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.

House-made hummus blended with tangy Kalamata olives with wood-fired pita chips. Topped with olive oil & finished with Maldon salt.

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.

Glazed Tasmanian salmon with Bibb lettuce & cabbage wraps, yuzu-Aleppo mirepoix slaw, Thai pecan dipping sauce, grilled lime, & fresh cilantro.

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, & 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.

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.

In-house prepared top sirloin, dry rubbed then slow roasted, hand carved to order and stacked on house-made buttered rye, finished with gruyere cheese and topped with Granny Smith, fennel, & celery kraut(slaw).

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.

Our pork belly is brined for three days and prepared in-house, then slow-roasted in a panko–herb spice blend & fried to golden perfection. Finished with coleslaw, Kentucky Gold aioli & in-house brined pickles on house-made toasted brioche.

House-roasted pork shoulder, hand pulled & tossed in a garden style dressing. Accompanied with chargrilled broccolini, house pickles & whole grain dijonnaise. Finished with melted provolone cheese on a house-made potato roll.

Farlow’s favorite coconut shrimp with shaved lettuce, tomato, & red onion, drizzled with sweet coconut heat sauce on a house-baked potato roll.

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 rocoto Caesar 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.

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.

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 Brie, grapefruit–fennel tomato jam, crispy onion straws, & shaved lettuce on a house-made brioche bun.

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 a house cheese blend, topped with zesty remoulade, a fried onion ring, steakhouse garlic pickles, & shredded lettuce on house-made potato bun.

Freshly ground Iowa Premium Est. 8 short rib and brisket beef blend, topped with melted cheddar, lettuce, tomato, red onion, & “Joey-style” ground beef on house-made 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.

Chargrilled fresh Tasmanian salmon over house-made linguine, finished Cacio e Pepe style with smoked peppercorns.

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.

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

Hand-cut cauliflower steak, buttermilk & bulgogi-marinated, double-dipped & crisp-fried. Finished with shredded lettuce, house-made pickles & Nashville aioli on a toasted housemade brioche bun.

Hand-rolled gnudi with braised kale, confit mushrooms, roasted pumpkin seeds, whipped ricotta & mushroom-bourbon butter with Grana Padano and gremolata.

Watermelon “jerk” fresh tuna, thinly sliced, on a crispy nori taco shell with cabbage, jalapeño, red onion, toasted chile-almond, cucumber pico & furikaki aioli sauce.

Slow-roasted premium beef, gently pulled & castiron seared. Layered with shaved cabbage, red onion, & jalapeño, tucked into a fried sourdough chalupa, & finished with house “pickle de gallo.”

Slow-roasted goat, pulled & sautéed with green onion & tomato-oregano sauce, on a crisp sourdough chalupa with cabbage, red onion, queso fresco, & cilantro.

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