Evening Specials 8-11-25 at The Feast Restaurant — Holmes Beach’s Must‑Try Menu Tonight
Celebrate an August Evening on Anna Maria with Flavor, Craft Cocktails, and Family‑Friendly Vibes
The Bartender’s Special: Meet the Fitz Spritz
Fitz Spritz — 15
A clever, summery sipper that merges the citrusy sparkle of an Aperol Spritz with the zesty zip of a Margarita. Built with Cazadores Reposado, Triple Sec, fresh orange juice, a splash of soda water, and a finishing float of Aperol over a salted rim, it’s bright, refreshing, and tailor‑made for an Anna Maria sunset. The reposado’s gentle oak and vanilla notes mellow the citrus and bittersweet orange, while the Aperol float lends a delicate, ruby‑orange glow and herbaceous complexity. In other words: vacation in a glass. Prefer a classic tequila backbone? Explore the agave world behind the spirit with Cazadores.
Start Strong: Appetizers Designed for Sharing
Potato “Kegs” — 14
House‑made jumbo “tater tots” that go way beyond nostalgia. Each golden, crunchy bite is loaded with bacon, cheddar cheese, sour cream, and chives, then fried to a perfect crisp and served with chipotle ranch dressing. It’s the appetizer equivalent of a warm hug—smoky, creamy, and impossible to eat politely (you’ll be reaching for seconds).
Bahamian Conch Fritters — 17
Island flavor on a plate. Tender conch meat is folded into a batter scented with herbs and West Indies spices, flash‑fried for a delicate crunch, and paired with a zesty Cajun remoulade. The fritter’s gentle sweetness and sea‑fresh brininess sink into the remoulade’s tang and spice for a balanced bite that’s pure sunshine.
Alaskan Snow Crab — 20
One pound of steamed, crack‑and‑dip bliss. Served with drawn butter, these sweet, delicate legs invite conversation, laughter, and a little mess. A glass of crisp white wine or the bright, bittersweet Fitz Spritz helps cut the butter and elevate the crab’s natural sweetness. Snow crab night is a mood—and tonight, the mood is “happy.”
Main Event: Entrées with Range and Refinement
Every entrée comes with your choice of house sides, except pasta dishes.
“Marry Me” Shrimp & Lobster — 36
A swoon‑worthy Tuscan‑style seafood pasta. Gulf shrimp and Maine lobster are sautéed with sun‑dried tomatoes and baby spinach in a velvety cream sauce kissed with Italian herbs. Choose your favorite pasta—Fusilli, Rigatoni, Fettuccini, or pillowy Gnocchi—and prepare for a dish that balances richness with brightness. The sun‑dried tomatoes bring a concentrated tang that keeps every forkful lively.
New York Strip Au Poivre — 36
Steakhouse classic, Feast finesse. A 16oz USDA Prime Heritage Ranch strip is dusted in toasted peppercorns and chargrilled to your liking, then finished with a brandy‑peppercorn demi cream sauce. The result? A slab of deeply savory, crust‑seared steak with a creamy, cognac‑warm backbone and that signature pepper bite. Pair it with a full‑bodied red or a rye‑forward cocktail and you’ve got the perfect “treat yourself” entrée.
Red Grouper Sanibel — 36
Local, elegant, unforgettable. Our Red Grouper is grilled and crowned with Gulf shrimp and a Jumbo Diver Scallop, then finished with a delicate lobster sauce. It’s a dish that celebrates our coastal waters—supple, slightly sweet grouper flanked by pristine shellfish and a graceful sauce that whispers luxury without overwhelming the fish. Curious about this beloved local species? See how Florida stewards the fishery via FWC’s red grouper resources.
Lobster Grilled Cheese — 26
A comfort‑food flex with Maine credentials. Fresh‑picked lobster meat is piled onto a butter‑toasted brioche bun (yes, bun—think “grilled cheese meets lobster roll”) with a luscious cheddar‑and‑Gruyère cheese sauce. Served with French fries and slaw, it’s crunchy, creamy, buttery, and brimming with sweet lobster—proof that casual can still be craveably gourmet.
Sweet Finish: Dessert Selections — 12
Key Lime Pie / Crème Brûlée / Orange Sunshine / Chocolate Cake / Key Lime Coconut
Florida classics and timeless favorites take center stage. The bright, tart Key Lime options complement an evening on Anna Maria like a postcard come to life. Crème Brûlée offers that satisfying crackle‑top and vanilla‑custard silkiness; Orange Sunshine brings citrus cheer; and Chocolate Cake is exactly what you want when you want unapologetic decadence. Share or don’t—we won’t judge.
Pro Pairings: Our Full Liquor Bar Elevates Every Bite
Since reopening with a full liquor bar in March, The Feast has been on a mission to craft pairings that feel natural, fun, and—most importantly—delicious with our food. Whether you gravitate toward cocktails, wines, or zero‑proof sips, here are thoughtful matches for tonight’s specials:
- Fitz Spritz + Bahamian Conch Fritters: The Aperol float and citrus zip are tailor‑made for crisp, golden fritters and the tangy remoulade.
- Classic Margarita or Paloma + Alaskan Snow Crab: Agave brightness and grapefruit sparkle cut through butter like a sea breeze.
- Unoaked Chardonnay or Vermentino + “Marry Me” Shrimp & Lobster: Fresh acidity and stone‑fruit or citrus notes balance the rich Tuscan cream sauce.
