Our dinner menu reflects a lifetime of experience and travel, from fresh Florida flavors to internationally inspired dishes. Chef Kenney and his team cater to a variety of dietary preferences, including vegetarian, vegan and gluten-free.
Make a reservation to dine with us or place an order online.
Freshly Baked Bread with Extra Virgin Olive Oil with herbs (v) and Garlic Basil Butter – 8
Tuscan Olive Medley marinated in Rosemary,
Garlic and Lemon, then roasted – 6
French Brie Cheese Baked in Puff Pastry with
Fresh Fruit and Raspberry Dijon – 14
Hummus Bi Tahini (v), Tzatziki, Romesco (contains nuts) (v), Naan Bread and Carrot Chips – 12
Chopped Ahi Tuna tossed with Sesame-Ginger Vinaigrette, topped with Wakame Seaweed Salad on Wonton Crisps 16
Sesame Crusted Shrimp topped with Ginger Vinaigrette and Sweet Chili Aioli over Wok Seared Vegetables – 14
Stilton, Cranberry Stilton, Gloucester, Irish Cheddar and Onion Jam, Candied Walnuts and Whole-Grain Mustard with Crackers – 18
With Sweet Corn Pico and Cajun Remoulade – 15
Choice of Coconut Thai Curry, Cilantro, Basil and Lime or White Wine Garlic – 15
Phyllo Dough stuffed with Spinach and Feta
with a side of Tzatziki Dipping Sauce – 12
Grilled Lamb Chops with Pistachio Rosemary Pesto and Balsamic Reduction – 18
Add Protein to any Salad, Grilled or Blackened:
Shrimp +9 • Chicken +8 • Tofu +9 • Steak +12 • Hummus +5
Chopped Romaine tossed with House Made Caesar Dressing, topped with Grape Tomatoes, Focaccia Crumbles and Parmesan Cheese – 10
Mixed Greens, Cucumber, Tomato, Carrots, Red Cabbage, Olives, Chick Peas and Swiss Cheese with 828 Dressing – 13
Mixed Greens with Roasted Butternut Squash, Dried Cranberries, Goat Cheese, and Spiced Pecans with Balsamic Vinaigrette Dressing – 14
Baby Spinach, Poached Apples, Brie Cheese, Candied Walnuts and Raspberry Vinaigrette – 14
Add a Side Garden Salad, Caesar Salad or Cranberry Gorgonzola Salad +5
Lightly Breaded Chicken Breast stuffed with Herb Butter and Swiss Cheese finished with a Tarragon Mushroom Sauce and served with Mashed Potato and Vegetable of the Day – 24
Chicken Breast sauteed with Capers, Shallots, White Wine and Lemon Butter Sauce served with Fettuccini and Vegetable of the Day – 22
Lightly Breaded Chicken Breast topped with House Made Marinara and Italian Cheese Blend over Fettuccini tossed with San Marzano Tomato Cream – 20
Topped with Mango Rum Butter served with Jasmine Rice and Wok Seared Vegetables – 28
Wild-Caught Sea Scallops Sesame Crusted and topped with a Sweet Chili Glaze with Jasmine Rice and Wok Seared Vegetables – MP
Shrimp, Fish and PEI Mussels with Mushrooms, Sundried Tomatoes, Artichokes and Spinach tossed with a White Wine Lemon Garlic Broth over Capellini Pasta – 25
Served over Mashed Potatoes and Vegetable of the Day – 26
Grilled and served with a Rosemary Demi-Glace and Mint Vinaigrette, Mashed Potatoes and Vegetable of the Day – 28
Bone-In Pork Chop with Marsala Onion Confit and Gorgonzola served with Mashed Potatoes and Vegetable of the Day – 30
Pan-Seared Veal Scaloppini topped with Prosciutto, Provolone and Sundried Tomato Basil Pesto finished with Marsala Sauce served with Capellini Pasta and Vegetable of the Day – 26
Finished with Ginger Soy Glaze served with Jasmine Rice and Wok Seared Vegetables – 22
Lightly Breaded Eggplant layered with Herbed Ricotta Cheese, San Marzano Tomato Cream Sauce and Italian Cheese Blend served with Fettucini Pasta – 18
V: Vegan • GF: Gluten-Free
*Consuming raw or under cooked meats, poultry, seafood, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Grilled and served with Mashed Potatoes, Vegetable of the Day and Choice of Sauce:
Brandy Green Peppercorn. Gorgonzola Herb Butter, Bordelaise
Add: Lemon Garlic Shrimp or Crabcake for +9
V: Vegan • GF: Gluten-Free
*Consuming raw or under cooked meats, poultry, seafood, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Seasonal Vegetables and Fresh Fettuccini Pasta tossed with Basil Pesto Cream – 18
Add Protein, Grilled or Blackened:
Shrimp +9 • Chicken +8 • Tofu +9
Bolognaise with Ground Beef, Veal, Pork and Shredded Short Rib simmered with a Tomato Gravy, tossed with Fresh Fettuccini Pasta – 20
Shrimp, Artichoke Hearts, Spinach and Capellini Pasta tossed with a Roasted Garlic Chardonnay Cream – 22
Grilled Chicken and Fettuccini Pasta tossed with Alfredo Sauce and served with Broccoli Florets – 20
V: Vegan • GF: Gluten-Free
*Consuming raw or under cooked meats, poultry, seafood, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
