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Nightly Specials

daily cheese selection

served with medjool dates, dried apricots, candied walnuts,

local honeycomb, and toasted baguette

a)naked goat~spain~goat’s milk~ 9 months, and offers a robust, piquant, and earthly complex flavor profile that smacks of a bright minerality and the dry

grasses of the spanish plains.

b)miti blu ~ spain~ sheep’s milk ~ spicy, less acidic and salty than traditional french bleu cheeses (60 day aged)

c)seahive ~ utah~ cow’s milk ~ hand-rubbed with local honey and Redmond realsalt®, seahive is a beautifully balanced treat.

d)saint andre ~ france ~ cow’s milk, triple creme cheese with a buttery finish



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



buttermilk fried springer mt. chicken livers with a salad of baby                                    13.

spinach, grits, croutons, bacon marmalade and clover honey

wine ~ gruner veltliner ~ sommer, austria ’12 750



penne pasta with house smoked italian sausage, char-grilled                                              24.

chicken, marinara sauce, caramelized onions, baby spinach, and


wine ~ chardonnay ~ campus oak, lodi ’13 7


pan-seared jumbo diver scallops with a jerk marinade shrimp                                              33.

risotto, poblano pepper marmalade, and citrus supreme salad

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


char-grilled triggerfish with “clam chowder”, cedarcreek littleneck                                       29.

clams, confit red bliss potatoes, andouille sausage, roasted corn,

and puff pastry crackers

wine ~ chenin blanc ~ vigneau-chevreau “cuvee silex” vouvray, fr ’13 1050


pan-seared maple leaf duck breast with honey glazed roasted brussel                                   28.

sprouts,black-eyed peas, goat cheese potato fondue, and an orange- thyme glaze

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 ~ grenache ~ domaine andre brunel, france ’12 6


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


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

bacon, asparagus, roasted carrots, herb whipped potatoes and

burgundy wine sauce

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




(904) 306-0100

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