menu

Seasoned ground beef enveloped in fluffy mashed potatoes and formed into a ball. It is then battered in egg and rolled in breadcrumbs and fried to golden brown deliciousness. Garnished with mojo sauce and red chimichurri.

Six fresh gulf shrimp sauteed with tasso ham and aromatic veggies over savory stone ground asiago cheese grits served in a small cast iron skillet. Garnish with chives and a squeeze of fresh lemon.

Julienned tasso ham rendered down with 6 plump gulf shrimp, in 2 ounces garlic butter, cajun spices, white wine, heavy cream, parmesan cheese and scallion. tossed with al dente bow tie pasta.

Savory beef shoulder slow cooked in a rich & spicy sauce with onions, peppers, garlic, and more. Piled atop our duck fat fries and topped with crumbled queso fresco & fresh cilantro.

Garnished with red and green chimichurri sauces. served with tostones, fresh lime, black beans and rice.

Two,  bone-in rib lamb chops marinated in mint, garlic, olive oil, rosemary, black pepper, kosher salt, and honey. Covered in crushed pistachios and seared off on the flat top. served medium-rare to medium doneness. Drizzled with minted local honey. garnished with parsley.

Six frenched bone chicken wings seasoned with grill spice and slow smoked, then flash fried to order and tossed in tangy sauce. served with celery, carrot sticks and house made bleu cheese dressing.
*Sauce choices: buffalo or mojoe.

Smoked diced chicken, smoked corn, diced red bell pepper, sliced green onion tops, black beans, spinach, diced jalapenos, parsley, kosher salt, cayenne pepper, and shredded monterrey jack cheese, all fried in an egg roll wrapper. served with avocado ranch dipping sauce. 2 per order.

Sliced ½ inch thick russet potatoes, slow fried in duck fat, and seasoned with rosemary salt, served with a side of spicy aioli dip.

Stone ground carolina style grits loaded with chicken stock, cream, butter and asiago cheese. plated in a small cast iron skillet.

Fried sweet potatoes seasoned with a spicy brown sugar spice, served with a maple aioli dipping sauce.

White basmati rice cooked in rich veggie stock and coconut oil and paired with black beans cooked from a dried bean with sofrito, veggie stock, and island spices. *Can be topped with chopped mojo pork for $3.00 more.

Five smashed and fried green plantains seasoned with southwest spice and served with avocado ranch sauce, chopped cilantro, and fresh lime wedges.
*Add mojo pork, smoked corn relish, and queso fresco for $4.00 more.
*Add just smoked corn relish, and queso fresco for $1.50 more.

A mix of zucchini, heirloom cherry tomato, sweet onion, ripe bell pepper, blanched sweet potato, and mushroom basted in a sweet and tangy glaze, seasoned with grill spice, and grilled over open flame.

Garlic butter sauteed shrimp over fresh spring greens tossed in a raspberry-chipotle vinaigrette, topped with candied pecans, fresh sliced strawberries, matchstick carrots, thin slices of radish, and crumbles of queso fresco cheese. served with 2 garlic crostinis.

Boneless/skinless chicken, steak, or shrimp blackened and placed over crunchy romaine lettuce, garlic croutons, and parmesan cheese tossed in house made caesar dressing. And topped with slices of boiled egg and heirloom cherry tomato halves. Garnished with more parmesan cheese. may also be ordered as a plain caesar without meat.

Three mini cheeseburgers dressed in caramelized onions, mustard, and pickles with aged white cheddar cheese on toasted sweet rolls.

Crispy fried chicken tossed in buffalo sauce on three toasted sweet slider buns with blue cheese and dill pickle slices.

Pick any combination of our three different sliders and try them your way. You pick three, we’ll make ’em play on the same plate together.

Press toasted and buttered cuban bread layered with sweet ham, mojo slow roasted pork, pickles, aged swiss cheese, and our house mustard dressing. A Miami staple.

Garlic butter or aged white cheddar cheese stuffed patty seasoned with grill spice. Mustard, picles finished with a toasted sesame seed bun.

Open flame grilled stuffy patty filled with porcini mushroom and swiss cheese seasoned with grill spice
toasted sweet sourdough bun, spring greens, worcestershire mayo (au jus/beef base), garlic sauteed mushrooms, swiss cheese, melted caramelized onions.

Challah bread and brown bread baked into a rich and creamy egg custard spiced with cinnamon and nutmeg with dark chocolate and luxardo cherries. Served hot with a candied sugar top and drizzled with a sinfully sweet and creamy bourbon whiskey sauce.