Lunch Menu

Island specialty made with homemade dough & filled with flavorful buffalo chicken, served with southwest-style spicy ranch. A twist on Keith’s authentic island empanadas.

A fine blend of Pork & Wagyu beef, delicately seasoned with southern spices, tossed in a citrus chili marinara with grated Manchego cheese, served alongside house-made focaccia.

House-made focaccia, chargrilled & smothered with fresh whipped ricotta, topped with a confit of wild mushrooms, garlic, braised baby kale, molasses shallots, & gremolata.

Classic krab rangoon meets mozzarella stick. Krab, cream cheese & mozzarella blended with herbs & spices, breaded, & fried golden brown with citrus chili sauce & fennel-apple slaw.

Fresh-ground pork with ginger, cilantro, & garlic fused into Farlow’s famous Johnny cakes, fried crisp & finished with sweet chili, yuzu honey, & chili-crunch almonds.

Marinated 24 hours in Premium Hemingway bourbon & Worcestershire brine. Then sous vide for perfect texture. Fried golden brown with fresh herbs & Morita ranch for dipping.

A delicate blend of lump blue crab, gently folded with green onion, celery, citrus, & a refined medley of herbs & spices, presented atop preserved lemon & Calabrian chili aioli.

Fresh-ground Winter Frost Wagyu beef blended with jalapeño & aged white cheddar, served on Hawaiian rolls with caramelized onion & Chophouse aioli.

Freshly cut triggerfish marinated in a blend of Florida citrus, served with a medley of roasted red peppers in citrus “leche de tigre, ” finished with fresh cilantro & shaved red onion.

Fresh-caught Yellowfin Tuna stacked with cantaloupe pico, avocado, celeriac mousse, chile-crunch almonds, & yuzu honey, wrapped in fried rice paper.

Gulf White Shrimp gently poached in an aromatic bouillon, tossed with shaved iced cabbage, red onion, jalapeño in a “Leche de Tigre” vinaigrette, roasted plantain pieces & fresh cilantro.

Herb-marinated chicken with roasted asparagus, green apples, fennel, & green peas, dressed in citrus vinaigrette over baby spinach & arugula. Finished with toasted almonds, feta, & watermelon radishes.

Char-grilled marinated steak over spinach and arugula with warm farro, black cherries, feta, toasted walnuts, fresh berries, and house- made black cherry vinaigrette.

Yuzu honey grilled Tasmanian salmon over a blend of shredded carrots, red & white cabbage, shallots, cilantro & mint. Tossed in house-made pistachio dressing, over mixed greens with candied cashews & pistachios.

Crispy coconut shrimp, mixed berries, goat cheese, toasted pecans, red onions, arugula and romaine, finished with a Truffle Raspberry Vinaigrette.

Crisp shredded romaine tossed in rocoto Caesar dressing, accented with red onion and finished with plantain crisps, Manchego cheese & balsamic reduction.

Fresh spinach tossed in house-made herb vinaigrette with edamame, cherry tomatoes, red grapes, toasted walnuts & goat cheese.

Slow-roasted wild mushrooms served over baby arugula on balsamic reduction, with pickled red onions, house-made focaccia croutons, toasted pepitas, ricotta salata & watermelon radishes.

House-corned Berkshire pork belly, seasoned with a blend of citrus & spices, slowroasted, sliced, & layered with creamy fennel apple kraut on toasted house-made rye with Gruyère cheese.

Prepared in-house and slow-cooked until tender, carved to order & stacked on house-made buttered rye with fried onions, broiled Gruyère, & a zesty horseradish mustard.

House-brined bourbon turkey breast, slowroasted & thinly shaved, with charred romaine, roasted cherry tomatoes, Swiss cheese & huckleberry mustard, on house-made toasted huckleberry ciabatta.

House made toasted potato bread layered with hibiscus-fig jam, whipped goat cheese & baby arugula. Finished with a light balsamic drizzle. *Add grilled chicken~ 6

Jerk-seasoned antibiotic and steroid free chicken breast with romaine, red onion, avocado and crisp plantain chips with Morita Ranch dressing.

Fresh antibiotic and steroid free chicken breast grilled or blackened, served over cured cucumbers, roasted corn pico, rainbow tomato chow-chow, & herbed farro, finished with feta, herb vinaigrette, & pepita pesto.

Fresh blue crab salad and tender Wild White Bay Shrimp, wrapped with crisp lettuce and ripe tomato in a soft flour tortilla.

Beer battered triggerfish, house made potato roll brushed with butter, layered with shaved iceberg, sando pickle, and citrus toum sauce (creamy garlic sauce).

Antibiotic and steroid free chicken breast brined in a southern-style bourbon marinade, char-grilled, & finished with smoky pimento cheese spread, green tomato jam, & lettuce. Served on a house-baked potato bun.

Honey-brined antibiotic and steroid free chicken breast, fried & dipped in our Henry Bain sauce, then topped with fresh iceberg lettuce, candied pickle, and jalapeño spread. Served on a house-baked potato roll.

Crispy twice-fried antibiotic and steroid-free chicken breast tossed in a smoky, tangy butter sauce, topped with pickled onions and white BBQ sauce. Served on a house-made brioche bun.

House-made citrus herb chicken salad topped with crisp iceberg lettuce, ripe tomato, and sliced red onion, served on a freshly baked brioche bun.

Fresh ground Wagyu, char-grilled & layered with aged white cheddar, tomato, house pickles, shaved lettuce, ice onions, & house steak sauce on a toasted house-made brioche bun.

Hand-pressed Iowa Premium Est. 8 short rib and brisket beef blend seasoned with sea salt & cracked pepper, topped with Blueberry/Huckleberry sauce, Blue cheese, and pecan smoked Bacon.

Iowa Premium Est. 8 short rib and brisket beef blend with caramelized onions, brown sugar, &.fresh jalapeño. Topped with Swiss, shredded lettuce, toasted tomato, & creamy horseradish mustard on house-made potato bun.

Fresh local Tripletail, American Red Snapper, & Goldentile blended into two 4 oz patties, seared with your choice of cheese. Served on a house-made potato bun with house-made tartar sauce, lettuce, tomato, & red onion.

Iowa Premium Est. 8 short rib and brisket beef blend layered with Swiss cheese, sauteed hand foraged mushrooms, and our house made Hemingway Peppercorn sauce, topped with arugula on a housemade potato bun.

Prince Edward Island mussels with fried garlic & citrus zest, simmered in a lemon–white wine broth with fresh herbs. Tossed with hand-rolled buttermilk linguine, citrus chile jam, & Grana Padano.

Five fresh wild pink shrimp over house-made cavatelli, sautéed with grape tomatoes, roasted fennel, & charred confit shallots. Finished with a rich tomato–shrimp butter & shrimp demi-glace.

House-made buttermilk linguine in a lemon butter cream, topped with Kentucky cornflake–fried chicken breast, baby arugula tossed in hibiscus molasses, finished with Aged Pecorino & hot honey.

Hand-rolled gnocchi sautéed with summer corn, red bell pepper, butter beans and shallots. Finished with aged Pecorino, baby arugula, & caramelized balsamic.

Slow-roasted premium beef, gently pulled & cast iron seared. Layered with shaved cabbage, red onion, & jalapeño, & finished with house “pickle de gallo.”

Char-grilled white shrimp layered with shaved red cabbage slaw, queso fresco & pickled onions in a chalupa shell that is flash-fried then grilled. Finished with Calabrian Chile Aioli