The Menu

Blue crab & shrimp blend on a toasted brioche bun with citrus aioli.

Cold brew coffee with a kick of espresso and house-made caramel.

A bold espresso cocktail with vanilla vodka and house bitters.

Refreshing kiwi and watermelon iced tea with a hint of mint.

Mixed berry shrub with sparkling water and fresh lemon.

Warm bananas in brown sugar rum sauce over vanilla ice cream.

Classic Florida key lime pie with graham cracker crust and whipped cream.

Fire-grilled BBQ plate with two sides and cornbread.

House-spiced Bloody Mary with pickle, olive, and grilled shrimp garnish.

Belgian waffle stacked with fresh mixed berries and maple whipped cream.

Charred avocado on artisan toast with poached egg and chili flakes.

Fresh mozzarella, heirloom tomatoes, basil, and aged balsamic.

Charred chicken breast, pepper jack, pickled jalapeño, chipotle aioli.

Pulled brisket, smoky chipotle slaw, pickled onion on toasted brioche.

8oz fire-grilled beef patty with cheddar, lettuce, tomato, and house sauce.

Wild Argentinian red shrimp in a rich coconut curry with jasmine rice.

Fire-grilled pork tenderloin glazed with honey bourbon, with sweet potato mash.

14oz dry-aged ribeye, fire-grilled to perfection with compound butter.

Gulf shrimp over stone-ground grits with andouille and roasted peppers.

Seared ahi tuna on wonton crisps with avocado, sriracha aioli, and sesame.

Wood-fired flatbread with chipotle BBQ, smoked chicken, and pickled onion.

Pan-seared crab and shrimp cakes with remoulade and pickled cucumber.