포가튼 토닉

Soft, oven-warmed focaccia served with a whipped cinnamon-datil honey compound butter.

Ground beef meatballs infused with Amaro Montenegro and exotic spices, mixed with almonds and onions, served over a rich herbed cream sauce and garnished with parsley.

Oven-roasted grape tomatoes and garlic atop thick-cut toast, with melted mozzarella, basil chiffonade, and a balsamic reduction.

Chef’s curated assortment of house pickles and ferments including Grandpa Hausman’s icebox pickles, pickled mushrooms and radishes, spring kimchi, and pickled red onions, served with Dijon mustard and capers.

Chef’s selection of cured meats & cheeses accompanied by candied walnuts, crostinis, cornichons, olive tapenade, and capers.

Diced sushi-grade ahi tuna tossed with strawberries, jalapeño, shaved carrots, green and red onions in a bright strawberry ponzu dressing and a sprinkle of furikake.

A Florida classic made with blackened fish, folded into a creamy blend of lemon, dill, cornichons, and Old Bay. Finished with crispy onions, fresh dill, and lemon zest. Served chilled with crostini and crudites.

A playful twist on spinach artichoke dip, with cornstarch candied artichoke hearts deep-fried to crispy perfection, served with a herbed cheese spinach dipping sauce, and topped with a sprinkle of Parmesan cheese.

Creamy chickpea hummus blended with fire-roasted red peppers, tahini, roasted garlic, lemon, and warm spices. Finished with olive tapenade, feta crumbles, and a drizzle of olive oil. Served with crudites & crostinis.

Creamy brie wrapped in golden puff pastry with fig compote, topped with rosemary marmalade, and crumbled pistachio. Served warm with fresh fruit and crostinis.

Crispy egg rolls filled with blackened chicken, cream cheese, chili paste, cabbage & black beans, served with a bold spicy ranch sauce for dipping.

Crispy risotto balls filled with rich mushroom duxelles, coated in Parmesan breadcrumbs, and fried until golden, served over a creamy herbed vodka sauce.

Pimento cheese piled on toasted bread, topped with crispy prosciutto, juicy grape tomatoes, and fresh green onions, drizzled with datil pepper infused honey.

A creamy, plant-based chowder of Yukon Gold potatoes, sweet corn, and roasted poblano peppers simmered with onion, celery, carrots, garlic, and warm spices.

Arugula & spinach tossed in a bright tangerine vinaigrette, topped with sweet melon balls, whipped feta, candied walnuts, and pickled red onion, finished with freshly cracked black pepper.

Vibrant mix of leafy greens, cucumber, tomatoes, red onion, gorgonzola, dried cranberries & shaved carrots. Tossed in a rich balsamic vinaigrette.

Crisp romaine hearts with garlic croutons, shaved Parmesan, anchovy fillets, and creamy Caesar dressing, finished with freshly ground black pepper.

Pasta sautéed with Parmesan and garlic.

Cuban bread topped with cheese and cream sauce and baked golden.

Fried chicken tenders with french fries.

Hamburger on a pretzel bun with french fries.

Seasoned french fries with roasted garlic aioli and sweetened & puréed tomatoes.

Creamy stone-ground grits blended with a rich quartet of havarti, parmesan, asiago & romano cheeses, finished with green onion.

White wine-poached potatoes, fried until golden and tossed in garlic-sage aioli.

Creamy Yukon Gold potatoes blended with roasted garlic, thyme-infused cream, and melted butter, finished with and a touch of white pepper.

Crispy-pan fried rice tossed with gochujang, Korean BBQ sauce, and spring kimchi, layering fermented napa cabbage, garlic, ginger, serrano, and furikake.

Roasted Brussels sprouts tossed in a smoky gochujang BBQ glaze with a touch of maple sweetness.

Roasted sweet potatoes tossed with sautéed onions, Brussels sprouts, kale, bell peppers, garlic, and fresh herbs, finished with miso brown butter and a sprinkle of toasted pumpkin seeds.

Creamy Arborio rice slowly simmered in rich chicken stock, finished with butter, Parmesan cheese, and a touch of cream.

Grilled miso-marinated cod on toasted ciabatta, topped with a furikake crumble, black garlic miso aioli, and bright citrus slaw. Served with a side of French fries.

Roasted chicken thigh on a warm pretzel bun with pickled red onions and dill pickle chips, topped with creamy pimento cheese and arugula. Finished with a drizzle of datil infused honey and a side of crispy French fries.

Juicy ground beef topped with melted havarti, caramelized onions, bacon & pickles. Dressed with our signature FT sauce on a warm pretzel bun, accompanied by french fries.

