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Menu

Appetizers

*Tuna Poke, wonton chips   13

Vegetable Eggrolls, green chutney   7

        Mezza Frites, parsley, sea salt, truffle dip  

  *Steak Tartare, capers, shallots, Dijon, quail egg, crostini  14

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 Pears, 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

Florida Arugula, artichoke hearts, red onion,

feta, Nicoise olives, Grecian vinaigrette 9

split salad  2

 

Pizzas from our Wood Fired Oven

                      Kale Power,kale pesto, roasted grape tomatoes, ricotta, mozzarella 19

Wild Mushroom, mozzarella, fontina, arugula, truffle oil drizzle  20

Tre Carne, pepperoni, house sausage, Tasso ham,

banana peppers, spicy magma sauce, mozzarella   22

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

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

Traditional, cheese and tomato sauce   18

 

Entrees

Pan Seared Swordfish  

roasted shallot mustard cream, broccolini, caulilini, artichoke relish   28

Seared Tuna

quinoa tabbouleh, grapefruit, avocado, tomato   28

8 oz. Flat Iron Steak Frites

blistered haricots verts, truffled horseradish dip       25

Coffee Rubbed Pork Porterhouse

blackberry compote, brussels, sweet potato mash   25

Colorado Lamb Double Chops

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

Togarashi Seared Diver Scallops

Thai coconut broth, zucchini noodles, toasted hazelnuts   32

Pan Seared Norwegian Salmon

English pea risotto, curried  cauliflower   27

Ancho Roasted Half Chicken

natural chicken jus, bean and corn succatash, heirloom tomatoes  21

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,

succotash, sweet potato mash

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.