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Nightly Specials

daily cheese selection

served with medjool dates, dried apricots, candied walnuts,

local honeycomb, and toasted baguette

a)cherokee rose~georgia~raw grassfed cow’s milk~washed rind, soft & creamy, with a tangy finish

b)cahill porter~ireland~cow’s milk~cheddar cheese with veins of irish porter

c)elberton blue~georgia~cow’s milk~firm, yet crumbly texture with rich & complex flavors

d)purple haze~california~goat’s milk~purple haze is cypress grove’s lush & fluffy chevre, sprinkled with tender purple buds of lavender & fennel pollen.

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



“duck & waffles”; pan seared maple leaf farms duck breast with                                                                     13.

a sweet potato waffle, sunny side up egg, wild berry gastrique,

and a maple coffee glaze

wine ~ zinfandel ~ hartford, russian river valley ‘12 750


pappardelle pasta and catalan meatballs, housemade marinara,                                                                   25.

shaved pecorino romano and veggie confetti farms mircos

wine ~ riesling ~ schloss vollrads, germany ’13 750


char-grilled grouper with a spinach-sundried tomato risotto, sauce                                                          28.

verde, red pepper feta sauce, and a radish frisee salad with crispy pimenton chickpeas

wine ~ rose of monastrell ~ castano, spain ‘13 6


pan seared jumbo diver scallops with braised beluga lentils, tasso                                                           30.

ham, pea puree, cauliflower cream, shaved baby carrots and marcona almonds

wine ~ franciscan ~ napa ’12 8

char-grilled 10 oz. hanger steak with crispy brussel sprouts, confit                                                         30.

fingerling potatoes, confit maitre d’ butter and roasted cherry


wine ~ red blend ~ saved, california ‘12 10

herb marinated grilled pork tenderloin with creamy greenway grits,                                                    24.

smoked bacon lardoons, sweet carrot puree, charred carrots, arugula

salad, grilled cipollini onions and a maple sriracha glaze

wine ~ albarino ~ adegas morgadio, rias baixas ‘ 13 8

roasted all natural springer mt. marinated 1/2 chicken with a                                                               24.

sweet potato-poblano hash, grilled street corn with chimichurri

butter, queso fresco, and a mojo aoili

wine ~ bordeaux blanc ~ chateau de fontenille, bordeaux ’13 6


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

bacon, asparagus, roasted carrots, herb whipped potatoes and a

burgundy wine sauce

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



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