Please Note: Our menu changes weekly to reflect the local and seasonal bounty

        Menu posted 2.14.19  




Babaganoush: Sun-Dried Tomatoes, Cilantro, House Pita 6
St John’s River Yakatori Frog Legs: White Miso Glaze, Scallions, Sesame 7
Weekly Cheese Course with Accompaniments 11
Weekly Charcuterie Board with Accompaniments 11
Cheese & Charcuterie Board with Accompaniments 20
Cocktail Olives: Gordal, Coquillo, Castelvetrano 6
Popcorn: White Chocolate Raspberry 5

First Course

Sourdough Flatbread: Smoked White Fish, Marble Potatoes, Preserved Lemon, Dill 11
Taco: Chipotle Braised Groce Family Farm Chicken Thighs, Onions, Cucumbers, Cotija Cheese 6
Cauliflower Soup: Cauliflower Chips, Pomegranate Seeds, Dehydrated Olives, Oregano Oil 7
Ashbourne Farm Kale Salad: Compressed Honey Crisp Apples, Toasted Pepita, Ricotta Salata, Brown Butter Vinaigrette 8
Ashbourne Farm Spring Mix Salad: Hemp Seeds, Easter Egg Radish, Hemp Seed Vinaigrette 8


Grilled 3D Valley New York Strip Steak: Roasted Bull’s Blood Beets, Ashbourne Farm Arugula, Point Reyes Blue Cheese, Balsamic Aceto * 23
Groce Family Farm Pork Posole: Stewed Hominy, Ashbourne Farm Radish, Cotija Cheese, Cilantro 27
Broadbent Country Ham Wrapped Diver Scallops: KY Proud Bi-Color Corn, Black Pepper Grits, Pomegranate Gastrique 25
Sweet Potato Gnocchi: Prayer Mountain Oyster Mushrooms, Capriole Farm Chèvre, Watercress, Parmigiano Reggiano 18