brunch Our menu changes with the seasons. It is our mission to provide consumers with the purest and finest local ingredients and to support farmers who take such great pride and passion in their work.
b i t e s
S W EETS & S A N D W I C H ES
pigs in a blanket / spicy mustard - 5 french toast sticks / berry compote - 4
ricotta pancakes / orange compote - 7
cinnamon buns / glaze - 5
brioche french toast / caramelized apple bananas / maple syrup - 8
deviled eggs - 5
dutch baby / strawberry syrup - 10
zeppole - 5
house made hot dog / pickled onions / potato roll - 8 burger / smoked bacon / cheddar cheese / caramelized onions / potato roll - 10
ST A R TE R S house charcuterie board (pork rillette, country pate, bentons country ham) / pickled vegetables / house made mustard / grilled ciabatta - 16 florida stone crabs piment d’esplette aioli – MP/each beer-steamed mussels house cured bacon / fries - 12
fried egg / cheddar / house-made pork sausage / buttermilk biscuit - 8 montecristo sandwich / house smoked turkey / benton’s smoked ham / gruyere / mixed berry compote - 10 P I Z Z A S F R O M T H E W O O D O V E N
winter fruit salad citrus / grapes / lemon-thyme syrup - 8
“green eggs & ham” pesto / egg / porchetta
maple and honey roasted granola local honey / yogurt - 7
sausage / tomato / mozzarella / roasted peppers / basil / onions / pecorino - 14
avocado & cucumber soup florida stone crab salad / olive oil – 10
apple-smoked bacon / brussel sprouts / white cheddar / farm egg - 13 spinach / ricotta / roasted garlic / oregano / fresh chlies - 11
S A L A D S
tomato / mozzarella / basil - 10
romaine bacon lardons / croutons / tomato / buttermilk vinaigrette – 7sm/12lg
M A I N S
local heirloom tomatoes basil / pickles mushrooms – 7sm/12lg
tagliolini rock shrimp / pistachios / orange / tarragon - 16
“50 mile salad” wood oven roasted beets / pickled onions / paradise farms brassica / feta cheese - 9sm/16lg
“steak & eggs”
florida lobster salad hearts of palm / avocado / orange oil / crispy shallots - 15
skirt steak / wood oven baked egg - 16 fried chicken braised greens / mac and cheese – 14 wood oven roasted half poulet rouge chicken cumin-honey glazed squash / maple-vinegar sauce -16
E G G S
grilled swordfish spelt / watermelon / tomatoes / mint / arugula / lemon-thyme vinaigrette - 18
porchetta hash / two fried eggs - 10 wood-oven baked farm eggs / duck confit / sage / fontina – 12 poached egg / wild cured salmon / foccacia / béarnaise - 11
SI D ES
B R E A D S
smoked bacon
buttermilk biscuit
frittata / egg whites /spinach / mushrooms / feta / “50 mile salad” - 11
country sausage
english muffin
two eggs / country sausage or house-cured bacon/ cheese grits or potato pancake / roasted tomato / buttermilk biscuit -12
potato hash
cheese and spinach grits
For your convenience, an 18% service charge is added to parties of 6 or more
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-born illness