Ovinte

Hearts of romaine lightly grilled, fresh herbs, shaved parmigiano, croutons

Mixed greens, herbs, parmigiano, sherry vinaigrette

Baby spinach, toasted marcona almonds, spanish goat cheese, medjol dates, bosc pear, balsamic-mustard vinaigrette

Warm marinated olives, fried caper berries, and paprika dusted marcona almonds

Spears of gherkin pickle, blue cheese stuffed green olive, boqueron, marinated artichoke heart, pepperonchini

Marinated artichoke hearts, manchego, wrapped in serrano ham

Medjool dates stuffed with mahon cheese, apple wood smoked bacon

Crispy fried artichoke hearts, lemon-thyme aioli

Chorizo and tetilla cheese turnovers with saffron aioli and paprika oil

Jumbo lump crab, garlic, leeks, pequillo peppers, sauce romesco

Sliced spanish chorizo cooked in red wine and herbs, grilled bread

Local fish marinated with citrus, onion, radish, olive & peppers served with house made tortilla chips

Grilled pork seasoned with moorish spices, arugula salad, fig gastrique

Hand-cut, shoestring fries dusted with sea salt, fresh herbs, parmesan, truffle oil

Sauteed mayport shrimp, sauce romesco, on lightly fried bread

Pumpkin puree, spanish goat cheese, brown butter cream sauce, fried sage

Angel hair pasta with house made marinara, fresh herbs, shaved parmigiano, in a crispy shell

Diced beef tenderloin, arugula, shallots, capers, parmigiano, sherry mustard vinaigrette

Pork and veal tomato ragu over anson mills stone-ground grits, crusty bread

House made tomato sauce, garlic, kalamata olives, piquillo peppers, fresh herbs

Half apple wood smoked bacon, half ground sirloin, caramelized onion, mahon cheese, harissa aioli, served with truffle fries

Garlic confit, kalamata olives, fennel, capers, white wine, lemon juice

Mayport shrimp, anson mills stone-ground grits, piquillo pepper puree, roasted rapini

Roasted butternut squash, cannellini beans, swiss chard, chanterelles mushrooms, garlic confit, cauliflower puree

Pork and veal simmered in tomato, house made pappardelle pasta, shaved parmigiano

Butternut squash, wild mushrooms, parmigiano, fresh herbs

Creamy polenta, swiss chard, picholine & nicoise olives, tomato, natural jus

Certified angus beef, yukon gold whipped potatoes, rapini, garlic cream sauce, red wine-veal reduction

Roasted fingerling potatoes, asparagus, grilled radicchio, cipollini onions, veal demi glace, balsamic reduction

Choose of theree: Tomato, garlic, basil, sauteed wild mushrooms, fresh herbs, white beans scented with rosemary, olive tapenade served with grilled bread.

Ask your server for chef's selection

Sheeps milk, buttery, nutty, soft, crumbly texture

Cows milk, creamy, bold, all-natural, aged 18 months

Cows milk, salty, sweet, caramel, hint of butterscotch

Cows milk, hard cheese, sharp, fruity, nutty, aged 12 months

Cows milk, buttery, rich, triple cream

Mild, creamy blue

Goats milk, creamy, mild, citrus notes, deep woods mushrooms

Murciana goats milk, rosemary rind, creamy, smooth, aged 90 days

Traditional cheddar, layered with chocolate and chili

Dry-aged, salt-cured italian ham

Dry-cured spanish ham

Graham cracker dipped in dark chocolate, sea salt, toasted home made marshmallow

Luxardo cherries

Ask your server for seasonal selections

Served with tahitian vanilla bean gelato, finished with caramelized limoncello syrup

Chef's choice

Intuition king street stout caramel sauce, seasonal fruit compote