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Nightly Specials

daily cheese selection

served with medjool dates, dried apricots, candied walnuts,

local honeycomb, and toasted baguette

a)caveman blue~ portland~ cow’s milk~ cheese is a rich, complex blue that is

sweet and fruity with slight vanilla tones and a texture of butter and crystals.

b)kerrygold whisky cheddar~ireland~ cow’s milk~ this rich and creamy aged cheddar is infused with whisky, lending unique undertones of the smooth, woody, and nutty taste of pure irish whiskey.

c) red hawk ~california~ cow’s milk ~ a triple-cream, washed-rind, fully-

flavored cheese made from organic cow’s milk

d)chocolate stout cheddar~cow’s milk~ the beer is poured over the curd, allowed to meld, before it is hand dipped and pressed into blocks for aging.


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



roasted beet salad medley with crispy goat cheese medallions, 12.

toasted almonds, and a mayhaw jelly-apricot chutney

wine ~ riesling ~ wehlener sonnenuhr by s.a. prum, mosel ‘10 10



carbonara risotto with crispy prosciutto, snow peas, shaved 23.

parmigiano reggiano, fresh herbs, and a poached soft cooked egg

wine ~ chardonnay ~ campus oak, lodi ’13 7


char-grilled mutton snapper with confit fingerling potatoes, 29.

cauliflower puree, leeks, tasso ham, and roasted portobello


wine ~rose ~ commanderie de la bargemone, provence ‘13 950


pan seared flounder with a “polenta lasagna”, sundried tomato 28.

marinara sauce, fresh basil espuma, and thyme-rosemary ricotta

wine ~ clairette/roussanne ~ jean luc colombo, cotes du rhone ‘11 6


pan seared maple leaf farms duck breast, white truffle hominy 28.

grits, roasted corn and edamame succotash, cornbread croutons

and pomegranate jus

wine ~ cabernet ~ simi, alexander valley ‘11 850


alderwood smoked pork tenderloin with apple preparations, roasted 24.

onions, grilled sweet potato, and brown sugar georgia pecan sauce

wine ~ pinot noir ~ chalk hill, sonoma coast ’12 12


slow roasted springer mt. all natural ½ chicken, with a sweet potato 24.

bacon mac-n-cheese, smoked applewood gravy, and braised kale with

caramelized onions

wine ~ sauvignon blanc ~ hanna, russian river valley ‘13 7


grilled seminole pride beef tenderloin” bourguignon” with 32.

neuske’s bacon, roasted carrots, brussel sprouts and wild

mushrooms on herb whipped potatoes and a burgundy wine sauce

wine ~ cabernet blend ~ farrier, alexander valley ‘09 1050





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