A tradition of excellence since 1948

Contrary to theory – the shortest distance between happiness and fulfillment is not a straight line. All beef is not created equal, the freshest seafood is not found on the mainland and you don’t need a special occasion to dine at the Beachcomber. When the mood strikes – throw caution to the wind, grab life by the steering wheel and drive. Sometimes it’s the destination, not the journey.

For Lunch or Dinner

Like a good bottle of wine, this experience just seems to get better with age. Since 1948, the Beachcomber has played host to people from all over the world, some of whom come back to Clearwater Beach because it’s here. Is it the fine dining? Perhaps, Maybe it’s the crisp white linen table cloths. A nice touch to be sure. Could it be the professional wait staff that consistently performs above expectations? No doubt. But what is that one intangible – that elusive, yet highly sought after ingredient which truly separates this establishment from any other in the Tampa Bay area? We hang our hat on freshness, or none of the other levels of service would matter.

DEDICATION TO FRESHNESS

A pleasing combination of savory tastes and differing textures are used to make daily homemade soups and stocks for the richest gravy, sauces and salad dressing. Homemade bread and delicious desserts are baked daily in our kitchen. For your further consideration, these are our directives of freshness:

RELISH THE HOSPITALITY

Slip into your dining experience slowly with a generous cocktail or a selection from our award- winning wine list. Before you know it, the complimentary traditional Heilman’s relish tray arrives. Prepared with seasonally fresh produce, served with freshly baked banana bread, muffins and rolls. Genteel hospitality will always be in style.

WHAT’S YOUR BEEF

Is it USDA Prime Beef, beautifully marbled and Dry Aged? Is it flavorful and tender with selections like Roast Prime Rib of “Blue Ribbon” Beef served au jus, Charcoal Broiled Filet Mignon or a well-trimmed Prime New York Sirloin Strip? Will your options include a Still-On-The-Bone Kansas City Strip Steak? What if you’re craving Veal, Lamb Loin or Ribs? And will your dish be deliciously prepared – precisely to your order? Very important questions indeed, for the true connoisseur of meat.

FRESH SEAFOOD

Bronzed and broiled – for lunch or dinner. Our variety of daily fresh seafood entrees includes everything from Rainbow Trout to the sweetest, most tender Maine Lobster Tails. Fresh Norwegian Salmon is broiled and served with Sauce Bearnaise. Shrimp favorites include lightly fried, bronzed, sauteed, Pasta Primavera or Rockefeller. Splurge on Blue Point Oysters or Littleneck Clams on the half shell. In season, our Colossal stone crab claws are out of this world and unlike anything you’ve tasted.

POULTRY IN MOTION

Nothing gets your mouth watering quite like the aroma, sights and sounds of spring chicken, fried in dutch oven skillet. Our Back-To-The-Farm Chicken dinner includes the Heilman soup of the day, old fashioned slaw, fluffy whipped potatoes, pan gravy, fresh vegetable of the day and hot home- baked bread right from the oven. Prepared when ordered, served hot on a platter, the recipe has been a traditional Heilman dinner since 1910.

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