Currents is the ideal stage for the culinary talents Chefs Donald Kirkpatrick and Keith Herda whose menus change with their creativity and the seasons. They call it a Fresh New American concept with appetizers of Prosciutto wrapped Shrimp with a sweet and spicy Pineapple Chutney and Escargot in a Brandy Shallot Cream.  As well as entrees of a sexy Grouper Piccata and perfectly Pan Seared Duck Breast with Raspberry Cabernet Coulis.

Keith Herda

Twenty five years ago, Sous Chef Keith Herda started his culinary career in Ocean City, MD.  After traveling the coast, he rooted himself in FL.  Before  becoming Sous Chef at Currents, he worked for Bon Appetit and Mystic Fish, some of Tampa Bay’s finer restaurants.  With an eye for detail and an imaginative palette, Keith executes dishes both original and classic!  His complex soups always leave you wanting more.

cremebruleeYou should also try the Grilled Grouper with Shrimp Conceicao or perhaps their grilled New York Strip topped with blue cheese crumbles. Every dish is cooked to order from fresh seafood and market produce hand picked daily. Tracey’s entire staff guarantees guests an evening of exceptional dining from the moment you enter to your Creme Brulee and Port. Currents has become Tarpon Springs “Haute Cuisine” dining destination.