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Nightly Specials

daily cheese selection

served with medjool dates, dried apricots, candied walnuts,

local honeycomb, and toasted baguette

a)saint andre~france~triple crème cow’s milk, soft french cheese similar to brie, the center is buttery, slightly salty & rich with a satiny edible rind

b)humboldt fog~california~goat’s milk, buttermilk & fresh cream complemented with floral notes, herbal overtones, & a citrus finish with a vegetable ash line in the center

c)point reyes(original blue)~california~raw cow’s milk, aged for six months, creamy & tangy with a medium punch of blue flavor

d)aztec cheddar~georgia~cow’s milk, traditional cheddar layered with guajillo

chilis & black cocoa; mild, exotic, & earthy

 

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

 

appetizers

sauteed cajun shrimp and grits with fried grit cakes, tasso ham                                       12.

gravy, marinated tomatoes, and veggie confetti farms micro-arugula

wine ~ sauvignon blanc ~ kim crawford, marlborough ‘12 750

 

entrees

seafood cannelloni with lobster and crab, saffron-fennel cream,                                    25.

summer cucumber dill salad, and smoked paprika oil

wine ~ riesling ~ dr loosen, mosel, germany ‘13 750

 

char-grilled grouper with a roasted red pepper-queso fresco                                          28.

cream, hominy, chorizo chimichurri, grilled corn poblano hash,

with andouille sausage

wine ~ gewurztraminer ~ amity, willamette valley ’11 9

 

pan seared diver scallops with sunchoke truffle puree, roasted                                     31.

brussel sprouts, brown butter powder, crispy arancinis, and red

sorrel

wine ~ alvarinho blend ~ vinho verde, portugal ’11 6

 

pan roasted carolina flounder with hand-made gnocchi, ramps                                    28.

and ramp puree, baby jardiniere vegetables, red wine morel mushroom

glace’ and spring celebration

 

wine ~ bordeaux blend ~ chateau pey la tour, france ’10 8

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

sugar snap peas, roasted pearl onions, tasso jus, and chipotle-apricot marmalade

wine ~ tempranillo ~ anciano “gran reserva” spain ’04 650

 

roasted all natural springer mt. 1/2 chicken with sweet potato-                                     24.

bacon spatzle “mac n cheese” , applewood smoked bacon gravy

and braised kale

wine ~ sauvignon blanc ~ atalon, napa ‘12 7

 

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

bacon, asparagus spears, roasted carrots, herb whipped potatoes

and a burgundy wine sauce

wine ~ malbec ~ writer’s block by steel, lake county ‘11 850

 

4/17/15

(904) 306-0100

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