starters

charcuterie | 24

tomme, asher blue, green hill, coppa, southern smash salami, prosciutto di paarma, local honey, cornichons, grain mustard, craft bakery baguette

 

wild mushrooms agnolotti| 15

hand rolled pasta, parmigano reggiano, spinach, trumpet mushroom, lemon, black truffle

 

heritage pork belly | 15

sweet potato purée, pickled vegetables, radish

 

shishito peppers | 10

sea salt, bonito flakes

 

flatbread | 16

local cauliflower, fennel, lil’ moo cheese, cracked black pepper, sea salt, fig vinegar

 

butternut squash bisque| 9

ricotta cream, cilantro

 

sesame balsamic scallops | 11

local seafood, carolina gold rice

 

the sea

mussels | 14

yellow tomato-lobster brodon, lemon, baguette, cherry tomato spread


calamari | 15

pickled fennel, castelvetrano olives, shallot, lemon, kimchi aioli

 

lobster crusted oyster | 16

gulf oyster, house cured bacon, smoked onion jam

 

seafood tower | 55/70

jumbo shrimp, clams, mussels, gulf oysters, grouper ceviche, lobster salad, crab legs, mignoette, horeseradish cocktail sauce, lemon aioli

 

from the garden

 

enhance your salad with | chicken 6, salmon 8, grouper 11, pompano 12, jumbo shrimp 9, petite filet mignon 15

 

romaine | 13

red endive, parmigiano reggiano, croutons, caesar dressing

 

arugula & kale salad | 14

tomato, pickled onion, radish, pecans, quinoa, bacon, parmigiano reggiano, cage-free egg, avocado-herb vinaigrette

 

roasted beet salad | 15

pickled onion, oranges, fennel, baby kale, candied walnuts, citrus vinaigrette

 

ancient grain pear salad | 15

pumpkin seeds, farro, quinoa, red anjou pear, asher blue, organic greens, maple dressing

 

main

heritage pork chop | 32

tasso ham golden grits, pork shank reduction, maple infused apples, coppa

 

sweet potato gnocchi | 20

crispy pork belly, beer braised kale, bourbon butter

 

seafood linguine | 28

black garlic pasta, mussels, clams, shrimp, bottarga, spinach, tomato, lobster butter sauce

 

red snapper | 28

kale, acorn squash-pumpkim farrotto, citrus butter

 

swordfish | 26

anson mill sea island red peas-carolina golden rice hoppin’ john, orange zest, lemon vinaigrette

 

chicken milanese | 22

arugula, heirloom tomato, radish, carrots, parmigiano reggiano, lemon-caper sauce

 

filet mignon | 38

parsnips purée butternut squash, spaghetti squash, chimichurri, tomato confit

 

1855 burger | 38

brisket, chuck, short rib, cheddar, tomato, onion, pickle, applewood bacon, tomato aioli, all-seasoned potato bun

 

 

 

consumer information
there is a risk associated with consuming raw oysters. if you have chronic illness of the liver, stomach or blood or have immune disorders, you are at greater risk of serious illness from raw oysters, & should eat oysters fully cooked. if you are unsure of your risk, consult a physician.

–section 61c-4.010(8), florida administrative code

 

consumer advisory
consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

–section 3-603.11, fda food code

 

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