Menu

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    • For The Table

    • Oysters On The Half Shell*

      10

      ½ dozen/cocktail/mignonette/horseradish

    • M32 Broiled Oysters

      11

      bacon/pecorino/spinach/sun dried tomatoes

    • Crispy Calamari

      11

      Vietnamese ginger cilantro dressing/mint/roasted peanuts

    • Deviled Eggs & Fried Oysters

      10

      house tasso ham/sriracha aioli

    • Mediterranean Platter

      10

      quinoa tabouleh/ hummus/
      marinated olives/ pita

    • Artisan Cheese Platter

      20

      chef’s choice of three cheeses/
      charcuterie/ garnishes

    • Steamed Mussels

      14

      cioppino broth/ rouille

    • Grand Plateau

      market

      1lb king crab/ 12 Oysters on half shell/
      12 mayport shrimp cocktail/ key lime
      mustard sauce/ prosecco mignonette/
      cocktail sauce/ “petit plateau” ½ the above

    • Starters

    • Today’s Soup

      8

    • Rosemary Grilled Octopus

      13

      smoky tomato puree/ corona bean and arugula salad/ chorizo/ sherry smoked paprika vinaigrette/ potato crispies

    • Burrata of the Moment

      13

      fresh burrata/ chef’s garnishes/
      toasted house made bread

    • Seared Scallops and Pork Belly

      15

      diver scallop/ pork belly/
      truffle leek puree/ cured egg yolk

    • Tuna Poke*

      13

      una/ mango/ ginger aioli/ sweet soy/
      crispy gyoza

    • Braised Meatballs

      12

      handmade meatballs/
      saffron tomato sauce/ shaved manchego

    • Fried Green Tomatoes

      10

      green goddess/house bacon/florida white cheddar pimento/sorghum gastrique

    • Caesar Salad*

      9

      house made dressing/olive tapenade/shaved pecorino/red onion/house cracker/egg*

    • Mixed Green Salad

      7

      Georgia peanut dressing/cherry tomatoes/raisins/peanuts

    • Warm Spinach Salad

      9

      swiss/mushrooms/bacon/egg/honey tarragon dressing

    • Plates

    • Seared New Bedford Scallops

      29

      collard greens/creamy grits/roasted corn basil shrimp broth

    • Wood Grilled Atlantic Salmon

      26

      beet puree/fennel & red onion salad/feta/marcona almonds/lemon rice

    • Wood Grilled Heritage Pork Chop

      24

      14 oz./ peach bourbon molasses jus/ brown butter and roasted hasselback sweet potato/ collard greens

    • Shrimp Fettucine

      26

      andouille/peppers/percorino/smoked tomato sauce

    • Paneed Chicken

      22

      porcini mushroom white wine pan jus/crushed new potatoes/sauteed spinach

    • Bistro Steak

      21

      8 oz. sirloin/peppercorn demi/truffled arugula and pecorino fries

    • Grilled Lamb Chops

      32

      4 bones/ mint green goddess/ goat feta new potatoes/ rosemary roasted baby carrots

    • Seared Filet Mignon

      38

      fingerling potato/ tasso ham hash/
      wilted spinach/ red wine demi glace

    • Szechuan Tuna*

      market

      sesame crusted/ kimchee fried rice/
      spicy shoyu-shallot sauce

    • Vegan Pad Thai

      18

      rice noodles/ shitake/ peppers/ spinach/
      pad thai sauce/ crushed peanuts/ lime

    • Sides 4/6

    • Grits

    • New Potatoes

    • Collard Greens

    • Brown Butter Mushrooms

    • Seasonal Vegetables

    • Truffled Arugula Fries

    • Asparagus

    • Hoppin’ John

    • Mac N Cheese

    • Sweet Pea Risotto

    • Fingerling Potato/ Tasso Ham Hash

    • Kid’s Menu

    • Grilled or Fried Fish

      10

      fries or vegetables

    • Grilled Salmon

      10

      potatoes or vegetables

    • Grilled or Fried Shrimp

      8

      fries or vegetables

    • Grilled or Fried Chicken Strips

      8

      fries or vegetables

    • Alfredo Pasta

      8

      with Shrimp add 4

      with Chicken add 3

    • Parmesan and Garlic Buttered Noodles

      8

      with Shrimp add 4

      with Chicken add 3

    • Steak Tips

      10

      fries or vegetables

    • Desserts

    • Maple Crème Brulee

      8

      candied peppercorn bacon/grape jelly

    • Spiced Citrus Pears

      8

      Citrus lemoncello granite/goat cheese panna cotta/crispy sorghum phyllo

    • Chocolate Caramel Lava Cake

      8

      peanut butter ice cream/caramel popcorn

    • Bourbon & Raisin Bread Pudding

      8

      brown butter ice cream/fried pecans

    • Banana Pudding Cheesecake

      8

      vanilla wafer crust/toasted coconut/spiced syrup

    • Beverage List

    • Soda

      2.5

      coke/diet coke/ginger ale/sprite

    • Iced Tea

      2.5

    • Kona Coffee

      2.5

    • Hot Tea

      3.5

    • Juice

      2.5

      orange/pineapple/grapefruit/cranberry

    • Milk

      2.5

    • Espresso – Decaf or Regular

      3.5

    • Espresso – Double

      4.5

    • Cappuccino – Decaf of Regular

      4.5

    • Cappuccino – Double

      5.5

    • Bottled Water

    • Acqua Panna Natural Spring Water

      5

    • San Pellegrino Sparkling Mineral Water

      5

    • Reds

    • Calina Carmenere – Valle Central, Chile

      9/36

    • Steelhead Pinot Noir – Sonoma

      10/40

    • Willamette Whole Cluster Pinot Noir – Willamette

      14/56

    • Belle Glos Clark & Telephone – Santa Maria Valley

      16/64

    • Chelsea Goldschmidt Merlot – Alexander

      12/48

    • Grayson Cellars Cabernet Sauvignon – California

      8/32

    • Alexander Valley Vineyards Cabernet Sauvignon – Sonoma

      12/48

    • Daou Cabernet Sauvignon – Paso Robles

      14/54

    • Bogle "Essential Red" Blend - California

      12/48

    • Michel Torino Malbec – Argentina

      8/32

    • Whites

    • Canyon Road Moscato – California

      7/28

    • Dr. Loosen Riesling – Germany

      8/32

    • Tiefenbrunner Pinot Grigio – Italy

      9/36

    • Mohua Sauvignon Blanc – New Zealand

      10/40

    • Domaine Delaporte Sancerre Sauvignon Blanc – France

      14/56

    • Grayson Chardonnay – California

      8/32

    • Domaine Talmard - Macon Chardonnay - Burgundy, France

      10/40

    • Hartford Court Chardonnay - Russian River

      15/56

    • LaLuca Prosecco – Italy

      8/32

    • Elouan Rose - Oregon

      9/36