Grilled 8 oz steak thinly sliced on a toasted ciabatta with blue cheese dressing, arugula, and tangy pickled red onions. Finished with crumbled blue cheese and a drizzle of balsamic fig glaze. Served with a side of crispy fries.

Whipped burrata layered with sage walnut pesto, thick-cut tomato, and fragrant basil leaves on toasted focaccia. Served with french fries.

Seasonal catch paired with the chef’s handpicked side. Ask your server for today’s fresh selection and details.

Vibrant mix of sesame-roasted seasonal vegetables & mushrooms paired with steamed seasoned white rice. Generously topped with spicy Korean chili sauce and a sprinkle of furikake and a side of spring kimchi.

Chef’s choice of cut & preparation with a seasonally inspired side.

Confit half chicken, crisp-skinned and tender, served with a warm sweet potato hash finished with a silky fig port gastrique.

A vibrant plant-based red curry simmered in rich coconut milk with red onion, sweet bell peppers, poblano chiles, and carrots, layered with lemongrass, ginger, and aromatic curry spices. Served over seasoned jasmine rice and topped with lightly fried tofu.

Simmered carrots, onions & garlic pureed in vegetable stock, infused with spicy green chile & tossed with cavatappi pasta. Garnished with aged Parmesan, basil leaves, toasted bread crumbs, and a drizzle of herb oil.

Blackened east coast shrimp over creamy cheese grits, surrounded by a rich andouille sausage étouffée. Finished with green onion and jalapeño.

Blue mussels steamed in a savory broth of white wine, fennel, roasted onions, garlic, chorizo, seafood stock, and fire-roasted tomatoes. Served with thick-cut focaccia.

A rich blend of pork and Wagyu beef, served over creamy roasted garlic mashed potatoes. Finished with velvety sage & veal demi-glace and crowned with a nest of fried maple-shredded carrots.

Alluring & Herbal. Navy strength gin & alpine liqueur mixed with genepy, lime zest, and quinine. Force carbonated and elegantly served in a wine glass. Limited supplies.

Binge Worthy & Smoky. Blanco tequila with strawberry jalapeño shrub & bitter aperitif, mezcal, grapefruit & lime. Shaken & served over a king cube with cucumber.

Tropical & Bold. A captivating mix of Italian Amaro & overproof dark rum, shaken with coconut cream & a zesty combination of orange & lime juices. Accented with a dash of Angostura bitters & served over pebble ice.

Fruity & Elegant. Vodka & elderflower liqueur, enhanced with blackberry lemongrass shrub & a hint of honey. Shaken & strained into a chilled coupe glass.

Savory & Spiced. A bold, savory twist on the dirty martini. Pepper infused soju meets our spring kimchi brine and blanc vermouth for a complex, umami-packed sip. Stirred and served up in a Nick & Nora glass, finished with drops of mustard oil.

Bright & Velvety. Kentucky bourbon shaken with lemon juice, orange blossom honey, and seasonal fruit marmalade for a rich, citrusy balance. Egg white adds a silky texture, topped with bitters and a candied citrus dusting. Served over a king cube in a double rocks glass.

Dairy, Ireland, 17%

Nut, Lombardia, 28%

Coffee, Australia, 25%

Absinthe, California, 60%

Fresh & revitalizing. Cucumber, mint, coconut, and grapefruit shaken with pisco, topped with Prosecco and served up in a flute with mint and grapefruit oil.

Smoky & layered. A Negroni-style riff built with mezcal, Bitter Bianco, cantaloupe, bergamot, and mole, stirred and served over a king cube in a double rocks glass, finished with cucumber & sorrel.

Warm & playful. Serves two. Tangerine & orange layered with orgeat, clove and coconut cream, whip shaken with spiced rum and pebble ice. Served in our Pedro Menéndez bust.

Savory & composed. A clarified gazpacho milk punch with sun-dried tomato, onion, garlic, celery, & pepper, enriched with feta and olive oil-washed vodka & gin. Served over a large rock, finished with tomato, basil, and black pepper oil.

Crisp & tropical. Coconut rum and Diplomático Planas shaken with green apple cordial and fresh lime juice, then fine-strained into a coupe.

Soft & romantic. Lemon and limoncello layered with pistachio orgeat and rose, built on ricotta fat-washed Old Tom gin. Served up in a Nick & Nora and finished with freshly grated nutmeg.

Playful & refreshing. A frozen citrus-strawberry granita made with seasonal citrus, ginger, and strawberry, served in a wine glass and finished with orange wine. Garnished with a mint bouquet, fresh strawberry, and grapefruit crescent.

Bright & bracing. Birch and fresh lemon sharpen bonded rye, layered with Czech amaro, dry curaçao, and aromatic bitters. Force-carbonated and poured over pebble ice in a Collins glass, finished with cracked coriander & pink peppercorns.

