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Nightly Specials



daily cheese selection

served with medjool dates, dried apricots, candied walnuts, local honey comb

& toasted sour dough


a)capricho de cabra ~ spain ~ goat’s milk, dense and creamy with a sweet finish

b)mt. tam ~ california ~ organic cow’s milk, triple cream, smooth, creamy, and buttery

c)asher blue ~ georgia ~ cow’s milk, complex blue with subtle mushroom notes, mild finish

d)georgia gouda  ~ georgia ~ cow’s milk, is very dense, yet creamy and has a little tart, tangy


1 cheese $9 ~ 2 cheeses $14 ~

3 cheeses $18 ~ 4 cheeses $21




lamb meatballs with snow pea hummus, tzatziki, crumbled feta,                                  13.

heirloom tomatoes, cucumber segments and rooftop marigolds

~ torrontes ~ las perdices, mendoza ‘13                                                                                7.




orecchiette pasta with char-grilled chicken and italian sausage, basil                             23.

pesto, house made marinara, lemon-herb ricotta and rooftop oregano

~ wine ~ pinot noir ~ willamette valley “founders reserve”, oregon ‘13                         11.


char-grilled grouper with confit fingerling potatoes, roasted brussels,                           28.

braised butter beans, pancetta, onion soubise and fennel-frisee salad with

lemon brown butter vinaigrette

~ wine ~ chardonnay ~ lincourt “steel” santa rita hills ‘13                                                7.5


pan seared diver scallops with braised octopus, shoshito pepper salsa verde,             32.

black garlic puree, grilled artichokes, cherry tomatoes, and saffron carnaroli rice

~ wine ~ chardonnay ~ franciscan, napa  ‘12                                                                        8.


pan roasted blackened duck breast with braised collard greens,                                    26.

caramelized turnips, buttermilk cornbread and dukes brown ale bbq sauce

~ wine ~ syrah ~ 6th sense, lodi ‘13                                                                                         8.


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

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

chimichurri butter and queso fresco

~ wine ~ rose ~ serpolet, provence ‘14                                                                                    7.                 


char-grilled pork tenderloin, bbq miso, himalayan red rice,                                             24.

edamame, hoisin glazed cipollini onions and snow pea-citrus salad

~ wine ~ blue franc ~ shooting star, washington state ‘11                                                 8.


char-grilled 12 oz. new york strip with butter poached brocollini, mushroom             36.

medley, neuske’s bacon, herbed whipped potatoes, burgundy wine reduction

and roasted shallots

~ wine ~ cabernet ~ simi, alexander valley ‘11                                                                     10.                             







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closed Sunday