Dinner Menu

Fresh-from-the-oven potato loaf with cracked sea salt crystals, served alongside soft Kentucky mayhaw fruit whipped butter, Derby honey and house bread-and-butter dill pickle chips.

5 U15 Wild White Shrimp accompanied with cocktail sauce.

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 house-made 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.

9 oz Caribbean Spiny Lobster tail, marinated 12 hours in a Bahamian citrus–ginger spice blend, lightly floured and crisp-fried, served in the shell with house-made sweet chili sauce.

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.

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.

Salt-roasted Idaho potatoes, cooled and handflaked, gently bound together and fried until golden and crisp. Served with Calabrian chili aioli.

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

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.

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.

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.

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

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

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

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.

Crisp shredded romaine tossed in rocoto Caesar dressing, accented with red onion & finished with plantain crisps & balsamic glaze.

Charred hearts of romaine, buttermilk-celeriac Caesar dressing, local Derby honey, cracked black pepper, shaved pecorino, & toasted pecans.

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

10oz Fresh ground Wagyu, char-grilled & layered with aged white cheddar, tomato, house pickles, shaved lettuce, & house steak sauce on a housemade toasted brioche bun.

10oz Fresh ground Wagyu, seasoned & char-grilled then stacked with candied pecan bacon, whipped goat cheese & house-made huckleberry jam on a house-made toasted brioche bun.

Blend of Wagyu beef & Heritage Bred Pork, slowly simmered in red wine and beef stock. Fortified with a roasted mirepoix, herbs and aromatics, served over house-made Paccheri Pasta.

U12 scallops sautéed with summer corn, red bell pepper, butter beans, shallots, & herbs. Served with brown sugar–sweet potato gnocchi, aged Pecorino, arugula, & caramelized balsamic.

Hand-rolled pappardelle tossed in citruschile marinara with braised beef, charred broccolini, & lemon. Finished with burrata, rapini, & pesto.

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.

House-Made Paccheri Pasta — Shrimp, scallop & triggerfish sausage, lightly caramelized in tomato butter with mirepoix, finished in a light cipollini brodo with fresh herbs and shaved Grana Padano.

Hand-rolled agnolotti filled with smoked braised ham hock & caramelized onion, finished in a light cream sauce with English peas & cracked black pepper. Topped with five grilled pink shrimp & gremolata.

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

Apple-cider brined & chargrilled, served with our loaded cracked potato, roasted brussels sprouts with apple chow chow & caramelized miso-apple butter.

Fresh bison from a family farm in Colorado, cut in-house & chargrilled with house steak seasoning. Served with loaded cracked potato & grilled asparagus.

14 oz. Center-Cut, Hardy & Full of Flavor

14 oz. Richly Marbled, Buttery Texture Bold, Beefy Flavor

9 oz. Center Cut, Marinated

7 oz. Tender, Well-Marbled, Bold

8 oz. Rich Flavor, Buttery, Tender Texture

18 oz. Rich, Beefy Ribeye, High Marbling

22 oz. A Flavorful, Strip & Tenderloin

48 oz. Rich Buttery Ribeye, Tender

18 oz. Richly Marbled, Buttery Texture Bold, Beefy Flavor

14 oz. Center-Cut, Hardy & Full of Flavor

Miso Demi glazed Alaskan Line Caught Black Cod with white truffle pomme purée, sauté of foraged mushrooms, English peas, & roasted carrots. Finished with yuzu & fresh herbs.

Chargrilled wild caught Halibut perfectly seasoned with preserved lemon & sea salt, atop caramelized white beans, with roasted shallots, asparagus, fennel, & wild foraged mushrooms finished with gremolata.

Twin jumbo lump crab cakes blended with green onion, celery, citrus, and fresh herbs, served over preserved lemon–Calabrian chili aioli. Served with a baked potato with cracked salt & asparagus.

All-natural antibiotic and steroid free doublelobe chicken breast, 3-day brined, filled with leek & wild mushroom fondue, cast-iron seared, & finished with natural chicken jus & fine herbs. Served with broccolini & house-made mashed potato.

Pan-seared fresh Tasmanian salmon basted with Meyer lemon & thyme. Served with our house-made mashed potatoes, jerk-seasoned grilled asparagus, & finished with Mt. Hood huckleberry compote.

Fresh Chilean sea bass encrusted with toasted pistachios, sautéed in extra-virgin olive oil, & finished with a pistachio-infused cream sauce. Served with house-made mashed potatoes and jerkseasoned grilled asparagus.

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

Hand-rolled sweet potato gnocchi, gently tossed with foraged mushrooms, fried garlic, baby kale, & toasted pepitas. Finished with ricotta gremolata, Grana Padano, & a touch of balsamic.