Dinner Menu
Dinner specials are served nightly beginning at 5 pm.
CHEESE + CHARCUTERIE
with peach-ginger jam, florida raisins, carolina spiced nuts, bread and butter cauliflower and toasted bread
Bleu d'Auvergne - France, Cow’s Milk, Soft
Double Dutch Gouda - Holland, Cow/Goat's Milk, Soft
Talleggio - Italy, Cow's Milk, Mild, Creamy
Cabot Aged Cheddar - Vermont, Cow's Milk, Firm
Smoked Proscuitto - 18 month, dry, Cured Ham
Chorizo Salame - Smoked Pork, Chilis, Paprika, Garlic
Two for 14. - Three for 18. - Four for 22.
ENTREES
Served at 5:00 PM
PAPPARDELLE
braised pork shoulder, roasted tomato, borsin, arugula 22.
CRESCENT FARM DUCK BREAST
confit leg rosti, braised fennel, cranberry gastrique 34.
BRAISED SHORT RIB
potato gnocchi, sautéed brussels-kale, roasted chestnuts 38.
BLACK GROUPER
sweet potato dauphine, pomegranate, frill mustard greens, garam masala brown butter foam 34.
CHICKEN FRANCAISE
lemon-artichoke picatta sauce, “haystack” vegetables, roasted garlic mashed potatoes 26.
ANCHO CHILI RUBBED PORK CHOP
caramelized apple-butter sauce, baked mac-n-cheese, sautéed green beans 27.
BLUE CHEESE CRUSTED BEEF MEDALLIONS
shiitake demi glaze, “haystack” vegetables + roasted garlic mashed potatoes 28.
ROASTED CAULIFLOWER
tahini, chimichurri, marcona almonds, feta 14
SIDES
roasted garlic mashed potatoes 5.
“haystack” vegetables 5.
sautéed green beans 5.
biscottis baked mac-n-cheese 5.
furikake rice 5.
butternut squash hash 5.
smashed marble potatoes 5.
roasted maitake mushrooms 5.
$10 corkage fee per bottle.
Items can be cooked to order. Please let us know if you have any allergies or dietary restrictions as not all ingredients are listed.
*Consuming raw or undercooked foods such as meats, poultry, seafood, shellfish, or eggs may increase foodborne illness.
Daily Menu
Items that are notated with *GF can be prepared Gluten-Free.
Please note when ordering that you would like your meal prepared as Gluten-Free.
CAFÉ BITES
MOZZARELLA BRUSCHETTA french bread, fresh mozzarella, tomatoes, garlic, + pine nuts 14.
GRILLED BRIE garlic, sour cherry preserves + fresh bread 13.5
CRAB & ARTICHOKE FONDUE baked au gratin + focaccia crisps 13.5
MEDITERRANEAN MEZZE TRIO tomatoes, black bean hummus + vegetable tabbouleh 13.
CHICKEN SATE peanut scallion pesto + red chili sauce 12.5
TEMPURA BATTERED FISH FINGERS slaw, sweet chili-garlic-cilantro dipping sauce 12.5
SWEET POTATO RED PEPPER SOUP -or- SOUP DU JOUR
5. Cup / 9. Bowl
SALADS
GOAT CHEESE pumpkin seed crusted, berries, red onion + white balsamic vinaigrette 15.
TMB tomatoes, fresh mozzarella + balsamic vinaigrette 14.
ROASTED SALMON crispy shiitake, red onion, tomatoes, warm lentils with bacon + balsamic vinaigrette 17.
THAI CHICKEN marinated in coconut-thai spices, mango salsa + creamy sesame dressing 16.
GRILLED SHRIMP citrus shrimp, avocado, feta, grape tomatoes, red onion, cucumber + green goddess dressing 15.
MANDARIN smoked turkey, mandarin oranges, almonds, red onion, blue cheese + white balsamic vinaigrette 14.
SKIRT STEAK marinated tomatoes, blue cheese crumbles, crispy potatoes, field greens + balsamic vinaigrette 17.
+ apple-dill chicken salad, tuna salad, grilled shrimp or chicken 7. + grilled salmon or skirt steak 9.
PIZZAS
ORTEGA fresh mozzarella, tomatoes, roasted garlic, basil + olive oil 14.
WILD MUSHROOM & CHORIZO spinach, roasted garlic, asiago, mozzarella 14.
SANDWICHES
APPLE-DILL CHICKEN SALAD WRAP grapes, pecans, romaine, havarti-dill cheese, grilled flour tortilla 16.
SMOKED TURKEY tomatoes, provolone, dijonaise + sprouts, ciabatta 14
VEGETARIAN “MEATBALL” HOAGIE marinara, sharp provolone, parmigiano 15.
TUNA SALAD carrots, celery, red onion, provolone + sprouts, ciabatta 14.5
ANCHO HONEY GLAZED SALMON BLT pancetta bacon, field greens, smoked tomato remoulade, tomatoes, focaccia 17.
GRILLED TURKEY BURGER vegetable tabbouleh, black bean hummus + provolone, focaccia 15.
BISCOTTIS MEATLOAF open-faced on focaccia, apricot marinara + mozzarella 15.
ROAST BEEF smoked cheddar, field greens, tomatoes, garlic aioli, ciabatta 14.
CORNED BEEF REUBEN corned beef, gruyere cheese, sauerkraut, 1000 island, rye 16.
