Lunch Specials
SERVED MONDAY–FRIDAY 10:30am to 3:00pm
Monday
SOUTHWEST TACO SALAD
$14
house-smoked chicken, tomato, queso, black beans, corn, bacon + cilantro
Tuesday
LUNCH PASTA
$13
grilled vegetables, garlic-white wine cream sauce, parmesan add chicken or shrimp +5
Wednesday
HOUSE-SMOKED CHICKEN QUESADILLA
$13
mozzarella + cheddar-jack cheeses, flour tortilla, cilantro-jalapeno corn salsa, sour cream + guacamole
Thursday
BRAISED BEEF SHORT RIBS
$14
boursin mashed new potatoes, sautéed green beans + shiitake demi
Friday
GRILLED JERK SALMON
$16
yellow island rice with pigeon peas and coconut butter
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 13.
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 12.
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
4. Cup / 8. Bowl
SALADS
GOAT CHEESE pumpkin seed crusted, berries, red onion + port wine vinaigrette 14.
TMB tomatoes, fresh mozzarella + balsamic vinaigrette 14.
ROASTED SALMON crispy shiitake, red onion, tomatoes, warm lentils with bacon + balsamic vinaigrette 16.
THAI CHICKEN marinated in coconut-thai spices, mango salsa + creamy sesame dressing 15.
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 + port wine vinaigrette 14.
SKIRT STEAK marinated tomatoes, blue cheese crumbles, crispy potatoes, field greens + balsamic vinaigrette 16.
+ apple-dill chicken salad, tuna salad, grilled shrimp or chicken 6. + grilled salmon or skirt steak 8.
PIZZAS
ORTEGA fresh mozzarella, tomatoes, roasted garlic, basil + olive oil 13.
WILD MUSHROOM & CHORIZO spinach, roasted garlic, asiago, mozzarella 13.
SANDWICHES
APPLE-DILL CHICKEN SALAD WRAP grapes, pecans, romaine, havarti-dill cheese, grilled flour tortilla 14.
SMOKED TURKEY tomatoes, provolone, dijonaise + sprouts, ciabatta 14
VEGETARIAN “MEATBALL” HOAGIE marinara, sharp provolone, parmigiano 14.
TUNA SALAD carrots, celery, red onion, provolone + sprouts, ciabatta 13.5
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 14.
BISCOTTIS MEATLOAF open-faced on focaccia, apricot marinara + mozzarella 15.
ROAST BEEF smoked cheddar, field greens, tomatoes, garlic aioli, ciabatta 14.
LOBSTER REUBEN steamed lobster, gruyere cheese, sauerkraut, 1000 island, rye 20.
“COWFORD GROUND” BURGER smoked cheddar, field greens, tomatoes, garlic aioli + brioche 17.
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.
Dinner Menu
CHEESE + CHARCUTERIE
served with local honeycomb, seasonal mustard and toast points
Humboldt Fog- California, Goat’s Milk, Soft
Point Reyes- California, Cow’s Milk, Blue, Semi Soft
Monte Enebro- Spain, Goat’s Milk, Sweet + Tangy, Semi-Soft
Cahill Porter- Ireland, Cow’s Milk, Semi-Firm
Proscuitto di Parma- 18 month, dry, Cured Ham
Chorizo Salame- Smoked Pork, Chilis, Paprika, Garlic
Two for 13. - Three for 17. - Four for 20.
ENTREES
MARKET FISH
white cheddar rice middlins, brussel sprout and apple salad, njuda vinaigrette 26.
PAPPARDELLE PASTA
short rib ragu, shiitake mushrooms, horseradish gremolata 22.
TENDERLOIN FILET
creamed broccoli, cipollini agro dolce, crispy onion rings 40.
BRAISED PORK CHEEKS
kabocha squash puree, cherry-hazelnut wild rice, grilled friese 32.
VEGETARIAN PLATE
broccoli and cheddar rice middlins, crispy onion rings 17.
CHICKEN FRANCAISE
lemon-artichoke picatta sauce, “haystack” vegetables, roasted garlic mashed potatoes 25.
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.
SIDES
roasted garlic mashed potatoes 5.
“haystack” vegetables 5.
sautéed green beans 5.
biscottis baked mac-n-cheese 5.
creamed broccoli 5.
white-cheddar rice middlins 5.
cherry-hazelnut wild rice 5.
parmesan fries 4.
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.
Drinks
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
Contact
Need catering, or have a question? Call us at (904)387-2060
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