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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)smokey blue~oregon~ cow’s milk~ sweet cream flavors and caramel notes

balance earthy flavors of smoke and hints of roasted nuts

b)gouda with ginger ~ netherlands ~ the full flavored, rich cheese and the

ginger create a nice balanced cheese

c)miticana de cabra~ spain ~ soft ripened goat cheese, aged 21

days, buttery, creamy and mild

d)saint andres~france ~ cows milk~ smooth and creamy, almost meaty in

flavor

 

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

 

appetizers

ahi tuna tartare with a yuzu vinaigrette, wakame salad, shrimp                                   14.

crackers, and an avocado mousse

 

entrees

penne pasta with a pulled pork ragu, caramelized onions, baby                                   23.

spinach, roasted bell peppers, and shaved parmigiano reggiano

wine ~ chardonnay ~ campus oak, lodi ’13                                                                          7

 

char-grilled atlantic swordfish with braised oxtail risotto, green                                  29.

tomato salsa verde, and watermelon radish salad with citrus

segments

wine ~ pinot noir ~ meiomi, santa barbara ’12                                                                   9

 

pan seared north carolina flounder with a creamy cauliflower puree,                         28.

roasted winter vegetables, tri colored isreali cous-cous, and cherry tomatoes

wine ~’ pinot gris ~three pears, california ’12                                                                      7

 

crispy roasted char sui duck breast with sushi rice cake,                                                 28

garlic sauce, sauteed baby bok choy, sugar snap peas, and Asian vegetables

wine ~ cabernet ~ freakshow                                                                                                  12

 

alderwood smoked pork tenderloin with apple preparations, roasted                          24.

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

wine ~ grenache ~ domaine andre brunel, france ’12                                                         6

 

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

burgundy wine sauce

 

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

 

 

 

3/3/2015

 

 

 

(904) 306-0100

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