Rich & celebratory. Tangerine and orange layered with warming clove and coconut cream, rounded out with non-alcoholic pineapple liqueur.

Fruity & zesty. A bright and refreshing blend of strawberry, ginger, and citrus, elevated by the subtle bitterness of Giffard N/A Pamplemousse liqueur. Served over pebble ice in a mug.

La Perlina, Italy

Ponzi, Willamette Valley

Benvolio, Friuli

Château Mezaïn, Bordeaux

Hecht & Bannier, Provence

Alpine Rift, Marlborough

Bernier, Loire

Rombauer, Los Carneros

Wente Morning Fog, California

Bodegas Ontañón Kaori, Rioja

Famille Perrin Reserve, Rhône

Paso Verde, Paso Robles

Cloud Hidden Orange, Sonoma County

Helmut Christ, Franken, Germany

La Perlina, Veneto

Benvolio, Friuli

Hecht & Bannier, Provence

Alpine Rift, Marlborough

Bernier, Loire

Wente, Livermore Valley

Bouchard Aine & Fils, Burgundy

Etude, Carneros California

J. de Villebois, Loire Valley

La Morella, Piedmont

Bernard Baudry Les Granges, Chinon

Château Lideyre, Bordeaux

Valravn, Sonoma County

Hahn GSM, Central Coast

8 Years in the Desert, California

Flaco, Madrid

Achaval, Mendoza

Chappellet, Napa Valley

Clos de Fous, Chile

Decoy, California

Scattered Peaks, Napa Valley

J. de Villebois, Loire Valley

Château Lidey, Bordeaux

Hahn GSM, Central Coast

Flaco, Madrid

Achaval, Mendoza

Decoy, California

Sazon Pineapple

Funky Buddha Floridian

First Magnitude

Athletic Brewing Upside Dawn

Dogfish Head Light

Intuition I-10

Rotating Seasonal Sour

Santa Marina, Veneto

Grandial, Languadoc

Santa Marina, Veneto

Grandial, Languadoc

Champagne, Guy Mea Sig’Nature

Bubbles, Turbinado, Angostura, Lemon Oil

Bubbles, Gin, Lemon

Bubbles, Orange

Bubbles, Absinthe

Bubbles, Elderflower Liqueur, Seltzer

Bubbles, Aged Rum, Lime, Honey

Your Choice Of Aperol, Italicus, Campari or Cynar With Bubbles & Seltzer

Bubbles, Aged Rum, Lime, Aromatic Bitters, Mint

Rye, Poland, 40%

Citrus Peel, USA, 40% Green Chile, USA, 40% Vanilla Bean, USA, 40%

Grain, France, 40%

Wheat & Olives, Greece, 40%

Wheat, Netherlands, 40%

Potato, FL, USA, 40%

Grain, USA, 50%

Corn, WA, USA, 40%

Sugar Cane, FL, USA, 40%

Winter Wheat, Russia, 40%

Corn, TX, USA, 40%

Vodka, Apple, Cinnamon, Honey, Lemon

Vodka, Gin, Lemon Oil, Aperitif Wine

FT Citrus Peel Infused Vodka, Pomegranate Liqueur, Cranberry, Lemon

FT Green Chile Vodka, Tomato, Lemon, Cucumber, Spices

FT Citrus Peel Infused Vodka, Orange Liqueur, Cranberry, Lime, Orange Oil

Vodka, Ginger, Citrus, Seltzer

Vodka, Olive Brine or Dry Vermouth, Olives Or Lemon Twist

Vodka, London Dry Gin, Blanco Tequila, Silver Rum, Orange Liqueur, Lime Cordial, Lemon, Cola

