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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


Sustain | Lunch menu