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Nightly Specials

daily cheese selection

served with medjool dates, dried apricots, candied walnuts,

local honeycomb, and toasted baguette

a)saint andre~france~triple crème cow’s milk, soft french cheese similar to brie, the center is buttery, slightly salty & rich with a satiny edible rind

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


c)point reyes(original blue)~california~raw cow’s milk, aged for six months, creamy & tangy with a medium punch of blue flavor

d)aztec cheddar~georgia~cow’s milk, traditional cheddar layered with guajillo

chilis & black cocoa; mild, exotic, & earthy


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



duroc farms braised pork belly steam buns with a chorizo- cilantro                                       12.

pesto, red pepper sauce, and a frisee salad with pickled vegtables

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


cavatappi pasta with roasted chicken and italian sausage, housemade                                25.

marinara, baked with mozzarella, and veggie confetti farms micro basil

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


pan seared jumbo diver scallops with sunchoke puree,                                                        31.

brussel sprouts, smoked beluga lentil raviolis, white truffle

viniagrette, and watermelon radishes

wine ~ alvarinho blend ~ vinho verde, portugal ’11 6


char-grilled gulf grouper with hand-made gnocchi, ramp puree,                                    29.

jardiniere vegetables, red wine morel mushroom glace’ and

spring celebration micros

wine ~ bordeaux blend ~ chateau pey la tour, france ’10 8


pan seared maple leaf farms duck breast with a creamy cauliflower                            28.

puree, confit fingerling potatoes, fava beans, poached pears, and a

fig reduction

wine ~ bordeaux blend ~ chateau pey la tour, france ’10 8


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

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

wine ~ tempranillo ~ anciano “gran reserva” spain ’04 650


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

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

and braised kale

wine ~ sauvignon blanc ~ atalon, napa ‘12 7


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

bacon, asparagus spears, 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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