Citrus Fettuccine and Shrimp

Gulf shrimp, house-made fettuccine, and heirloom cherry tomatoes, in a garlic citrus cream sauce.

Seafood Risotto

Crab and mascarpone risotto with shrimp, scallops, and mussels, served in a saffron white wine broth topped with a shaved asparagus salad.

Spiced Grouper
Market Price

Served with a grilled kale and sweet potato hash topped with a rum glaze. (Sold at market price)

Arianna’s Pan Seared Mahi-Mahi

Served on a bed of shaved brussels sprouts, leeks, garlic, fennel, oyster mushrooms, and shallots in a white wine and lemon broth with gluten-free house-made gnocchi.

Miso Glazed Salmon

Served with a soba noodle and vegetable stir-fry tossed in a house-made ponzu.

Chili-Rubbed Yellowtail Snapper

Pan-seared with sweet ginger soy sauce. Topped with a citrus-herb cashew jalapeño salad. Served with white rice and vegetable stir-fry.

Citrus Grilled Chicken

Fresh citrus marinated chicken breast served with roasted cauliflower and sweet mashed potatoes.

Drunken Short Ribs

Served with mashed potatoes and spiced honey carrots.

JAC’S Spiced Pork Belly

Pan roasted, smoked pork belly served with a cauliflower and parsnip puree, pan-fried brussels sprouts and apricot gastrique.

Pan Roasted Cauliflower Steak

Served over a cauliflower and parsnip puree with a black bean and quinoa cake, topped with a golden raisin and soy mustard vinaigrette.

Grilled Ribeye with Spiced Rum Demi-Glace

14oz ribeye with spiced rum demi-glace and oyster mushrooms served with mashed potatoes, and roasted garlic shallot grilled asparagus.

JAC’S Filet Mignon

10oz house-cut filet mignon served with grilled asparagus and au gratin potatoes.