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Nightly Specials

daily cheese selection

with medjool dates, dried apricots, candied walnuts, local honeycomb, and toasted baguette

a) landaff~vermont~ cow’s milk ~ semi-firm, a buttermilk tang, with

brown butter notes

b)drunken goat~spain~ goat’s milk~ mild and smooth semi firm cheese,

soaked in red wine 2-3 days

c) bavaria blu ~ germany~ cow’s milk ~ mellow and buttery with notes of

grass and a bright acidity

d )irish cheddar ~ireland~ cow’s milk ~ aging period of minimum 12 months

this high quality white cheddar with its rich color will satisfy your palate.


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



surf & tartare classic style steak tartare with capers, cornichons,                    12.

shallots and a dijion herb dressing with crispy fried florida oysters

wine ~ cabernet ~ william hill, central coast ’12 650



apple-wood smoked chicken canelloni with ricotta, parmesan cheese,           25.

fresh herbs, and a roasted tomato cream.

wine ~ sauvignon blanc ~ cht souverain, north coast ‘11 6


char-grilled grouper with braised black eyed peas and tasso ham,                    28.

green pepper demi glace, brown butter cauliflower gratin, and

a frisee salad with bacon-shallot vinaigrette

wine ~ fume blanc ~ ferari carano, napa ‘10 7


pan seared pink snapper with cornmeal crusted clam strips, with                     29.

creamy potenta grits, pickled peaches, fried okra, and a red pepper


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


pan seared maple leaf farms duck breast with a peach and sriracha                    27.

glaze, roasted mushroom risotto, and an asian slaw with orange


wine ~ malbec ~ concha y toro “gran reserva” chile ‘11 750


mojo marinated grilled 12oz. all-natural pork porterhouse with                          26.

smoked poblano creamed corn, roasted potatoes and baby

heirloom tomatoes tossed with grilled salsa verde

wine ~ red blend ~ dreaming tree “crush” north coast ’11 7


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

gratin, grilled asparagus, sweet corn chow-chow, and a duke’s

beer chicken jus

wine ~ pinot noir ~ willamette valley “founders reserve” oregon ‘12 950


grilled seminole pride beef tenderloin with parisian gnocchi,                                 32.

fava beans , oven roasted tomatoes, grilled neuske’s bacon,

onion marmalade and watercress salad

wine ~ tannat ~ rodolfo, cafayate valley, argentina ‘12 6




(904) 306-0100

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