Our Menu

Creamy pimento cheese served with pickled okra and salt & vinegar crackers.

Artisanal meats and cheeses with crackers, pickles, and jams.

Chef's rotating selection of gourmet toppings.

Roasted sweet carrots paired with harissa and fresh mint yogurt.

Tender mussels steamed in Cava wine with shallots, garlic, tarragon, and lemon supreme.

Tender crab cake with house-made remoulade, frisée, and charred lemon.

Eggplant, zucchini, squash and mushrooms roasted in a savory tomato sauce.

Steamed bao buns with marinated salmon, crisp pickles, cucumber, and hoisin glaze.

Candied pecans, Asian pear, and goat cheese on mixed greens, finished with a cactus pear vinaigrette.

Iceberg, blue cheese crumbles, bacon lardons, cherry tomato. Chicken +$5 | Salmon +$8

Creamy crab bisque topped with lump crab meat and fresh herbs. Served with our signature focaccia toast.

Caramelized onion broth, melted Gruyère. Served with our signature focaccia toast.

Slow-simmered tomato basil soup with fresh herbs, served with signature focaccia bread.

Prosciutto, fig jam, and pistachios topped with seasoned arugula.

Classic pesto, fresh mozzarella, and ripe tomato.

Seared sirloin with caramelized onion jam and crumbled blue cheese.

Brie with caramelized onion jam and crisp apple slices.

Creamy pimento cheese topped with spiced chorizo.

Pan-simmered chicken in a silky marsala cream with mushrooms and shallots, served over orzo with seasonal vegetables. Pairs well with: Château de Vannere Gamay — 15/btg

Chef's choice of pasta with mussels, crab, and shrimp in a bold diavolo sauce, finished with bright gremolata. Pairs well with: Bottega Vinaia Pinot Grigio — 15/btg

Wood-fired salmon brushed with signature Daytona sauce, accompanied by orzo and seasonal vegetables. Pairs well with: Belle Glos Pinot Noir — 18/btg

Wood-fired flat iron steak topped with chimichurri, served with crisp battered fries. Pairs well with: Les Duckhorn Merlot — 19/btg

Wood-fired 6oz filet finished with classic peppercorn cream, served with tri-color carrots and whipped potatoes. Pairs well with: Six Ridges Cabernet — 16/btg

Slow-braised short rib in rich house gravy, served with mashed potatoes and roasted sweet carrots. Pairs well with: Duckhorn Merlot — 19/btg

Light, airy cheesecake soufflé served with fresh raspberries and vanilla cream.

Seasonally inspired dessert — ask your server.

Poached farm eggs, toasted artisan English muffin, Canadian bacon, silky hollandaise. Served with rosemary breakfast potatoes.

Crispy corn tortillas tossed in roasted tomatillo salsa, shredded chicken, queso fresco, avocado, pickled onion. Served with Mexican rice and seasoned black beans.

Two farm-fresh eggs any style, choice of applewood smoked bacon or by-the-bite sausage, breakfast potatoes, and house chilaquiles, served with buttermilk pancakes.

Creamy avocado on house-made sourdough, topped with sliced prosciutto, black pepper, poached egg, and served with rosemary breakfast potatoes.

Golden, fluffy pancakes served warm with whipped butter and maple syrup.

Fresh berries, banana, Nutella, chocolate chips, caramel drizzle, powdered sugar.

House baked flaky biscuit smothered in creamy sausage gravy.

Soft corn tortillas filled with scrambled eggs, melted cheese, breakfast potatoes, and choice of bacon, sausage, or chorizo. Served with house salsa.

Toasted English muffin layered with egg, melted cheese, and choice of bacon or sausage.

Sagamore Rye, simple syrup, bitters

1876 vodka, pineapple, Chambord

Crème de Cassis, raspberry syrup, bubbles

1876 vodka, espresso, Tia Maria coffee liqueur

Apple brandy, apple juice, simple syrup, bubbles

Grey Goose La Poire, elderflower liqueur, bubbles

Artisanal meats and cheeses with crackers, pickled veggies, jam.

Whipped yolk filling, Dijon, mayo, paprika.

Roasted sweet carrots with harissa and fresh mint yogurt.

Creamy pimento cheese spread topped with spiced chorizo.