Southern • Steak • Seafood

Image of crab cakes Image of seared tuna Image of cheeses, grapes and sliced salami on board Image of Mabels fried chicken over mashed potatoes Image of shrimp salad Image of fried green tomatoes Image of grilled avocado Image of pineapple soaked in Titos vodka Image of grilled Mahi Mahi topped with mango Image of cheeseburger Image of a pork chop on mashed potatoes and asparagus Image of shrimp and grits Image of the big rib Image of lamb chop and carrots Image of vegetable ravioli Image of wine bottles Image of creme brulee Image of the Creekstone filet with mashed potatoes Image of chocolate cake and berries Image of burratta appetizer Image of wine bottles

Appetizers

GRILLED AVOCADO  8
Heirloom tomato & smoked jalapeño coulis – salsa roja – cojita

TUNA TARTARE 15
Ahi – house guacamole – wasabi cream – wonton chips

MEAT & CHEESE BOARD  21
Chef’s daily choice of charcuterie and artisan cheeses – PJ Ranch honey –
whole seed mustard – Gafford pickles – artisan crackers

BURRATA  16
Blistered, white balsamic infused heirloom cherry tomatoes –
locally made Burrata – basil pesto

LUMP CRAB CAKES 17
3 jumbo lump crab cakes – dijon aioli – local greens

SHRIMP & GRITS 16
Blackened and pan roasted jumbo shrimp, crumbled chorizo over 
jalapeno and smoked gouda grits

PARMESAN ROASTED CAULIFLOWER  8
Salt and pepper dusted cauliflower oven roasted with parmesan
and finished with roasted red pepper cream

CHORIZO & BLUE CRAB DIP 15
Creamy spanish style dip served hot with lavash crackers

CRAB DEVILED EGGS 14
Horseradish yolk salad stuffed with blue crab and topped with smoked paprika

Soups & Salads

SOUP – Chef’s Whim – market price

(Add your choice of herb marinated grilled chicken for 5 , blackened shrimp for 9
or Ancho Chile Hanger Steak for 9)

THE GAFFORD CAESAR 9
Crisp romaine hearts – shaved parmesan – baguette croutons – house made
ceasar dressing

SALMON SALAD 15
Organic salmon, local mixed greens, Loxahatchee goat cheese, hand torn prosciutto,
with house made white balsamic vinaigrette

FARM STAND 9
Baby local greens, baby heirloom tomatoes and carrots, cucumbers and
toasted baguette croutons tossed in avocado ranch dressing

ROASTED SALAD  11
Oven roasted butternut squash, roasted apples, roasted and smoked bacon,
candied pecans, crumbled goat cheese and
local baby greens tossed in maple balsamic vinaigrette

FLORIDA CITRUS & FENNEL SALAD  12
Castelvetrano olives, toasted pistachio, shaved parmesan, sliced avocado, Florida citrus segments,
local baby greens all tossed in a charred lemon vinaigrette

DINO KALE SALAD  12
Toasted coconut candied pecans, sliced peaches, currants and
dinosaur kale tossed in curry lime vinaigrette

 

Entrees

(All entrees are served with a local fresh daily vegetable of the day)

THE BURGER  15
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese –
veggies, served on a buttered brioche bun 
served with house chips
add bacon or guacamole 2

THE GAFFORD  38
Our signature steak! 20oz bone in Creek Stone Farms Black Angus ribeye
with chef’s butter served with house made 
mac and cheese

MABEL’S FRIED CHICKEN  16
She’s been making it for Taylor since he was born. 2 southern style boneless breasts
with black dot gravy over garlic confit mashed yukon golds

8OZ SEMINOLE BEEF FILET MIGNON  38
Center cut Black Angus filet, 72 hour house made steak sauce served over garlic confit mashed yukons
add Maytag bleu 4  |  and blackened shrimp 9

SCOTTISH SALMON  23
Organic Scottish salmon fire grilled to order served with your choice of
house made jalapeño bbq sauce or garlic herb butter served over wild grains

LAMB LOLLIPOPS  29
Roasted garlic marinated and fire grilled with chipotle balsamic infused demi –
glace and topped with avocado salsa 
over garlic confit mashed yukons

SOUTHERN STYLE MEATLOAF  22
While it lasts
Individual 14oz meatloaf served with house bbq glacé and
caramelized onion demi glacé and crispy leeks over
garlic confit mashed yukon golds and local vegetables
(meatloaf: short rib, chuck, brisket and bacon)

LOCAL SWORDFISH  26
Fire grilled swordfish topped with 
file sauce accompanied with andouille sausage,
blue crab, crawfish and okra 
over wild grains

FIRE GRILLED GROUPER  MP
Locally sourced when available, 
tomato gravy over jalapeno and 
smoked gouda grits

CARNE ASADA  28
Ancho marinated hanger steak topped with blistered Shishito peppers, guacamole
and pickled onions over 
garlic confit mashed yukons

SALT & PEPPER SMOKED SWEET POTATO  15
Four hour mesquite smoked jumbo sweet potato stuffed with roasted local corn,
house pico de gallo and avocado, finished with aji amarillo crema

PEPITA CRUSTED AHI  25
Pan Roasted Rare and served with local coulis, smoked soy and pickled avocado over wild grains

DOUBLE BONE PORK CHOP  30
14oz double cut pork chop fire grilled served with a jalapeno
BBQ glaze 
topped with melted manchego cheese and
house pico de gallo over garlic 
confit mashed Yukons

AIRLINE CHICKEN BREAST 18
Pan roasted and apricot glazed with charred onion and pistachio puree over garlic confit mashed yukons

LOCAL SNAPPER  MP
Pimento marinated and tortilla crusted snapper topped with cilantro slaw 
finished
with roasted poblano lime 
butter over wild grains

 

*(Add parmesan for no additional charge)

Taylor Wilson – Executive Chef

LOCAL FARMS

Vegetables, Greens & Grains
Hatton Farms, Pahokee, FL  •  Grown Clean, Indiantown, FL  •  The Tomato Store, Indiantown, FL
Kai Kai Farms, Indiantown, FL  •  Anson Mills, Columbia, SC

Cheeses, Dairy & Honey
PJ Ranch Honey, Palm City, FL  •  Sweet Grass Dairy, Thomasville, GA
Turtle Creek Dairy, Loxahatchee, FL  •  Winter Park Dairy, Winter Park, FL

Beef, Poultry & Pork
Jackman Ranch, Clewiston, FL  •  Springer Mountain Farms, Mt. Airy, GA
Southeast Family Farms, Alabama, Tennessee, Georgia

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