DINNER MENU

Monday - Thursday

4:00pm-10:00pm


Friday & Saturday

4:00pm-11:00pm


Sunday 

4:00pm-9:00pm



CHARCUTERIE & CHEESE

Pick 3 - $15
Pick 5 - $23


Spicy Capicola / Smoked Tasso Ham 
Soppressata / Prosciutto / Chorizo
Bresaola / Chicken Liver Mousse

Ford’s English Cheddar:
Cow - Sharp (Firm) England

Burrata:
Cow - (Soft) Florida

Fourme d'ambert:
Cow - (Semi-Hard) - France

Pecorino Di Vino:
Sheep - (Firm) - Italy

Bucheron:
Goat - (Semi-Firm) France





STARTERS


THAI SWEET POTATO SOUP   8
Lime Sour Cream, Cilantro, Coconut Milk,
Chili Oil


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


PIMENTO CHEESE HUSH PUPPIES   8
Jalapeno Jelly


DEVILED EGGS   5
Rosemary Bread Crumbs, Pickled Red Onion


SLATE MEATBALLS   13
Beef, Pork, Marinara, Mozzarella, Parmesan, Arugula Pesto, Rosemary Bread Crumbs


FRIED GREEN TOMATOES   10
Feta Cheese, Peppadew, Spicy Buttermilk Dressing


LOCAL BURRATA   14
Heirloom Tomatoes, Cucumber, Crostinis, Oregano


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


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


WARM CRAB-ARTICHOKE DIP   13
Artisan Crackers





GREENS

*Add Grilled Chicken Breast $5*
*Add Shrimp $10*


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


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


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


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


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






PASTA

*Add Chicken Breast $5.00
Shrimp $10.00


PUMPKIN GNOCCHI   16
Herb Ricotta, Parmesan, Roasted Mushrooms, Butternut Squash, Sage, Pumpkin Oil


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


FETTUCCINE NERO    25
Shrimp, Calamari, Cauliflower, Calabrian Chili, Brown Butter





IN-HAND

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



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


BLACKENED FISH SANDWICH*   17
Charred Tomato Relish, Lemon Caper Aioli, Jicama-Apple Slaw, Brioche Bun


PORK TACOS   13
Salsa Verde, Queso Fresco, Pickled Red Onion, Cilantro, Grilled Corn Tortillas


5 oz. PETITE BURGER *   12
Cheddar Cheese, Candied Pepper Bacon,
Alabama White BBQ Sauce, Crispy Onion Ring, Brioche Bun


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


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





PIZZA



PEPPERONI
Marinara, Mozzarella, Parmesan, Oregano
15


MARGHERITA   13
Marinara, Mozzarella, Parmesan, Fresh Basil


SAUSAGE   15
Marinara, Mozzarella, Broccolini, Parmesan, Garlic Oil


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


CHICKEN   15
Garlic-Olive Oil Puree, Herb Ricotta,
Red Onions, Hearth Roasted Grapes, Sage





MAINS



16oz. BONE-IN PORK CHOP * 35
Sweet Potato Puree, Swiss Chard,
Bourbon Fruit Compote


DIVER SCALLOPS *   34
Parsnip Puree, Swiss Chard, Braised Cabbage,
Butternut Squash, Grapefruit Gremolata


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


SMOKED BRISKET   29
Brown Sugar Chili Rub, House Bacon,
Roasted Squash-Potato Hash,
Horseradish Bread Crumbs


HALF ROASTED CHICKEN   24
Stone Ground Gouda Grits, Baby Carrots, Arugula


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


8 oz. FILET MIGNON *   39
Crispy Yukon Gold Potatoes, Broccolini, Peppercorn Demi-Glace


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


FLAT IRON STEAK *   28
Green Beans, Crispy Potatoes, Bearnaise





TO SHARE



MAC & CHEESE   8
Sharp Cheddar, Rosemary Bread Crumbs


SQUASH & ZUCCHINI   7
Charred Tomatoes, Roasted Garlic Butter


HOUSE-CUT FRENCH FRIES   6
Gribiche Sauce *


ROASTED BRUSSEL SPROUTS   7
Thai Vinaigrette, Basil, Mint



*Consuming raw or undercooked meats, poultry, seafood, shellfish,or eggs may increase
risk of foodborne illness, especially if you have certain medical conditions*
Before ordering, please notify your server of any allergies.



Executive Chef: Jacob Woolf
Sous Chef: Joseph Testani
Sous Chef: Risson Medina
Sommelier: Leslie Johnson

**Our Menus Change Seasonally**

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