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Soup du Jour 7

Creole Style Crab and Lobster Bisque 9

Seared Scallops 11
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 Crab Timbale 11
Chilled Lump Crab and Poached Mayport Shrimp
Stacked with Tropical Fruit and Avocado
Finished with Spiced Mango Coulis

Escargot Sautéed in Butter, Garlic, Shallots and Chives 11
Served in Saffron Cream Sauce with Grilled Ciabatta Crostini

Classic Steak Tartare 13
Finely Chopped Black Angus Beef Tenderloin
Topped with Quail Egg Fried Over Easy
Served with Chopped Red Onion, Capers,
Whole Grain Mustard and Crostini  

Grilled Brie 10
Arugula Pesto, Toasted Pine Nuts and Toast Points


Baby Greens and Romaine with Walnuts and Feta Cheese 8
Strawberry-Mint Vinaigrette

Classic Caesar 9

Bibb Lettuce, Baby Greens, Fresh Berries
and Pecan Crusted Warm Goat Cheese 12

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 Polenta,
Grilled Shallots 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 Fresh Herb Encrusted Red Snapper 31
Served with House Made Rosemary Dumplings and Poached Asparagus in Lemon-Parmesan Broth

 Almond Encrusted Grouper 33
Pan Seared, Served with Fresh Asparagus and Risotto du Jour
Finished with Galliano Sauce

Seared Salmon with Tarragon and Citrus 27
Topped with a Blend of Tarragon, Fennel, Lemon and Garlic Butter
Served Over Jasmine Rice and Wilted Spinach

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

Chicken Saltimbocca 24
Sautéed Breast of Chicken Wrapped in Fresh Sage and Prosciutto
Served with Asparagus and Potato Mash
Finished with Chardonnay Beurre Blanc

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

New Zealand Lamb Chops 30
Whole Grain Mustard Crusted and Oven Roasted
Served with Potato Dauphinoise and Vegetable du Jour
Finished with Mint Pesto Drizzle

  “Trio of Flavors” 36
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

Steak Diane 35
Prepared Traditional Diane Style with Shallots,
Mushrooms, Madeira and Brandy Sauce
Served with Potato Mash and Vegetable du Jour

12 Ounce Angus Beef Strip Steak 30
Served with Roasted Fingerling Potatoes and Baby Sweet Peppers
House Crafted Steak Sauce