November Spread-1.jpg

Table

 
Starting with the freshest ingredients from local farmers, Chef Jason Stocks and his team craft a New American menu with Southern roots.
 
 

— MENU —

~ Our menus changes often and we try our best to update our website. ~
~ Please call to inquire about specific dishes. ~

 
 

snacks

BELLE GLADE STREET CORN   9
cotija, aioli, pickled chili, lime

CHICKEN LIVER BUTTAH 10
strong mustard, pickles, toast

DEVILED EGGS   8
trout roe, truffle, dill blossom

SMOKED WAHOO DIP   13
our pickles, hot sauce, the best crackers

STEAMED BUN 4.5
koji pork belly, pickled mustard greens, cucumber, chili aioli, cilantro

BREAD 5
rosemary olive, pimento & cultured butters


RAW*

SEASONAL OYSTERS*   MP/ea
black pepper mignonette

FL STONE CRAB MP/ea
stone crab sauce, lemon

WAHOO 16
aqua chili, aji amarillo vinaigrette, red onion, cilantro, pickled mustard seed

ROASTED OYSTERS 12
herb butter, bacon, tomato water, smoked horseradish

YELLOWFIN TUNA 16
passionfruit, jicama, cucumber, blistered chili, black garlic aioli, toasted sesame

SEAFOOD TOWER   small/large MP

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS


Garden

BLACKBOARD SALAD 9
lot's o veggies, goat cheese, front porch vinaigrette

ORGANIC BABY ICEBERG SALAD 12
roasted grape tomatoes, pickled red onion, bacon, miso buttermilk, tempura flake

BEET SALAD 16
smoked labnah, pink peppercorn vinaigrette, pomegranate molasses, honey pistachio, arugula

HEIRLOOM TOMATO PANZANELLA 16
Kai-Kai bib, truffle vinaigrette, grilled cheese crouton, basil pesto, torn herbs, French gherkin, castrelvetrano olive


MEDIUM

BLACKENED GULF SHRIMP 15
anson mills grits, bacon, green onion, oil poached yolk

VENUS CLAMS 18
pork belly, kimchi, bok choy, ginger, yuzu, corn fritter

GREEN ASPARAGUS TART 16
whipped goat cheese & ricotta, charred spring onion, sunflower romesco, aged balsamic

CHICKEN FRIED WILD MUSHROOMS 13
green garlic, sausage gravy, dressed greens

PRIME TENDERLOIN TAR-TARE 19
pickled green garlic, strong mustard, shallot, Kai-Kai pesto, long peppercorn, our toast, crispy 5 minute egg

GREAT BALLS OF FIRE 18
meatballs, wild mushroom, smoked scamorza, farm arugula, crispy garlic

KING CRAB 23
XO tomato tar-tare, green garlic yuzu butter


large

SWEET TEA FRIED CHICKEN 21
buttermilk biscuit & jam, best "GD" mac & cheese, crack sauce, pickles

DISTRICT BURGER 19
Japanese milk bread, American cheese, shaved onion, b&b pickles, lettuce, secret sauce, chocolate malt, frites

PRIME TERES MAJOR 36
creamed spinach, truffle frites, our steak sauce, pecorino

YELLOWFIN TUNA 32
wasabi english peas, togorashi, mint chimichurri, celtuce and tatsoi salad

DISTRICT CHICKEN 26
celery root puree, broccoli rabe, jus, arugula salad

POTATO ENCRUSTED FLOUNDER 36
green garlic gnochi, sunchokes, asparagus, vichyssoise, smokey tomato butter


Desserts

all desserts made in house daily 

CHOCOLATE LAVA CAKE 11
white chocolate cremosa, black sesame ice cream, mint/chocolate

GRAND MARNIER SOUFFLE 12
white chocolate anglaise

CINNAMON DONUTS 9
tangerine/basil pot de creme, jam

BUTTERMILK PIE 9
blackberry preserves, brown butter ice cream

DARK CHOCOLATE CHILI TORTE 9
miso caramel, passion fruit fluff

HOUSEMADE ICE CREAM & SORBET 7
ask your server for our daily selections

 
“...thoughtful, inspired and honest dishes...worth driving many miles to savor.”
— Liz Balmaseda, PALM BEACH POST