Euphemia Haye, the celebrated Longboat Key institution, and one of the Sarasota area’s favorite restaurants has been delighting diners since 1980, and is both a Fred Bollaci Enterprises Golden Palate Partner® with recipes featured in Fred’s upcoming book!
Longboat Key is known as a beach-lover’s paradise on Florida’s west coast, adjacent to Sarasota, and is home to one of the finest and most romantic restaurants around— Euphemia Haye. Also on site is the Haye Loft Lounge and Dessert Bar where you’ll find the best live music Sarasota area locals have already discovered.
The Haye Loft, located upstairs, is designated for walk-ins only and the menu contains “lighter bites” including pizzas and a daily “sandwich” special. Chef owned and operated since 1980, Euphemia Haye is located inside a historic, wooden cottage, hidden among a scenic “jungle” of tropical greenery where palm trees are adorned in twinkly lights and birds of paradise are blooming. Chef Raymond Arpke, co-owner and cookbook author, along with his wife D’Arcy, are the restaurant’s inspirations. They invite you to “Come, dine with us and ‘let go.'” Even locals come here to feel like they are on vacation! Enjoy a glass of wine from their award-winning list and enjoy their and award-winning global and American cuisine while enjoying the lush, tropical surroundings. Euphemia Haye prides itself on excellent cuisine and charming, relaxed atmosphere, and exemplary service.
Chef Raymond Arpke is renowned for his high culinary standards and his joyful approach to food and life. As owner and executive chef of Euphemia Haye in Longboat Key, Florida, Chef Ray creates sophisticated cuisine and an experience that has been pleasing patrons for over 30 years. Chef Ray’s love of food and his lighthearted-approach comes from his unique upbringing. Ray was raised in mental institution, not as a patient, but rather as a resident – the Sheboygan County Hospital in central Wisconsin was the place he called home. When Ray was growing up, his father was the institution’s superintendent and his whole family resided in an apartment on the grounds. Ray was inspired by his surroundings– the kitchen was his favorite hangout. He learned from the German and Swedish chefs who ran the kitchen and was excited by the gourmet fare they created. Their creations, such as Seafood Newburg and Lobster Thermidor, were significantly different than the typical dinners that were served on other Midwestern tables.
The hospital had its own farm, dairy, garden and orchards. Ray sat on the kitchen counter and watched as everything was made from scratch. Ray experienced “from farm to table” before it was trendy.
Ray began working as a salad chef at the local country club. Within three months, he became the head chef. After high school, Ray started his formal training at the Milwaukee Area Technical College where he received an Associate’s Degree in Culinary Arts. Ray soon became the chef at Wisconsin’s classic German restaurant, Stemmelers White Coach Inn.
In I974, Ray relocated to Florida where he was the chef at Colony Beach and Tennis Resort on Longboat Key and then at the distinguished Café L’Europe on St. Armands Circle. In 1980, Chef Ray and his wife D’Arcy purchased the Euphemia Haye restaurant on Longboat Key where they have maintained the restaurant’s exacting standards and intimate atmosphere since, while enhancing it with unique touches and culinary creativity.
Under Chef Ray’s culinary leadership, Euphemia Haye has won numerous awards including Wine Spectator Magazine’s Award of Excellence, Zagat’s Top 1%, Fodor Travel’s Fodor Choice Award and Florida Trend Magazine’s Golden Spoon Hall of Fame Awards.
Euphemia Haye features an extensive menu as well as nightly specials. Favorite starters include: Hummus Bi Tahina, a smooth chickpea, garlic, tahini, and lemon purée, served with hot pita bread, Greek peppers and kalamata olives, the famed light and healthy “Zucchini Fettuccine,” featured in Fred’s book, consisting of fresh strips of zucchini quickly sauteed in roasted garlic olive oil, topped with homemade tomato sauce and parmesan shavings, Smoked Salmon on Buckwheat Crepes with caviar, Pepper Crusted Ahi Tuna Sashimi (Fresh Florida tuna, pan-seared rare, chilled and sliced), Snails Leslie
(Burgundy Helix snails with braised mushrooms in an herb, sherry, and garlic butter sauce), and Jumbo Gulf shrimp, seasoned with Cajun dust, char-grilled, and served with a honey mustard sauce. Many of Euphemia Haye’s dishes can be prepared gluten free upon request.
Salads include the Classic Caesar, Arugula and tomato with burrata, and the Nouveau Waldorf (Deliciously sweet slices of seasonal pears, bedded on mixed greens, topped with candied pecans and gorgonzola crumbles, drizzled with red wine vinaigrette).
Favorite vegetables include: Sicilian-Style Fresh Brussels sprouts, split and pan-blackened in olive oil and garlic, and Cauliflower Mash, a delicious alternative to mashed potatoes, made with steamed cauliflower, puréed with roasted garlic, Parmesan cheese, and olive oil.
Entree choices include: Large shrimp, split and poached in a white wine, garlic, fresh basil and olive oil sauce, tossed with thin egg pasta and Fettuccine with Pesto (both available in half portions), Roasted Duckling, partially boned, filled with bread stuffing and served with tangy sweet seasonal fruit sauce, Prime Peppered Steak, USDA Prime Iowa Strip Steak, Grecian Lamb Shank, Catch of the Day, Scallops California (Pan seared sea scallops splashed with white wine, sun-dried tomatoes and garlic), Key West Snapper (Fresh Gulf Snapper encrusted with seasoned pistachios, baked to flaky white perfection, served with key lime-jalapeño beurre blanc, and red pepper curls).
See you on Longboat Key, and please tell Chef Ray that Fred Bollaci sent you!
5540 Gulf of Mexico Dr.
Longboat Key, FL 34228