Our Menu

Spanish octopus, crispy fingerlings, chorizo vinaigrette, smoked paprika aioli, micro cilantro

A5 Wagyu, truffle aioli, shaved Parmesan, arugula, caper berries, lemon oil

Creamy burrata, black truffle honey, grilled sourdough, heirloom tomato, basil oil

Sushi-grade ahi, avocado mousse, sesame-ginger dressing, wonton crisps, tobiko

Oak-smoked marrow bones, gremolata, sea salt, charred sourdough

Flash-fried, bonito flakes, togarashi, yuzu aioli, Maldon salt

Maine lobster, sherry cream, chive oil, micro greens, house croutons

Golden and red beets, whipped goat cheese, candied walnuts, arugula, aged balsamic

Dry-aged 28 days, charred over white oak, compound herb butter, roasted marrow, watercress

Wild Alaskan halibut, saffron risotto, beurre blanc, roasted fennel, dill oil

Moulard duck, cherry gastrique, sweet potato puree, charred Brussels sprouts, pecan crumble

8oz center-cut, peppercorn demi-glace, truffle mashed potato, grilled asparagus

Mediterranean sea bass, lemon caper relish, herb salad, olive oil crushed potatoes

72-hour braise, creamy polenta, gremolata, red wine reduction, root vegetables

Double smash patty, aged Gruyere, caramelized onion, house pickles, truffle aioli, brioche

Arborio rice, porcini, chanterelle, truffle oil, Parmesan crisp, chive oil

Hand-cut, truffle oil, Parmesan, fresh herbs, garlic aioli

Open-flame charred, chili flake, lemon zest, toasted almonds

Baby spinach, nutmeg bechamel, crispy shallots

Grilled sweet corn, bone marrow butter, smoked salt, lime

Three-cheese blend, smoked Gouda, herb breadcrumb, white oak essence

Brown butter, maple pecan crumble, cinnamon creme fraiche

Molten center, oak-smoked ganache, vanilla bean ice cream, cocoa soil

Classic vanilla custard, torched sugar crust, seasonal berries, tuile

Caramelized pecans, bourbon caramel, brown butter ice cream, sea salt

House-made vanilla gelato, double espresso, amaretti crumble, chocolate shavings

Buttermilk panna cotta, macerated Florida strawberries, basil, black pepper shortbread

Rotating selection of three cheeses, honeycomb, fig compote, marcona almonds, lavosh

Smoked bourbon, demerara, charred orange peel, Angostura bitters, oak-smoked ice sphere

Mezcal, fresh grapefruit, lime, agave, smoked salt rim, soda

Oak-barrel-aged rye, sweet vermouth, bitters, luxardo cherry, orange twist

Aperol, prosecco, St-Germain, blood orange, rosemary sprig, soda

Reposado, fire-roasted pineapple, lime, jalapeño agave, tajin rim

Japanese whisky, yuzu, egg white, honey lavender syrup, Peychaud's

Hendrick's, cucumber, elderflower tonic, fresh herbs, juniper berries

Ketel One, fresh espresso, Kahlua, vanilla bean, three coffee beans

Napa Valley — Blackcurrant, cedar, supple tannins. Perfect with our ribeye.

Willamette Valley — Cherry, earth, velvet finish. Beautiful with duck.

Carneros — Tropical fruit, butter, toasted oak. Pairs with halibut.

Loire Valley — Crisp citrus, mineral, flinty. Ideal with burrata.

Mendoza — Dark plum, violet, smooth. Great with braised short rib.

Provence — Pale, delicate, peach blossom and strawberry. Refreshing starter.

Jacksonville local — Nutty, caramel, smooth. A Riverside staple.

Jacksonville local — Citrus hop, balanced malt, crisp finish.