Gulf rock shrimp, corn, Spanish chorizo, andouille sausage with diced potatoes, sweet peppers and onions.

A proprietary blend of onions, lardons, sherry and rich stock, topped with garlic croutons and Swiss cheese.

Romaine lettuce, croutons, shaved Parmesan and classic Caesar dressing.

Shaved kale, red cabbage, carrots, kohlrabi, cranberries, toasted walnuts, Pecorino cheese and ver-jus rouge vinaigrette.

Mesclun mix, roasted seasonal squash, Granny Smith apples, Cotija cheese and maple vinaigrette.

Mixed baby beets, lemon ricotta, pickled shallot, shaved fennel, Arugula, spinach, tarragon vinaigrette and garlic bread crumb.

Classic onion soup with caramelized onions, bacon lardons, beef broth, garlic croutons and melted Gruyere.

Shaved kale, red cabbage, dried cranberries, carrots, toasted pine nuts and pecorino cheese in a pumpkin goddess dressing.

Heirloom tomatoes, pickled shallots, arugula, basil, fresh mozzarella, cubed ciabatta and balsamic vinaigrette.

Roasted tomatoes, zucchini, summer squash, and eggplant, fresh mozzarella and balsamic glaze.

Basil pesto, bacon lardons, peas, Fontina, sunny side up egg.

Parmesan cream sauce, spinach, ozark forest mushrooms and mozzarella.

Parmesan bechamel, sauteed kale, roasted chicken and caramelized onions.

Fig jam, prosciutto, bleu cheese and arugula.

Roasted garlic, smoked tomatoes, basil and fresh mozzarella.

Marinated Ozark Forest mushrooms, winter squash puree, toasted walnuts, Pecorino, arugula and tahini yogurt dressing.

Fig jam, lardon, Granny Smith apple, bleu cheese, arugula and maple vinaigrette.

Sheep's milk, aged 6 months and pasteurized.

Germany. Triple cream cow's milk, makes for a mild and creamy blue cheese. Pasteurized.

France. Triple cream cow's milk cheese. Pasteurized.

Spain. Goat's milk, aged cheese washed twice in Spanish red wine pasteurized.

Trappist cow's milk pasteurized.

Chef's selection of cheeses.

Fennel and garlic salami.

Spied and dried pork shoulder.

230 day cured and dried ham.

Seasoned pork shoulder, ground and cooked in house.

Salt-cured beef, topped with Parmesan cheese, arugula and truffle oil.

Chef's selection of charcuterie.

Chef's selection of charcuterie and cheese.

Spicy tomatoes, fresh goat cheese, banylus vinegar and herbs.

Soft boiled egg, wrapped is sausage and breaded, arugula and curry aioli.

Red lentils, onions, tomatoes, spices, cooked together with coconut milk, cilantro zhoug and pita.

4 oz. Camembert wheel wrapped in puff pastry, apricot mostarda and marcona almonds.

Spinach, roasted red peppers, artichokes, mozzarella, Parmesan and cream cheese.

Lump crab cakes, sumac cabbage slaw and Sriracha vinaigrette.

Cauliflower and romanesco, roasted with shallot and garlic, Swiss cheese mornay, herbs and cured egg yolk.

Asparagus, sauteed spinach, Parmesan cream sauce on ciabatta.

Traditional ratatouille, fresh mozzarella and garlic-herb bread crumbs.

Brussels sprouts, garlic, shallot and pancetta, pecorino cheese, banylus vinegar.

Creme fraiche, herbs, red peppers, celery and avocado.

Puree of edamame herbs and garlic, pickled vegetables and pita.

House made chorizo, lardons, shallot, tomato and herbs in a white wine bordelaise.

Traditional puree of chickpeas, roasted garlic, beef tapenade, feta cheese and warm pita.

Pork meatballs, mixed with prosciutto, garlic, ricotta and herbs. baked in tomato sauce and served with ciabatta.

Petite beef tenderloin and duxells baked in puff pastry with glazed carrots, potato keek colcannon and bordelaise.

