Dinner

SPRING 2017

Monday - Thursday 4:00pm - 10:00pm
Friday & Saturday 4:00pm - 11:00pm
Sunday 4:00pm-9:00pm


CHARCUTERIE & CHEESE

Pick 3 - $15
Pick 5 - $21

Spicy Capicola / Smoked Tasso Ham / Chorizo /
Pork Lomo / Soppresatta / Prosciutto /
Bresaola / Chicken Liver Mousse

Ford’s English Cheddar: Cow - Sharp (Firm) England
Burrata: Cow - (Soft) Florida
Fourme d'ambert: Cow - (Semi-Hard) - France
Talleggio: Cow - (Semi-Soft) - Italy
Boucheron: Goat - (Semi-Firm) France

STARTERS

PIMENTO CHEESE HUSH PUPPIES
Jalapeno Jelly
8

DEVILED EGGS
Rosemary Bread Crumbs, Pickled Red Onion
5

CRISPY CALAMARI
Jalapeno Syrup, Pickled Anaheim Chilies, Chipotle Aioli, Preserved Lemons, Cilantro
13

SLATE MEATBALLS
Beef, Pork, Marinara, Mozzarella, Bread Crumbs
12

FRIED GREEN TOMATOES
Feta Cheese, Peppadew, Spicy Buttermilk Dressing
9

LOCAL BURRATA
Heirloom Tomatoes, Cucumber, Olive Oil Croutons, Oregano
14

AVOCADO TOAST
Potato-Chive Bread, Aioli, Smoked Salmon, Avocado Puree, Pickled Mustard Seed, Radish
13

VEGETABLE PAZOLE SOUP
Lime Sour Cream, Avocado, Crispy Tortillas, Cilantro
8
ADD Roasted Chicken $3.00

ROASTED EGGPLANT HUMMUS
Crudite, Roasted Red Repper, Olive Oil, Caponata, Flatbread
10

WARM CRAB-ARTICHOKE DIP
Artisan Crackers
13

GREENS

*Add Grilled Chicken Breast $5*
*Add Shrimp $8*

GRILLED ROMAINE SALAD
Pecans, Tomato, House Bacon, Danish Blue Cheese, Shallots, Herb-Mustard Vinaigrette
14

GARDEN SALAD
Sunflower Seeds, Red Onions, Pimentos, Tomatoes, Cucumber, Citrus Dressing
8

CAESAR SALAD
Romaine, House Caesar Dressing, Parmesan, Croutons
8

CHOPPED SALAD
Spiced Pecans, Brie, Apples, Chicken, Pepperoni, Red Onions, Tomatoes, Citrus-Herb Vinaigrette
16

SEARED TUNA SALAD
Peanuts, Edamame, Avocado, Bibb Lettuce, Pineapple, Chili-Orange Vinaigrette
19

PASTA

*Add Chicken Breast $5.00
Shrimp $8.00


CARBONARA 
Guanciale, Sweet Peas, Black Pepper, Coddled Egg
17

 GNOCCHI NERO
Shrimp, Calamari, Cauliflower, Calabrian Chili, Brown Butter
23

GEMELLI
Artichokes, Bell Pepper, Spinach, Brown Beech Mushrooms, Arugula Pesto
15


IN-HAND

* With House-Cut French Fries
* Or Mix Green Salad

8 oz. W. SAND LAKE BURGER
Swiss Cheese, Arugula, Red Onion Jam, Pickles
16

BLACKENED FISH SANDWICH
Charred Tomato Relish, Lemon Caper Aioli, Jicama-Apple Slaw, Brioche
16

PORK SANDWICH
Apple-Mustard, Pimento Cheese, Arugula, Gala Apples
13

5 oz. PETITE BURGER
Monterey Jack Cheese, Avocado, Cilantro-Lime Aioli, Tomato
12

FISH TACOS
Cotija Cheese, Jicama-Apple Slaw, Cilantro Vinaigrette, Chipotle Crema, Pineapple, Grilled Flour Tortillas
16

ROAST BEEF SANDWICH
Swiss Cheese, Horseradish, Charred Red Onions, Au Jus
16

PIZZA

MARGHERITA
Marinara, Mozzarella, Fresh Basil
14

SAUSAGE
Marinara, Mozzarella, Broccolini, Garlic Oil
15

FARMERS GARDEN
Arugula Pesto, Mozzarella, Cauliflower, Squash, Carrots, Turnips, Roasted Onions, Farm Egg, Radish
15
*Add Prosciutto $3

CHICKEN
Marinara, Mozzarella, Bourbon Pickled Peaches, Grilled Onions, Carolina Mustard Drizzle, Arugula
15

PEPPERONI
Marinara, Mozzarella, Oregano
15

MAIN

SMOKED BRISKET
Brown Sugar Chili Rub, House Bacon, Roasted Squash-Potato Hash, Horseradish Bread Crumbs
28

HALF ROASTED CHICKEN
Stone Ground Gouda Grits, Baby Carrots, Arugula
22

NEW ENGLAND FLOUNDER
Beet Paint, Zellwood Corn, Sea Island Red Peas, Fava Beans, Golden Beets, Mushroom Conserva
30

DIVER SCALLOPS
Sweet Potato Puree, Turnips, Wilted Arugula, Sriracha Molasses, Pickled Walnut Relish
33

8 oz. FILET MIGNON
Garlic-Herb Mashed Potatoes, Broccolini, Peppercorn Demi-Glace
48

HEARTH ROASTED SNAPPER
Cornmeal Spoonbread, Zucchini Noodles, Lemongrass, Rosemary Bread Crumbs
32

RACK OF RIBS
House-Cut French Fries, Smoked BBQ Sauce, Slaw
28 Full Rack
18 Half Rack

FLAT IRON STEAK
Green Beans, Crispy Potatoes, Bearnaise
26

TO THE SIDE

SQUASH & ZUCCHINI
Charred Tomatoes, Roasted Garlic Butter
7

MAC & CHEESE
Sharp Cheddar, Rosemary Bread Crumbs
8

HOUSE-CUT FRENCH FRIES
Gribiche Sauce
6

ROASTED BRUSSEL SPROUTS
Thai Vinaigrette, Basil, Mint
7


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



Executive Chef: Jacob Woolf
Sous Chef: AJ Kraft

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