- Peppery Zinfandel or Bold Cabernet + New York Strip Au Poivre: Dark fruit and spice lock arms with the peppercorn crust and brandy‑cream sauce.
- Dry Rosé or Sauvignon Blanc + Red Grouper Sanibel: High‑tone citrus and herbal lift keep the lobster sauce light on the palate.
- Light Lager or Kölsch + Lobster Grilled Cheese: Effervescence and a clean finish refresh between rich, cheesy bites.
- Espresso Martini + Chocolate Cake: A modern classic that echoes cocoa while adding roasty depth—the dessert pairing you’ll daydream about.
Why Tonight’s Menu Works: Texture, Contrast, and Coastal Character
The Feast’s 8‑11‑25 lineup thrives on contrast. You’ll notice crispy against creamy (Potato “Kegs” with chipotle ranch), briny against buttery (Snow Crab with drawn butter), and peppery against plush (Au Poivre steak with demi cream). Even our seafood entrées play with balance: the Tuscan cream of “Marry Me” Shrimp & Lobster is enlivened by sun‑dried tomato brightness; the Red Grouper Sanibel’s delicate lobster sauce compliments rather than cloaks the clean, ocean‑sweet fish. And because the bar team builds cocktails designed to refresh the palate, you can explore richer dishes without overwhelming your taste buds. It’s a thoughtful approach to menu design: coastal character supported by technique and a flair for fun.
Bring the Family: Comfort, Choices, and a Relaxed Island Pace
At The Feast, we take “family‑friendly” seriously. That means approachable options, flexible sides, and a relaxed setting where everyone—from the kids eyeing fries to the grown‑ups craving steak au poivre—finds something to love. Our team is happy to help with recommendations, adjustments where possible, and pacing that matches your evening plans. Visiting from out of town? Order a spread for the table and let the whole crew taste the island: fritters for the adventurous, “kegs” for the comfort‑seekers, crab for the seafood fans, and a sweet finale everyone can agree on.
Local Love, Global Inspiration
We’re proud to champion local seafood and flavors that speak to our slice of Florida while borrowing beloved techniques from culinary traditions far and wide. Tuscan cream sauces meet Gulf shrimp; French peppercorn panache finds a home on a prime American steak; and island‑style fritters nestle up to Cajun remoulade. That’s The Feast in a nutshell: local ingredients, classic craftsmanship, and a sense of joy on every plate. If you love learning about the seafood on your plate, Maine’s lobster heritage is a fascinating rabbit hole—start here with the state’s stewardship and history resources from Maine DMR.
How We’d Plan Your Table Tonight
Round One: Order the Fitz Spritz to toast the evening. Share Potato “Kegs” and Bahamian Conch Fritters so everyone’s munching. If your table is heavy on seafood lovers, add the Alaskan Snow Crab for the “crack, dip, laugh” factor—trust us, it’s a vibe.
Round Two: Split the difference: one steak lover orders the New York Strip Au Poivre (medium‑rare highly recommended), one seafood devotee dives into Red Grouper Sanibel, and another goes all‑in on the “Marry Me” Shrimp & Lobster with rigatoni or gnocchi. Someone in the group should absolutely grab the Lobster Grilled Cheese—there’s always that one friend who wants the “most comforting thing on the menu,” and this is it.
Round Three: Dessert duo! Key Lime Pie for tart‑lovers and Crème Brûlée for the custard crowd. Coffee, espresso, or an after‑dinner cocktail if you’re lingering under the island sky.
Tips for Pairing Like a Pro
- Match intensity: Richer dishes (Au Poivre, Tuscan cream pasta) love wines or cocktails with structure and lift.
- Use acidity as a reset: Citrus‑driven drinks and crisp whites refresh the palate between decadent bites.
- Respect the star: For delicately flavored seafood (Red Grouper Sanibel), choose lighter, aromatic pairings that won’t overpower.
- Have fun: Ask our team about off‑menu spirit swaps or mocktail versions—we’re happy to play.
Make Tonight Delicious
Whether you’re celebrating something big or simply making Monday feel like a mini‑vacation, the Evening Specials for 8‑11‑25 are crafted to elevate your night. From the first clink of the Fitz Spritz to the last spoonful of Crème Brûlée, The Feast brings together the flavors, hospitality, and easygoing island energy that keep guests coming back again and again. Bring your appetite, your favorite people, and your curiosity—we’ll take care of the rest.
Quick Recap of Tonight’s Specials
- Bartender’s Special: Fitz Spritz — Cazadores Repo, Triple Sec, fresh OJ, soda splash, Aperol float, salted rim (15)
- Appetizers: Potato “Kegs” (14) • Bahamian Conch Fritters (17) • Alaskan Snow Crab, 1 lb (20)
- Entrées: “Marry Me” Shrimp & Lobster (36) • New York Strip Au Poivre (36) • Red Grouper Sanibel (36) • Lobster Grilled Cheese (26)
- Desserts: Key Lime Pie • Crème Brûlée • Orange Sunshine • Chocolate Cake • Key Lime Coconut (12)
See You at The Feast
We’re honored to be part of your Anna Maria Island memories. If you’d like guidance on pairings, gluten‑conscious choices, or kid‑friendly favorites, just ask—our team loves making great nights even better. Cheers to a flavorful August evening on AMI!
