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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)fromager d’affinois with black truffles ~ france~ the creamyness

of the fromager d’affinois mixed with the delicate flavor of black truffles

from perigord france

d) georgia gold ~ georgia ~ clothbound cheddar cheese, raw grassfed cows milk

bright citric flavors, creamy texture, buttery and malty finish


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



housemade waygu oxtail raviolis, sweet potato-marscapone puree, 12.

crispy shaved carrots and red onion marmalade



penne pasta with sea island clams and house cured duck prosciutto, 25.

cherry tomatoes, baby spinach, arugula pesto, and confetti farms

micro arugula

wine ~ chardonnay ~ campus oak, lodi ’13 7


char-grilled wild cobia with cajun shrimp risotto, green tomato 29.

salsa verde, and watermelon radish salad with citrus segments

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


pan seared triggerfish with cauliflower puree, roasted winter 28.

vegetables, tri colored isreali cous-cous and grape tomatoes

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


roasted char sui maple leaf duck breast with sticky sushi rice, 28.

yuzu glaze, blood orange vinaigrette, crispy lotus root, and

heirloom radishes

wine ~ cabernet ~ rodney strong, napa ‘02 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 ~ hanna, russian river valley ‘13 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




(904) 306-0100

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