Please note that our menu changes DAILY. Though we update online as frequently as possible, visit the restaurant to access our most current menu.
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CHEESE & CHARCUTERIE PLATE
28.00
Brie, gruyere, smoked cheddar, manchego, capicola chorizo salami, felino salami, fig balsamic preserves, red grapes, walnuts, truffle honey, flat bread crackers
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FRESH FLORIDA STONE CRAB
49.00
2 large claws, served chilled, Key West dijon
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MANCHEGO MEATBALL SKILLET
15.00
Tenderloin and flank steak meatballs, Spanish Creole tomato sauce, Manchego Mornay sauce, Calabrian chili and seasoned breadcrumbs
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JOSPER GRILLED OCTOPUS
25.00
Cork braised Spanish octopus, marsala reduction, spinach, shallot, fresh apple, lemon caper aioli
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MARYLAND STYLE CRAB CAKE
23.00
Celery root slaw, white remoulade, and sweet chili sauce
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ISLAND STYLE CALAMARI
20.00
Tender island style calamari, choirzo sausage, banana peppers, garlic, shallots, cilantro lime aioli, aged balsamic glaze, Peruvian sweet peppers, chives
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OYSTERS ROCKEFELLER
19.00
Chef-selected oysters, Josper baked, spinach, onions, garlic, parmesan, Nueske's bacon, Pernod, lemon caper aioli
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LOBSTER POTATO NACHOS
29.00
Maine lobster, smoked gouda cheese sauce, andouille sausage, yukon gold chips, candied jalapenos, scallions
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STEAK TARTARE
19.00
Fresh hand-chopped Meyer all-natural raw beef tenderloin, capers, shallots, dijon mustard
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SEAFOOD CHOWDER
10.00
Shrimp, fresh fish, clams, cream
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SHRIMP co*ckTAIL
15.00
Chilled shrimp, housemade co*cktail sauce, fresh lemon
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STRAWBERRY BLUSH SALAD
12.00
Fresh strawberries, spring mix, moody blue cheese, candied walnuts, Pinot Noir vinaigrette
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ROASTED GARLIC CAESAR
11.00
Chopped hearts of romaine, fresh parmesan, cracked black pepper, crispy housemade croutons, roasted garlic Caesar dressing
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BABY ICEBERG SALAD
13.00
Hard boiled eggs, Nueske's bacon, pickled red onions, cracked black pepper, blue cheese crumbles, housemade creamy buttermilk blue cheese dressing
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ROASTED BEET SALAD
12.00
Red onions, goat cheese, roasted red and golden beets, mandarin orange, arugula, spring mix, carrot strings, honey orange vinaigrette
We offer a variety of fresh raw oysters | Selection changes daily |
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DOZEN OYSTER COMBO (3 OF EACH)
46.50
The Josper oven is used as both a smoker and a grill
We use fruit wood to smoke meats and vegetables before loading it with mesquite charcoal for grilling at temperatures around 850° - 1000°
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FILET MIGNON, MEYER NATURAL ANGUS CHOICE
6 oz. | 48.00 8 oz. | 58.00
Balsamic espresso reduction, Chef’s selection of potato and vegetable
Add Madiera Sauce | 2.00
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SMOKED RIB EYE, 14OZ, ANGUS PRIME
58.00
Jerk-rubbed, Josper applewood smoked and grilled, Chef's selection of potato and vegetable, served with herbed compound butter
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NEW YORK STRIP, 14OZ, MEYER NATURAL ANGUS PRIME
52.00
Argentinian spiced rubbed, Josper grilled asparagus, herbed compound butter, gruyere mac and cheese
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VEAL CHOP, 15 OZ, MARCHO FARMS, LONG BONE
58.00
Greek style smashed potatoes, savory herbs, marsala reduction, sauteed spinach and beech mushrooms
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PORK CHOP, 12 OZ, BONE-IN, HERITAGE FARMS CHESHIRE
39.00
Josper grilled, crispy sweet potato, fig and goat cheese compound butter, French green bean almondine, pickled blackberries
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FAROE ISLAND SALMON
34.00
Josper grilled Tandoori spiced salmon, basmati currant rice, baby zuzzhini, curried apricot chutney, cilantro cucumber raita
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PACIFIC MAHI MAHI
32.00
Jerk rubbed, pineapple salsa, mango mint coulis, coconut risotto, grilled asparagus
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SURF AND TURF
56.00
Meyer Natural Angus Choice 6 oz. Filet Mignon with balsamic espresso reduction, three beer-battered gulf shrimp and Chef's potato and vegetable
Substitute a Lobster Tail | 18.00
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ALASKAN KING CRAB
58.00
8 oz. partially shelled, drawn butter, cajun potato, spinach and sundried tomato
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CARIBBEAN CORVINA
42.00
Blue crab topped corvina, pan seared, parmesan risotto, grilled asparagus, lemon caper butter sauce
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WHOLE GULF SNAPPER
45.00
Citrus brined and fried whole snapper, cajun potato wedges, jicima and pineapple slaw, cilantro lime aioli
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GEORGE'S BANK SCALLOPS
49.00
Togarashi spice rubbed, pan seared scallops, mashed purple Okinawa sweet potato, edamame puree, stir fry napa slaw
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SHRIMP PAPPARDELLE
32.00
Sauteed shrimp, garlic, shallots, roasted red pepper mornay sauce, parmesan cheese cream, sweety drops, pappardelle pasta
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CHILEAN SEA BASS
54.00
Miso glazed, pan seared, panang curry and coconut, broccolini, ginger infused black forbidden rice, crispy nori
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MAINE LOBSTER TAIL
One | 38.00 Two | 63.00
Served in the shell, topped with Americaine sauce and crispy herbed parmesan breadcrumbs, mushroom cheddar truffle risotto, garlic sauteed kale
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SMOKED DUCK BREAST
39.00
Baby carrots, roasted root vegetables, citrus beurre blanc, blood orange preserves
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BLUE CHEESE TENDERLOIN
33.00
Pan seared tenderloin tips, crimini mushrooms, roasted garlic blue cheese sauce, broccolini and goat cheese polenta
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VEGETARIAN ENTREE
26.00
Togarashi spice rubbed, pan seared tofu, mashed purple Okinawa sweet potato, edamame puree, stir fry napa slaw
