Menu

Salads

Caesar Salad – $12
Red leaf and romaine, parmesan anchovy aioli, cucumber, corn nuts

Arugula Salad – $12
Champagne vinaigrette, plum, wasabi peas, shaved fennel, house made farmers cheese

Appetizers

Kale and Goldsboro, FL Collard Gratin – $10
A gouda biscuit top 

Bell and Evans Chicken Liver Mousse – $13
Whole grain mustard, picked vegetables, old hearth potato chive bread—Add on truffle parmesan custard $3

Berkshire Pork – $12
Maque choux, candied jalapeños, toasted Florida peanuts

Entree’s

Pan Seared 60° South Salmon – $29
Onion Israli cous cous, pea and horseradish creme

Pan Seared Sunburst Trout – $26
Florida succotash (Charred corn, cherry tomatoes, green beans, potatoes, candied jalapenos) Benton’s bacon broth (Madisonville, TN)

Shrimp N’ Grits – $27
La Meca BBQ rubbed wild caught Gulf shrimp, anson mills grits, Zellwood, FL corn bread

Buttermilk Fried Chicken – $26
Pommes pure, roasted horseradish chicken jus, anson mills grits, Zellwood, FL corn cream

Grilled Pork Tenderloin – $27
Greechie Boy-Mill (Edisto Island, SC) Sea island red peas, Big Daddy’s (Oviedo, FL) red kale apple butter

Grilled Ribeye – $29
Loaded potato hash (House bacon lardons, scallions, cheddar, Crème fraîche)

Desserts

Popcorn Trifecta – $10
Popcorn ice cream, popcorn brûlée, popcorn powder (Smoked brown butter ice cream – $6)
Olive oil, smoked salt

MiMi’s Chocolate Gravy Biscuit – $10
Chocolate gravy, brown butter ice cream, olive oil, smoked salt

Cornmeal Pie – $10
Honey and buttermilk ice cream

Ice Cream Flight (Pick Three) – $12
(Ask your server for ice creams of the evening)

Farm eggs – Big Lazy Oak Farms (Sanford, FL)
Grits/Farro – Anson Mills (Columbus, SC)
Old Hearth Bread Co. (Casselberry, FL)
Produce Big Daddy’s (Oviedo, FL)
Collard Greens (Goldsboro, FL)

(Any split Entrée is a $6 up-chargeB