THE PERFECT CAPER PATÉ - Chicken Liver Paté 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
BUTTERNUT-GINGER SOUP - Seasonal Butternut Soup With Toasted Pecan-Vanilla Oil
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
COOL ROASTED TOMATO SOUP - Cool Summer Tomato Soup Garnished With Crème Fraiche
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
PERFECT CAPER COBB - A Perfect Cobb Mix of Watercress, Iceberg, Tomato, Avocado, Bacon, Egg & Point Reyes Blue Cheese tossed in Caper & Whole Grain Mustard Dressing & Topped With an All Natural Chicken Breast
CURRY SCALLOP - Grilled Scallops, Coconut Forbidden Black Rice, with Coconut, Green Beans, Sweet Panang Curry
PAN ROASTED IRISH ORGANIC SALMON - Irish Organic Salmon, Coconut Forbidden Black Rice, Sautéed Spinach, Micro Cilantro, Sesame-Ginger Beurre Blanc
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
SUMMER PASTA - Fresh Linguine, Peas, Asparagus, Summer Herbs, Pecorino-Romano Cheese, Light Cream
M0MMA’S CHICKEN - Buttermilk Fried, All Natural Chicken Breast, Cheddar Grits, Swiss Chard, Sweet Corn Sauce
VEGAN NIRVANA - Grilled, Marinated Tofu, 0n Salad of Frisse Greens, Grilled Zellwood Corn, Heirloom Tomatoes, Tempura Green Beans, 12 Year Balsamic Redux**
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 Goats Cheese With Roasted Garlic, Kalamata Olive Tapenade, Caponata & Roasted Peppers- Fresh Parsley, Grilled Crostini
13
THE OCEAN'S ROLL - The Oceans Bounty of Scottish Salmon, Shrimp & Jumbo Lump Crab Rolled in Pastry, Fried Crisp Presented With Organic Green Salad, Yuzu Vinaigrette, Wasabi, Ginger, Chili Aioli
13
COOL ROASTED TOMATO SOUP - Cool Summer Tomato Soup, Garnished With Crème Fraiche
5
SWEET & SPICY CALAMARI - Lightly Seasoned & Flash Fried Fresh Squid, finished with A Sweet & Spicy Chili Sauce, Toasted Peanuts, Green Onion
10
HARIMASA TARTARE - Tartare of Harimasa, 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
SUMMER RAVIOLI - Jeanie’s Spring Ravioli With Asparagus, Fresh Peas, Ramps, Fava Beans, Mushrooms, Mascarpone Cheese & White Truffle Oil
10
SEARED FOIE GRAS - Pan Seared Foie Gras, Yellow Organic Grits, Malbec Soaked Raspberries, Fleur de Sel
16
MAKE YOUR FAVORITE SALAD EVEN BETTER!
----- ADD TO ANY SALAD -----
5 GRILLED WILD TEXAS PRAWNS - 11
5 oz. PETITE FILET MIGNON - 9
BONELESS CHICKEN BREAST - 4
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
COBB SALAD- Grilled Chicken Breast, Iceberg-Watercress Greens Mix, Bacon, Bleu Cheese, Tomatoes, Avocado and Grated Egg, Whole Grain Mustard Vinaigrette
12
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
13
BUTTER LETTUCE - Fresh Butter Lettuce, Pickled Red Onion, Toasted Pecans, Buttermilk-Gorgonzola Dressing
7
BABY GREENS - Salad of Organic Baby Greens, Goats Cheese, Focaccia Crouton, Herb Vinaigrette
6
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, Baby Arugula
12
DUCK A DEUX FAÇONS - Crispy Confit of Duck & Garlic Marinated Duck Breast, Wilted Organic Greens, Lentil-Pancetta Vinaigrette, Mashed Potato, Thyme Jus
27
FILET MIGNON - Grilled Filet of Beef Tenderloin, Served With Salad of Frisse Greens, Fried Potato-Tots, Grilled Zellwood Corn, Tiny Organic Greens, Heirloom Tomatoes, Green Beans, Madeira-Horseradish Butter
8 oz. - 32
10 oz. - 36
PAN ROASTED IRISH ORGANIC SALMON - Seared Irish Salmon, Coconut Forbidden Black Rice, Sautéed Spinach, Sesame-Ginger Beurre Blanc
26
SUMMER PASTA - Fresh Linguine, Peas, Asparagus, Spring Herbs, Pecorino-Romano Cheese, Light Cream
17
add shrimp - 28 / chicken - 21
MOMMA’S CHICKEN - Buttermilk Fried, All Natural Chicken Breast, Cheddar Grits, Swiss Chard, Sweet Corn Sauce
24
VEGAN NIRVANA - Grilled, Marinated Tofu, 0n Salad of Frisse Greens, Grilled Zellwood Corn, Tiny Organic Greens, Heirloom Tomatoes, Tempura Green Beans, 12 Year Balsamic Redux**
22
DOUBLE GARLIC LAMB - Pan Seared Domestic Free Roaming Lamb, Roasted Garlic Green Beans, Mashed Potatoes, Sweet Garlic & Red Wine Glace
42
PAN CRUSTED SEA SCALLOPS - Pan Seared Sea Scallops, Brown Butter Pan Sauce, Whipped Golden potato, Sautéed Spinach
29
MEYER RANCH NEW YORK STRIP - Grilled All Natural Angus New York Strip, Wild Mushrooms, White Truffle Oil, House Made Pomme Frittes, House Made Ketchup
10 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
2008, 2009 & 2010 JAMES BEARD SEMIFINALIST
BEST CHEF SOUTHERN UNITED STATES
2010 FLORIDA TREND - 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