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Nightly Specials

bb’s dinner specials

daily cheese selection

served with medjool dates, dried apricots, candied walnuts,

local honeycomb, and toasted baguette

a)miticana de cabra~spain~soft ripened goat cheese, aged 21 days, buttery, creamy & mild

b)fortsonia~georgia~raw grassfed cow’s milk~ a comte & gruyere style cheese. it’s firm & dense with sweet, nutty flavors along with notes of caramel & hazelnut

c)smokey blue~oregon~cow’s milk~ sweet cream flavors & caramel notes balance the earthy flavors of smoke & hints of roasted nuts

d)cahill porter~ireland~cow’s milk~ cheddar cheese with veins of irish

porter

 

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

 

appetizers

housemade lobster raviolo with a seafood reduction, heirloom                                      12.

tomatoes, and baby frisee salad with meyer lemon vinaigrette

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

 

entrees

orecchiette pasta with fernandina rock shrimp, crispy                                                      25.

whole belly clams, roasted corn, pancetta, leeks, chowder

cream and fried parsley

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

 

pan seared golden tile fish with creamy cauliflower puree, butter                                     29.

poached asparagus, hominy, spring peas, and confit fennel segment

wine ~ franciscan ~ napa ’12                                                                                                        8

 

grilled diver scallop b.l.t. with truffled potato puree, pancetta                                             32.

chips, a salad of baby red russian kale, baby beets, rocket and

a roasted tomato vinaigrette

wine ~ rose ~ commanderie de la bargemone, provence ‘ 14                                                 950

 

pan seared duck breast with a sweet potato puree, charred pearl                                          27.

onions, grilled georgia peaches, peach marmalade, and five spice

jus

wine ~ merlot ~campus oak, lodi ‘12                                                                                              7

 

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

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

wine ~ red blend ~ saved, california ‘12                                                                                          10

 

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

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

and braised baby kale

wine ~ pinot grigio ~ three pears, california ‘12                                                                               7

 

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

bacon, brussel sprouts, roasted carrots, herb whipped potatoes

and a burgundy wine sauce

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

 

 

 

5/19/15

(904) 306-0100

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