London Dry, England, 47%

Genever, Holland, 42%

London Dry, England, 47%

Modern, Scotland, 46%

London Dry, England, 45%

Lime Zest, England, 57%

Modern, Spain, 42.3%

Rose, Ireland, 37.5%

Old Tom, England, 40%

Navy Strength, England, 57%

Modern, Scotland, 44%

Modern, Florida, 45%

Modern, Germany, 47%

Modern, Holland, 47.6%

Plymouth, England, 41.2%

Modern, Japan, 43%

Modern, Florida, 47%

Modern, California, 45%

London Dry, England, 47.3%

Gin, Dry Vermouth, Lemon Oil

Old Tom Gin, Lemon, Seltzer

Gin, Yellow Chartreuse, Orange Bitters

Navy Strength Gin, Lime Cordial

Gin, Lemon, Honey, Lavender

Navy Strength Gin, Passion Fruit, Orgeat, Falernum, Lemon

Gin, Mint, Cucumber, Lime

Gin, Sweet Vermouth, Campari

Gold, Jamaica, 40%

Amburana Aged, Rio de Janeiro 40% Prata, Rio De Janeiro, 42%

Silver, Puerto Rico, 40%

Spiced, US Virgin Islands, 40%

Agricole Blanc, Martinique, 40%

Aged, Venezuela, 40%

86 Aged, Guyana, 43% 151 Aged Overproof, Guyana, 75.5%

Silver Overproof, Jamaica, 63%

Rhum Agricole Vieux, Martinique, 50%

Gold, Barbados, 40%

5 YR Aged, Barbados, 40% Cut & Dry Coconut, Barbados, 40% O.F.T.D. Navy Strength, Caribbean, 69% Stiggins’ Pineapple, Caribbean, 40%

Silver, Mexico, 40%

Navy Strength, Jamaica, 57%

Charanda, Mexico, 46%

Cachaça, Lime, Turbinado

Dark Rum, Ginger, Lime, Seltzer

White Rum, Mint, Lime, Seltzer

Aged, Overproof, and Coconut Rums, Coconut, Pineapple, Lime, Angostura Bitters

White & Overproof Rums, Lime, Turbinado

White Rum, Lime, Strawberry

White Rum, Maraschino Liqueur, Lime, Grapefruit

Aged, Dark & Agricole Rums, Orange Liqueur, Lime, Orgeat, Bitters

High Malt Bourbon, TN, 55.5%

Rye, TN, 45% 13 YR Bourbon Bottled in Bond, TN, 50%

Tennessee Bourbon, TN, 40%

Bourbon, KY, 50.5%

Bourbon, KY, 50%

Bourbon, KY, 45%

American, KY, 41.7% Single Barrel Rye, KY, 42.4% Bourbon, KY, 45.7% Sour Mash, KY, 43%

