• Wine List

    As an independently-owned and operated restaurant, Co-Proprietors Michael Klauber and Philip Mancini are proud to showcase dozens of family-owned and operated wineries at Michael’s On East.

    In fact, a majority of our wines are sourced from individuals Michael has had the privilege of knowing personally for decades. Inventory for the restaurant wine list is sourced from Michael’s Wine Cellar, our adjacent retail wine store, which allows our guests the opportunity to enjoy 1,000 additional boutique wines on top of the 350 wines listed on the iPad menu in the restaurant. The wine program at Michael’s On East has been recognized annually by Wine Spectator for more than 25 years!

    We also host monthly wine dinners and public wine tastings in our Wine Cellar to challenge our chefs and allow guests to explore unique and world-class wine in concert with original culinary creations. We hope you’ll join us soon, whether you are true wine connoisseur, budding collector or novice looking to appreciate different wine varietals, the Michael’s On East and Michael’s Wine Cellar teams are ready to guide you. Cheers!

    View Wine List

  • MARCH 2018: Baltimore Epicurean Adventure

    Honoring the Orioles’ spring training season in Sarasota, Michael’s On East features a Baltimore Epicurean Adventure with creative dishes inspired by the “Charm City!”

    The Michael’s On East three-course Baltimore Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person, March 1-31, 2018. The two-course lunch offering features a choice of entrée and dessert for $19.95 per person and is available Monday through Friday, 11:30 a.m. to 2 p.m. For a “Grand Slam” culinary adventure, we encourage you to add wine perfectly-paired wines for $8 per glass or $15 for the pairing. 



    Crispy Maryland Soft Shell Crab Salad
    Edamame, Heirloom Tomatoes, Hearts of Palm, Pickled Red Onions, Baby Arugula & Watercress with Wasabi & Mango Vinaigrette

    Home Run Free-Range Chicken Breast
    Sautéed Tasso Ham, Farro Piccolo, Black Rice & Scallions, Curried Apples & Pomegranate Citrus Gastrique


    Pretzel, Peanut Butter & Godiva Chocolate Cheesecake
    with Housemade Strawberry Jam

    Blackberry Shortbread Crumble Bar
    with Vanilla Porter Ice Cream



    Blue Crab-Stuffed Red Potato Skins
    Chive-Sour Cream & Spicy Strawberry Gastrique

    Espresso-Stout Braised Brisket Slider
    Crispy Onions, Housemade Buttermilk Biscuit & Apple-Jicama Slaw


    Herb-Crusted Pan-Seared Maryland Cod
    Saffron-Citrus Seafood Fumet, Sugar Snap Peas,Tasso, Scallions, Toasted Farro & Roasted Pistachios

    Short Stop Grilled Prime Skirt Steak
    Pickled Red Onions, Mustard-Spätzle, Honey-Roasted Cauliflower & Housemade Spicy Ketchup

    Ancho-Barbecued Maple Leaf Duck Breast
    Lemon-Whipped Goat Cheese, Crispy Pancetta, Thyme & Garlic Confit Heirloom Tomatoes with Baby Arugula & Smoked Tomato Vinaigrette


    Pretzel, Peanut Butter & Godiva Chocolate Cheesecake
    with Housemade Strawberry Jam

    Blackberry Shortbread Crumble Bar
    with Vanilla Porter Ice Cream

    15.00 for Pairing or 8.00 per Glass
    Sauvignon Blanc, Uppercut, North Coast, CA, 2015
    Red Blend “C.M.S” Hedges Family Estate, Columbia Valley, WA, 2014