Our Menu
Ask your server about gluten-free and vegetarian options.
**Consumer Advisory: Consuming Raw or Undercooked meats, eggs, poultry, seafood or shellfish increases your risk of contracting food borne illness especially if you have certain medical conditions.
Consuming raw oysters carries risks.
If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, + should eat oysters fully cooked.
If unsure of the risk, consult a physician.
On the Half Moon
**RAW BAR
Build Your Own Seafood Tower — piece by piece.
**Boutique Raw Oysters — ½ shell or Jen’s Way | Jen’s Way- Sasanian caviar, ponzu, chives, sriracha
Wild-caught jumbo shrimp.
Cedar Key clams.
Oyster on the half shell with Sasanian caviar, crème fraîche and chives, served on top of a crystal shot glass filled with Prosecco.
Sasanian Imperial Osetra, Classic Royal Osetra or Kaluga accompanied by house-made potato chips, crème fraîche and chives.
Alaskan king crab.
Whole Maine lobster.
Sunset to Moonrise
Appetizer
Roasted artichoke crowned with colossal crab and pancetta–herb crumbs, finished with white wine, olive oil, and fragrant lemon zest.
Wild-caught Key West pinks and Argentinian red shrimp with fresh herbs and a crisp panko crust, served over roasted garlic–pea purée with rainbow slaw and lemon-infused oil.
Creamy Grand Noir blue cheese, cubed Parmigiano Reggiano, and two infused Isigny Sainte-Mère butters - firstly truffle and black garlic, and the second with local honeycomb - grilled sourdough and seeded flatbreads. **Add a European wine pairing or caviar, ½ oz or 1 oz. for an additional charge.
Three tasting spoons of local fish crudo with pistachios, Castelvetrano olives, chili flakes, lemon oil, sea salt and parsley.
Cedar Key clams and Prince Edward Island mussels in an aromatic white wine sauce with olive oil, chili flakes, and slivered garlic sauce, accompanied by toasted sourdough.
Crisp squash blossoms filled with Calabro artisanal hand-dipped ricotta, Parmigiano Reggiano, and parsley, served over basil pesto crema and finished with micro flowers.
From the Garden
Soup and Salad
Comforting cannellini bean soup with savory pancetta and kale served alongside toasted sourdough.
Chef’s seasonal salad.
Grilled romaine wedge with a snow of Parmigiano Reggiano and pancetta herb panko crumbs. Add white anchovies for an additional charge.
Hand-knotted burrata from Puglia with cool cucumber and fragrant dill, and lemon-zested olive oil.
Twirl a Little
Pasta
Tagliolini cacio e pepe with Parmigiano Reggiano, Pecorino, butter, and cracked pepper. **Add caviar or truffles for an additional charge.
Fettuccine with Maine lobster and Alaskan king crab in a rich lemon cream with a touch of heat.
Ravioli filled with Calabro ricotta and herbs, accompanied by chanterelle mushrooms, white asparagus, peas, and basil. Prized for their golden hue and delicate apricot aroma, wild chanterelles lend an earthy elegance.
Slow-simmered Creekstone prime filet Bolognese ragù over house-made cavatelli, crowned with a petite sliced filet. A Iavarone family Sunday favorite.
Stay for Supper
Main Courses
Fresh local caught snapper, pan- seared with artichoke, fennel, capers, lemon and aromatic herbs.
Roasted Ora King salmon marinated in honey, chili, horseradish crème fraîche, and a medley of ratatouille vegetables.
Thinly pounded Duroc Tomahawk Pork chop with a crisp breaded crust, sweet and hot cherry peppers, melted Fontina, finished with a buttery sauce of dry vermouth, white wine, and lemon.
Grilled 8 oz Creekstone prime filet with a port wine demi-glace, white asparagus, and rustic smashed marbled potatoes.
One More Moon Moment
Desserts
Silky panna cotta inspired by the season.
Espresso Affogato | Lavazza espresso poured over vanilla Haagen-Dazs, accompanied by Shirley Iavarone’s famous pistachio biscotti.
Three seasonal gelato selections.
Lemon, elderflower and lavender Bundt cake, finished with a glossy drizzle of lemon anglaise.