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