnay. Spirited pairing: French 75Tomato Bisque* ^ 10.00
Avocado custard, heirloom tomatoes, tomato crumpet. Wine pairing: dry rose. Spirited pairing: tom collinsVeggie Steamed Buns 15.00
Shiitake meatballs, katsu, brussels slaw, crispy shallot. Wine pairing: sparkling riesling. Spirited pairing: melangeMushroom Strudel^ 17.00
Wild mushrooms & artichokes baked in phyllo, roasted tomato puree. Wine pairing: dry rose. Spirited pairing: tom collinsJapanese Eggplant & Fried Tofu* ** 16.00
Ginger sichuan sauce with spring onion, crispy oyster mushrooms. Wine pairing: madeira. Spirited pairing: green fairy
From the Sea
Escargot Stuffed Mushrooms* 16.00
Creamy Madeira & truffle sauce, pumpkin seed salad. Wine pairing: rose de anjou. Spirited pairing: daisyRainbow Trout* 18.00
Juniper beurre blanc, sundried tomato orzo, mulled wine braised brussels sprouts. Wine pairing: vinho verde. Spirited pairing: sloe gin fizzScallops* 20.00
Baked cavatappi pasta with creamy garlic lemon sauce, smoky caviar, baby bok choy. Wine pairing: blanc de blanc. Spirited pairing: sidecarSpicy Tuna Tartare* ^ 16.00
Avocado, tuna, mayo, spicy tobiko caviar, wonton crisps. Wine pairing: pinot grigio. Spirited pairing: cucumber collinsGinger Crab Soup* ^ 10.00
Dry sack sherry flan, blue crab, ginger caviar, hazelnut crumpet. Wine pairing: dry sack sherry. Spirited pairing: blue mule martiniLan Bradeen
Owner/Executive ChefBorn in 1978 in Boston, Massachusetts, Chef Lan Bradeen cultivated a deep love for cooking via her Vietnamese mother, a farmer turned engineer. She racked up a couple of college degrees in Religion and Chinese Medicine while cooking in restaurants of various ethnicities. Later in life, she learned to love wine and whiskey from her Scottish father’s side of the family, all of whom left no bottle unturned.
Putting the two loves together, Bradeen went on to open her restaurant, Melange, in 2007, followed by Pangea Alchemy Lab in 2010, and Monkey Business in 2012. Her accolades include "Best Casual Restaurant in Florida" in 2011 through the Cordon D'OrInternational Culinary Arts Academy, and has been included in the Best Chefs of America since 2013.
The philosophy of Melange is that the exploration of food, art, and drink are essential to a fulfilled life. Chef Lan wants to share some unique and satisfying flavor/texture combinations for you to explore, as well as some well-executed classics. The wine list is hand-picked by the Chef, and reflects the same ideology – some wines being to their particular culture, and some are just well-executed classics to experience. All are affordable and meant to be shared. The ingredients at Melange are sourced first from our local farms and then from small and environmentally conscious proprietors, since we find that the highest quality foods are grown by individuals who care about their craft.
Pangea Alchemy Lab, the hidden sister lounge to Melange, provides all the cocktails for the restaurant. Master Drink Proprietor, Brad Coburn, does everything by hand. Hand cut ice, hand squeezed fresh juices, house made infusions, syrups, and tinctures, and hand-picked small batch liquors all come together to make our hand-shaken or stirred cocktails. That is, unless there's a machine involved to fizz, foam, freeze, float or otherwise alter in order to create a unique exploration of texture. The drinks can be best described as modern and classic at the same time.
