Their menu rotates twice per season in order to take advantage of the fluctuations in market availability.  They source whole animals – hormone and antibiotic-free pastured chickens, Berkshire hogs, and grass-fed lamb and beef – from small family Florida farms and do the butchery in our commissary kitchen.

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Monday

Bar 5pm ; Dinner, 5:30pm

Tuesday

Bar 5pm ; Dinner, 5:30pm

Wednesday

Bar 5pm ; Dinner, 5:30pm

Thursday

Bar 5pm ; Dinner, 5:30pm

Friday

Bar 5pm ; Dinner, 5:30pm

Saturday

11:00am - 3pm - Brunch

Sunday

11:00am - 3pm - Brunch