lunch 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 a n d w i c h e s
pigs in a blanket / spicy mustard - 5 house made soft pretzels / wholegrain mustard / orange blossom honey - 4
burger
smoked bacon / cheddar cheese / caramelized onions / potato roll / fries / green salad - 16
house made hot dog
fried chickpeas / herb oil - 4 grilled cheese / rock shrimp / mushrooms - 5 meatballs / mushroom gravy - 5
pickled onions / potato roll - 8
wood oven roasted turkey breast
walnut-parsley pesto / gruyere cheese / butter lettuce / heirloom tomatoes / foccacia - 11
s t a r t e r s
blt
pork belly / fried green tomato / pimient d’esplette mayo / brioche bun - 10
house charcuterie board
(pork rillette, country pate, Benton’s smoked country ham) / pickled vegetables / house made mustard / grilled ciabatta - 16
porchetta
wood-oven roasted italian sausage
pickled vegetables / avocado / cilantro / baguette - 12
slow cooked fennel & pepper and garlic / foccacia - 10
braised escarole / baguette - 10
fish
roast beef
caramelized onion / horseradish mayo – 12
florida stone crabs
“kitchen sink”
piment d’esplette aioli – MP/each
beets / roasted vegetables / feta / soft egg / greens / focacia - 10
beer-steamed mussels
house cured bacon / fries - 12
cobia crudo
M AINS
sea asparagus / pink grapefruit - 13
wood-oven baked farm eggs
fried chicken
duck confit / sage / fontina – 13
braised greens / mac and cheese - 18
curried kabocha squash soup
wood oven roasted half poulet rouge chicken
spicy peanuts – 6
cumin honey glazed squash / maple-vinegar sauce - 18
grilled swordfish
spelt / watermelon / tomatoes / mint / arugula / lemonthyme vinaigrette - 18
s a l a d s
sautéed ny strip
romaine
black mission figs / arugula - 18
bacon lardons / croutons / tomato / buttermilk vinaigrette – 7sm/12lg
tagliolini
laughing bird shrimp / pistachios / orange / tarragon – 16
local heirloom tomatoes
squash ravioli
basil / pickles mushrooms – 7sm/12lg
brown butter / sage / pumpkin oil - 14
“50 mile salad”
wood oven roasted beets / pickled onions / paradise farms brassica / feta cheese - 9sm/16lg
s i d e s
florida lobster salad
hearts of palm / avocado / orange oil / crispy shallots - 15
mac and cheese - 7 braised escarole - 6 “wet fries” - seasoned fries with bone marrow
p i z z a
gravy - 6
apple, brussels sprouts, and turnip hash - 7 seasonal oven roasted vegetables - 7 grain pilaf - 6
sausage
tomato / mozzarella / roasted peppers / basil / onions / pecorino - 14
spinach
ricotta / roasted garlic / oregano / fresh chlies - 11
clams
mozzarella / garlic - 13
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