ROASTED BUTTERNUT SQUASH & GINGER SOUP - Finished With Toasted Hazelnut Crumbs
THE PERFECT CAPER PATÉ - Chicken Liver Pate’ Served With Mission Fig-Vidalia Onion Relish, Pear Chutney & Accompanied With Crisps of French Bread & Caper Berries
A WARM GOAT - Warm Goat Cheese with Roasted Garlic, Kalamata Olive Tapenade, Caponata & Roasted Peppers, finished with Lemon & Fresh Parsley
SWEET & SPICY CALAMARI - Lightly Seasoned & Flash Fried Fresh Squid, finished with a Sweet & Spicy Chili Sauce, Toasted Peanuts, & Green Onion
STEAMED PEI MUSSELS - Steamed Mussels with Leek Confit & Cream
BABY GREENS - Salad of Baby Greens, Goat Cheese, Focaccia Crouton, Herb Vinaigrette
PAN CRUSTED SEA SCALLOPS - Pan Seared Jumbo Sea Scallops in a Brown Butter Pan Sauce served with Whipped Golden Potato & Sautéed Spinach
GRILLED PETITE FILET OF BEEF - Petite Filet of Beef Tenderloin, Mashed Potato, Seasonal Vegetables & Roasted Shallot Jus
MISO IRISH SALMON - 4 oz. Pan Seared Organic Salmon, Chili Lobster Broth, Micro Sprouts, Udon Noodle
PORCINI DUSTED MAHI - Mushroom Dusted Mahi, Mashed Potatoes, Asparagus, Balsamic Brown Butter Thyme Beurre Blanc
CURRY SCALLOP - Grilled Scallop, Green Curry, Asparagus, Basmati Rice
PAPPARDELLE & MUSHROOM - House Made Pappardelle, Hen of The Woods Mushrooms, Prosciutto, Swiss Chard, Light Cream
PENNE & SAUSAGE - Fresh Sausage With House Made Ricotta, Tomato Sauce, Parmesan & Pecorino-Romano Cheeses
DUCK SALAD - Pan Seared Honey Garlic Marinated Duck Breast Served on Salad Of Baby Mesclun Greens, Toasted Pecans, Dried Cherries, Goats Cheese & Finished With A Cherry Vinaigrette
M0MMA’S CHICKEN - Buttermilk Fried, All Natural Chicken Breast, Cheddar Grits, Organic Swiss Chard, Sweet Corn Sauce
ROASTED BUTTERNUT SQUASH & GINGER SOUP - Finished With Toasted Hazelnut Crumbs
5
CRISPY SHRIMP - Jumbo Prawns, Wrapped in Shredded Filo, Fried Crisp, Avocado Relish, Blood Orange Vinaigrette
13
THE PERFECT CAPER PATÉ - House Chicken Liver Paté, Mission Fig Vidalia Onion Relish, Pear Chutney, Crisps of French Bread, Caper Berries
10
A WARM GOAT - Warm Goat Cheese with Roasted Garlic, Kalamata Olive Tapenade, Caponata & Roasted Peppers, Fresh Parsley, Grilled Crostini
13
DUET OF FOIE GRAS - Foie Gras Crème Brulee, Seared Cube of Foie Gras, Toasted Brioche, Pinot Noir Fig Berry Redux
18
SMOKED SALMON & POTATO CHIP - Frisee Greens With Haricot Verts, Crème
Fraiche-Herb Vinaigrette & Caviar
15
BRAISED OXTAIL - Braised Oxtail with Chanterelle Mushrooms, House Made Gnocchi,
Aged Parmesan
13
SWEET & SPICY CALAMARI - Lightly Seasoned & Flash Fried Squid, Sweet & Spicy Chili Sauce, Toasted Peanuts, Green Onion
11
PORK BELLY TACOS - Crispy Pork Belly, Spicy Salsa Verde, Crème Fraiche, Guacamole, Queso Fresco With Flour Tortillas
12
PECAN CRUSTED OYSTERS - Fresh New England Pecan Crusted Oysters, Tomatillo-Sweet Pepper Relish, Blood Orange-Sweet Chili Aioli
12
HARIMASA TARTARE - Tartare of Yellowtail King Fish, 5 Spice Crisps, Chili Aioli, Yuzu Soy Sauce, Wasabi Tobiko, Sweet Soy Reduction
10
STEAMED PEI MUSSELS - Steamed Prince Edward Island Mussels, Leek Confit, Fresh Cream
9
MAKE YOUR FAVORITE SALAD EVEN BETTER!
