Dinner

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