Wood oven fired Israeli shakshouka with lamb merguez, farm eggs, feta and house pita.

Mojo pork hash with aji verde, potatoes, red peppers, brussels sprouts and a sunny-side up egg.

C. B. S. Blend, swiss cheese, nueske's bacon, b and b pickles, garlic aioli, house brioche bun and fries.

With nueske's bacon, avocado, tomatoes, cornand creamy blue cheese dressing.

Beer battered fish tacos on corn tortillas with pico de gallo and zellwood corn relish.

Glazed ham benedict with charred broccolini, hollandaise and poached farm eggs.

Wood-grilled and smoked chicken wings with king's Barbeque sauce and 1921 dry rub.

With grapefruit, oranges, radicchio, oregano-pistachio pesto and fried bread.

Florida mahi sandwich fried or grilled with ancho mayo, cabbage and corn slaw, b and b pickles and house fries.

With foie gras and sherry butter, pickled ramps and bread crumbs.

Nashville hot chicken and waffles with fermented chili-honey butter and green tomato chow chow.

With red pears, sunflower seeds and arbequina olive oil.

Heirloom apple salad with Georgia blue cheese, fennel, radicchio and quince.

Whiskey salami, coppa, lomo.

With artisanal butter.

With traditional accoutrement and sourdough.

Wood-oven fired eggplant with Sicilian caponata, marinated feta and hazelnut.

Smoky maduro plantain flatbread with aged cheddar and pork jowl bacon.

With artisanal butter.

Peach wood smoked chicken wings with king's Barbeque sauce and 1921 dry rub.

Passion fruit, strawberry and blackberry with brown sugar crumble.

Vanilla ice cream with brown butter chocolate chip cookies.

With artisanal butter.

Milk chocolate panna cotta over espresso chocolate sauce, chocolate crumble and coffee sponge cake.

Ponce inlet barrelfish with mango curry, seminole pumpkin and kaffir lime.

Florida mahi sandwich fried or grilled with ancho mayo, cabbage and corn slaw, b and b pickles and house frites.

With nueske's bacon, avocado, tomatoes, corn and creamy blue cheese dressing.

Cider glazed berkshire pork tenderloin with golden apples, mustard vinaigrette, pecans, fingerling potatoes and celery.

With grapefruit, radicchio and oregano-pistachio pesto.

Seared Maine scallops with greenshell mussels, seafood broth, stewed chickpeasand fontina and lardo toast.

Pressed cubano with mojo roasted pork, sweet ham, house pickles, swiss cheese and plantain chips.

Grilled venison tri-tip steak with winter bean cassoulet, slow roasted sweet onion and plum jus.

C.B.S. Blend, swiss cheese, nueske's bacon, b and b pickles, garlic aioli, house brioche bun and fries.

40 day wet-aged and wood-grilled bone-in ribeye with beef fat crispy potatoes, roasted vegetables and sauce bearnaise.

Beer battered fish tacos on corn tortillas with colonial sauce and zellwood corn relish.

Citrus glazed confit duck leg with roasted beets, farro and foie gras vinaigrette.

Vanilla pot de creme with sugar cookies.

Milk chocolate panna cotta over bourbon caramel and chocolate crumble.