Valentine's Day

Celebrate Valentine’s Day at the place named after ultimate love!

Explore the night’s special menu with signature favorites, a special Surf n Turf,

and our Chef’s Blind Tasting Menu (avail by pre-request only)

Reservations are BY PHONE ONLY

(850) 813 5683

*menu details are subject to change

Appetizers

OYSTERS

half dozen. choose our style:
Rockefeller | Skopelos | raw 20

BAKED BRIE (Veg)

topped with Dalmatia fig preserves, with toasted baguette
15 for 2 people | 19 for 4 people

Chargrilled octopus

olive oil-poached octopus tentacle, charred lemon, pickled pepper medley, vinaigrette 19

ESCARGOT BOURGUIGNON (GF optional)

French Helix snails, garlic + burgundy wine herbed butter, grilled baguette 19

Sauteed Crab claws

white wine garlic butter 21

Watermelon Poke (V)

slow-roasted watermelon, ginger-soy marinade, coconut sticky rice, edamame 15

House Breads

6 for 2 people | 8 for 4 people

soup + salad

bay shrimp bisque (GF)

Skopelos recipe. Bay shrimp, cream, tomato, sherry 7

Caesar salad

romaine hearts, grana padano, rye croutons, house-made dressing 11

Grilled grecian (gf)(veg)

grilled romaine heart, tomato, cucumber, pepperoncini, kalamatas, pickled red onion, torched feta, Greek vinaigrette 11

Mains

Chef's Blind Tasting Menu

*by pre-request only (tasting menu reservations are limited!)
meet the chef at your table + sit back for a farm and sea-to-table experience with the freshest ingredients of the day cultivated into a 4-course dining experience. food restriction friendly. wine pairing options available for an add'l cost.

Gulf Grouper Margarita

panko-crusted local grouper, tequila lime cream, Chef's accompaniments 39

gulf scamp cervantes (gf optional)

locally line-caught scamp, jumbo lump crabmeat, shallot cream reduction, Chef's accompaniments 42

"chicken parmesan" (v)(gf)

plant-based cutlet, vegan basil pesto, sauce tomat, vegan mozzarella, winter squash, whipped potatoes 33

citrus game hen

half hen, fasolakia, sweet potato purée, roasted fennel, tapenade 34

herb + lemon marinade lamb chops (gf)

half Australian lamb rack, lamb jus, Chef's accompaniments 47

lamb shank stifado (GF)

braised lamb shank, spanakorizo (spinach + rice), cipollini onion 40

veal milanese

fedelini, tomato relish, limoncello crème, capers, arugula salad, parmigiano-reggiano 40

seared elk tenderloin (GF)

savory spice rub, dijon-cognac demi, Chef's accompaniments 41

chargrilled plant-based chunk steak (V)

6 ounce all-natural vegan medallion, shaved Brussels, mashed potatoes, vegan demi 37
*make it a vegan Surf + Turf with vegan scallops (+18)

chargrilled angus beef steaks (GF)

truffle bordelaise, Chef's accompaniments
8 ounce filet 49
14 oune dry-aged ribeye 53

ADD to any entree

CHEF'S COMPOUND BUTTER 7
CARPETBAGGER 18
LOBSTER TAIL
WILD MUSHROOM BLEND 10