Our Menu

Fresh Gulf yellowfin tuna, extra virgin olive oil, capers, and chives. Lemon, sourdough flatbread.

Tempura-fried Maine lobster tail, green tea soba noodle slaw, spicy Thai peanut sauce, and wasabi aioli.

Toasted walnut bread, pickled grapes, local honey.

Basil pesto, toasted pine nuts, balsamic reduction, heirloom tomatoes, crispy prosciutto, fried sourdough.

Jumbo lump blue crab, curry aioli, apple slaw.

Cucumber, mango, marinated royal red shrimp, citrus, herbs, avocado, and wonton chips.

Roasted eggplant, marinated artichokes, capers, whipped ricotta and feta, warm pita.

Chef's Selection of seasonal ingredients.

Crispy tempura fried oysters, baby spinach, chopped egg, crisp bacon, roasted red pepper, and creamy bacon balsamic aioli.

Roasted brussels sprouts, shaved radicchio and fennel, radish, focaccia croutons, parmesan dressing.

Crispy braised pork belly, herb salad, cherry tomatoes, radish, candied sunflower seeds, blue cheese dressing.

Bibb lettuce, avocado, mint, toasted pistachio, herb green goddess dressing, Florida orange supremes.

Arugula, artisan lettuce, roasted beets, pickled cherries, fried goat cheese, raspberry vinaigrette, and candied pecans.

Carolina gold rice pilaf, blackened haricot verts, basil preserved lemon beurre blanc, toasted almonds.

Sweet corn and smoked bacon bread pudding, tomato-tarragon vinaigrette, asparagus and sweet corn salad, basil oil.

Puffed rice crusted, coconut jasmine rice, sesame-cucumber salad, soy beurre blanc.

Creamy fontina cheese grits, mushroom ragout, tasso beurre blanc, fried leeks.

Smashed red potatoes, roasted jumbo asparagus, tasso ham, English pea and mushroom cream, and arugula salad.

Andouille sausage 'dirty' rice, stewed collard greens, pickled cherries, Aleppo pepper honey.

Creamy goat cheese polenta, garlic roasted broccolini, tarragon chimichurri, mint oil.

Buttermilk gruyere mashed potatoes, bacon braised kale, roasted garlic herb butter, demi glace.

20oz bone-in, crispy fingerling potatoes, sauce bearnaise, demi glace.

Chef's daily selection of seasonal vegetables.

Lightly breaded and seared to perfection, with classic remoulade sauce.

Tempura fried Gulf Oysters, topped with melted brie, served on toasted bread.

Asian marinated Gulf Tuna served on crisp wonton with avocado.

Served with ginger-shallot marmalade, ponzu sauce and crisp bread.

Louisiana Crawfish in a lightly spiced fritter with Creole mustard aioli.

Sweet onion and tart cheese in a flaky crust.

Alabama shrimp with pesto and roasted cherry tomato.

Fresh and seasonal ingredients.

Balsamic vinaigrette, gorgonzola cheese port cherries and candied pecans.

Crisp romaine, cherry tomatoes, shaved parmigianno, croutons and black pepper Caesar dressing.

Buttermilk ranch dressing, romaine lettuce, cherry tomatoes, sweet corn, and spiced pecans.

Pan sautéed black grouper, with cherry tomato confit, steamed asparagus, portabella fritters and roasted garlic aioli.

Wild Alabama jumbo shrimp with Anson Mills stone ground grits, French beans, and tomato-tarragon butter sauce.

Gulf Yellowfin, seared rare, with coconut jasmine rice, ponzu sauce and cucumber-daikon salad.

Organic chicken Breast, roasted Yukon potatoes, cipollini onions, asparagus and wild mushroom broth.

Paneed milk fed veal cutlet, with pesto fettuccine and grain mustard cream.

Cast iron seared Angus beef, with roasted garlic mashed potatoes, creamed swiss chard and natural jus.

Rich brioche pudding with warm whiskey sauce and goat cheese ice cream.

Dense chocolate cake with chocolate ganache and coconut pecan topping, vanilla ice cream.

Classic style with fresh berries and sweet cream.

Our selection of seasonal fruit, served with fresh berries.