Bourbon, KY, 57.15%

Bourbon, KY, 43%

Bottled in Bond Bourbon, KY, 50% 114 Proof Bourbon, KY, 57%

Rye, Bottled In Bond, KY, 50%

Bourbon, KY, 50.05%

Bourbon, FL, 51%

Single Malt, CA, 47%

4 YR Small Batch Rye, KY, 55% Pot Still Bourbon, KY, 47%

Bourbon, KY, 45.2%

Blended Canadian, 40%

Single Malt, Lowlands, 40%

12 YR Doublewood, Speyside, 43% 14 YR Carribean Cask, Speyside, 43% 21 YR Portwood, Speyside, 40%

Blended, 40%

Single Malt, Speyside, 40%

Peated Blend, 40%

Peated Single Malt, Islay, 43%

Single Malt, Highlands, 43%

Blended Malt, Speyside, 40%

Single Pot Still, 40%

Single Pot Still, ABV varies

Blended, 40%

Blended, 43%

Añejo Purple Corn, 40%

Blended Scotch, Islay Scotch, Ginger, Honey, Lemon

Blended Irish Whiskey, Brown Sugar, Hot Coffee, Cream, Nutmeg

Bottled in Bond Bourbon, Turbinado, Antiquated Bitters, Citrus Oils

Blended Scotch, Sweet Vermouth, Cherry Heering, Orange

Blended Scotch, Sherry, Amaretto, Maraschino, Bitters

Blended Scotch, Drambuie

Blended Scotch, Passion Fruit, Pineapple, Citrus, Orgeat, Grenadine

Bottled In Bond Rye, Absinthe, Turbinado, Bitters, Lemon Oil

Bottled In Bond Rye, Sweet Vermouth, Bitters

Blended Irish Whiskey, Green Chartreuse, Sweet Vermouth, Orange Bitters

Bourbon, Amaro Nonino, Aperol, Lemon

Bourbon, Lime, Allspice Dram, Angostura Bitters, Egg White

Japanese Whiskey, Lemon, Seltzer

Bourbon, Lemon, Egg White, Angostura Bitters

Bourbon, Honey, Lemon, Cinnamon, Hot Water, Angostura

Bottled in Bond Rye, Cognac, Sweet Vermouth, Benedictine, Bitters

Tequila Reposado, Los Altos, 40%

Tequila Blanco, Jalisco, 40%

Miske Blanco, Ecuador, 40%

Pechuga Mezcal Joven, Oaxaca, 49%

Vida Mezcal Joven, Oaxaca, 42%

Mezcal Joven, Oaxaca, 46%

Tequila Anejo, Los Altos, 40%

Tequila Reposado, Los Altos, 40%

Mezcal Joven, Oaxaca, 40%

Tequila Blanco, Los Altos, 40%

Tequila Reposado, Los Altos, 40%

Tequila Blanco, Los Altos, 40%

Tequila Blanco, Jalisco, 40%

Tequila, Lime, Grapefruit, Agave, Salt, Seltzer

Mezcal, Yellow Chartreuse, Aperol, Lime

Reposado Tequila, Mezcal, Agave, Mole Bitters

Blanco Tequila, Lime, Mexican Mineral Water

Blanco Tequila, Orange Liqueur, Lime, Agave, Salt

Blanco Tequila, Lime, Strawberry

Blanco Tequila, Absinthe, Pineapple, Lime, Cucumber

Reposado Tequila, Blackberry Liqueur, Ginger, Citrus, Seltzer

Pisco, Peru, 41.5%

Armagnac, Roquefort France, 49%

Cognac, Cognac France, 40%

Cognac, Cognac France, 40%

Bottled in Bond Brandy, New Jersey, 50%

Brandy, Jerez Spain, 40%

Calvados, Normandy, 40%

Cognac, Grande Champagne, 45%

1738 Cognac, Cognac France, 40% VSOP Cognac, Cognac France, 40%

Brandy, Bolivia, 40%

Brandy, Creme de Cacao, Cream 10

Calvados, Swedish Punsch, Grapefruit 11

Cognac, Orgeat, Lime, Bitters 10

Brandy, Red Wine, Citrus 9

Cognac, Dry Curaçao, Lemon 12

Apple Brandy, Calvados, Grenadine, Lemon 11

Brandy, Whole Egg, Turbinado 10

Pisco, Citrus, Egg White, Angostura Bitters 13

Aperitif, Italy, 11%

Aperitif, Lombardia, 24%

Aperitif, France, 16%

Aperitif, Veneto, 17.5%

Orange, Cognac France, 40%

Coconut, Martinique, 18%

Cherry, Denmark, 24%

Maraschino, Veneto, 32%

Pomegranate. Kentucky, 17%

Orange, France, 40%

Herbal, France, 40%

Herbal, Washington, 55%

Herbal, France, 55%

Herbal, France, 40%

Herbal, France, 45%

Herbal, Scotland, 40%

Herbal, Spain, 31%

Herbal, Scotland, 25%

Herbal, Canada, 50%

Herbal, Canada, 35%

Amaro, Trinidad, 35%

Amaro, Sicily, 29%

Amaro, Italy, 35%

Amaro, Lombardia, 39%

Amaro, Lombardia, 30%

Amaro, Czech Republic, 38%

Amaro, Mexico, 35%

Digestif, Germany, 35%

Amaro, Emilia-Romagna, 23%

Amaro, Friuli, 35%

Amaro, Lombardia, 30%

Green Chartreuse, Maraschino Liqueur, Navy Strength Gin, Lime

Amaretto, Barrel Proof Bourbon, Lemon, Egg White

Sweet Vermouth, Bitter Italian Aperitif, Seltzer

Pimm’s No.1, Ginger Ale, Ginger, Lime, Angostura Bitters

Green Chartreuse, Pineapple, Coconut, Lime

Sloe Gin, Apricot Liqueur, Lime

Campari, Dark Rum, Pineapple, Lime

Italian aperitif, bottled in bond rye, fernet, artichoke amaro, green chartreuse

Fernets Branca & Jelinek, Turbinado, Lime

French melon liqueur, navy strength gin, seasonal melon cordial, lemon, egg white

Sloe Gin, Lemon, Seltzer, Egg White

Jagermeister, Sugar Free Red Bull, You Know You Want One

Angostura Bitters, Bottled In Bond Rye Whiskey, Orgeat, Lemon

Gin, Sweet Vermouth, Campari

Amontillado Sherry, Aged Rum, Pineapple, Citrus, Coconut, Nutmeg

Fino sherry, blanc vermouth, bitters, lemon oil

Vermouth Dry, Italy, 18%

Vermouth Sweet, Italy, 16%

Vermouth Dry, France, 17%

Vermouth Sweet, France, 16%

Port Ruby, Portugal, 19%

Sherry, Spain, 17.5%

Sherry Oloroso, Spain, 20%

Sherry Fino, Spain, 15%

Sherry Amontillado, Spain, 18.5%

Vermouth Dry, France, 18%

Vermouth Amaro, Italy, 16%

Port Tawny, Portugal, 20%

Port, Portugal, 19.5%

Vodka, Cold Brew Coffee, Turbinado, Lemon Oil

Aged Rum, Vanilla, Almond, Cream, Whole Egg

Old Tom Gin, Orange Blossom Water, Citrus, Cream, Egg White, Seltzer

Aged Rum, Falernum, Butter, Oat Milk, Brown Sugar, Spices

Herbal Vanilla Liqueur, Overproof Vodka, Lime Cordial, Cream, Graham Cracker

Vodka, Irish Cream, Creme De Cacao, Chocolate Sauce

Blended Irish Whiskey, Brown Sugar, Hot Coffee, Cream, Nutmeg

Oloroso Sherry, Turbinado, Whole Egg, Nutmeg

Creamy banana pudding cheesecake on a vanilla wafer crust, topped with brûléed bananas, Jamaican rum chantilly and toasted coconut.

