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Soup du Jour 7

Creole Style Crab and Lobster Bisque 10

Seared Scallops 12
Served Over Tomato-Ginger Chutney with Balsamic Reduction

Lump Crab Cake with Tarragon Mustard and Caper Sauce 10

Roasted Portobello Mushroom 13
Topped with Lobster, Shrimp and Marinated Artichoke Hearts
Béarnaise Sauce

Sesame Seared Yellowfin Tuna 11
Orange-Ponzu, Wasabi Cream and Pickled Ginger

Shrimp and Corn Cakes 10
Pan Seared Mayport Shrimp
Served Over Fresh Corn Blini with Pico de Gallo
and Avocado Crème Fraiche

Escargot Sautéed in Butter, Garlic, Shallots and Chives 12
Served in Saffron Cream Sauce with Grilled Ciabatta Crostini

Sriracha Beef Rumaki 12
Black Angus Beef Tenderloin Wrapped in Applewood Smoked Bacon Grilled and Served with Sweet Thai Chili and Soy Glaze

 Grilled Brie 10
Arugula Pesto, Toasted Pine Nuts and French Bread


Baby Greens and Romaine with Walnuts and Feta Cheese 9
Strawberry-Mint Vinaigrette

 Classic Caesar 9

Bibb Lettuce, Baby Greens, Fresh Berries
and Pecan Crusted Warm Goat Cheese 13
Vanilla Bean-Champagne Vinaigrette

Crispy Iceberg Lettuce Wedge 9
Served Over Baby Spinach with Chunky Bleu Cheese Dressing
Sprinkled with Applewood Smoked Bacon and Red Onion

Sautéed Garlic Spinach 5
Grilled Asparagus 5
Potato Dauphinoise 5
Fingerling Potatoes 5


Pan Seared Scallops 26
Served with Butternut Squash Risotto, Grilled Cipollini Onion
and Micro Greens Finished with Beurre Blanc

 8 Ounce Cold Water Lobster Tail,
Lightly Breaded and Deep Fried 39
Vanilla Bean-Frangelico Cream Sauce, Risotto and Vegetable du Jour
Butter Poached Also Available

 Pan Seared Red Snapper 32
Served with House Made Leek Gnocchi
Creamy Lobster Sauce, Wild Mushrooms and Lemon Butter

 Almond Encrusted Grouper 34
Pan Seared, Served with Fresh Asparagus and Risotto du Jour
Finished with Galliano Sauce

Grilled Salmon Filet 28
Topped with Tarragon, Fennel and Citrus Butter
Served Over Jasmine Rice Pilaf and Wilted Spinach

Peppercorn and Parsley Seared Yellowfin Tuna 29
Served with Potato Mash and Topped with Wilted Arugula
Finished with Port Wine Reduction

Oven Roasted Duckling 33
Served With Jasmine Rice Pilaf and Baby Carrots
Finished with Orange Liqueur-Peppercorn Sauce

Mediterranean Chicken 25
Sautéed Breast of Chicken, Grilled Artichoke Hearts,
Sun Dried Tomatoes and Fresh Herbs
Served Over Linguine, Finished with Chardonnay Beurre Blanc

New Zealand Lamb Chops 31
Herb and Garlic Crusted, Oven Roasted
Served with Potato Mash and Baby Carrots
Finished with Mint Pesto and Ginger-Pinot Noir Sauce

  “Trio of Flavors” 37
Florida Gulf Shrimp Stuffed with Lump Crab Meat
- Beurre Blanc
Grilled 4 Ounce Medallion of Beef Tenderloin
- Béarnaise Sauce
Sea Scallops Over Roasted Red Pepper and Bacon-Cream Corn
Served with Potato Dauphinoise and Baby Arugula

Grilled Filet Mignon 34
Served with Roasted Fingerling Potatoes and Vegetable du Jour, Finished with Béarnaise Sauce
With Fried or Poached Cold Water 8 Ounce Lobster Tail 62

Filet Mignon with Cherry Marsala 34
Medallions of Filet Mignon Topped with Cherry Marsala Sauce
Served with Potato Mash and Asparagus, Sprinkled with Goat Cheese

Boneless Braised Angus Beef Short Ribs 28
Bourbon Braised, Served with Creamy Potato Mash and Baby Carrots

Make Reservations at (904) 398-8989
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