Served with ancho-fig jam and house-made ciabatta crisps.
A changing combination of seasonal spreads, great for sharing. Served with grilled bread and house baked lavosh.
Chef's selection of muffins, breadand-or sweet bits. Served with whipped butter and house-made jam.
Brined jumbo prawns, char-broiled with garlic and black pepper. Served p and e style for added flavor with grilled polenta cake, red chili sauce for dipping and fresh lime.
A changing combination of seasonal spreads, great for sharing. Served with grilled bread and house baked lavosh.
House-made farm to market crostini topped with herb-cream cheese, cured salmon and fresh micro-greens. Finished with herb-infused olive oil and aged balsamic reduction.
Served with ancho-fig jam and house-made ciabatta crisps.
Steamed with white wine and garlic. Tossed with fresh herb pesto and oven-roasted roma tomatoes. Served with accordion bread for dipping.
Hearty russet fries tossed with fresh parsley, shredded parmesan and white truffle oil. Served with garlic aioli for dipping.
Flash fried until golden. Served with ponzu and sriracha aioli.
House-made goat cheese blend, lump crab, shellfish, fresh herbs and spice. Baked until golden brown and served with grilled bread and house-made lavosh.
Large pasta shells tossed in creamy mornay sauce, topped with smoked Gouda cheese, seasoned panko and baked to order in a cast iron skillet.
Seasoned fresh ground beef and pork filled with goat cheese and fresh herbs. Finished with roasted garlic red sauce, shaved parmesan and crostini.
Crisp romaine, fresh mozzarella, roasted tomato, olives, marinated artichoke hearts, featured cured meats, peppers, onions, carrots and cauliflower. Tossed with fresh herbs and white balsamic dressing.
Warm fire-roasted sweet peppers, jalapeños, shallots and micro-greens with dried figs. Plated dressed with ancho fig jam, feta cheese, fresh lime and herb-oil.
Oven-roasted roma tomato, torn basil and mixed field greens. Lightly dressed with EVOO and aged balsamic reduction.
Dressed with creamy oregano dressing, danish blue cheese crumbles, roasted tomato and polenta croutons.
Red and gold beets, toasted almonds, roasted sweet potatoes, goat cheese, spinach and arugula topped with poached egg and dressed with tarragon vinaigrette.
Crisp granny smith apples, pickled red onion, toasted pistachios, Gorgonzola cheese and artisan field greens tossed with champagne-honey vinaigrette.
Crisp romaine lettuce, chopped bacon, tomato, cheddar cheese, red onion, rye croutons, avocado and hard egg. Tossed in tomato-cumin dressing.
Red and gold beets, toasted almonds, roasted sweet potatoes, goat cheese, spinach and arugula topped with poached egg and dressed with tarragon vinaigrette.
Dressed with creamy oregano dressing, danish blue cheese crumbles, roasted tomato and polenta croutons.
12-hour herb-encrusted roast beef, hand sliced and piled high on toasted farm to market baguette and topped with gruyere cheese. Served with horseradish cream and au jus for dipping.
Layers of slow-roasted pulled pork, smoked ham, Swiss cheese, house-made bread and butter pickles piled high with whole grain mustard sauce pressed on fresh baked baguette.
Warm corn tortillas, crispy hand-dipped cod, spicy slaw, fresh avocado and house-made salsa verde.
Inspired by hattie b's in Nashville. Crispy, hot & sweet! Served on farm to market white with crispy slaw and house-made bread & butter pickles.
Egg salad on toasted farm to market rye with tomato-bacon chutney. Topped with micro-green salad.
Oven-roasted chicken, celery, onion, grapes, tart apple, toasted walnuts and fresh herbs in light mayo. Served on grains galore bread or lettuce wraps.
The world's most perfect one-dish meal features some of the tastiest versions weve had the pleasure of slurping.
Fire-roasted onions, carrots, parsnips, sweet potatoes and wilted ribbon kale over farro tossed with fresh herb pesto. Finished with sunny egg and toasted almonds.
Served with root vegetable hash, wilted greens and crispy sweet potato.
Our signature burger. Topped with short-rib marmalade, bone marrow butter and crispy onion straws.
Finished with bone marrow butter, tomato-bacon chutney and sunny egg.
Choice of provolone, tillamook cheddar or maytag blue cheese. Served loaded.
Herb-encrusted roast beef, hand sliced and piled high on toasted farm to market baguette and topped with gruyere cheese. Served with horseradish cream and au jus for dipping.