Braised lamb shank, roasted tomato sauce, creamy polenta, capers and herbs.

Seared sea scallops, shaved Brussels sprouts, prosciutto and lemon compound butter.

Shrimp simmered in red mole with onions, garlic and kohlrabi, over cheesy grits.

Braised chicken leg quarters, white beans, bacon, sausage, tomatoes, herbs and bread crumbs.

45 day aged prime sirloin, seasonal vegetables, sweet duchess potato and sage butter.

Bay scallops, squid ink pasta, tasso nduja, tomatoes, herbs and cured egg yolk.

Pan seared red snapper, cedar braised white beans with tomatoes, marinated mushrooms and spiced vinaigrette.

Beyond beef, onions, carrots and peas, topped with mashed potatoes and baked until golden.

Roasted airline chicken breast with rice pilaf, braised greens and apple raising chutney.

Layers of butternut squash, herbed ricotta, sauteed spinach and bechamel sauce,

Prosciutto stuffed chicken breast, saffron rice and spiced peppers.

Atlantic cod coated in parsley bread crumbs with braised red cabbage, lardons and apples.

Pork loin stuffed with local Italian sausage wrapped in bacon, mixed fingerling potatoes, arugula and mustard vinaigrette.

Sauteed shrimp with lardons, leeks, bell peppers and worcestershire pan sauce atop white cheddar grits and green onions.

Lightly smoked rack of lamb, baked green lentils, sumac cole slaw and banylus vinegar.

Fresh tuna dressed in a sesame ginger vinaigrette, herbs, sea salt, cucumber and avocado.

Beyond beef pattie, mixed greens, onion, tomato jam and Italian bun.

Thinly sliced seasoned steak, caramelized onions, mixed peppers and mornay.

Roasted chicken breast, cranberry mostarda, arugula, red onion and Swiss cheese.

Lump crab cake, sumac cabbage slaw and Sriracha vinaigrette on brioche bun.

Roasted chicken breast, bacon, tomato, red onion, Cotija, chipotle-lime dressing and tomato-basil wrap.

Classic chicken salad with roast chicken, celery, marcona almonds and creamy mayonnaise dressing on a soft brioche bun.

Crisp bacon, Brie cheese, tomato jam, arugula and basil aioli on toasted sourdough.

Lightly breaded.

Served with butter or cheese sauce.

Choice of soup, salad and tasting plate. May add an appetizer for an additional charge.

Spaghetti with choice of sauce, house salad and house made crostini.

Gulf rock shrimp, corn, Spanish chorizo, andouille sausage with diced potatoes, sweet peppers and onions.

A proprietary blend of onions, lardons, sherry and rich stock, topped with garlic croutons and Swiss cheese.

Romaine lettuce, croutons, shaved Parmesan and classic Caesar dressing.

Shaved kale, red cabbage, carrots, kohlrabi, cranberries, toasted walnuts, Pecorino cheese and ver-jus rouge vinaigrette.

Mesclun mix, roasted seasonal squash, Granny Smith apples, Cotija cheese and maple vinaigrette.

Mixed baby beets, lemon ricotta, pickled shallot, shaved fennel, Arugula, Spinach, tarragon vinaigrette and garlic bread crumb.

Classic onion soup with caramelized onions, lardons, beef broth, garlic croutons and melted Gruyere.

Shaved kale and red cabbage with dried cranberries, carrots, toasted pine nuts and pecorino cheese in a pumpkin goddess dressing.

Heirloom tomatoes, pickled shallots, arugula, basil, fresh mozzarella, cubed ciabatta and balsamic vinaigrette.

Spain. Sheep's milk, aged 6 months and pasteurized.

Germany. Triple cream cow's milk, makes for a mild and creamy bleu cheese, pasteurized.

France. Triple cream cow's milk cheese. Pasteurized.

Goat's milk, aged cheese washed twice in Spanish red wine pasteurized.

Belgium. Trappist cow's milk pasteurized.

Chef's selection of cheeses.

Beyond beef pattie, mixed greens, onion, tomato jam and Italian bun.