Silky dark chocolate mousse made with whipped aquafaba and maple syrup, enriched with a hint of espresso. Finished with orange zest, flaky sea salt, and candied walnuts.

Warm browned butter cake topped with bright lemon curd, macerated seasonal berries, fresh mint, and a soft Chantilly cream.

A rich & velvety hot chocolate infused custard with a caramelized crust. topped with toasted marshmallow and a dusting of graham cracker for a nostalgic campfire sweetness.

A Florida classic made with blackened fish, folded into a creamy blend of lemon, dill, cornichons, and Old Bay. Finished with crispy onions, fresh dill, and lemon zest. Served chilled with crostini and crudites.

Crispy french fries drizzled with truffle oil sprinkled with Parmesan & sweetened parsley. Served with roasted garlic aioli & tomato purée by Heinz.

Chef’s curated assortment of house pickles and ferments including Grandpa Hausman’s icebox pickles, pickled mushrooms and radishes, spring kimchi, and pickled red onions, served with Dijon mustard and capers.

Pimento cheese piled on toasted bread, topped with crispy prosciutto, juicy grape tomatoes, and fresh green onions, drizzled with datil pepper infused honey.

Classic & Smooth. Crafted with Bottled in Bond Bourbon and raw sugar, accented with our signature FT Antiquated bitters. Stirred and strained over a large king cube. Enhanced with a blend of orange and lemon oils.

Intense & Tropical. A potent blend of aged & navy strength Jamaican rums. Mixed with lime, orange juice & sweet passion fruit juices. Shaken & served over pebble ice, garnished with a fresh mint bouquet.

Tropical & Refreshing. A vibrant blend of vodka with creamy coconut and juicy pineapple, brightened by a splash of lime. Shaken and served over pebble ice, garnished with a lush mint bouquet.

Vivid & Aromatic. A striking concoction of London dry gin & French aperitif, enlivened with fresh lemon juice and Blue Curacao for a brilliant hue. A spritz of absinthe and a twist of orange oils add complex layers of flavor. Shaken and finely strained into a coupe.

ask your server for our current selections

House Amaro / Florida Citrus ‘Cello

ask your server for our current selections

Soft, oven-warmed focaccia served with a whipped cinnamon-datil honey compound butter.

Ground beef meatballs infused with Amaro Montenegro and exotic spices, mixed with almonds and onions, served over a rich herbed cream sauce and garnished with parsley.

Oven-roasted grape tomatoes and garlic atop thick-cut toast, with melted mozzarella, basil chiffonade, and a balsamic reduction.

Chef’s curated assortment of house pickles and ferments including Grandpa Hausman’s icebox pickles, pickled mushrooms and radishes, spring kimchi, and pickled red onions, served with Dijon mustard and capers.

Chef’s selection of cured meats & cheeses accompanied by candied walnuts, crostinis, cornichons, olive tapenade, and capers.

Diced sushi-grade ahi tuna tossed with strawberries, jalapeño, shaved carrots, green and red onions in a bright strawberry ponzu dressing and a sprinkle of furikake.

A Florida classic made with blackened fish, folded into a creamy blend of lemon, dill, cornichons, and Old Bay. Finished with crispy onions, fresh dill, and lemon zest. Served chilled with crostini and crudites.

A playful twist on spinach artichoke dip, with cornstarch candied artichoke hearts deep-fried to crispy perfection, served with a herbed cheese spinach dipping sauce, and topped with a sprinkle of Parmesan cheese.

Creamy chickpea hummus blended with fire-roasted red peppers, tahini, roasted garlic, lemon, and warm spices. Finished with olive tapenade, feta crumbles, and a drizzle of olive oil. Served with crudites & crostinis.

Creamy brie wrapped in golden puff pastry with fig compote, topped with rosemary marmalade, and crumbled pistachio. Served warm with fresh fruit and crostinis.

Crispy egg rolls filled with blackened chicken, cream cheese, chili paste, cabbage & black beans, served with a bold spicy ranch sauce for dipping.

Crispy risotto balls filled with rich mushroom duxelles, coated in Parmesan breadcrumbs, and fried until golden, served over a creamy herbed vodka sauce.

Pimento cheese piled on toasted bread, topped with crispy prosciutto, juicy grape tomatoes, and fresh green onions, drizzled with datil pepper infused honey.

