BRUNCH MENU
- AVOCADO, TOMATO & EGG TOASTSUNNYSIDE EGG | EXTRA VIRGIN OLIVE OIL SEA SALT | CRUSHED RED PEPPER | RICOTTA
- MARINATED STEAK & EGGSSIRLOIN | BÉARNAISE | ROASTED TOMATO SMASHED FINGERLINGS
- BAKED FRENCH TOASTLOCALLY SOURCED CROISSANT | WHITE CHOCOLATE MACERATED FRESH BERRIES | MANGO-PASSION FRUIT COULIS | WHIPPED CREAM
- APPLEWOOD SMOKED BACON BENEDICTPOACHED EGGS | HOLLANDAISE | SPINACH ENGLISH MUFFIN | SMASHED FINGERLINGS
- CHICKEN N’ WAFFLESAUSAGE GRAVY| VERMONT MAPLE SYRUP SPICED APPLE RELISH | TABASCO HONEY
- CHARGRILLED DINER MEATLOAFSUNNYSIDE EGGS | SAUSAGE GRAVY SMASHED FINGERLINGS
- HUEVOS RANCHEROS BURRITOPICO | EGGS | QUESO BLANCO BLACK BEANS & RICE | AVOCADO | RANCHERO SAUCE
- LUMP CRAB CAKE ‘BENNY‘POACHED EGGS | HOLLANDAISE | SPINACH ENGLISH MUFFIN | SMASHED FINGERLINGS
- ACAI SUPERFRUITMIXED BERRIES | ORGANIC COCONUT YOGURT TOASTED NUTS & SEEDS | GRANOLA | SEASONAL FRUIT AGAVE NECTAR
- CRISPY CHICKEN BISCUIT & GRAVYSAUSAGE GRAVY | CHOLULA
- BACON, EGG & CHEESE SANDWICHTOMATO | SMASHED FINGERLINGS
- LOBSTER, SHRIMP & CRAB COBB SALADAVOCADO | BACON | EGG | TOMATO MEYER LEMON-TARRAGON VINAIGRETTE
- VEGAN KALE ‘CAESAR’ SALADAVOCADO | TOMATO | PEPITAS
- KUNG PAO CALAMARINAPA CABBAGE | RED PEPPER| TOASTED PEANUTS
- RUSTIC ROSEMARY OLIVE BREAD AND SPREADSSMOKED SALMON | HERB AND SHALLOT GOAT CHEESE SPINACH EGGPLANT DIP
- FAROE ISLANDS SALMON SALADROASTED RED & GOLDEN BEETS | WALNUTS | CITRUS PISTACHIO GOAT CHEESE | WALNUT VINAIGRETTE HERB VINAIGRETTE
- GROUPER SANDWICHCREOLE GRILLED | SLAW | PICO DE GALLO LEMON MAYO | TRUFFLE FRIES
- SHORE BURGERHOUSE GROUND DAILY | LTO BACON JAM | TILLAMOOK CHEDDAR | TRUFFLE FRIES
- FOREST MUSHROOM & BLACK BEAN BURGERPRETZEL BUN | AVOCADO | CARAMELIZED SHALLOT CONFIT SMOKEY CHIPOTLE VEGANAISE | GREEN SALAD
- CRISPY CHICKEN SANDWICHFRIED CHICKEN BREAST | TOMATO PROVOLONE |SWEET VINEGAR SLAW |TRUFFLE FRIES
- GROUPER TACOSCREOLE GRILLED CORVINA | SLAW AVOCADO CREME FRAICHE | MANGO SCALLION SALAD FLOUR TORTILLAS | TRUFFLE FRIES
- NUESKE’S SMOKED BACON DEVILED EGGSRANCHERO|FRIED JALAPEÑO
- BISCUIT & GRAVY
- TRUFFLE FRIESPARMESAN & CHIVES
- APPLEWOOD BACON
- BREAKFAST SAUSAGE
LUNCH MENU
- RUSTIC ROSEMARY OLIVE BREAD AND SPREADSSMOKED SALMON | HERB AND SHALLOT GOAT CHEESE SPINACH EGGPLANT DIP
