Martini & Rossi Fiero with choice of club soda or tonic.
Grey Goose Essences Watermelon & Basil Vodka, Pátron Citronge orange liqueur, simple syrup, lime juice, and cranberry juice.
Frozen Grey Goose Essence White Peach & Rosemary Vodka, Patrón Citronge orange liqueur, simple syrup, lime juice, and cranberry juice.
Grey Goose Essences Strawberry & Lemongrass Vodka, cream and crème de cacao.
Bacardi Superior Rum, Mindori, lime juice, coconut cream, and pineapple juice.
Patrón silver tequila, simple syrup, pineapple juice, and lime.
Happy Hour is Monday - Friday 4pm ~ 7pm
Unique specials created in-house by our chef
Fried Seabass served with a red pepper polenta, bacon, and a hot cherry pepper.
Seared Redfish served with roasted potatoes, corn relish, and red pepper aioli.
Wicked Dolphin Rum, pineapple juice, and orange juice with a Myer’s Dark Rum float.
Deep Eddy’s Lemon Vodka, cranberry juice, splash of soda water, and a twist of lemon.
Captain Morgan Spiced Rum, pineapple juice, and orange juice w grenadine.
Buffalo Trace Bourbon, amaretto, bitters, and orange peel.
Wild Roots cucumber and grapefruit infused gin, muddled cucumber and fresh basil, simple syrup, soda water, and a splash of grapefruit.
Served with Carve Vodka made locally in Jacksonville.
Manifest Gin, pomegranate liquor, with a squeeze of lime and splash of sour.
Wild Roots Raspberry vodka, squeeze of lime, simple syrup, splash of sour, and a splash of sprite.
Basil Hayden Bourbon with lime juice, cinnamon syrup, cloves, and muddled apple slices.
Appleton Rum with apple cider and lemon garnish with mint, apples, and cinnamon sticks.
Maker‘s Mark, RunChata, and cream de cocoa with caramel and pecan rim.
Svedka vodka, Kahula with pumpkin spice creamer and cinnamon sticks.
Served Sunday 11 a.m. - 3 p.m.
Chef‘s weekly inspiration served in a cast-iron skillet topped with two eggs any style.
Crispy chicken served atop waffles with vanilla bourbon maple syrup.
Chef’s weekly inspiration served with a choice of bacon or sausage.
Two eggs any style, choice of bacon or sausage, grits or home fries. Served with toast.
Seasoned avocado over thick-cut toast topped with kale heirloom tomato salad.
Flour tortilla topped with fried eggs, pico de gallo, black beans, sausage, cheddar & chipotle mayo. Served alongside yellow rice.
Toasted English muffins topped with two poached eggs & topped with housemade hollandaise. Served alongside home fries.
House-made biscuits & gravy with choice of sausage or bacon.
Pan seared scallops surrounded by a blend of greens garnished with shaved red onions, walnuts, house-made tasso, and thyme oil.
Cavatappi pasta tossed in a pimento cheese sauce topped with freshly toasted panko crumbs and bacon in a skillet.
Steamed shrimp served hot or chilled seasoned with Old Bay. Paired with house-made cocktail sauce.
Steamed littleneck clams in a head high clam broth topped with baby heirloom tomatoes, green onions, & tasso ham. Paired with grilled crostini.
Buttermilk soaked green tomatoes coated in panko breadcrumbs and garnished with house-made pimento cheese, bacon, & heirloom tomato chow chow. Drizzled with balsamic reduction.
Pan-seared jumbo lump crab cake served on a bed of greens with remoulade.
Served raw or steamed with drawn butter, cocktail sauce, & lemon.
Lightly fried & served with house tartar sauce.
Fried chargrilled corn and lump crab fritter served with lemon datil aioli.
Urban Farms baby kale, Granny Smith apples, toasted walnuts, golden raisins, and shaved brussel sprouts. Tossed in an apple dijon vinaigrette.
Mixed field greens, tomatoes, bacon bits, chopped eggs, avocado, and crumbled blue cheese. Served with choice of dressing.
Fresh spinach, shaved red onion, bacon, sliced strawberries, goat cheese, and heirloom tomatoes. Served with a citrus shallot vinaigrette.
Crisp romaine paired with freshly baked croutons, and grated parmesan cheese. Served with Lulu’s house-made Caesar dressing.
Crisp iceberg lettuce, chopped bacon, heirloom
tomatoes, sweet corn, blue cheese dressing & crumbles, topped with balsamic reduction.
Fresh clams mixed with vegetables and cream simmered to perfection.
Chef’s daily soup creation.
Cavatappi pasta, house-made walnut pesto, heirloom tomatoes in a white wine sauce.
Large shrimp sautéed with sauce picante, served over a pimento cheese grits with sauce picante.
Grilled and garnished with house steak butter. Served alongside roasted garlic black pepper mashed potatoes, and asparagus.
Seared fish of choice paired with Charleston red rice, and mixed green heirloom salad.
Large shrimp, andouille sausage, chicken, fresh fish, stewed tomatoes, creole trinity, rice, scallions, and cheddar cheese.
8oz classic burger served on a potato bun. Topped with cheddar cheese, shredded lettuce, tomato, onion, and pickles.
Southern fried chicken breast, served with lettuce, pickles, and Mississippi comeback sauce on a potato bun.
Fresh, pan-seared crab cake served on a potato bun. Topped with lettuce, tomato, and remoulade.
Choose from grilled, blackened, or fried. Served on a potato bun with shredded lettuce, tomato, onion, and creole remoulade sauce.
Choice of New England Clam Chowder or soup of the day, and choice of garden or Caesar salad.
Fresh catch grilled, blackened, or fried. Served alongside two sides.
Two fresh, jumbo lump crab cakes pan-seared and lid on a bed of greens. Drizzled with remoulade. Served with one side.
Large shrimp fried and paired with two sides.
Pan-seared chicken breast topped with Cajun crab cream sauce. Served over black garlic pepper, whipped potatoes, and grilled asparagus.
One pound of steamed clusters served with drawn butter and choice of two sides.
Our signature fried shrimp with cocktail & tartar sauce. Served alongside choice of side.
Two warm, flour tortillas with choice of meat. Topped with shredded lettuce, fresh avocado, pico de gallo, and chipotle mayo. Served with black beans & yellow rice.
Consuming raw or uncooked foods may increase your risk of foodborne illness.