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Pretzel Dusted Calamari and Shrimp: Zucchini, artichokes, caper berries, spicy marinara and aioli. $11.00This dish was a bit disappointing. It was tasty and nicely presented; however, there was only one shrimp in the dish. It was basically fried calamari and zucchini with a few caper berries. The menu should be updated.Grilled Polenta: Sautéed spinach and mushrooms. $8.00A very simple yet nice presentation. Polenta was tender and moist.Quinoa & Beets: Arugula, orange balsamic vinaigrette. $10.00 (In their menu, there should be a comma after the “orange”.)Again, the menu description was a bit off the mark. This is not a quinoa and beet salad. The beets, oranges and arugula were “dusted” with the quinoa. It gave the salad a delicious nutty flavor, but it could be disappointing if one were expecting quinoa to be a prominent part of the salad, as opposed to a very flavorful accent.Assortment of Bruschetta: Tomato, onion, mint and aged balsamic. Artichoke spread. Roasted red pepper, brie. Kalamata olives, capers and eggplant. $13.00Fabulous appetizer to share with friends. Big portions. A beautiful, colorful presentation. Full of great flavor combinations.Veggie Ball: Eggplant, lentils, tomato, herbs, basil and pesto. $13.00 (Meatballs served naked with your choice of mixed greens or house-cut chips.)We chose the chips. The texture and taste of the veggie meatballs could keep a non-veggie person guessing whether this dish is truly meat free. However, from the menu description, we were surprised that the pesto was in a cream-colored sauce.Classic Meatball: Beef balls, ragu Bolognese. $13.00 (Meatballs served naked with your choice of mixed greens or house cut chips.)We chose the mixed greens. The meatballs were large, tender, rich and flavorful, with just a tad of spice..Wood Fired Pizza, No. 5: Red grapes, caramelized onions, goat cheese and arugula. $14.00A winner! It was sweet with a flavorful, chewy crust.Wood Fired Pizza, No. 2: Fennel sausage, mozzarella, san marzano tomatoes. $13.00Another winner! Not too dressed, the pizza was very flavorful and simple with subtle fennel flavor. One of my faves.Gulf to Fork: Florida fresh catch. MP. We had cobia, 7 0z., hand filleted by the chef, over fingerling potatoes, olives, caper olives and artichokes. $25.00A very nice, generous-sized portion of cobia. Sweet and succulent with a briny finish.
Great place to meet some one for drinks and sharing plates. The outdoor space is very hip!