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Nightly Specials

daily cheese selection

served with medjool dates, dried apricots, candied walnuts,

local honeycomb, and toasted baguette

 

a)dragons breath ~ georgia ~ laced with yellow & brown mustard seeds & soaked in a stout ale

b)mt. tam ~ california ~ organic cow’s milk, triple creme, washed rind, firm yet buttery, mellow earthy flavor reminiscent of white mushrooms

c)georgia red ~ georgia ~ semi soft cow’s milk, washed rind, creamy, earthy flavor

d)cypress grove farms goat cheese~ california~ goat’s milk~ medley of goat cheese; purple haze, house of humboldt, and ms. natural

 

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

 

appetizers

pan seared duck breast with a sushi rice cake, masago roe beurre                                                13.

blanc, sunny-side up egg, and a blood orange salad

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

entrees

orecchiette pasta with a pulled pork, roasted bell peppers,                                                           24.

caramelized onions, baby spinach, and shaved parmigiano reggiano

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

 

char-grilled grouper with a roasted red pepper-queso fresco                                                      28.

cream, hominy, chorizo chimichurri, grill corn poblano hash,

with andouille sausage

wine ~ gewurztraminer ~ amity, willamette valley ’11 9

 

pan seared vermillion snapper with a smoked poblano cream corn,                                        29.

sweet tomato pepper relish, sauce verde, and green chili potato

gnocchi

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

 

char-grilled local 12oz. new york strip with celery root puree,                                                 32.

housemade truffle explosion ravioli, and spring vegetable textures

wine ~ zinfandel ~ moss roxx “ancient vine” lodi ‘11 850

 

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

 

3/30/15

(904) 306-0100

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