Vue on 30A -Raising the Bar
4801 W County Highway 30A
Santa Rosa Beach, FL 32459
850-267-2305
www.vueon30a.com
Robust menu, panoramic views
There’s a reason Vue is so named, and anyone who takes a seat in the restaurant can see why.
Panoramic views of the Gulf of Mexico are visible from every table in the dining room, bar and
outside deck, with picturesque sunsets and the endless sound of crashing waves. Guests may
come for the view, but they return for the cuisine, prepared by Chef Giovanni “Gio” Filippone of
television’s Hell’s Kitchen fame.
Named by Florida Travel + Life Magazine as “Best Waterfront Dining," Vue is the primary dining
option for Santa Rosa Golf & Beach Club members, but visitors are equally welcome. General
Manager Michael Bickett said Vue is unique for the area because of this setup.
“At a club, service to our members and guests is our top priority. We were also excited to add
to that experience this past summer, receiving a complete refresh with new artwork, tables,
chairs and more, which has added to the overall experience,” Bickett said.
The clean-plate test
Intimate lighting, comfortable seating, and beautiful décor draw guests into a more meaningful
dining experience, inspiring thoughtful conversation that encourages the complete savoring of
each meal.
“The best compliment I receive is nonverbal,” Chef Gio said. “I pay attention to clean plates.
That is the best compliment I can get.”
It’s easy to pass the clean-plate test with a robust menu that includes lunch, dinner, and brunch
selections, as well as a full wine list and a curated bar menu with handcrafted cocktails.
Vue’s lunch menu opens with several savory starters, such as rice balls (with peas, smoked
gouda, parmesan cheese and topped with a sundried tomato aioli) and crabmeat spring rolls
(served with wasabi soy and a spicy Thai sauce).
Salad options are meals in themselves, including a gyro salad (lamb meat, banana peppers,
onions, olives, red peppers, feta cheese and greens served with pita bread in a tzatziki sauce),
the Vue cobb (a bed of mixed greens, topped with red onion, avocado, bacon, tomato,
cucumber, hard boiled eggs, blue cheese crumbles, diced shrimp and crabmeat), and the fish
and spinach (with grouper grilled, blackened or sautéed, and served with fresh berries, walnuts,
tomatoes, red onions, and a club-made tomato-sherry vinaigrette).
The vegetarian sandwich offers a tasty choice for greener diets (toasted ciabatta bread topped
with avocado, tomatoes, onions, Kalamata olives and feta cheese finished with a balsamic reduction), or the steak and fries satisfies a meatier hunger at lunchtime (8-ounce New York
strip grilled and served with club-made truffle fries, vegetable of the day and an herb
compound butter.)
A nice assortment of lunch portion tacos earn their place on the lunch menu, including hot &
spicy shrimp tacos (grilled and served with shredded cabbage, onions, cilantro and fresh lime),
the fried fish tacos (served in flour tortillas with shredded cabbage, feta cheese and a club-
made Pico de Gallo and ginger aioli), tuna tacos (sushi grade raw tuna marinated in soy-wasabi
sauce with avocado, cilantro, tomatoes and fresh lime juice), and steak tacos (marinated flank
steak served with caramelized port wine onions, Boursin cheese and basil tomato salsa).
The dinner menu nourishes Vue’s relationship with true foodies with a carefully planned menu,
starting with eggplant rollatini (stuffed with ricotta and parmesan cheese topped with fresh
mozzarella tomato sauce). The venison rolls include grilled venison stuffed with a banana
pepper and wrapped in bacon. A deconstructed Caesar salad is not to be missed, made with
parmesan cheese and club-made Caesar dressing with focaccia crostini; and the iceberg wedge
is the ideal complement to any of Chef’s entrée selections.
In addition to the Catch of the Day, Vue offers the fruits de mer, with its sautéed shrimp, fish,
mussels, scallops and half lobster tail over white rice in a red curry sauce; and pan-seared
scallops, served with saffron risotto and seasonal vegetables with applewood smoked bacon,
mango beurre blanc and blood orange balsamic drizzle.
Chef’s favorite item on the menu? “Each item placed on the menu is a thoughtful placement so
it’s hard to choose just one. However, my scallops and pistachio crusted grouper are always
staples and a customer favorite,” he said.
Vue even offers a 2-for-1 entrée special available from 5 to 6 p.m. each day (with some
restrictions). Vue’s brunch menu includes daily favorites and traditional breakfast items, such as
eggs benedict, several specialty omelets (including a seafood omelet), and a tenderloin
benedict served on sourdough with tenderloin and hollandaise.
Enjoy the view from Vue on 30a, open Tuesday through Saturday for lunch from 11 a.m. to 2:30
p.m. and dinner from 5 to 9 p.m., and brunch on Sundays from 10 a.m. to 2 p.m. The lounge is
serving Tuesday through Saturday from 3 to 9 p.m., with an extended Happy Hour from 3 to 6
p.m. Special events at Vue offer specialty menus and often require reservations, including
Valentine’s Day, Easter Brunch, Mother’s Day Brunch, Thanksgiving Brunch and New Year’s Eve.
Find out more by visiting www.vueon30a.net, or by calling 850-267-2305.
