Dinner Menu

    • Small Plates - See Small Plates Menu for Full Descriptions

    • Wagyu Beef Tonnato

      16

      Paper thin Wagyu filet, tonnato, crispy capers, crispy leeks, champagne vinegar pickled shallots, olive oil, sea salt, toast points

    • Torchon de Foie Gras

      16

      Steen’s Cane syrup, apple cider jelly, brioche

    • Seasonal Soup

      7

      Chef's weekly selection

    • Butternut Squash Napoleon

      10

      Squash fritters, greek yogurt, tomato chutney, clarified squash broth

    • Smoked Octopus

      15

      Country ham and potato croquette, octopus jus, paprika oil and parsley oil

    • Small Green Salad

      6

      House blend of seasonal mixed greens, roasted cherry tomatoes, guanciale, brioche cotton, sous-vide egg yolk, tonnato dressing

    • House Charcuterie

      Small 18
      Large 26
    • Southern Rockefeller Oysters

      3 each

      Boutique regional oysters, collard greens, Herbsaint, seasoned bread crumbs

    • Roasted Vegetable Salad

      11
    • Shrimp Toast

      11

      House made bread, shrimp mousse, deep fried and covered in sesame seeds with a Steen's cane syrup reduction

    • Short Rib Arancini

      10
    • Duck and Sausage Gumbo

      Small 9
      Large 13
    • Collard Greens Tamale

      10

      Corn tamale, collard greens, smoked tomato jam 

    • Handmade Pasta

    • Carrot Strozzapreti Bolognese

      18

      Hand rolled carrot pasta, bolognese, meat sauce with beef, veal and pork, red wine, mirepoix

    • Lobster and Shrimp Ravioli

      26

      4 oz Maine lobster tail, local Gulf shrimp, bicolor hand formed ravioli with squid ink, brandy cream sauce, asparagus, braised tomatoes

    • Brown Butter Sage Gnocchi

      19

      Hand rolled white sweet potato and squash gnocchi, wild mushrooms, brown butter, sage

    • Lamb Agnolotti

      22

      Ground Elysian Fields lamb, parmesan, fresh herbs, concassé tomatoes, veal demi glace

    • Dinner

    • Fish of the Day

      29

      7 oz filet of today’s catch served en papillotte - celery, leeks, carrots, shallots, lemon, thyme, lemon risotto

    • Braised Rabbit

      25

      Half Mississippi rabbit - pan-roasted, whole grain mustard spaetzle, baby carrots, tarragon mustard cream

    • Pan Seared Scallops

      32

      Four jumbo pan seared scallops, English pea puree, creamy polenta, radicchio, grapefruit supremes, chimichurri, salsa negra

    • Wagyu Beef Tournedos

      32

      Two 3 oz Wagyu tenderloin tips, Cambozola cream, demi glace, wild mushrooms, asparagus, potatoes au gratin

    • Beef Cheeks

      29

      7 oz of PRIME beef cheeks served with grits supreme, braised vegetables, agrodolce shallots

    • Short Rib with Rice and Gravy

      28

      14oz braised beef short rib, served with glazed local carrots, Carolina Gold Rice, and smothered in short rib debris

    • Shrimp Etouffée

      22

      Eight wild caught Gulf shrimp, dark roux, trinity, garlic, hot sauce, Carolina Gold Rice

    • Whole Fish

      35

      Flash fried, red field peas and rice, smoked tomato, green pea puree

For Reservations call: (850) 724-1124 

1124 W Garden Street, Pensacola, Florida 32502

Wednesday & Thursday

11am - 2pm | 4pm-9pm

Friday

11am - 2pm | 4pm-10pm

Saturday

10am-2pm | 5pm-10pm

Sunday

10am-3pm | 5pm-9pm