The Patio at 5th and Ash

A blend of sliced and baby heirloom tomato tossed in olive oil and sea salt. Paired with burrata and basil leaves. Finished with a balsamic drizzle.

A baguette dipped in red wine, baked with garlic butter and shredded mozzarella. Served with marinara

House-recipe famous meatballs served with our signature marinara sauce

Marinara, sundried tomatoes, caramelized onion, roasted red peppers and black olives, topped with shredded mozzarella and balsamic

Bleu cheese dressing, braised short ribs, roasted garlic, bacon, onions, shredded mozzarella, all jazzed up with a balsamic reduction

A giant soft pretzel, brushed in butter and sprinkled with salt, comes with a side of pub mustard & queso

Our signature hand-rolled crab cakes made with fresh jumbo lump crab meat. Served with house-made lemon aioli

Sauteed PEI mussels with shallots, garlic and heirloom tomato. Finished with a white wine lemon butter broth and toasted baguettes.

Our signature blend of lump crab, cream cheese and house spices. Served with pretzel bites and veggies for dipping

Five colossal poached shrimp. Served with lemon & cocktail sauce

A special selection of premium cheeses served with an array of meats, fruits, and house made jams and jellies

Rich, creamy soup with lump crab and old bay

Our home-made famous tomato bisque

Mixed greens, seasonal berries, red onions, candied pecans, feta cheese, and homemade poppy seed dressing

Beets, mandarin oranges, red onions, feta, and craisins on a bed of mixed greens with champagne vinaigrette

Spring mix, diced tomato and red onions

Baby Iceberg, heirloom tomatoes, bleu cheese crumbles, egg, red & green onions, and bacon with bleu cheese dressing

Pan seared fillet of salmon basted in our soy-citrus glaze. Paired with mixed greens tossed with cilantro lime ranch, pico, avocado, edamame and bacon

A bowl of tomato or crab bisque and your choice of Berry, Beet, or Garden salad.

Delicate crab tossed with EVOO and spices paired with roasted corn, pico, avocado and micro herbs. Placed on a bed of house greens with heirloom tomatoes & tossed in a blood orange vinaigrette 22

Braised short rib, caramelized onions, creamy horseradish sauce, provolone cheese, and a side of au jus for dipping

Grilled or blackened grouper, lettuce and tomato with spicy island slaw

Delicate crab tossed in our house recipe. Broiled to a golden brown. Served with lemon aioli, greens and tomato

Tender chicken salad made with cranberries, pecans, celery, and a touch of honey. Served with mixed greens on ciabatta

Tender chicken salad made with cranberries, pecans, celery, and a touch of honey. Served atop leafy greens

Shaved turkey, greens, tomato and bacon with our house made pimento cheese. Served on toasted brioche bread

Our famous meatballs stuffed into our cheesy bread finished with mozzarella and house made marinara

Angus patty served with served with lettuce, tomato, and pickle

Angus beef patty topped with Pico de Gallo, creamy goat cheese, avocado, spring mix, and a Fernandina Beach aioli drizzle

Two house seasoned Plant based impossible patties, cheddar, greens and tomato. Served with our Fernandina Beach aioli

Wagyu burger topped with smoked gouda cheese, greens and tomato. Finished with house made bacon jam and apple bourbon BBQ

Mago-Wasabi coleslaw

Spring mix, diced tomato and red onions

Tequila, Pineapple juice, jalapeños, agave, orange liqueur

Gin or Vodka, olive brine, dry vermouth, stuffed olives

Vodka, chocolate liqueur, baileys irish cream, half & half, chocolate syrup

Vodka, coffee liqueur, espresso, simple syrup

Four Roses Elijah Craig Woodford Reserve

Bulleit Makers Mark Angels Evny

Lillet Blanc, lemon, strawberries, thyme, prosecco

Tequila, Pineapple juice, jalapeños, agave, orange liqueur

Gin or Vodka, olive brine, dry vermouth, stuffed olives

Vodka, chocolate liqueur, baileys irish cream, half & half, chocolate syrup

Vodka, coffee liqueur, espresso, simple syrup