101 Restaurant

Irish oats topped with fresh blueberries, hot maple syrup and candied walnuts.

Low-country black pepper sausage gravy with homemade buttermilk biscuits.

Served with a wild berry mint fruit compote showered with powdered sugar and maple syrup.

Toasted, buttered, english muffin, with canadian bacon, poached eggs and hollandaise sauce.

Sauteed crab cake served on top of an English muffin with poached eggs, topped with a Siracha hollandaise sauce.

Fire roasted curry chicken mixed with cranberries and candied pecans served on top of baby mixed greens.

Crispy duck confit served with our homemade Belgium waffle and a Cajun maple syrup.

Seminole pride certified Angus beef topped with fried egg , lettuce, tomato and fresh avocados.

Served with blackberry jam and maple syrup.

Sun dried tomatoes, sauteed mushrooms and artichoke hearts topped with mixed greens and Parmesan.

Roasted Chicken, avocado, lettuce, tomato, boiled egg and Applewood smoked bacon served with house chips.

Grilled wild salmon, sauteed sun dried tomatoes, mushrooms, and spinach served with a poached egg.

Sweet potato grits, served with sauteed gumbo shrimp, sweet peppers, and Vidalia onions.

Hardwood bacon, smoked duck breast, lettuce and tomato with a Cajun aioli.

12 oz teres major, served with two fried eggs and sweet pepper hash.

Wild-berry compote mint infused Greek yogurt, granola mixed with candied pecans and fresh fruit for dipping.

Jumbo wings fried and tossed in mild, hot, fire, Thai basil, coconut barbecue or spicy Italian rub.

Grilled chicken breast, spinach, artichokes, onions, crimini mushrooms, Feta, balsamic mayo.

Served on a fresh brioche bun with lettuce and tomato with a remoulade sauce.

Local Gulf Shrimp served with lettuce and tomato with a ranch dressing.

Herb Crusted chicken breast sauteed with sweet onions and oyster mushrooms a topped with swiss cheese and served on a ciabatta bun.

Sauteed onion, sweet peppers, zucchini and button mushrooms topped with melted goat cheese and basil pesto.

Hand sliced turkey, bacon, lettuce, tomato, and boiled egg with avocado mayonnaise.

Crispy Buffalo chicken, Mozzarella, buttermilk ranch.

Vine-ripe tomatoes, Mozzarella, sweet basil.

Mozzarella, Cheddar, and Parmesan.

Sweet Italian sausage, sauteed onions and peppers, Mozzarella.

Served with vanilla bean ice cream and crispy chocolate dipped bacon

Classical New Orleans-Style Bread Pudding

Mixed greens, fresh strawberries, pickled blueberries, candied walnuts and balsamic drizzle

Mixed baby greens, roasted beets, pickled red onions tossed in a citrus vinaigrette and topped with a brulee of goat cheese.

Ice berg lettuce, bacon,marinated cherry tomatoes and croutons topped with a bleu cheese dressing and fresh gorgonzola crumbles.

Cajun battered, fried oyster tossed in a homemade buffalo sauce served with bleu cheese dressing, fresh gorgonzola crumbles and topped with micro celery.

Saut?ed jumbo lump crab served with our tropical pineapple mango salsa with smoked paprika aioli.

Japanese breadcrumb battered, farm fresh avocados fried golden brown and served with jalepeno sour cream sauce.

Creamy girts deep fried and served with Tupelo honey.

Hand spring rolls filled with slow cooked pulled pork and Asian slaw fried to perfection. Served with a creole mustard dipping sauce and homemade bbq sauce.

Roasted vegetables and sauteed red quinoa served with dried cranberries inside crisp romaine hearts topped with a red pepper coulis.

Three cheese blend Mornay Sauce, Apple-wood smoked bacon, topped with parmesan cheese and friend rock shrimp.

Six-hour slow cooked short rib served with mashed potatoes , roasted brussel sprouts and a root vegetable.

Lightly fried chicken tossed in buffalo sauce covered with mozzarella cheese and drizzled with ranch dressing.

Served with prosciutto wrapped asparagus and roasted cauliflower.

Saut?ed chicken breast served with buttered carrots, parsnips and roasted potatoes in roasted chicken jux.

Grilled to perfection served with saut?ed oyster mushrooms and a roasted sweet potato.

Saut?ed farro, fresh cranberries and plump golden raisins served with a rich semi glaze reduction.

Served table-side atop of a bed of seasonal vegetables and covered in a savory seafood broth.

Served on a bed of roasted cauliflower puree and fingerling potatoes with granny smith apple cranberry relish and a port wine sauce.

Fresh brioche bun with a Seminole pride angus beef patty, local tomatoes, mixed greens and homemade mustard served with rosemary truffle fries.

48-hour brined pork chip, grilled and served with pickled red cabbage and fingerling potatoes and topped with a local Georgia peach chutney.

Four cheese-filled ravioli served in truffle bechamel sauce topped with toasted hazelnuts.

Grilled wlid salmon encrusted with parmesan cheese and served with garlic mashed potatoes, baby carrots and broccoli.

Roasted vegetable quinoa served with our local gulf shrimp and topped with organic microgreens with a red pepper coulis.

Ice berg lettuce tossed in caesar dressing topped with Parmesan cheese and roasted garlic croutons.

Mixed greens, candied pecans, goat cheese crumbles, and slices of crisp tart apple served with raspberry vinaigrette dressing.

Locally grown tomatoes, fresh mozzarella, and marinated heirloom cherry tomatoes drizzled with a balsamic reduction topped with micro greens.

Romaine lettuce, boiled egg, carrots, tomatoes, diced turkey and cheddar cheese. served with gorgonzola dressing.

Mixed greens , tomatoes, carrots, and fresh shaved radishes. Served with raspberry vinaigrette dressing.

Seminole Pride certified angus beef served with lettuce, tomato and red onion served with house chips.

Grilled chicken breast served with vegetable stir fry with local tallahassee mushrooms, roasted fingerling potatoes and a roasted chicken jux.

Thinly sliced pork lion fried and topped with baby arugula , marinated cherry tomatoes, drizzled with balsamic glaze.

Grilled teres major served with house-cut rosemary french fries and a roasted garlic aloli.

Wild grilled salmon served with a horseradish yogurt sauce, roasted vegetable quinoa and fresh sliced radishes and edamame.