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Menu

Appetizers

Lamb Meatballs, creamy polenta, tomato, mint, Piave   11

Crispy Brussel Sprouts, spicy honey mustard, Nueske’s bacon 9

Gnocchi alla Romana, tomatoes, basil, SarVecchio parmesan 9

Thai Steamed Mussels, red curry, coconut, lemongrass broth, Florida peanuts 13

Wood Fired Prosciutto Wrapped Pears, d’Affinois, truffle honey, vin cotto 12

Vine Ripened Tomato Caprese, fresh mozzarella, arugula pesto, 12 year Balsamic 10

Chicken Liver Mousse, pickled blueberries, grain mustard, grilled bread   10

*Hand Cut Steak Tartare, quail egg, capers, Dijon dressing, potato chips   11

Fresh East Coast Fried Calamari, avocado mousse, citrus mojo 12

Mezza Frites, parsley, sea salt, truffle dip   7

Cheese Plate 14

Salads

Baby Iceberg, pickled shallots, sundried tomato, bacon, blue cheese dressing 8

Bistro Salad, bibb lettuce, radishes, fines herbes, crème fraiche dressing 8

Florida Arugula, shaved zucchini, mint, ricotta salata, quinoa vinaigrette   9

Tri Color Beets, fennel, pistachio, orange vinaigrette 9

Caesar, garlic croutons, shaved parmesan   7

Pizzas From Our Wood Fired Oven

Margherita, grape tomatoes, basil, fresh mozzarella   19

Prosciutto, fontina, caramelized onions, smoked tomatoes, basil   21

House Sausage and Oyster Mushroom, basil pesto, fontina, red onion 22

Greek, feta, spinach, grape tomatoes, Kalamata olives   19

Traditional, cheese and tomato sauce 18

 *Additional Toppings

caramelized onion, pepperoni, sausage, olives $1 each

smoked tomatoes, mushrooms, bacon, spinach,

 shishito peppers, prosciutto, piquillo peppers $1.50 each

 Entrees

Diver Scallops

 house made tasso, creamed corn, shoestring potato salad    32

Grouper

romesco, leeks, fingerlings, shishito, black eye pea relish     29 

 Wild Isles Salmon Nicoise

 6 minute egg, haricots verts, olives, grape tomato, tarragon dressing 27       

8 oz. Flat Iron Steak Frites

 arugula, endive, green peppercorn-brandy sauce 25

Jerk Pork Porterhouse

black bean congri, peach gastrique, jicama slaw 24

 Pan Roasted Idaho Trout

ratatouille, Kalamata olive tapenade, sauce verte 23

Joyce Farms Roasted Half Chicken

ricotta gnocchi, butternut squash, mushrooms, apple, chicken jus   24

Mayport Shrimp Spaghetti

 kale pesto, pistachio, preserved lemon, ricotta salata   22

7 oz. House Cut Filet Mignon

potato gratin, green beans, pearl onions, mushrooms, house made “A1A”   33

 Colorado Lamb Double Chops

  locally farmed peas, mint, baby carrots, romaine, prosciutto jus  39

House Made Pappardelle,

 Chef’s ragu, seasonally inspired 23

Lasagna

 fontina cheese, Italian sausage   19

          Side Dishes       5

Ratatouille, Sautéed Spinach,

Sautéed Mushrooms, Haricots Verts, Baby Carrots

 

Executive Chef Justin Schreiber

Please let your server know of any food allergies.        

 Complimentary basket of bread with entrees.

$1.50 per basket for additional serving