Recipe and a Reservation: Euphemia Haye Restaurant and The Haye Loft


Restaurant name: Euphemia Haye Restaurant and The Haye Loft
D’Arcy and Chef Raymond Arpke
Year Established:
1975, D’Arcy and Chef Raymond bought Euphemia Haye in 1980
5540 Gulf of Mexico Drive, Longboat Key
In Season
Dining Room: 5:30 – 10 p.m., Sunday – Friday; 5 – 10:30 p.m., Saturday
Dessert Room: 6 – 11 p.m., Monday - Sunday
The Haye Loft: 5:30 p.m. Midnight, Monday - Sunday
Hours: Off Season

Dining Room: 6 – 10 p.m., Sunday – Friday; 5 – 10:30 p.m., Saturday
Dessert Room: 6 – 11 p.m., Monday - Sunday
The Haye Loft: 6 p.m. – 12:30 a.m., Monday – Sunday
Known for: Classic American, global and slow-cooked foods. Their signature dish is Euphemia Haye’s Famous Prime Peppered Steak.

D’Arcy’s Avocado Bruschetta
Serves 6 people

1 loaf crusty bread, Italian style
½ cup extra-virgin olive oil
2-3 ripe avocados, halved and pitted
3-4 cloves of fresh garlic
1 large ripe tomato, peeled, seeded, and roughly chopped
Grain mustard vinaigrette
6 portions of field greens, tossed in grain mustard vinaigrette
3 oz. chopped hazelnuts
1 lemon, cut into wedges
4-5 oz. goat cheese, cut into ½-inch rounds

The Bruschetta
Cut the loaf of bread in slices about ¾ inch thick, approximately 6 slices. Lightly brush the bread slices with olive oil. Grill slices over hot coals or a gas grill until toasted. Rub the fresh garlic evenly over the crusted portion. The toast will act like sandpaper on the garlic.

The Avocado
Scoop the avocado onto the bruschettas, then coarsely and evenly mash with a dinner fork. Cut the bruschettas on a diagonal.

To Assemble:
Place even amounts of field greens on 6 salad plates. Crisscross the bruschetta diagonals on the greens. Sprinkle chopped tomatoes evenly over the mashed avocado. Press the goat cheese rounds into the chopped hazelnuts and use them to garnish each plate along with a lemon wedge. Drizzle the remaining olive oil over the mashed avocado.


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