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

SMOKED DUCK WINGS  18
Crispy, smoked confit of duck wings tossed with sweet chile, sesame and citrus

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

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

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

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

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

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

SHORT RIB TOSTADA  16
Local corn tortilla topped with overnight braised short rib, black bean puree,
Oaxaca cheese, fresh pico, shredded cabbage, and finished with guacamole salsa

SHRIMPO COCKTAIL   18
Locally sourced poached Florida shrimp, fresh tomato and horseradish cocktail,
roasted garlic and chive cream cheese, meyer lemon oil

STEAMED BLACK MUSSELS  18
Prince Edward Island mussels with smoked tomato and saffron broth,
carmelized onion, roasted garlic, cherry tomato, Tasso ham,
finished with fresh herbs

Soups & Salads

SOUP – Chef’s Whim – market price

(Add your choice of fried or herb grilled chicken for 7 , salmon for 7,
blackened shrimp for 9 or Ancho Chile Hanger Steak for 10)

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

ANCHO AHI TUNA SALAD  16
Fire Grilled Ahi, sliced rare, local daily selection of greens, sesame seeds,
baked almonds, wontons, edamame, Florida orange peel vinaigrette
and avocado – wasabi crema

BRUSSEL SPROUT SALAD  12
Shaved Brussels, mixed greens, truffle turtufo cheese, spicy marcona almonds,
Bentons bacon lardons, meyer lemon and manchego dressing

FRIED CHICKEN COBB  16
Mixed local greens, avocado, hard boiled egg, smoked ham, Maytag,
baby heirlooms, tossed in honey Dijon vinaigrette and
topped with Mabel’s fried chicken

MANGO – AVOCADO SALAD  11
Chile marinated mangoes, avocado, red onion, red pepper,
local baby mixed greens, tossed in cilantro lime vinaigrette

SUMMER BERRY SALAD  12
Available fresh summer berries, local mixed greens, local goat cheese,
candied pecans, mint, basil, tossed in yuzu poppyseed 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
add 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

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

SALT & PEPPER SMOKES 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
Can be made Vegan upon request

DUCK CONFIT  29
House confit of Maple Leaf Farms duck, strawberry rhubarb bbq sauce,
braised collard greens, peanut granola, Gafford Grits

MAPLE BRINED DOUBLE BONE PORK CHOP  26
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans,
over garlic confit mashed yukons

COCONUT – MACADAMIA 
CRUSTED MAHI MAHI  27
Coconut, cilantro, basil, and macadamia crust, served with coconut-red curry
and citrus gremolata over wild grains

SHRIMP AND GRITS  24
Local roasted sweet corn, pimento cheese, Bentons bacon lardons,
braised collard greens, blackened FL shrimp, smoked tomato jus

PANKO AND BLUE CORN LOCAL SNAPPER  MP
Locally sourced and pan fried snapper with brown butter lemon emulsion
finished with gafford pickle tartar over wild grains

BLACK GROUPER  MP
Lightly blackened and fire grilled grouper served with southern style
crawfish and sherry crème sauce and green pico over wild grains

LOCAL SWORDFISH  27
Fire grilled swordfish with warm lemon & wine mustard vinaigrette,
lump crab, and whipped tarragon béarnaise accompanied
by garlic confit mashed yukons

LAMB LOLLIES  29
Roasted garlic and mustard grilled lamb lolly pops with balsamic demi glace
and pistachio-mint pesto over garlic confit mashed yukons

ANCHO CHILE HANGER STEAK 29
10oz Ancho marinated Creekstone Farms hanger steak,
smoked jalapeno coulis, house guacamole and pickled onions
over garlic confit mashed yukons

*(Add parmesan for no additional charge)

Taylor Wilson – Executive Chef

LOCAL FARMS

Agri-Gators • Palm City, FL   |  Hatton Farms • Pahokee, FL  |  Kai Kia Farms • Indiantown, FL
PJ Ranch • Palm City, FL  |  Sweet Grass Dairy • Thomasville GA
 Turtle Creek Dairy • Loxahatchee, FL  |  Winter Park Dairy • Winter Park, FL
Southeast Family Farms • Georgia  |  Harmony Foods • Stuart, FL 
Ground Floor Farms • Stuart, FL

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