Dinner

TO SHARE

BLISTERED SHISHITO PEPPERS

garlic oil, sunflower seeds (v/g) 10

CORNMEAL CRAB FRITTERS

charred corn, scallion, fresno chili remoulade (g) 12

SCALLOP CRUDO

passion fruit coulis, cilantro and chili oil, celery, radish, crispy quinoa (g) 16

SHELLS & CHEESE

aged cheddar, jalapeño, bacon 8

STARTERS

LOCAL MIXED GREENS

bacon, blue cheese, grated cured egg yolk, buttermilk dressing (g) 12

BABY KALE AND SPINACH SALAD

roasted squash, radish, candied quinoa, preserved lemon vinaigrette (g/v) 12

LOCAL BUTTERNUT SQUASH SOUP

toasted pepitas, maple syrup (g) 10

WINTER VEGETABLE TART

butternut squash, goat cheese, cauliflower, acorn squash, beet, radish, watercress 13

MAINS

PUMPKIN AND BLACK TRUFFLE TORTELLINI

mushrooms, red onion, roasted sunchoke, parmesan hollandaise, fried leeks 22

SCALLOPS

carrot miso purée, shiitake mushroom, baby carrot, shiso (g) 34

GULF GROUPER

charred eggplant puree, romanesco, shiso and pistachio gremolata, blood orange (g) 30

CHICKEN BREAST

spaghetti squash, baby bok choy, toasted cashews, green curry, pumpkin seed oil (g) 26

PEELER RANCH WAGYU BURGER

pimento cheese, tomato, lettuce, mayo, goodall's fries (g) 18

PEELER RANCH WAGYU BRISKET

cippolini onion, carrot, turnip, broccolini, consommé (g) 32

*Consuming under-cooked or raw food may increase your risk for foodborne illnesses.

20% gratuity on parties of 5 or more

  • (v) items may be prepared vegan upon request
  • (g) items may be prepared gluten free upon request

Current menu and prices may vary.