Hours

Monday & Tuesday: Closed
Wednesday & Thursday: 5pm – 9pm
Friday & Saturday: 11am – 10pm
Sunday: 10am – 9pm

Contact

1534 Oak Street,
Jacksonville Florida, 32204

904.380.3091

Dinner

    • Starters

    • Fried Green Olives VG

      9

      stuffed with house made pimiento cheese

    • Korean BBQ Ribs

      13

      smoked pork ribs, korean bbq sauce, pickled pears, peanuts

    • Jon Boat Mussels

      16/24

      jon boat beer, shallots, garlic / also served as entree with with shoestring fries

    • Old Bay Potato Chips VG

      8

      with point reyes fondue

    • Smoked Trout Rillettes

      12

      smoked trout roe, crispy trout skin, buttermilk crackers

    • Fried Okra VG

      8

      with buttermilk ranch

    • Poutine

      14

      hand cut fries, cheese curds, pastrami, smoked short rib gravy

    • Roasted Oysters

      15

      calabrian chilis, pecorino, garlic butter, bread crumbs

    • Crispy Fried Chicken Wings

      12

      5 jumbo wings with miso gold rush sauce

    • Salads & Soups

      add chicken +5, steak +9, shrimp +6, salmon +10, avocado +3

    • Kale & Brussels Sprouts Salad

      8/13

      cotija cheese, soft boiled egg, anchovy croutons, caesar dressing

    • Iceberg Wedge Salad GF

      7/12

      tomatoes, everything seasoning, bacon, point reyes blue cheese dressing

    • Roasted Tomato Soup VG

      7/9

      with an herbed & cheese crouton

    • French Onion Soup

      9
    • Entrees

    • Korean Beef Short Ribs

      31

      bulgogi marinade, logan turnpike grits, collard green kimchi, soft boiled egg

    • Grass Fed Hamburger

      15

      Add cheddar- $1, Add smoked bacon $2, Add fried egg $2

    • Wild Georgia Shrimp & Grits GF

      27

      tomato gravy, pickled trinity, crispy andouille sausage

    • Crispy Skin Salmon

      30

      grilled squash, zucchini, and asparagus, cashew butter

    • Springer Mountain Farm’s Chicken

      28

      smoked corn, biscuit dumplings, shishito peppers

    • Cacio E Pepe VG

      16/22

      pecorino romano, cracked black pepper,   add chicken +5, add shrimp +6, add porchetta +5

    • Ceritifed Angus Ribeye GF

      34

      bone marrow butter, french onion bordelaise, confit baby potatoes

    • Fresh Catch

      MKT

      charred fennel, baby potatoes, nduja, mussels, tomato shellfish broth

    • Pappardelle

      27

      hand-crafted pasta, house rabbit sausage, leeks, pecorino romano, calabrian chiles

    • Berkshire Pork Chop

      31

      wilted greens, bacon vinaigrette, turnips, charred lemon marmalade

    • Sides

    • Macaroni and Cheese VG

      10

      with mornay, cheddar, provolone

    • Shoestring Fries VG

      6

      with ancho chile aioli

    • Wainwright Cheddar Grits GF

      7

      with smoked bacon

    • Sauteed Kale VG GF

      7

      with garlic, lemon, butter

    • Collard Greens V

      7
    • Charred Broccoli VG

      7
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