- ALE-BATTERED FRESH CRISPY OYSTER PO’ BOY SLIDERSYUZU KOSHO REMOULADE | BUTTERED POTATO ROLLS | SWEET GINGER-PICKLED FENNEL SPICED CUCUMBER SCALLION PETITE SALAD
- SHRIMP CEVICHE & GUACAMOLETOASTED CUMIN CORN TORTILLAS
- KUNG PAO CALAMARINAPA CABBAGE | RED PEPPER | TOASTED PEANUTS BASIL, MINT & CILANTRO
- 100% LUMP CRAB CAKEJICAMA SLAW | MISO GINGER AIOLI
- ORGANIC CHICKEN CHINOIS SALADPAPAYA | MANGO | TOASTED PEANUTS | ZESTY SESAME SOY DRESSING | CRISPY WONTON
- ROASTED RED & GOLDEN BEETMIXED GREENS|CITRUS|WALNUTS|PISTACHIO GOAT CHEESE|WALNUT VINAIGRETTE
- LOBSTER, SHRIMP & CRAB COBB SALADAVOCADO|BACON|EGG|TOMATO|TARRAGON VINAIGRETTE |CORIANDER MAYO
- VEGAN KALE ‘CAESAR’BUTTER LETTUCE | AVOCADO | MISO GINGER AIOLI | GRILLED CORN VINAIGRETTE
- SHRIMP & SCALLOPLEMON RISOTTO|LOCAL GREENS|LEMON BEURRE BLANC|TOMATO CONFIT
- FAROE ISLANDS SALMONPEPPER CRUST|SMASHED FINGERLINGS|VEGETABLE SAUTÉ POMEGRANATE REDUCTION|LEMON BEURRE BLANC
- PAN SEARED LOCAL SNAPPERWILTED SPINACH|ARANCINI CAKE|CAPONATA|CITRUS BUTTER
- MISO MARINATED BLACK GROUPERCRYSTALLIZED GINGER BASIL STICKY RICE CAKE|SAKE-BRAISED SHIITAKE MUSHROOMS|MISO COCONUT VIN BLANC
- DINER MEATLOAFGREEN BEANS & CARROTS|HERB BUTTER MASHED POTATO| FOREST MUSHROOM GRAVY
- ST. LOUIS ‘JENGA’ RIBSMONGOLIAN GLAZE|CHOPPED CHINESE SALAD|CRUSHED PEANUTS
- SPICE GRILLED 8OZ FILET MIGNONSHIITAKE MUSHROOM ARANCINI | CHARRED BROCCOLINI | CABERNET DEMI GLACE
- SHORE BURGERGRASS FED HOUSE GROUND DAILY|TILLAMOOK CHEDDAR|BACON JAM| LETTUCE|TOMATO|ONION|TRUFFLE FRIES
- BLACK GROUPER TACOSCREOLE GRILLED|SLAW|MANGO SCALLION SALAD|AVOCADO CRÉME FRAICHE|FLOUR TORTILLAS|TRUFFLE FRIES
- BLACK GROUPER SANDWICHCREOLE GRILLED| SLAW| PICO DE GALLO | LEMON MAYO | TRUFFLE FRIES
- CRISPY ORGANIC CHICKEN SANDWICHFRIED CHICKEN BREAST|TOMATO|PROVOLONE SWEET VINEGAR SLAW|LEMON MAYO| TRUFFLE FRIES
- FOREST MUSHROOM & BLACK BEAN BURGERAVOCADO|CARAMELIZED SHALLOT CONFIT SMOKEY CHIPOTLE VEGANAISE|PRETZEL BUN | MIXED GREENS
DINNER MENU
- RUSTIC ROSEMARY OLIVE BREAD AND SPREADSSMOKED SALMON | HERB AND SHALLOT GOAT CHEESE SPINACH EGGPLANT DIP
- ALE-BATTERED FRESH CRISPY OYSTER PO’ BOY SLIDERSYUZU KOSHO REMOULADE | BUTTERED POTATO ROLLS | SWEET GINGER-PICKLED FENNEL SPICED CUCUMBER SCALLION PETITE SALAD
- SHRIMP CEVICHE & GUACAMOLETOASTED CUMIN CORN TORTILLAS
- KUNG PAO CALAMARINAPA CABBAGE | RED PEPPER | TOASTED PEANUTS BASIL, MINT & CILANTRO
- THAI CURRY MUSSELSCOCONUT MILK | KAFFIR LIME | CHILI | CILANTRO
