m a i n s

porchetta braised escarole / confit rosemary potatoes – 18strip steak oxtail marmalade / sautéed mustard greens / tomato confiit - 28burger smoked bacon / cheddar cheese / caramelized onions / potato roll / fries / green salad - 16

fried chicken braised greens / mac and cheese - 18wood oven roasted half poulet rouge chicken cumin honey glazed squash / maple-vinegar sauce - 18bbq grilled quail brussel sprouts / cippolini onions / mustard- horseradish cream - 24

wreckfish cannelini beans / escarole / chorizo / local clams - 22yellowtail snapper roasted Jerusalem artichokes / slow-cooked tomatoes / olives / ocean broth - 24

tagliolinilaughing bird shrimp / pistachios / orange /tarragon – 16squash ravioli brown butter / sage / pumpkin oil - 14

f o r t w o

whole wood oven roasted snapper pac choi / ginger scallion vinaigrette - 36cowboy steak potatoes anna / bordelaise / oven roasted veg - 48whole poulet rouge chicken cumin honey glazed squash / grain pilaf - 30

s i d e s

mac and cheese - 7braised escarole - 6“wet fries” - seasoned fries with bone marrow gravy - 6apple, brussels sprouts, and turnip hash - 7seasonal oven roasted vegetables - 7grain pilaf - 6

For your convenience, an 18% service charge is added to parties of 6 or moreConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-born illness

Our menu changes with the seasons. It is our mission to provide consumers with the purest and finest local ingredients and to support farmers who take such great pride and passion in their work.

d i n n e r

b i t e s

pigs in a blanket / spicy mustard - 5house made soft pretzels / wholegrain mustard / orange blossom honey - 4fried chickpeas / herb oil - 4grilled cheese / rock shrimp / mushrooms - 5meatballs / mushroom gravy

s t a r t e r s

house charcuterie board (pork rillette, country pate, benton’s smoked country ham) / pickled vegetables / house made mustard /grilled ciabatta - 16sweetbreads braised onion / oyster mushrooms / rosemary foccacia – 12wood-oven roasted italian sausage slow cooked fennel & pepper and garlic / foccacia - 10florida stone crabs piment d’esplette aioli – MP/eachbeer-steamed mussels house cured bacon / fries - 12cobia crudo sea asparagus / pink grapefruit - 13wood-oven pizzaspinach / ricotta / roasted garlic / oregano / fresh chiles - 11wood-oven baked farm eggs duck confit / sage / fontina – 13curried kabocha squash soup spicy peanuts – 6

s a l a d s

romaine bacon lardons / croutons / tomato / buttermilk vinaigrette – 7sm/12lglocal heirloom tomatoes basil / pickles mushrooms – 7sm/12lg“50 mile salad” wood oven roasted beets / pickled onions / paradise farms brassica / feta cheese - 9sm/16lgflorida lobster salad hearts of palm / avocado / orange oil / crispy shallots - 15