The Beach Cafe

anejo tequila, mezcal, agave, black cherry, orange peel

vodka, cucumber, elderflower, lime, simple, prosecco

spiced wine, gin, raspberry, elderflower, egg white, lemon

bourbon, campari, sweet vermouth, simple syrup, bitters

mount gay triple cask XO, bourbon, simple, bitters

anejo tequila, mezcal, agave, black cherry, orange peel

vodka, cucumber, elderflower, lime, simple, prosecco

spiced wine, gin, raspberry, elderflower, egg white, lemon

bourbon, campari, sweet vermouth, simple syrup, bitters

mount gay triple cask XO, bourbon, simple, bitters

Daily selection of chilled oysters on the half-shell

piquillo pepper cocktail sauce, lemon vinaigrette, celery leaf

lychee, jalapeño, sesame, cucumber, avocado, shrimp chips

classic accoutrements, toasted baguette, crispy capers, truffle garlic emulsion, quail egg yolk

shrimp cocktail, spiny tail lobster, chef’s oyster selection, tuna tartar, classic accoutrements

caramelized vidalia onions, brioche & gruyère

toasted brioche, celery root purée, griottines cherries, pistachio crunch

seasonal varietal heirloom tomato, compressed arugula, Italian pistachio pesto, saba vinegar, sliced prosciutto, focaccia croutons

green pea soubise, pink peppercorn cracker, lemon & dill miso drizzle

garlic, butter, puff pastry

fresh costa rican hearts of palm, valencia orange supreme, candied cracked pistachio, green goddess dressing, shaved radish

crushed purple fingerling potatoes, basil pesto, heirloom cherry tomato vinaigrette

sautéed fingerling potatoes, fennel pikliz, crab butter

yukon potato purée, sautéed oyster mushrooms, green pea & sherry vinegar velouté

roasted garlic trumpet mushrooms, grosse frites lyonnais, bordelaise sauce

hickory grilled marinated lamb loin, slow braised neck, ratatouille cous cous, zucchini tzatziki, grilled flatbread

confit new-season potatoes with rosemary, violet artichokes, watercress salsa verde

roasted wild mushrooms, asparagus, parmesan broth

Enjoy our 6-course tasting menu prepared by our talented chef, Stuart Dove. Each course represents seasonal selections, highlighting premium ingredients recognized at a regional and national level. Please inquire with your server about today’s availability.

anejo tequila, mezcal, agave, black cherry, orange peel

vodka, cucumber, elderflower, lime, simple, prosecco

spiced wine, gin, raspberry, elderflower, egg white, lemon

bourbon, campari, sweet vermouth, simple syrup, bitters

mount gay triple cask XO, bourbon, simple, bitters

Daily selection of chilled oysters on the half-shell

piquillo pepper cocktail sauce, lemon vinaigrette, celery leaf

lychee, jalapeño, sesame, cucumber, avocado, shrimp chips

classic accoutrements, toasted baguette, crispy capers, truffle garlic emulsion, quail egg yolk

shrimp cocktail, spiny tail lobster, chef’s oyster selection, tuna tartar, classic accoutrements

caramelized vidalia onions, brioche & gruyère

toasted brioche, celery root purée, griottines cherries, pistachio crunch

seasonal varietal heirloom tomato, compressed arugula, Italian pistachio pesto, saba vinegar, sliced prosciutto, focaccia croutons

green pea soubise, pink peppercorn cracker, lemon & dill miso drizzle

garlic, butter, puff pastry

fresh costa rican hearts of palm, valencia orange supreme, candied cracked pistachio, green goddess dressing, shaved radish

crushed purple fingerling potatoes, basil pesto, heirloom cherry tomato vinaigrette

sautéed fingerling potatoes, fennel pikliz, crab butter

yukon potato purée, sautéed oyster mushrooms, green pea & sherry vinegar velouté

roasted garlic trumpet mushrooms, grosse frites lyonnais, bordelaise sauce

hickory grilled marinated lamb loin, slow braised neck, ratatouille cous cous, zucchini tzatziki, grilled flatbread

confit new-season potatoes with rosemary, violet artichokes, watercress salsa verde

roasted wild mushrooms, asparagus, parmesan broth

Enjoy our 6-course tasting menu prepared by our talented chef, Stuart Dove. Each course represents seasonal selections, highlighting premium ingredients recognized at a regional and national level. Please inquire with your server about today’s availability.

daily selection of chilled oysters on the half-shell*

piquillo pepper cocktail sauce, lemon vinaigrette, celery leaf*

lychee, jalapeño, sesame, cucumber, avocado, shrimp chips*

classic accoutrements, toasted baguette, crispy capers, truffle garlic emulsion, quail egg yolk*

shrimp cocktail, spiny tail lobster, chef’s oyster selection, tuna tartar, classic accoutrements*

puttanesca potatoes, buttered baby leeks, buerre blanc*

roasted potatoes, sweet plantain, fennel pilkiz, smoked trout roe & crab butter*

dry fruit cous cous, butternut squash, zucchini tzatziki, cashew & thyme jus*

roasted garlic trumpet mushrooms, grosse frites lyonnais, bordelaise sauce*

dry lime & yogurt marinated, green peas, fingerling potatoes, pearl onions, mint chimichurri, sauce mistral*

lightly curried sweet potato purée, tuscan kale, blackberry spiced chutney*

roasted wild mushrooms, asparagus, parmesan broth

caramelized vidalia onions, brioche & pickwick cheddar

fresh costa rican hearts of palm, valencia orange supreme, candied cracked pistachio, green goddess dressing, shaved radish

heirloom cherry tomatoes, arugula, pistachio pesto, aged balsamic dressing, toasted black olive focaccia

piquillo peppers, red onion & cilantro, pickled jalapeños, toba gashi rice cracker*

garlic, butter, puff pastry

spiced apple compote, celery root remoulade, toasted brioche*

Enjoy our 6-course tasting menu prepared by our talented chef, Stuart Dove. Each course represents seasonal selections, highlighting premium ingredients recognized at a regional and national level. Please inquire with your server about today’s availability.