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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) st. angel ~france~cow’s milk, triple cream, white and delicate rind, has a

silky texture and a sweet, buttery flavor

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

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

 

appetizer

summer tuna tartare with a roasted tomato gazpacho, watermelon 13.

radishes, heirloom tomatoes, avocados, and grilled corn

wine ~ albarino ~ lolo rias baixas ‘11 650

 

entrees

fettuccine and catalan style meatballs with house-made marinara 25.

shaved pecorino and fresh herbs

wine ~ chardonnay ~ j. christopher “cuvee lunatique” willamette ’12 12

 

pan seared north carolina flounder with a bouillabaisse reduction, 28.

pickled shrimp, heirloom tomatoes, shaved fennel, and a lemon aioli

wine ~ chenin blanc/ viognier ~ pine ridge, california ‘13 7

 

grilled atlantic swordfish with dried banana- macadamia crust 28.

whipped curried sweet potato, ginger lime gastrique and salad of

cucumbers, mint and napa cabbage

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

 

pan seared maple leaf farms duck breast with sticky sushi rice, 29.

sautéed baby bok choy, hoisin glazed peaches, red miso vinaigrette,

and wakame salad

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

 

grilled herb marinated prime pork flat-iron steak with creamy 24.

corn and beans succotash, toasted shallots, bacon, and oven

roasted tomatoes

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

 

 

 

8/22/2014

(904) 306-0100

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