A creamy, plant-based chowder of Yukon Gold potatoes, sweet corn, and roasted poblano peppers simmered with onion, celery, carrots, garlic, and warm spices.

Arugula & spinach tossed in a bright tangerine vinaigrette, topped with sweet melon balls, whipped feta, candied walnuts, and pickled red onion, finished with freshly cracked black pepper.

Vibrant mix of leafy greens, cucumber, tomatoes, red onion, gorgonzola, dried cranberries & shaved carrots. Tossed in a rich balsamic vinaigrette.

Crisp romaine hearts with garlic croutons, shaved Parmesan, anchovy fillets, and creamy Caesar dressing, finished with freshly ground black pepper.

Pasta sautéed with Parmesan and garlic.

Cuban bread topped with cheese and cream sauce and baked golden.

Fried chicken tenders with french fries.

Hamburger on a pretzel bun with french fries.

Seasoned french fries with roasted garlic aioli and sweetened & puréed tomatoes.

Creamy stone-ground grits blended with a rich quartet of havarti, parmesan, asiago & romano cheeses, finished with green onion.

White wine-poached potatoes, fried until golden and tossed in garlic-sage aioli.

Creamy Yukon Gold potatoes blended with roasted garlic, thyme-infused cream, and melted butter, finished with and a touch of white pepper.

Crispy-pan fried rice tossed with gochujang, Korean BBQ sauce, and spring kimchi, layering fermented napa cabbage, garlic, ginger, serrano, and furikake.

Roasted Brussels sprouts tossed in a smoky gochujang BBQ glaze with a touch of maple sweetness.

Roasted sweet potatoes tossed with sautéed onions, Brussels sprouts, kale, bell peppers, garlic, and fresh herbs, finished with miso brown butter and a sprinkle of toasted pumpkin seeds.

Creamy Arborio rice slowly simmered in rich chicken stock, finished with butter, Parmesan cheese, and a touch of cream.

Grilled miso-marinated cod on toasted ciabatta, topped with a furikake crumble, black garlic miso aioli, and bright citrus slaw. Served with a side of French fries.

Roasted chicken thigh on a warm pretzel bun with pickled red onions and dill pickle chips, topped with creamy pimento cheese and arugula. Finished with a drizzle of datil infused honey and a side of crispy French fries.

Juicy ground beef topped with melted havarti, caramelized onions, bacon & pickles. Dressed with our signature FT sauce on a warm pretzel bun, accompanied by french fries.

Grilled 8 oz steak thinly sliced on a toasted ciabatta with blue cheese dressing, arugula, and tangy pickled red onions. Finished with crumbled blue cheese and a drizzle of balsamic fig glaze. Served with a side of crispy fries.

Whipped burrata layered with sage walnut pesto, thick-cut tomato, and fragrant basil leaves on toasted focaccia. Served with french fries.

Seasonal catch paired with the chef’s handpicked side. Ask your server for today’s fresh selection and details.

Vibrant mix of sesame-roasted seasonal vegetables & mushrooms paired with steamed seasoned white rice. Generously topped with spicy Korean chili sauce and a sprinkle of furikake and a side of spring kimchi.

Chef’s choice of cut & preparation with a seasonally inspired side.

Confit half chicken, crisp-skinned and tender, served with a warm sweet potato hash finished with a silky fig port gastrique.

A vibrant plant-based red curry simmered in rich coconut milk with red onion, sweet bell peppers, poblano chiles, and carrots, layered with lemongrass, ginger, and aromatic curry spices. Served over seasoned jasmine rice and topped with lightly fried tofu.

Simmered carrots, onions & garlic pureed in vegetable stock, infused with spicy green chile & tossed with cavatappi pasta. Garnished with aged Parmesan, basil leaves, toasted bread crumbs, and a drizzle of herb oil.

Blackened east coast shrimp over creamy cheese grits, surrounded by a rich andouille sausage étouffée. Finished with green onion and jalapeño.

Blue mussels steamed in a savory broth of white wine, fennel, roasted onions, garlic, chorizo, seafood stock, and fire-roasted tomatoes. Served with thick-cut focaccia.

A rich blend of pork and Wagyu beef, served over creamy roasted garlic mashed potatoes. Finished with velvety sage & veal demi-glace and crowned with a nest of fried maple-shredded carrots.

Alluring & Herbal. Navy strength gin & alpine liqueur mixed with genepy, lime zest, and quinine. Force carbonated and elegantly served in a wine glass. Limited supplies.

Binge Worthy & Smoky. Blanco tequila with strawberry jalapeño shrub & bitter aperitif, mezcal, grapefruit & lime. Shaken & served over a king cube with cucumber.

