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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)cherokee rose~georgia~raw grassfed cow’s milk~washed rind, soft & creamy, with a tangy finish

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

c)elberton blue~georgia~cow’s milk~firm, yet crumbly texture with rich & complex flavors

d)georgia gold~georgia~raw grassfed cow’s milk~clothbound cheddar cheese, bright citric flavors, creamy texture, with a buttery finish

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



“duck & waffles”; pan seared maple leaf farms duck breast with 13.

a sweet potato waffle, sunny side up egg, wild berry gastrique,

and a maple coffee glaze

wine ~ zinfandel ~ hartford, russian river valley ‘ 750


pappardelle pasta and catalan meatballs, house made marinara, 25.

shaved pecorino romano and fresh herbs

wine ~ riesling ~ schloss vollrads, germany ’13 750


char-grilled cobia with a spinach-sundried tomato risotto, sauce 28.

verde, red pepper feta sauce, and a radish frisee salad with crispy pimenton chickpeas

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


pan seared jumbo diver scallops with braised beluga lentils, tasso 30.

ham, pea puree, cauliflower cream, shaved baby carrots and marcona almonds

wine ~ franciscan ~ napa ’12 8

char-grilled 16 oz. prime ribeye with crispy brussel sprouts, confit 45.

fingerling potatoes, confit maitre d’ butter and roasted cherry


wine ~ red blend ~ saved, california ‘12 10

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 ~ albarino ~ adegas morgadio, rias baixas ‘ 13 8

roasted all natural springer mt. marinated 1/2 chicken with a 24.

sweet potato-poblano hash, grilled street corn with chimmichurri

butter, queso fresco, and a mojo aoili

wine ~ bordeaux blanc ~ chateau de fontenille, bordeaux ’13 6


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

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

burgundy wine sauce

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






(904) 306-0100

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