Embers Wood Grill

with fire roasted tomatilla

with mango-sweet pepper slaw and rice wine reduction

with sweet and sour marmalade

with summer tomato-basil salsa

with zesty remoulade

with sweet and spicy chili sauce

with garlic, fresh tomatoes and herbed crostinis

with beurre blanc

shittake and cremini mushrooms with goat cheese and tomato in flaky pastry

wood grilled prime filet mignon, caramelized onions and crumbled blue cheese

sun-dried tomato, fresh mozzarella, basil pesto, parmesan and balsamic reduction

with colossal lump blue crab and grilled crostini

with crumbled goat cheese, marinated cherry tomatoes and balsamic vinaigrette

organic romaine hearts lightly grilled with parmesan cracker and kalamata olives

with mandarin oranges, blueberries, spiced pecans and citrus-champagne vinaigrette

with mango-sweet pepper slaw on mixed field greens and champagne-citrus vinaigrette

lean and flavorful 10 oz loin of colorado bison

with sun-dried tomato, herbed goat cheese, mushroom and organic spinach

seared crispy skin down on a cast iron skillet and drizzled with demi-glace

colossal alaskan red king crab served out of the shell and butter sauteed

sliced and served with fire roasted tomatilla

pan seared florida grouper with leek fricassee and saffron sauce

gratin of zucchini, squash, vidalia onion, tomato, asparagus, and portobello with goat cheese

tender, slow braised hind shank with thyme, garlic and rosemary

fall off the bone beef with roasted-whole garlic and caramelized onions

cold water salmon finished with lemon and white wine

light and flaky preparation of florida's favorite game fish, jacksonville dayboat caught

the highest grade, center block cut tuna

flavorful, seasonal snapper from north florida atlantic dayboats

two bamboo skewers of delicious shellfish with tomato-basil salsa

buttery and tender filet of a world renowned catch

fine-marbled flavor of a tender loin cut

most flavorful of our cuts

bone-in and well marbled, you could not ask for a better steak

most tender of our cuts

6 oz filet mignon and shelled red king crab

hand cut from the center of the tenderloin

bone in filet mignon and new york strip loin

ground prime filet mignon and ribeye, wood grilled and served with fontina cheese and tomato-shallot relish

sauteed lobster and butter whipped potatoes

vanilla and a hint of bourbon

penne pasta baked with prosciutto, cheese, and scented with truffle oil

grilled tender and drizzled with balsamic reduction

the south's sweet onion marinated and wood roasted to a light char

shiitake, crimini and portobello mushrooms

sauteed in light olive oil

tender asparagus with taragon and butter sauce

with caramelized onion blue cheese

homemade cheesecake covered in warm bananas, brown sugar, and rum sauce

assortment of three fine cheeses and accompanying sauces, fruits, and nuts

belgian chocolate mousse and two glasses of 10yr old tawny port

two glasses of champagne and a dessert of your choice

two oven hot, soft chocolate chip cookies and cold milk

vanilla creme in puff pastry layered with blueberries and blackberries

oven warmed bread pudding with cinnamon and creme anglaise

belgian chocolate mousse covered in chocolate ganache

vanilla custard with crisp sugar shell and grand marnier on fire