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TRADITIONS CHEF’S SOUP OF THE MOMENT inspired by the freshest seasonal ingredients cup 5.00 bowl 6.00

CRAB AND ROASTED CORN SOUP aromatic vegetables, tomato–herb broth cup 6.00 bowl 7.00

GARDEN SALAD mixed greens, grape tomatoes, cucumbers, Cheddar cheese, choice of dressing 8.00

TPC SALAD romaine, sun-dried cherries, Maytag blue cheese, red onions, candied pecans, choice of dressing 8.00

APPETIZERS SARATOGA CHIPS

MAYPORT BUFFALO SHRIMP

applewood smoked bacon, blue cheese sauce 10.00

fresh local shrimp, buffalo sauce, celery and carrot sticks 12.00

“FRED FUNK’S” NACHOS

DUCK EMPANADAS

mesquite grilled chicken, black beans, salsa, sour cream, jalapeños, pepper jack cheese, guacamole 12.00

tomatillo sauce, duck confit 12.00

ANGUS BEEF SLIDERS 3 angus beef sliders, Vidalia onion jam, smoked blue cheese, onion straws 13.00

ENTRÉE SALADS PEACH AND ARUGULA SALAD

WASABI SESAME CRUSTED TUNA

sliced peaches, spinach, red onions goat cheese, toasted walnuts 13.00 chicken 15.00 shrimp 17.00

seared Ahi tuna, Napa cabbage, lentils, quinoa, nori, chili-lime vinaigrette 20.00

TRADITIONAL CAESAR romaine, classic Caesar dressing, fresh croutons, shaved Parmigiano-Reggiano 12.00 chicken 14.00 shrimp 16.00

FRESH BERRY SALAD mixed greens, strawberries, cranberries, blackberries, blueberries, goat cheese, slivered almonds, raspberry vinaigrette 13.00 chicken 15.00 shrimp 17.00

SANDWICHES The following sandwiches are served with your choice of french fries, hush puppies, housemade kettle chips, fresh fruit or slaw

“THE BURGER”

10 oz. of our signature house ground beef, toasted brioche bun, vine-ripened tomatoes, leaf lettuce, kosher pickle, homemade barbecued Vidalia onion jam 15.00

“PETE DYE’S” CLUB

turkey, ham, applewood smoked bacon, Swiss and Cheddar cheeses, lettuce, tomato, toasted whole wheat bread 14.00

SIMPLY BLACKENED GROUPER served with tartar sauce on a brioche bun 18.00

Above prices are subject to sales tax and voluntary service charge Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness


TRADITIONS ENTRÉES CORN CRUSTED SCALLOPS warm potato salad, pancetta, haricot vert, saffon & tarragon aioli, tomato oil, beurre blanc 28.00

“JIM FURYK’S” FILET MIGNON

red wine demi-glaze, Gruyere potato rösti cake 5 oz. 26.00 8 oz. 37.00

12 oz. N.Y. STRIP

simply grilled, fresh vegetables, sage roasted potatoes 32.00

ROASTED CHICKEN half of a lemon and rosemary roasted chicken, herbed fingerlings, peppered arugula salad, balsamic and honey pan jus 21.00

GRILLED HALIBUT shaved fennel, golden beet, radish, pickled red onion and fresh herb salad, charred romesco sauce 34.00

“PHIL MICKELSON’S” LOBSTER RAVIOLI sautéed spinach, corn, tomato basil cream sauce 29.00

VEAL MILANAISE brown butter, sage roasted fingerlings, caprese salad 27.00

PAN SEARED GROUPER Beluga lentil and farro risotto, olive oil poached endive, frisée, sweet peppernotta sauce 34.00

DUCK CONFIT AND ROSEMARY PAPPARDELLE

heirloom tomato, organic mushroom, swiss chard, Pecorino Romano, 26.00

LOCAL FRESH FISH chef’s selection market price

Above prices are subject to sales tax and voluntary service charge Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness


Updated Dinner