Thinly sliced seasoned steak, caramelized onions, mixed peppers and mornay.

Roasted chicken breast, cranberry mostarda, arugula, red onion and Swiss cheese.

Lump crab cake, sumac cabbage slaw and Sriracha vinaigrette on brioche bun.

Roasted chicken breast, bacon, tomato, red onion, Cotija, chipotle-lime dressing and tomato-basil wrap.

Classic chicken salad with roast chicken, celery, marcona almonds and creamy mayonnaise dressing on a soft brioche bun.

Crisp bacon, Brie cheese, tomato jam, arugula and basil aioli on toasted sourdough.

Thinly sliced blackened seasoned steak, caramelized onions, tomato, arugula and bleu cheese aioli in a tomato basil tortilla wrap.

House made falafel with marinated tomatoes and cucumbers, spinach, feta cheese and tzatziki dressing in a warm pita.

Stuffed pork loin, wrapped in bacon, caramelized onions, Arugula and Fontina, lemon vinaigrette and ciabatta bun.

Mesquite turkey breast, bacon, lettuce and tomato, Gruyere cheese and garlic aioli on sourdough bread.

Lightly dressed tuna salad, capers, herbs and arugula topped with smoked mozzarella on toasted Cuban bun.

Chickpea faux gras, crispy Burmese tofu, carrots, cucumbers, pickled fresno peppers, cilantro and ver-jus vinaigrette on Italian bread.

Fennel and garlic salami.

Spiced and dried pork shoulder.

Cured and dried ham.

Seasoned pork shoulder, ground and cooked in house.

Salt-cured beef, topped with Parmesan cheese, arugula and truffle oil.

Chef's selection of charcuterie.

Chef's selection of charcuterie and cheese.

Roasted tomatoes, zucchini, summer squash, eggplant, fresh mozzarella and balsamic glaze.

Basil pesto, bacon lardons, peas, fontina and sunny side up egg.

Parmesan bechamel, sauteed kale, roasted chicken and caramelized onions.

Fig jam, prosciutto, bleu cheese and arugula.

Parmesan cream sauce, spinach, ozark forest mushrooms and mozzarella.

Roasted garlic, smoked tomatoes, basil and fresh mozzarella.

Marinated Ozark Forest mushrooms, winter squash puree, toasted walnuts, Pecorino, arugula and tahini yogurt dressing.

Fig jam, lardon, Granny Smith apple, bleu cheese, arugula and maple vinaigrette.

Spicy tomatoes, fresh goat cheese, banyuls vinegar and herbs.

Spinach, roasted red peppers, artichokes, cream cheese, mozzarella and Parmesan cheese.

Red lentils, onions, tomatoes, spices, cooked together with coconut milk, cilantro zhoug and pita.

4 oz. Camembert wheel wrapped in puff pastry with cranberry mostarda and marcona almonds.

Creamy crab spread served with crostini.

Asparagus, sauteed spinach, Parmesan cream sauce on ciabatta.

Creme fraiche, herbs, red peppers, celery and avocado.

Puree of edamame herbs and garlic, pickled vegetables and pita.

Traditional puree of chickpeas, roasted garlic, beet tapenade, feta cheese and warm pita.

Chocolate chip brownie, dark chocolate mousse, white chocolate mouse, chocolate sauce and cacao nibs.

Puff pastry dusted with raw sugar, seasonal fruit filling and serendipity vanilla ice cream.

Caramel custard topped with whipped cream and fleur de sel.

Chocolate cookie crumb crust, peanut butter custard, dark chocolate whipped cream and caramel sauce.

A trio sampling of our cream cheese brownie, salted caramel pot de creme and peanut butter mini-pie.

Triple-creme delice, dried fruit and marcona almonds with a flute of prosecco.

Creamy lime-flavored custard, over graham cracker crust, and mascarpone whipped cream.

1 oz. pour each of la fleur renaissance Sauternes, smith and woodhouse ruby port and badia di marona vin santo.

Triple-creme delice, dried fruit and marcona almonds with a flute of prosecco.