----- ADD TO ANY SALAD -----
3 GRILLED WILD WILD PRAWNS - 14
5 oz. PETITE FILET MIGNON - 10
BONELESS CHICKEN BREAST - 5
PERFECT CAPER HOUSE CHOP - A Perfect House Chop of Watercress, Iceberg, Tomato, Avocado, Bacon & Point Reyes Blue Cheese tossed in a Caper & Whole Grain Mustard Dressing
5
DUCK SALAD - Pan Seared, Honey Garlic Marinated Duck Breast served on Salad of Baby Mesclun Greens, Toasted Pecans, Dried Cherries, Goat Cheese & finished with a Cherry Vinaigrette
13
BABY GREENS - Salad of Organic Baby Greens, Goat Cheese, Focaccia Crouton, Herb Vinaigrette**
6
BRUSSELS & APPLE - First of Season Brussels Sprouts, Gala Apple Salad With Toasted Pine Nuts, Currents, Pecorino Cheese, Aged Balsamic-Lemon Vinaigrette
8
HEIRLOOM & MOTZ - House Made Mozzarella Cheese, Wrapped in Serrano Ham, Grilled & Served on a Bed of Heirloom Tomatoes With 12 Year Balsamic & Extra Virgin Olive Oil, Wild Arugula
12
DUCK A DEUX FACONS - Crispy Confit of Duck & Garlic Marinated Duck Breast, Wilted Organic Swiss Chard, Lentil-Pancetta Cassoulet
29
FILET MIGNON - Grilled Filet of Beef Tenderloin, Fall Succotash With Brussels Leaves, Roasted Carrots, haricot Verts, Chanterelle Mushrooms, Roasted Fingerling Potatoes, Bacon, Bourbon Peppercorn Sauce
8 oz. – 34
10 oz.— 38
PORCINI DUSTED MAHI - Mushroom Dusted Mahi, Mashed Potatoes, Asparagus, Balsamic Brown Butter Thyme Beurre Blanc
25
PAN SEARED CRAB CAKE - Pan Seared Crab Cake, Roasted Yellow Pepper Sauce, Tiny Organic Greens, Roasted Fingerling Potatoes
27
MISO IRISH SALMON - 4 oz. Pan Seared Organic Salmon, Chili-Lobster Broth, Micro Sprouts, Udon Noodle**
23
MOMMA’S CHICKEN - Buttermilk Fried, All Natural Chicken Breast, Cheddar Grits, Organic Swiss Chard, Sweet Corn Sauce
23
RED CURRY SHRIMP - Grilled Prawns, Basmati Rice, Sweet Panang Curry, Bombay Salsa Verde, Baby Bok Choy**
26
PAPPARDELLE & MUSHROOM - House Made Pappardelle, Hen of The Woods Mushrooms, Prosciutto, Swiss Chard, Light Cream
20
GRILLED SHRIMP AND CRAB RISOTTO - Grilled Shrimp With Jumbo Lump Crab, Cognac Bisque, White Asparagus
32
GRILLED PORK CHOP - All Natural Pork Chop, Parsnip-Potato Mashed, Apple Jus, Brussels Sprouts With Brandied Currants
29
PENNE WITH SAUSAGE - Fresh Sausage with House Made Ricotta Cheese, Tomato Sauce, Parmesan-Pecorino Cheeses
17
SHRIMP TEMPURA - Organic Greens, Tempura Shrimp & Asparagus, Miso-Yuzu Vinaigrette, Crisp Wonton
26
VEGAN RISOTTO - Wild Mushroom, White Asparagus, White Truffle Oil
20
MOROCCAN SPICED LAMB - Pan Seared Domestic Free Roaming Spiced Rack of Lamb, Roasted Fingerling Potatoes, Oil Cured Olives, Haricot Verts, Fresh Herbs, Garlic and Ginger
48
PAN CRUSTED SEA SCALLOPS - Pan Seared Sea Scallops, Brown Butter Pan Sauce, Whipped Golden potato, Sautéed Spinach
30
KOBE-WAGYU NEW YORK STRIP- Grilled Wagyu New York Strip, Wild Mushrooms, White Truffle Oil, House Made Pomme Frites, House Made Ketchup
14 oz. - 42
| TRUFFLED FRITES - 6 | LOBSTER MAC-N-CHEESE - 12 |
| POMME FRITES - 4 | MASHED POTATOES - 4 |
| ORGANIC YELLOW CHEDDAR GRITS - 3 | SEASONAL VEGETABLE - 3 |
**Indicated Items have been Designated for the
Healthy Hearts Dining Program
JEANIE ROLAND
CHEF-OWNER
4-TIME JAMES BEARD FOUNDATION
BEST CHEF SOUTHERN UNITED STATES
2012 Voting is now Open - Please vote for Jeanie - Best Chef: US South
Click here to log in and vote
2009, 2010 & 2011 FLORIDA TREND MAGAZINE GOLDEN SPOON AWARD WINNER
18% GRATUITY ADDED TO PARTIES OF 6 OR MORE
STATE MANDATED CONSUMER ADVISORY -
THERE IS AN INCREASED RISK ASSOCIATED WITH EATING UNDERCOOKED OR RAW PROTEINS AND
MAY INCREASE THE CONSUMERS RISK OF FOOD BOURNE ILLNESS