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.

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.

One 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.

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.

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.

Three wild Argentine pink shrimp sautéed in a light tomato broth, served on a cast-iron-fried Jacksonville Jupiter rice-grit cake slow-cooked in roasted chicken stock, cream, & aged white cheddar, finished with preserved lemon cream.

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.

Northern Pacific line-caught rockfish, marinated in a blend of fresh citrus, tossed with shaved red onion, mandarin oranges, toasted almonds, finished in a creamy “Goddess” emulsion.

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, 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.

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.

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.

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

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.

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.

Watermelon “jerk” fresh tuna, thinly sliced and served in a crispy nori taco shell with cabbage, jalapeño, red onion, toasted chilealmond, cucumber pico, and furikake aioli. Served with fresh house greens.

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

Center-Cut, Hardy & Full of Flavor

The most Tender, Juicy, Thick Cut

The most Tender, Juicy, Thick Cut

Center Cut, Marinated

Rich, Beefy Ribeye, High Marbling

A Flavorful, Strip & Tenderloin, Wood Burning Grill by Chris Demant

Tender, Well- Marbled, Bold

Rich Flavor, Buttery, Tender Texture

Rich Buttery Ribeye, Tender

Chargrilled skin-on wild caught Red Rockfish, finished with butter & thyme gremolata. Served with barigoule sauce, roasted asparagus, celery root, English peas, & fresh huckleberries.

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.

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.

Center-cut lion’s mane mushroom brushed with cold-pressed olive oil, thyme, & rosemary, grilled to perfection & served with roasted broccolini, yuzu-garlic purée, & sautéed puffed farro.

Hand-rolled gnudi with braised kale, confit mushrooms, roasted pumpkin seeds, whipped ricotta, & mushroom–bourbon butter, finished with grana padano & gremolata.

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