Longboat Key Club & Resort a Gem Among Florida Resorts

Longboat Key Club & Resort is a Florida resort destination beyond all others. Whether you wish to escape to our island paradise for spectacular pastimes, luxurious accommodations, award-winning dining or a combination of the above, this AAA Four-Diamond Florida resort is the destination for you.

With two breathtaking golf courses, as well as miles of white-sand beach along the Gulf of Mexico, the Florida resort is a gem among beachfront vacation spots everywhere. And Florida resort guests at Longboat Key Club need not worry in our tranquil tropical environment, as our attentive staff is never far.

A 9,000 square foot spa and five restaurants are among the Florida resort's exceptional offerings. State-of-the-art fitness facilities and classes are available to Florida resort guests as well. For meetings at the Florida resort, our flexible meeting and event space accommodates executive retreats and small groups of 10 to 150.

Outdoors, this premier Florida resort features a Gulf-front pool and Jacuzzi. A nationally recognized tennis center further enhances the Florida resort experience. Young visitors to the Florida resort enjoy exciting Kids Klub activities year-round. The Florida resort also boasts its own marina with 72 deep-water slips.

Sands Pointe

Located in the Resort Center, Sands Pointe flavors excellent dining with a sweeping vista of the Gulf of Mexico. Choose from a selection of fresh seafood and creative cuisine complemented by an expansive selection of imported and domestic wines and tempting, house-made desserts. Open seven days a week. Reservations are suggested for evening dining.

Breakfast: 7 a.m. to 11 a.m.
Lunch: 11:30 a.m. to 2:30 p.m.
Dinner: 6 p.m. to 10 p.m.

HOUSE SPECIALTIES

Starters

Chilled Shellfish Martini
Champagne poached colossal shrimp and jumbo lump crab meat, served with Marie Rose sauce

Lobster Beignets
Flash fried lobster tails with pepper mango slaw, and smoked piquillo remoulade and wasabi mayonnaise

Hudson Valley Fois Gras
Seared and accompanied by raspberry-rhubarb marmalade, braised endive, caramel pecans and aged balsamic

Salads

Arugola Salad
Baby hydroponic arugola tossed in scarlet orange vinaigrette with pistachios, grapes, and marinated sun-dried tomato slivers

Brutus Salad
Baby spinach tossed with creamy basil vinaigrette, shiitake bacon, crumbled Pointe Reyes Blue cheese, grape tomatoes, and marinated garbanzo beans

Entrées

New York Strip
Meyer’s Farm organic beef, center cut sirloin with crispy onion straws, gathered mushroom sauce, and rosti potatoes

Blue Corn Grouper
Pan roasted local grouper with shrimp risotto and jicama slaw

Pine Nut Encrusted Sea Scallops
Portland Fish Pier scallops with aubergines and fingerling potatoes in tarragon vinaigrette, atop wilted spinach and white asparagus

Triple Seared Yellow Fin Tuna
Seared with Hawaiian sea salt, then washed with sake and white soy, rice paper roll, tomato ginger concassé, wakame, wasabi, lemongrass infused soy sauce, and white balsamic ginger