Please alert your server of any allergies or dietary restraints. Consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters. If unsure of your risk, consult a physician section 61c.4.010(8) Florida Administrative Code. Prices and availability are subject to change
Breakfast
8am-2pm
Avocado Toast
$10.00
multigrain bread / avocado / lemon ricotta / pico de gallo / choice of bacon or sausage
Our kitchen contains peanuts, tree nuts, soy, eggs, wheat, fish, shellfish, and/or dairy products. Please alert your server of any allergies or dietary restraints. Consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Seasonal Cocktails
Red Sangria
$13.00
Red wine, peach schnapps, blackberry brandy, orange juice, pineapple juice
Carbliss Black Raspberry
$7.00
Zero sugar, zero carbs, vodka seltzer
Winter Whiskey Selection
Choose your spirit (3oz) then choose our preparation
Reiger's Kansas City Whiskey
$17.00
Well-balanced, smooth and slightly sweet made with corn, rye, bourbon and sherry blend
Whistle Pig Piggyback Bourbon
$17.00
6yr small batch bourbon with combined distillate from Kentucky, Indiana, and Vermont
Bulleit Rye Whiskey
$34.00
Award-winning, straight rye whiskey with a character of unparalleled spice and complexity
Preparation
Traditional Old Fashion$4.00
Mapled Old Fashioned$5.00
Manhattan$4.00
Kentucky Mule$4.00
Smash$4.00
Crab Features
Stone Crab
1/2lb Med Claws$30.00
1lb Med Claws$50.00
1lb Large Claw$65.00
Alaskan King Crab Legs
$115.00
One pound of steamed Alaskan crab legs served with lemon, drawn butter, and mustard aioli
Chef's Choice
Shrimp and Avocado Flatbread
$19.00
Baked flatbread with fresh avocado, heirloom tomato bruschetta and royal red shrimp, topped with balsamic reduction
Grilled Whole Bronzino
$36.00
Mediterranean Seabass grilled and stuffed with fresh lemon and thyme, topped with a roasted tomato-caper sauce and broiled with feta cheese
The tradition of entertainment and relaxation at the Sandbar dates back as far as 1911. In those days Anna Maria was only accessible by boat. Many people came from Tampa, landing on the bay side and making the short hike to "The Pavilion," a favored meeting place for locals and tourists alike, and the site on which the Sandbar Restaurant now sits.
In the early days, a diving platform was erected on pilings, approximately 100 feet offshore and connected to the beach by a cable. The 'more adventuresome' could make use of it, minimizing the chance of falling prey to sharks that inhabited the area waters. Local fisherman still refer to the platform, no longer visible, as the "wire."
A mysterious fire engulfed "The Pavilion" in 1946. A 'bucket brigade' was formed to protect the surrounding buildings, but legend has it that the owners didn't waste much water on the blaze. They subsequently placed two old army barracks on the spot and the Sandbar was born.
The Sandbar was traded around a bit in the following years. One owner, Mrs. Bernice Enaux, added a dance floor in the late 40's which did more to enhance the Sandbar's reputation.
The hurricane of 1950 did extensive damage to the building and wiped out what was left of the platform. Mrs. Enaux, not to be deterred, rebuilt and strengthened the building. After being sold by Mrs. Enaux in the early 60's, it once again saw a period of ownership by many. Extensive remodeling, done in the early 70's removed the bar from the south side and added a new bar and lounge on the north side.
In July of 1979, the Sandbar was purchased by its present owners. It is our intention to remain here for many years to come. We can achieve that goal by constantly providing good food, fine spirits, and polite courteous service. If at any time you feel that we are not maintaining those standards, please let us know. We consider it very important! Please Enjoy Yourselves!