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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