904-387-2060

Dinner Menu

Book your Biscottis reservation on Resy

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

Book your Biscottis reservation on Resy
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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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Contact

Need catering, or have a question? Call us at (904)387-2060

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