The Philosophy of the Plate
When you open our menu, you aren't just looking at a list of ingredients; you’re looking at a map of Florida’s current season. Our Executive Chef believes that a dish should never have more than five primary flavors—any more, and the "honesty" of the ingredient is lost.
1. The Legendary Duck Pappardelle
This isn't your average pasta dish. We slow-braise the duck until it reaches a level of tenderness that melts into our wide, ribbon-like pappardelle.
The Secret: It’s the balance of fats. The richness of the duck is cut by a hint of bright acidity and fresh herbs, making it a "heavy" dish that feels surprisingly light on the palate.
2. Brown Butter & Sage Meatballs
A nod to our roots. These meatballs are seared to create a crust that locks in moisture, then bathed in a nutty brown butter sauce. Sage provides an earthy, aromatic finish that reminds many of our guests of a sophisticated Sunday dinner.
3. Green Curry Mussels
St. Augustine has a deep relationship with the sea, and we honor that through our mussels. Instead of the traditional white wine and garlic, we introduce a vibrant green curry broth. It’s fragrant, slightly spicy, and begs to be soaked up with a piece of charred bread.
4. Pan-Seared Scallops with Lemon Risotto
The scallop is the "candy of the sea." We sear ours to a golden caramelization. By pairing them with a bright, citrus-forward risotto, we highlight the natural sweetness of the shellfish without overpowering it.
5. The 17 King Ribeye
For the traditionalist. We source high-quality cuts and treat them with respect—salt, heat, and time. Finished over a wood fire, it captures the smokiness that defines "Old Florida" outdoor cooking.