STARTERS

Dip Trio 12

Sun Dried Tomato • Caramelized Onion-Cheddar • Apricot-Habanero • Cranberry-Pecan-Goat Cheese • Artichoke-Green Olive • Red Chile-Black Eyed Pea Hummus

Pick Three Dips for the Table…served with Belgian Endive, Crisp Carrots, Grilled Focaccia, and Flour Tortilla Chips

Soup Du Jour 6
Chef’s Daily Selection

#1 Yellowfin Tuna Ceviche “Nachos” 12
Crispy Wonton, Salsa Fresca, Shaved Jalapeno, Apricot Crema, Cotija-Green Onion Guacamole, Achiote Oil

Cornmeal Dusted Calamari 10
Pickled Ancient Sweet Peppers, Green Tomato Remoulade, Creole Tomato Puree, Preserved Lemon

Roasted Mushroom & Fontina Beignets 8
Exotic Seasonal Mushrooms, Truffled Mushroom Aioli, Parmesan Dust, Herbes de Provence

Curried Jumbo Lump Crab Summer Roll 10
Hoisen-Chile Glaze, Avocado-Three Cabbage Slaw, Curry Mayo, Crispy Spring Roll-Basil Chiffonade

GREENS

Grilled Romaine 8
Grana Padano, Roasted Tomato-Olive Salad, Asiago-Black Pepper Biscotti Crumble, Anchovy-Garlic Dressing

Cucumber, Melon, & Mint Salad 9
Crispy Alabama Prosciutto, Arugula, Laura Chenel Goat Cheese, Sweet Chile Vinaigrette

Fire’s Chopped Salad 8
Bibb, Romaine, Pineapple, Aged Cheddar, Chile-Candied Bacon, Crystal-Buttermilk Dressing

Marinated Creole Boiled Shrimp Remoulade 11
Butter Lettuce, Creole Aioli, Roasted Beets, Spiced Pecans, Orange Supremes, Capers, Red Onion, Sifted Egg, Herbs 

ENTREES

Grilled Black Grouper 28
Sofrito, Black Bean, Potato Croquette, Cherry Tomato Confit, Charred Corn Cream, Chile Oil

Crispy Smoked Maple Leaf Farms Duck Breast 25
Andouille Jambalaya Risotto, Vidalia Onion-Pinot Jam, Balsamic-Port Syrup

Panko Crusted Jumbo Lump Crab Cake 26
House Smoked Tasso, White Bean-Gulf Shrimp-Tomato Stew, Pickled Mirliton-Sweet Corn Relish

Buttermilk Fried Pheasant Breast 24
Black Truffle Scented Gruyere Grits, White Balsamic Braised Kale, Pickled Sweet Pepper Relish, Poached Garlic-Chicken Jus

Florida Lobster & Country Ham “Carbonara” 28
Fresh Fettuccine, Sweet Pea Puree, Crispy Poached Egg, Preserved Lemon, Tomato Oil

Grilled Petite Ribeye 35
Smoked New Potato-Cabrales Blue Cheese Mash, Crispy Marinated Red Onions, Romesco Sauce, Chimichurri Sauce

Champagne Glazed Seasonal Gulf Fish 26
St.Andre-Yukon Gold Potato Ratatouille, Pea Tendrils, Warm Brown Butter-Dijon Vinaigrette

Annatto Rubbed Niman Ranch Pork Chop 28
Crispy Cheddar Polenta · Ten Vegetable “Cole Slaw” · Georgia Peach-Habanero Mojo

Plantain Crusted Red Snapper 28
Caribbean Smashed Potato, Roasted Pepper-“Angel Hair” Squash, Chipotle-Piquillo Couli