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Menu

Appetizers

*Tuna Poke, wonton chips   13

Vegetable Eggrolls, peanut sauce   7

Mezza Frites, parsley, sea salt, truffle dip   7

Crispy Brussel Sprouts, spicy honey mustard, bacon 9

Lobster and Crab Croquettes, orange habanero aioli     13

Steamed Mussels, smoked cioppino broth, chorizo, spring onions   13

Fresh East Coast Fried Calamari, fra diavlo, garlic aioli 12

Lamb Meatballs, creamy polenta, tomato, mint, piave cheese  11

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

Cheese Plate, assorted cheeses, house giardiniera, seasonal preserves 15

add prosciutto     2

 

Salads

Mezza House Salad, baby spinach, arugula,

hazelnut goat cheese, berries, champagne vinaigrette   11

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

Tri Color Beets, fennel, pistachio purée, orange vinaigrette   9

Caesar, sourdough garlic croutons, shaved parmesan   7

Burrata, sun dried tomato pesto, pickled shallots 10

Florida Arugula, artichoke hearts, red onion,

feta, nicoise olives, grecian vinaigrette 9

 

Pizzas from our Wood Fired Oven

                                                           Vegetarian, kale pesto, roasted grape tomatoes, ricotta, mozzarella 19

Cuban, pulled pork, ham, swiss,  pickles, mustard aioli 22

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

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

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

Traditional, cheese and tomato sauce   18

 

Entrees

Pan Seared Swordfish  

poblano cream, saffron rice, roasted corn salsa 29

Seared Tuna

quinoa tabbouleh, grapefruit, avocado, tomato   27

8 oz. Flat Iron Steak Frites

blistered haricots verts, truffled horseradish dip       25

Pork Porterhouse

coffee Datil BBQ, spring vegetables, parsnip purée 25

Colorado Lamb Double Chops

   vegetable cous cous, pea purée, caramelized cippolinis, lamb jus   39

Togarashi Seared Diver Scallops

Thai coconut sauce, zucchini noodles, toasted hazelnuts   32

Pan Seared Norwegian Salmon

spring pea risotto, roasted cauliflower   27

Ancho Roasted Half Chicken

sweet corn salad, blistered haricots verts  24

Mayport Shrimp Fettucine

tomato leek cream, vegetables     23

7 oz. House Cut Filet Mignon Bordelaise

           carrots and broccolini, roasted garlic mashed potatoes        33

House Made Pappardelle

 Chef’s ragu, seasonally inspired   24

Lasagna

 house sausage and beef, fontina   20

       

    Sides   5

Sautéed Spinach, Blistered Haricots Verts,

 Broccolini, Roasted Garlic Mashed Potatoes, Spring Vegetables

Basket of Rolls  2

split entrée   5

 

Executive Chef Eric Encinosa

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.