“COWFORD GROUND” BURGER smoked cheddar, field greens, tomatoes, garlic aioli + brioche 18.
Add-on: avocado +1, bacon +4, red onion +.50, mushrooms +1
served with a choice of caesar salad, field greens or pasta salad + parmesan fries or sweet potato fries +1.
Please ask your server about Gluten-Free and Vegetarian options.
Drinks
RED
Pinot Noir- Ken Wright, Willamette Valley ’19 12/48
Pinot Noir- Seaglass, Santa Barbara County ’18 9/36
Merlot- Tortoise Creek, Clarksburg ’19 10/40
Sangiovese Blend- Brancaia Tre, Toscana ’18 10/40
Petit Sirah- Petite Petit, Lodi ’18 12/48
Malbec- Santa Julia, Mendoza ‘19 8/32
Bordeaux blend- Comtesse de Mallet Roquefort ’18 8/32
Cabernet- Juggernaut “Hillside”, California ‘19 11/44
Cabernet- Annabella, Napa ’18 13/52
Cabernet- North by Northwest, WA 48
Cabernet- Orin Swift Palermo, Napa CA 84
Cabernet- Frank Family, Napa CA 98
Cabernet- Nickel & Nickel Branding Iron, Napa CA 175
Merlot- Rombauer, Carneros CA 70
Pinot Noir- Talbott Kali Hart, CA 52
Pinot Noir- Paul Hobbs Crossbarn, Sonoma CA 56
Pinot Noir- Domaine Serene Yamhill Cuvee, OR 90
Zinfandel- Mount Peak Rattlesnake, Sonoma CA 68
Red Blend- Orin Swift Machete, Napa CA 82
Dolcetto- Vietti, Italy 62
WHITE
Rose- La Charmel, Provence ’19 9/36
Sauvignon Blanc- Whitehaven, Marlborough NZ ’19 11/44
Sauvignon Blanc- Napa Cellars, Napa ’19 11/44
Fume Blanc – Ferrari Carano, Somoma ’20 10/40
Pinot Grigio- La Fiera, Delle Venezie ‘ 8/32
Pinot Gris- Joel Gott, Willamette Valley ’19 10/40
Riesling- Schmitt Sohne, Germany ‘19 9/36
Chardonnay- Steele Cuvee, CA 13/52
Chardonnay- Raeburn, Russian River Valley 10/40
Unoaked Chardonnay- Carmel Road, Monterey CA 50
Chardonnay-Paul Hobbs Crossbarn, Sonoma CA 56
Chardonnay- Frank Family, Napa CA 72
Chardonnay- Rombauer, Napa CA 75
Sauvignon Blanc- Orin Swift Blank Stare, CA 68
Sancerre- Domaine Hubert Brochard, Loire valley FR 64
SPARKLING
Prosecco- Bellafina, Italy 10/40
Cava- Castellar, Spain 9/36
Rose- Lucien Albrecht, France 10/40
Brut Blanc de Blanc- Francois Montand, France 36
Blanc de Blanc- Schramsberg, CA 80
Brut rose- Schramsberg, CA 84
House Cocktails
Beets Me
Dobel Reposado |Domaine de Canton| Beet Shrub | Orange Beet Juice| Sugar| Datil Tincture 12.
Holiday in the Sun
Captain Morgan |Frangelico| Sweet Potato Puree | Brown Sugar | Lemon 11.
Crimson and Clover
Apple Brandy| Brown Sugar Simple | Apple Juice| Cranberry Juice| Lemon| Cran-Apple Butter | Egg White 11.
Quite the Pear
Del Maguey Crema |Russell’s 10 year | George Pear Liquor| Lemon |Pear Nectar | Brown Sugar Simple 12.
Blues Jefferson
Manifest Vodka | Giffard Elderflower | Muddled Blueberry | Lemon 12.
Black Rose
Four Roses Bourbon| Rosemary Honey Simple| Lemon| Muddled Blackberry 12.
Pomegranate Sling
NA Gin | Sweet Vermouth | Lemon | Pomegranate| Bitters | Sugar| Soda 11.
Classic Cocktails
Old Fashioned
Russell’s 10 yr Reserve Bourbon | Sugar | Bitters 12
Negroni
Manifest Gin| Campari| Sweet Vermouth 12
904 Mule
Manifest Vodka| Ginger Beer| Lime 11.
Aviation
Aviation Gin| Maraschino| Crème de Violet| Lemon 10
Bees Knees
New Amsterdam Gin| Honey| Lemon 10.
Cowford Classic
Manifest Vodka or Gin – Done the way you like it! 12
Night Caps
Espresso Martini
New Am Vodka | Bailey’s | Godiva White Chocolate | Espresso 12.
Peaches N’ Cream
Four Roses | Peach Cobbler Syrup | Bitters 12.
Café Cubano
Ron Zacapa Rum | Espresso Simple | Antica | Chocolate Bitters 12.
Late Night Cookie
Dough Ball Whiskey | Kahlua | Espresso| Cream| Chocolate and Black Walnut Bitters 13.
Location
3556 St. Johns Avenue,
Jacksonville, FL 32205
OPEN HOURS
Monday – Thursday: 10:30 AM – 10 PM
Friday: 10:30 AM – 12 AM
Saturday: 8 AM – 12 AM
Sunday: 8 AM – 9 PM
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