Mixed greens with seasonal fruits, macadamia nuts, manchego, served with tropical vinaigrette.

Fresh veggies and lettuces from our farm and other local sources, manchego cheese.

New England style, rich and creamy.

Goat cheese, mint, arugula and farm greens, red onion, olive crumb, lemon juice and olive oil.

Fresh veggies and lettuces from our farm and other local sources, manchego cheese.

Grilled seasonal veggies over lettuce greens, balsamic glaze, goat cheese.

Crab, shrimp, tomatoes, pesto and balsamic.

Served with capers, red onions, pico de gallo and crostini.

Golden fried, served with marinara.

Chilled, served with cocktail sauce.

Wild boar wrapped in bibb lettuce, pineapple and cherry tomato, red onion and peanut sauce, puffed rice.

Crispy with tropical marmalade.

24-hour sous vide short rib with manchego cheese, pickled pears and pickled onions.

Wild caught soft shell crab, with sriracha mayo, lettuce, tomato, housemade bun.

Fried or blackened with slaw, pico de gallo, sweetand spicy sauce, tortilla chips.

Free range chicken breast, char-grilled, with provolone and honey mustard.

Sarasota grass fed beef, heirloom tomato jam, havarti cheese.

Choice of sauteed onions and mushrooms, bacon and cheese. Served on housemade brioche with lettuce, tomato and red onion.

Portabella, zucchini, roasted red peppers, goat cheese, arugula, pears, pesto.

Pork loin, ham, swiss cheese, salami, pickles, local Ipa mustard, housemade Cuban bread.

Lobster, blue crab, white fish, shrimp, scallions, mayo, tomatoes, on a housemade hoagie roll.

Choice shrimp or scallops, with fries and slaw.

Atlantic cod lightly fried, with fries and slaw.

Fresh local seafood with onion, garlic, bell pepper and celery.

Sauteed blue crab cake with cole slaw, fried green tomatoes and bradley's stone ground grits consuming.

Clams, mussels, seasonal crab, oysters, cocktail claws peel and eat shrimp, fish dip, lobster.

Gulf of Mexico.

Fried corn tortilla, lump crab meat, fresh pico de gallo, wasabi cream, chili mayo, avocado.

Bechamel, fresh spinach, manchego cheese, crispy bacon.

Middle neck clams steamed in white wine, chicken stock, garlic butter, and bob wood's Tennessee chipotle sausage.

Lean and moist with a distinctive yet mild flavor, large flakes and a firm texture.

Very light and buttery in texture. Pompano is prized for its delicate flavor.

Medium-firm texture with large flakey meat and a medium fat content.

Char grilled, avocado slices, spring lettuce, heirloom tomato havarti cheese, house baked brioche.

Char grilled with lettuce tomato, red onion and avocado.

Havarti and Romano cheese, garlic butter, on homemade focaccia, with a cup of soup.

Locally caught mackerel filet, char grilled with roasted heirloom tomato, olive oil, garlic, fresh herbs and vegetable medley.

Grouper filet, filled with shrimp, pepper jack cheese, tomato, scallionsand seasoned bread crumbs, baked and topped with beurre blanc.

Blackened, pepper jack cheese, homemade brioche, tartar sauce.

3 sandwiches housemade with fresh, house baked cookies, locally owned tylers and jubilee farm blueberry ice cream. Served over blueberry compote and whipped cream puffs.

Lemony sponge cake, local fresh strawberries and syrup, toppedand surrounded whipped cream puffs, powdered sugar dusting.

Goat cheese, mint, arugulaand farm greens, red onion, olive crumb, lemon and olive oil.

Fresh veggies and lettuces from our farm and other local sources, manchego cheese, tropical vinaigrette.

Fresh veggies and lettuces from our farm and other local sources, manchego cheese, tropical vinaigrette.

Mixed greens with seasonal fruits, macadamia nuts, manchego cheese, served with tropical vinaigrette.

Grilled seasonal veggies over lettuce greens, balsamic glaze, goat cheese.

A classic caesar.

New England style, rich and creamy.

Wild hog wrapped in bibb lettuce, pineappleand cherry tomato, red onionand peanut sauce, puffed rice.

24-hour sous vide short rib with manchego cheese, pickled pears and pickled onions.

Crispy with tropical marmalade.

Chilled, served with cocktail sauce.

Crab, shrimp, tomatoes, pesto and balsamic.

Golden fried, served with marinara.

Served with capers, pico de gallo, red onions, and crostini.

Clams, mussels, seasonal crab, oysters, peel and eat shrimp, fish dip, lobster.

Seasonal crab, served with creme fraiche, topped with caviar.

Atlantic salmon filet char grilled, bourbon barbeque sauce, asparagus, quinoa rice.

Sauteed grouper-or-shrimp, with tomato pomodoro, basil, white wineand garlic butter, served over pasta.

Fresh local seafood with onion, garlic, bell pepper, celeryandouille sausage.

Gulf shrimp, scallops, fresh fish, lobster and clams, simmered with sherry lobster cream, basiland sun-dried tomato pesto served over capellini pasta.

NY strip or ribeye with creamed spinach and a loaded baked potato.

Arborio rice and farro wheat risotto with wild mushrooms and seasonal vegetables.

Free range breast of grilled chicken, rich cream, Romano cheese, pancetta, onions, capellini.

Vegetable medley with beurre blanc.

Vegetable medley with beurre blanc.

Fish, shrimp or scallops with French fries and slaw.

Sarasota grass fed beef, heirloom tomato jam, havarti cheese.

Brined free range chicken breast, char-grilled, with provolone and honey mustard.

Portabella, zucchini, roasted red peppers, goat cheese, arugula, pears, pesto.

Fried or blackened with slaw, pico de gallo, sweet, and spicy sauce.

Choice of sautéed onions, mushrooms, cheese, and bacon. Served on housemade brioche with farm fresh lettuce, tomato and red onion.

Fried corn tortilla, lump crab meat, fresh pico de gallo, hass avocado, wasabi cream, chili mayo.

Baked with bacon and manchego cheese.

Fresh cuts of fish, shrimp, scallops, clamsand lobster, with medley of vegetables.

Gulf yellow tail snapper, coconut breaded, fried, rum pineapple glaze.

Pan seared, ginger, soy, plum glaze, sriracha mayonnaise, quinoa rice, asparagus.

Slow cooked heritage sous vide pork cheeks, apple boar demi glaze, bradley store grits, collard greens housemade buns.

Sous vide (ultra slow cooked) of myakka wild boar, simmered in our boar demi glaze, served with cream spinach, pearl onions and marble potatoes.

Cold water lobster meat, lobster cream, cheddar cheese, cavatappi.

Baked stuffed grouper, sea scallops and stuffed shrimp with lemon beurre blanc.

3 sandwiches housemade with fresh, house baked cookies, locally owned tylers and jubilee farm blueberry ice cream. Served over blueberry compote and whipped cream puffs.

Lemony sponge cake, local fresh strawberries and syrup, toppedand surrounded whipped cream puffs, powdered sugar dusting.