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A whole new level of Key Lime desserts…

Thank you, Sarasota, for all the interest in Indigenous! We appreciate your many queries about our opening date (this summer!) and menu (online in full soon but you can check out a sneak peek here).

Second only to Chef Steve’s famous scallop succotash, everyone keeps asking “where’s your dessert menu?”

That, too, will be revealed soon. In the meantime, here’s one fantastic dessert description to tide you over:

Imagine a frothy Key Lime curd (a sweet, pudding-like, creamy dessert) made with Nellie & Joe’s Famous Lime Juice and served with fresh ginger shortbread. To this, Chef Steve adds homemade coconut sorbet (dairy free!), topped with his version of Magic Shell. Chef created his own method of turning rich chocolate syrup into a crispy shell after seeing the mile-long ingredients list on the traditional version — and we think his is way better. A sprinkle of crunchy sea salt finishes the presentation, creating a variety of tastes, flavors and sensations combined in your mouth.

“Basically, this is Key Lime Pie on steroids,” says Chef Steve.

We can’t wait to try the Key Lime Curd and the rest of Chef’s outrageous desserts. Follow Indigenous on Facebook and Twitter and be the first to know when we open our doors later this summer!