- TUNA TARTAREAVOCADO | CUCUMBER | TOBIKO | WONTON CRISPS
- 100% LUMP CRAB CAKEJICAMA SLAW | MISO GINGER AIOLI
- ORGANIC CHICKEN CHINOIS SALADPAPAYA | MANGO | TOASTED PEANUTS | ZESTY SESAME SOY DRESSING | CRISPY WONTON
- ROASTED RED & GOLDEN BEETMIXED GREENS | CITRUS | WALNUTS | PISTACHIO GOAT CHEESE | WALNUT VINAIGRETTE
- LOBSTER, SHRIMP & CRAB COBB SALADAVOCADO | BACON | EGG | TOMATO | TARRAGON VINAIGRETTE | CORIANDER MAYO
- VEGAN KALE ‘CAESAR’AVOCADO | TOASTED PEPITA | NUTRITIONAL YEAST
- 100% CRAB CAKE SALADBUTTER LETTUCE | AVOCADO | MISO GINGER AIOLI | GRILLED CORN VINAIGRETTE
- SHRIMP & SCALLOPLEMON RISOTTO | LOCAL GREENS | LEMON BEURRE BLANC | TOMATO CONFIT
- PAN SEARED LOCAL SNAPPERWILTED SPINACH | ARANCINI CAKE | CAPONATA | LEMON BEURRE BLANC
- FAROE ISLANDS SALMONSMASHED FINGERLING POTATOES | VEGETABLE SAUTÉ POMEGRANATE REDUCTION | LEMON BEURRE BLANC
- MISO MARINATED BLACK GROUPERCRYSTALLIZED GINGER BASIL STICKY RICE CAKE | SAKE-BRAISED SHIITAKE MUSHROOMS | MISO COCONUT VIN BLANC
- GRILLED BRANZINOROASTED CORN-GOAT CHEESE POLENTA SHAVED FENNEL CITRUS SALAD|BASIL BEURRE BLANC
- AHI TUNA MIGNONSHRIMP RISOTTO | YELLOW TOMATO LOBSTER BEURRE BLANC BABY BOK CHOY | ROASTED TOMATO
- SPICE GRILLED 8OZ FILET MIGNONSHITTAKE MUSHROOM ARANCINI | CHARRED BROCCOLINI | CABERNET DEMI GLACE
- FREE RANGE ORGANIC FRIED CHICKENTABASCO-HONEY MARINATED MAC & CHEESE | FRESH COLESLAW | TABASCO-HONEY SAUCE
- DINER MEATLOAFGREEN BEANS AND CARROTS | HERB BUTTER MASHED POTATOES | FOREST MUSHROOM GRAVY
- ST. LOUIS ‘JENGA’ RIBSMONGOLIAN GLAZE | CHOPPED CHINESE SALAD | CRUSHED PEANUTS
- GRILLED CHICKEN LINGUINE PASTATHYME SCENTED MUSHROOM SAUCE | SAUTEED BABY SPINACH | BABY HEIRLOOM TOMATO | PARMESAN BACON GREMOLATA
- SHORE BURGERGRASS FED HOUSE GROUND DAILY | TILLAMOOK CHEDDAR | BACON JAM | LETTUCE | TOMATO | ONION | TRUFFLE FRIES
- VEGAN BELUGA LENTIL RAGOUTCONFIT ASIAN EGGPLANT | GRILLED BROCCOLINI | VEGETABLE SAUTÉ | YELLOW TOMATO SAUCE | CHERMOULA DRIZZLE
KIDS MENU
- GRILLED SALMONGREEN BEANS & CARROTS
- ST. LOUIS RIBSBBQ SAUCE | FRIES
- MAC 'N' CHEESE
- BURGER SLIDERSCHEDDAR CHEESE | FRIES
- CHICKEN TENDERSHONEY MUSTARD | FRIES
- GRILLED FREE RANGE CHICKENVEGETABLES
- BURGER SLIDERSCHEDDAR CHEESE | FRIES
- CHICKEN TENDERSHONEY MUSTARD | FRIES
- CHALLAH FRENCH TOASTMAPLE SYRUP | WHIPPED CREA
- SCRAMBLED EGGSBACON & TOAST
