Our Menu

House clarified butter, cremini mushroom, garlic, warm baguette.

Diced tuna with ginger soy, pineapple salsa, wonton cups, avocado puree,

Housemade classic hummus, roasted garlic & basil hummus, sriracha honey hummus, carrot, celery, grilled baguette

Two cheeses, classic hummus, local honey, mission fig jam, roasted grapes, grilled baguette

Chef's inspired soup of the day.

Local lettuce, citrus and ginger emulsion dressing, smoked grape tomatoes, roasted grapes, toasted walnuts, manchego cheese.

Local lettuce, chopped hard boiled egg, pork belly lardons, bleu cheese dressing, fried onions

Grilled hanger steak, caramelized onions, mushrooms, melted cheese blend of fontina, gruyere, and gouda, garlic horseradish aioli, arugula with balsamic vinaigrette. Served with a soup or side salad.

Gouda, bacon onion jam, grilled bun, garlic aioli, lettuce, cress pickles. Served with a cup of soup or side salad

Pickled red onions, grilled Cuban kaiser, remoulade, lettuce. Served with a cup of soup or a side salad,

Gouda, Fontina & Gruyere, Cavatappi pasta. Add Chicken $7, Grilled Steak $8, or Wild Shrimp $8.

Grilled chicken thighs tossed with toasted almonds, celery, roasted grapes, garlic aioli, on a toasted croissant. Served with a cup of soup or side salad.

Florida fish, savory Cress grits, citrus beurre blanc, seasonal local vegetables, smoked grape tomatoes.

Mayport Shrimp, creole sauce with andouille sausage, bell peppers and jalapenos, smoke grape tomatoes, cress grits ,

USDA Prime, cast iron seared, smoked bell pepper romesco sauce, grilled local zucchini, garlic mashed potatoes

USDA Prime, cast iron seared, three cheese au gratin, grilled harissa carrots, romesco sauce

Crispy duck breast, saffron risotto, broccolini and grilled spiced carrot, dark cherry & cabernet reduction

Cooked low and slow in a vegetable broth, herbed couscous, gremolata, local kale, garlic, roasted root vegetable, espagnole sauce

Pan fried parmesan crusted chicken breast medallions with lemon butter and caper sauce, mashed potatoes, grilled asparagus

Four hour braised elk in a rich bolognese sauce, rigatoni pasta, herb ricotta, fried basil

Romesco sauce, avocado puree, grilled cremini mushrooms, balsamic glaze

Six scallops, beluga lentils, carrot onion, celery, pickled red onion, bok choy, soy ginger glaze

House made orange creme brulee topped with orange slice and chantilly

Graham cracker crust, candied limes, toasted meringue, lime gel

Banana custard, house made vanilla bean ice cream and vanilla wafer.

Vanilla and Orange Chantilly

Lemon blueberry coulis and Chantilly

Add Chicken, Tofu, shrimp