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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 sour dough

a) point reyes(original blue) ~ california ~ raw cow’s milk, aged for six months, 

creamy & tangy with a medium punch of blue flavor

b)saint andre ~ france ~ cow’s milk ~ a triple crème, buttery, rich & salty with a

velvety rind

c)drunken goat ~ spain ~ goat’s milk ~ three months aged, sweet & smooth

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

coconut crusted shrimp, lemongrass cream sauce, cilantro salad,         13.

candied ginger, red bell pepper, lemon oil

wine ~ riesling ~ schloss vollrads, rheingau ’13                                   750                  

entrees

penne cauliflower carbonara with grilled chicken, crispy speck,            24.

caramelized onions, portobello mushrooms, baby spinach, and

shaved pecorino romano

     wine ~ chalone vineyard (estate grown) monterey ’12                       12

 

blackened char-grilled atlantic grouper with a gumbo sauce,                 29.

aztec rice, split peas, baby zuccini, saffron aioli, petit red sorrel

and lump crab

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

 

pan seared vermillion snapper with hoppin johns, duo of swiss            28.

chard and roasted corn puree, baby heirloom tomato salad with

pickled jalapenos

wine ~ franciscan ~ napa ’12                                                                   8

 

pan seared char-sui duck breast with purple sticky rice, baby bok        27.

choy hash, sunny side up egg, and spicy baby carrots

wine ~ sake ~ dance of discovery, rihaku junmai, japan ‘14              8                                

 

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 ~ chenin blanc ~ morgenhof, south africa ’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 ~ cabernet ~ girasole, mendocino ’13                                               8       

 

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

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

burgundy wine sauce

  

 

9/3/15

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(904) 306-0100

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