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Nightly Specials






daily cheese selection

served with medjool dates, dried apricots, candied walnuts,

local honey comb & toasted sour dough

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

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

velvety rind

c) la caseria blu ~ spain ~ goat’s milk ~ a very medium bodied cheese; soft with a

white pate & veined in bluish-grey

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



housemade ricotta ravioli with black angus bolognese, shaved                      13.

parmigiano reggiano, roasted grape tomatoes and fresh basil

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


pappardelle pasta with a pan seared duck breast, sweet potato                      25.

puree, braised kale, caramelized onions, portobello mushrooms

and goat cheese

      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


red wine braised short ribs with a white truffle cauliflower puree,                28.

confit fingerling potatoes, roasted beets, fava beans, golden

chanterelle mushrooms 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




(904) 306-0100

Our Hours

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closed Sunday