Hi Currents family, it’s that special time of year! Please join us for a delightful evening of delicious food and wine. Chef Joe has created a very special menu for Valentine’s day and we will be featuring the specially selected menu over the weekend too.

For reservations, please call
(727) 940-5377.

Tapas and Small Plates

Lobster & Crab Bisque

Grand Marnier Butter Poached Lobster Skewers

Coconut Shrimp

Filet Mignon Carpaccio

Lump Crab Cakes

Entree

All entrees served with Signature Salad, French Baguette & Composed Sides

Delmonico and Shrimp
Scampi | Scratch Mash | Asparagus

Lump Crab Cakes
Wild Rice Pilaf | Asparagus

Surf ‘n Turf ~ Filet Mignon & Cold Water Maine Lobster Tail
Gorgonzola Fondue | Gorgonzola Mash | Asparagus

Chateaubriand For Two
Brandy Butter Seared | Mushrooms | Scratch Mash | Asparagus

Swordfish Piccata
Chardonnay | Wild Rice Pilaf | Asparagus

Salmon Grand Marnier
Wild Rice Pilaf | Asparagus

Grouper Oscar
Bearnaise | Lump Crab | Wild Rice Pilaf | Asparagus

Twin Maine Cold Water Lobster Tails
Grand Marnier Butter Poached | Wild Rice Pilaf | Asparagus

Dessert

Red Velvet Bread Pudding

Crème brûlée

Chocolate Orange Infused Cheesecake

727.940.5377

Hi Currents family, it’s that special time of year! Please join us for a delightful evening of delicious food and wine. Chef Joe has created a very special menu for Valentine’s day and we will be featuring the specially selected menu over the weekend too.

For reservations, please call (727) 940-5377.

Tapas and Small Plates

Lobster & Crab Bisque

Grand Marnier Butter Poached Lobster Skewers

Coconut Shrimp

Filet Mignon Carpaccio

Lump Crab Cakes

Entree

All entrees served with Signature Salad, French Baguette & Composed Sides

Delmonico and Shrimp
Scampi | Scratch Mash | Asparagus

Lump Crab Cakes
Wild Rice Pilaf | Asparagus

Surf ‘n Turf ~ Filet Mignon & Cold Water Maine Lobster Tail
Gorgonzola Fondue | Gorgonzola Mash | Asparagus

Chateaubriand For Two
Brandy Butter Seared | Mushrooms | Scratch Mash | Asparagus

Swordfish Piccata
Chardonnay | Wild Rice Pilaf | Asparagus

Salmon Grand Marnier
Wild Rice Pilaf | Asparagus

Grouper Oscar
Bearnaise | Lump Crab | Wild Rice Pilaf | Asparagus

Twin Maine Cold Water Lobster Tails
Grand Marnier Butter Poached | Wild Rice Pilaf | Asparagus

Dessert

Red Velvet Bread Pudding

Crème brûlée

Chocolate Orange Infused Cheesecake

In the port city of Tarpon Springs, founded by Greek sponge divers and noted for its authentic Grecian food, it is rewarding to find this town also harbors a contemporary and very elegant restaurant called Currents.

On Tarpon Avenue lined with antique and art shops in the center of town, a young but experienced Tracey Swade designed her restaurant to provide an artistic setting along with sophisticated cuisine as an alternative dining experience for her guests. She transformed the interior of this historic location with paintings on muted fawn walls, rich brocade booths, a long glorious wooden bar, picture windows flanking two sides and dimmed romantic pin lighting after dark.