6631 Midnight Pass Road, Siesta Key, FL 34242-2508 | info@miguelsrestaurant.net
Call Now: 941-349-4024

Enjoy our delicious menu in siesta key



  • Les Escargot Bourgogne ($8.50): Imported French snails prepared in garlic butter, fine herbs and brandy.
  • Moules Normandy ($10.95): Prince Edward Island Mussels sauteed with mushrooms, apple smoked bacon, Granny Smith apples and apple brandy.
  • Coquille St. Jacques Mornay ($11.95): Tender scallops in a sauce of Madeira wine, cream, and Gruyere cheese
  • Mushroom Ragout and Beef Tips ($11.95): Grilled prime beef tips surrounded by a rich Ragout of Oyster, Cremini, and Portobello mushrooms.
  • Les Crevettes de Portobello ($9.50): Sauteed Tiger Shrimp served in a White Truffle cream sauce and portobello mushrooms.

***With 24 hours notce Salmon, Smoked Salmon, Tuna or Steak Tartar is Available***


  • La Soupe a L'Oignon Gratinee ($5.95): French onion soup with a touch of Madeira wine in a crock pot au gratin
  • La Soupe du Jour ($5.50): Prepared daily
  • Sopa de Ajo (Garlic Soup)($5.50): An old family recipe brought to you from Spain.
  • La Salade Caesar (for two $16): Miguel's signature Caesar salad prepared tableside. It is the Best in Sarasota, "period."


  • Tilapia ($17.95): Sauteed then baked to perfection, topped with your choice of a lemon caper sauce, or Almandine
  • Seafood Vent ($18.95): Fresh shrimp, scallops, and salmon sauteed in a sauce of Madeira and cream, stuffed in a puff pastry.
  • Les Fruits de Mer ($24.95): A tantalizing seafood trio: Coquille St. Jaques, Fresh fish du jour and Shrimp Provencal.
  • Le Sole d'Ourre Saute Meuniere ($39.95): The Whole Dover Sole sauteed in lemon butter, deboned tableside
  • Moules Normandy ($19.95): Prince Edward Island Mussels sauteed with mushrooms, apple smoked bacon, Granny Smith apples and apple brandy served with a side of French Fries.
  • Salmon (18.95): Fresh Scottish salmon served with a citrus grenobloise sauce.


  • Le Canard Roti Maison ($23.95): Roasted yound duckling with L'Orange sauce.
  • Supreme de Poulet Cordon Blue ($17.95): Chicken breast lightly pounded and breaded topped with country ham, Swiss cheese, and a Dijion mustard sauce.
  • Poulet a'la Marengo ($16.95): Chicken breast sauteed with garlic, white wine, prtebello mushrooms, tomatoes, thyme and a touch of brandy.
  • Carre' d' Agneau Moutard ($35.95): Domestic lamb rack roasted to your temperature with Dijon mustard, bread crumbs and fine herbs.


  • Escalope de Veau "Oscar" ($21.95): Scaloppini of veal sauteed covered with crabmeat, asparagus, and Bearnaise sauce.
  • Le Veau Piccata ($18.95): Scaloppini of veal sauteed in lemon butter, mushrooms, capers and white wine.
  • Le Veau Basquaise ($17.95): Scaloppini of veal, lightly breaded, served with roasted red peppers, green peppers, onions, and a white wine sauce.


  • Le Petit Filet Mignon ($26.95): Six ounces of grilled "USDA Prime" filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream, and brandy.
  • Le Filet Mignon ($30.95): Eight ounces of grilled "USDA Prime" filet mignon with your choice of bearnaise sauce or sauce of cracked peppercorns, cream, and brandy.
  • Le Boeuf Diane ($17.95): Beef tenderloin tips sauteed with mushrooms, garlic, brandy and demi-glace, served in a puff pastry.
  • Le Chateaubriand Bouquetiere (for two $72.00): Center cut of the beef tenderloin grilled to your taste and served with bouquets of fresh vegatables and bearnaise sauce.
  • Mixed Grille ($32.95): Tender lamb chops with mint sauce, veal with bordelaise sauce, and filet mignon with bearnaise sauce.
  • Tournedos le Boeuf Forestiere ($29.95): Two 4 ounce Prime filets placed on top of 2 crostinis, served with a Portobello, Cremini, and Oyster Mushrooms.


  • Tossed Green Salad with Your Choice of Dressing
  • Fresh Vegetables du Jour
  • Fresh Garlic Bread
  • Potato du Jour


  • Vanilla Beane Creme Brulee ($7.95): Traditional rich Vanilla Bean Custard Burned with Sugar.
  • Creme Glacee ($5.95): Choose from our variety of Ice Cream (Vanilla - Chocolate - Butter Pecan - Strawberry) Ask about our flavor de jour
  • White Chocolate Almond Bread Pudding ($7.95): Stolen from New Orleans, white chocolate custard with bread, riddled with crunchy almonds, served warm, tableside poured white chocolate cream anglaise.
  • Le Sorbet ($5.95): Ask about what the sorbet de jour is
  • Mousse Au Chocolate ($6.95): Needs no description, only that it is the best Mousse in town
  • Salted Cashew Caramel and Chocolate Tartlet ($7.95): Rich tart dough filled with salted cashews, caramel and chocolate.= Think of a candy bar, yummy!
  • Dessert Sampler ($11.95): Why have just one when you can sample three, or let the Chef choose for you.


~ Baked Alaska can be prepared on one day notice~
For Two or More
  • Banana Foster ($16.00): Butter, brown sugar & Myers Rum, combined with bananas displayed with fire.
  • Champagne & Waffles ($20.00): Crispy Belgium waffles, butterfinger crumbs, maple syrup, and fresh bananas, finished with a Champagne Sabayon sauce.
  • Cherries Jubilee ($18.00): Bing cherries flambeed with Chambord, Brandy and Southern Comfort served over vanilla ice cream.
  • Sabayon ($18.00): Equal parts sugar to Marsala Wine, thickened by egg and fire, served over vanilla ice cream.
  • Strawberries and Godiva ($18.00): A romantic flambe of the marriage of chocolate and strawberries using Godiva and Brandy.
  • Apples Normandy ($18.00): Think of flambeed apple pie, Cinnamon, cream, Granny Smith Apples, Brandy, and apple liquor cooked over fire.
  • Strawberry Romanof ($18.00): A rich sauce of Strawberries, Triple Sec, Brandy and whipped cream, put together table side, spooned on vanilla ice cream.
  • Crepes Suzette ($20.95) House made crepes, soaked in a concoction of Grand Mainer, Brandy, and ornage zest, paired up with vanilla ice cream.
  • Strawberries Acapulco ($18.00): Miguel's signature table side dessert. Invented by George Kordel, a beloved server in 1988 in house. Strawberries, White Rum, Sambuca, and cream flambeed together, finished with a touch of pepper.