Brie, gruyere, smoked cheddar, drunken goat, capocalla, chorizo, felino salami, fig balsamic perserves, walnuts, truffle honey, flatbread crackers
Crispy Rhode Island calamari, chorizo sausage, banana peppers, garlic, shallots, jalapeno cilantro aioli, aged balsamic
Cork braised Spanish octopus, Marsala reduction, spinach, shallot, fresh apple, lemon caper aioli
Chef-selected oysters, Josper baked, spinach, onions, garlic, parmesan, Nueske's bacon, Pernod and lemon caper aioli
Chipolte lime aioli, fresh salsa, petit greens, chili oil
Fresh hand-chopped Meyer all-natural tenderloin, capers, shallots and dijon mustard
Five colossal U-15 shrimp served with house-made cocktail sauce
Half pound. Served chilled with Key West dijon.
Shrimp, fresh fish, clams, cream, Nueske's bacon, mirepoix, diced potatoes.
Truffled olive oil, pecorino romano, capers, arugula, Maldon sea salt, chervil, flatbread crackers, garlic aioli.
Crawfish, andouille sausage smoked gouda sauce, green onion, Yucon Gold chips
Chopped hearts of romaine, fresh parmesan, cracked black pepper, crispy house made croutons, Caesar dressing
Hard boiled eggs, Nueske's bacon, pickled red onions, cracked black pepper, housemade creamy buttermilk blue cheese dressing.
Slow-roasted apple, shaved celery root, confit shallots, toasted walnuts, moody blue cheese with a maple mustard vinaigrette.
The Josper oven is used as both a smoker and a grill. We use fruit wood to smoke meats and vegetables before loading it with mesquite charcoal for grilling at temperatures around 850° - 1000°
Balsamic espresso reduction, Chef’s selection of potato and vegetable
Argentinian steak rubbed, grilled asparagus, herbed compound butter, gruyere mac and cheese.
Jerk-rubbed, Josper applewood smoked and grilled, served with onion straws and Chef's selection of potato and vegetable
Josper grilled, pesto potatoes, lemon preserves, grilled asparagus and lemon aioli
with charred saparagus, garlic and rosemary roasted potatoes
Josper grilled, sweet potato au gratin, fig and goat cheese compound butter, French green bean almondine, pickled blackberry
Greek style smashed potatoes, savory herbs, sauteed spinach and beech mushrooms, chocolatier port wine reduction
Jerk-rubbed, pineapple salsa, mango mint coulis, coconut risotto, grilled asparagus
2 four ounce petite filets, savory madeira sauce, served with Chef's potato and vegetable
6oz Meyer natural angus choice filet with crab & cheddar imperial, Chef's selection of potato and vegetable
Potato crusted and pan-seared, romesco sauce, saffron cauliflower cous cous, roasted fennel & green onion agridulce.
Butternut squash puree, Jamacian curried cauliflower, brown butter and orange gastrique, pearl onion confit apple and celeriac gooseberry salad
Beyond Veggie meatballs, cilantro lime aioli, roasted roma tomato, wild rice, arugula, wilted kale, heirloom carrot, with a vegetable garnish
Cracked, served chilled with Key West dijon, Chef's selection of potato and vegetable
Meyer Natural Angus Choice 6 oz. Filet Mignon with three beer-battered Gulf Shrimp and Chef's potato and vegetable.
Cavatappi pasta, summer squash, asparagus, sun-dried tomato, spinach, crimini mushroom, red pepper, spanish onion in a parmesan and feta sauce
Sauteed shrimp, creamy basil almond pesto, oven-dried tomato, crushed garlic sauteed mushrooms, shaved parmesan
Pan searerd, served with green chili cornbread, andouille, edamame and corn succotash, apple beurre blanc, topped with green tomato relish
Steamed edamame dusted with coarse sea salt and togarashi
Marinated with seasoned sesame dressing
OPEN DAILY FOR DINE-IN & TAKE-OUT:12 NOON to 10 PM
Sushi & Cocktails available12PM to 10 PM
Closed Thanksgiving & Christmas Day
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