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Specials

 

 

daily cheese selection

served with medjool dates, dried apricots, candied walnuts,

local honey comb & toasted sour dough

 

a) barely buzzed ~ utah ~ cow’s milk ~  coffee & hand rubbed american cheddar with subtle notes of butterscotch & caramel

b) saint angel ~  france ~ cow’s milk, triple cream, white and delicate rind, has a silky texture and a sweet, buttery flavor

c) asher blue~ georgia ~ raw cow’s milk~ aged for six months, creamy & tangy with a medium  punch of blue flavor

d) mt. tam ~ california  ~ organic cow’s milk  ~  triple creme, washed rind, firm yet buttery, mellow earthy flavor reminiscent of white mushrooms

 

1 cheese $9 ~ 2 cheeses $14 ~ 3 cheeses $18 ~ 4 cheeses $21

 

appetizer

duroc farms braised pork belly with sweet potato puree, pickled                                  13.

apple relish, and sauteed kale with caramelized onions

wine ~ chardonnay ~ tramin “unoaked” alto adige ‘13                                               750

entrees

pappardelle pasta with housemade black angus bolognese, roasted                            24.

grape tomatoes, basil pesto, lemon herb ricotta, and baby arugula

wine ~ chenin blanc ~ vigneau-chevreau “cuvee silex” france ‘13                         1050

 

char-grilled atlantic grouper with red miso, soba noodles sauteed                                28.

with bok choy and edamame,  littleneck clams and vietnamese

style pho broth

wine ~ rose of monastrell ~ castano, spain ‘13                                                               6

 

pan seared caribbean red snapper with housemade potato gnocchi,                           29.

butternut squash, roasted brussel sprouts, radishes, pumpkin butter

and an almond frisee salad

wine ~ franciscan ~ napa  ‘12                                                                                       8

 

pan seared maple leaf duck breast with a white truffle cauliflower                          27.

puree, confit fingerling potatoes, roasted beets, fava beans,  and

petite red sorrel

wine ~ merlot ~ campus oak , lodi ‘12                                                                     7

 

pan roasted all natural marinated achiote 1/2 chicken with a                                 24.

mojo aioli, sweet potato-poblano hash, grilled street corn with

chimichurri butter and queso fresco

wine ~ gewurztraminer ~ shine heinz eifel, germany ‘13                                   7

 

herb marinated grilled pork tenderloin with creamy greenway grits,                 24.

smoked bacon lardoons, sweet carrot puree, charred carrots,

arugula salad, grilled cipollini onions and a maple sriracha glaze

wine ~ red blend ~ tentacles, north coast ‘11                                                      12

 

tenderloin of beef “bourguignon” with oyster mushrooms, neuske’s                 32.

bacon, asparagus, roasted carrots, herb whipped potatoes and a

burgundy wine sauce

wine ~ cabernet ~ clos du val, napa ‘12                                                            1250

 

11/23/15

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