Tomato bacon chutney, provolone cheese on toasted farm to market ciabatta.
Egg salad on toasted farm to market rye with tomato bacon-chutney. Topped with micro-green salad.
Oven-roasted chicken, celery, onion, grapes, tart apple, toasted walnuts and fresh herbs in light mayo. Served on grains galore bread or lettuce wraps.
Our signature burger. Topped with short-rib marmalade, bone marrow butter and crispy onion straws.
Finished with bone marrow butter, tomato-bacon chutney and sunny egg.
Choice of provolone, tillamook cheddar or maytag blue cheese. Served loaded.
Served with root vegetable hash, wilted greens and crispy sweet potato.
Topped with shrimp butter. Served over baby bok choi and shiitake mushrooms, in pho broth. Finished with micro-greens, chili oil and crispy leek.
Skewered, marinated and charred on the grill. Served with shallots, sweet peppers and jalapenos. Finished with fried chick peas, fresh orange segments, micro-greens and tangerine sauce.
A seafood stew that is close to life-changing. Loaded with fresh fish, seafood, shellfish, wine, fennel and saffron.
Apple cider brined, rubbed and slow cooked until fork tender. Served over grilled polenta cake with fire-roasted sweet peppers. Finished with pan jus and crispy leek.
Inspired by Hattie b's in Nashville. Crispy. Fried. Hot and sweet! Served with warm potato salad, haricot vert and house-made sweet and sour pickles.
Our culinary interpretation of this savory classic, tossed with fresh ribbon pasta.
Served with haricot vert, roasted mushrooms and crispy herb potatoes. Sliced thick and finished with bone marrow butter.
Layers of green and yellow squash, roasted red peppers, mushrooms, kale and brown rice pasta sheets. Smothered in roasted garlic marinara.
Our signature burger. Topped with short-rib marmalade, bone marrow butter & crispy onion straws.
Finished with bone marrow butter, tomato-bacon chutney and sunny egg.
Choice of provolone, tillamook cheddar or maytag blue cheese. Served loaded.
10 oz. chop-steak, served over brunch potatoes, topped with short-rib marmalade and bone marrow butter. Topped with two basted eggs and crispy onion straws.
Three eggs poached in spicy tomato sauce with fire roasted shallots and sweet peppers. Served with grilled bread and naan.
Crispy boneless fried chicken over brunch potatoes topped with sausage gravy. Finished with two basted eggs and smoked Gouda cheese.
Layers of brunch potatoes, cheddar drop biscuit, house-made sausage and two basted eggs. Topped with sausage gravy and tillamook cheddar.
Pulled pork, brunch potatoes and blistered peppers topped with two basted eggs, cheddar cheese and red rooster sauce.
Two fried eggs over crisp corn tortillas, topped with black beans and warm enchilada sauce. Finished with salsa verde, fresh avocado and feta cheese.
Large pasta shells tossed in creamy mornay sauce, topped with smoked Gouda cheese, seasoned panko and baked to order in a cast iron skillet.
We'll make it a meal.
Sauteed with crispy garlic and tossed with onion straws.
Nashville inspired hot chicken and waffles. Topped with house-made honey, citrus and habanero-infused syrup.
Two fried eggs over micro green salad and crispy tomato jam flatbread. Plate dressed with chili oil and aged balsamic reduction.
Herb-grilled chicken, black beans, fire-roasted peppers and onions wrapped in a jumbo flour tortilla. Finished with verde cream sauce and feta cheese. Served with brunch potatoes and tortilla crisps.
Served with English muffin and brunch potatoes. Choose from: - spinach, mushroom and feta -herb-grilled chicken, roasted peppers and onions -ham and cheddar.
Two eggs, breakfast potatoes, bacon, sausage and cheddar drop biscuit.
Served with warm syrup and whipped butter.
Made with pearl sugar for authentic caramelization & crunch.
A jacobson signature item. Our baby cakes are baked and served hot in a cast iron skillet. Topped with seasonal inspirations. Great for sharing.
Made with Belgian pearl sugar which creates caramelized pockets and crunch. Served with tahitian vanilla gelato and chocolate sauce.
Finished with fresh cream and shaved chocolate.
Triple layered cake with white chocolate and cream cheese frosting.
Handmade confectionery creations and seasonal inspirations artfully combined with featured gelato or ice cream.
Finished with fresh hazelnut cream and shaved chocolate.
Served with honey and whipped butter.