Tropical & Bold. A captivating mix of Italian Amaro & overproof dark rum, shaken with coconut cream & a zesty combination of orange & lime juices. Accented with a dash of Angostura bitters & served over pebble ice.

Fruity & Elegant. Vodka & elderflower liqueur, enhanced with blackberry lemongrass shrub & a hint of honey. Shaken & strained into a chilled coupe glass.

Savory & Spiced. A bold, savory twist on the dirty martini. Pepper infused soju meets our spring kimchi brine and blanc vermouth for a complex, umami-packed sip. Stirred and served up in a Nick & Nora glass, finished with drops of mustard oil.

Bright & Velvety. Kentucky bourbon shaken with lemon juice, orange blossom honey, and seasonal fruit marmalade for a rich, citrusy balance. Egg white adds a silky texture, topped with bitters and a candied citrus dusting. Served over a king cube in a double rocks glass.

Dairy, Ireland, 17%

Nut, Lombardia, 28%

Coffee, Australia, 25%

Absinthe, California, 60%

Fresh & revitalizing. Cucumber, mint, coconut, and grapefruit shaken with pisco, topped with Prosecco and served up in a flute with mint and grapefruit oil.

Smoky & layered. A Negroni-style riff built with mezcal, Bitter Bianco, cantaloupe, bergamot, and mole, stirred and served over a king cube in a double rocks glass, finished with cucumber & sorrel.

Warm & playful. Serves two. Tangerine & orange layered with orgeat, clove and coconut cream, whip shaken with spiced rum and pebble ice. Served in our Pedro Menéndez bust.

Savory & composed. A clarified gazpacho milk punch with sun-dried tomato, onion, garlic, celery, & pepper, enriched with feta and olive oil-washed vodka & gin. Served over a large rock, finished with tomato, basil, and black pepper oil.

Crisp & tropical. Coconut rum and Diplomático Planas shaken with green apple cordial and fresh lime juice, then fine-strained into a coupe.

Soft & romantic. Lemon and limoncello layered with pistachio orgeat and rose, built on ricotta fat-washed Old Tom gin. Served up in a Nick & Nora and finished with freshly grated nutmeg.

Playful & refreshing. A frozen citrus-strawberry granita made with seasonal citrus, ginger, and strawberry, served in a wine glass and finished with orange wine. Garnished with a mint bouquet, fresh strawberry, and grapefruit crescent.

Bright & bracing. Birch and fresh lemon sharpen bonded rye, layered with Czech amaro, dry curaçao, and aromatic bitters. Force-carbonated and poured over pebble ice in a Collins glass, finished with cracked coriander & pink peppercorns.

Rich & celebratory. Tangerine and orange layered with warming clove and coconut cream, rounded out with non-alcoholic pineapple liqueur.

Fruity & zesty. A bright and refreshing blend of strawberry, ginger, and citrus, elevated by the subtle bitterness of Giffard N/A Pamplemousse liqueur. Served over pebble ice in a mug.

La Perlina, Italy

Ponzi, Willamette Valley

Benvolio, Friuli

Château Mezaïn, Bordeaux

Hecht & Bannier, Provence

Alpine Rift, Marlborough

Bernier, Loire

Rombauer, Los Carneros

Wente Morning Fog, California

Bodegas Ontañón Kaori, Rioja

Famille Perrin Reserve, Rhône

Paso Verde, Paso Robles

Cloud Hidden Orange, Sonoma County

Helmut Christ, Franken, Germany

La Perlina, Veneto

Benvolio, Friuli

Hecht & Bannier, Provence

Alpine Rift, Marlborough

Bernier, Loire

Wente, Livermore Valley

Bouchard Aine & Fils, Burgundy

Etude, Carneros California

J. de Villebois, Loire Valley

La Morella, Piedmont

Bernard Baudry Les Granges, Chinon

Château Lideyre, Bordeaux

Valravn, Sonoma County

Hahn GSM, Central Coast

8 Years in the Desert, California

Flaco, Madrid

Achaval, Mendoza

Chappellet, Napa Valley

Clos de Fous, Chile

Decoy, California

Scattered Peaks, Napa Valley

J. de Villebois, Loire Valley

Château Lidey, Bordeaux

Hahn GSM, Central Coast

Flaco, Madrid

Achaval, Mendoza

Decoy, California

Sazon Pineapple

Funky Buddha Floridian

First Magnitude

Athletic Brewing Upside Dawn

Dogfish Head Light

Intuition I-10

Rotating Seasonal Sour

Santa Marina, Veneto

Grandial, Languadoc

Santa Marina, Veneto

Grandial, Languadoc

Champagne, Guy Mea Sig’Nature

Bubbles, Turbinado, Angostura, Lemon Oil