Let's Eat!
Social Eats
Pinery Bread Service
12.00
southern fry bread, buttermilk biscuits, jalapeño cornbread, pimento cheese, cinnamon honey butter.
*Yellowfin Tuna Tartare
22.00
cucumber, serrano pepper, avocado
Crispy Cauliflower (V)
12.00
flash fried, house seasoned, buttermilk ranch
Brie and Petal Honey (V, N)
16.00
whipped brie, Petal honeycomb, thyme, candied pecans
*Broiled Blue Crab Dip
18.00
Blue crab, green onion, cream cheese, cheddar cheese, topped with panko parmesan crumble
Zucchini Fries
12.00
parmesan panko encrusted, roasted garlic aioli
Charred Brussel Sprouts (V)
10.00
balsamic glaze, sea salt and cracked pepper
*Crispy Pork Belly Tacos
16.00
datil pepper barbecue sauce, Napa cabbage and apple slaw
*Shrimp Ceviché
18.00
citrus cured, avocado, plantains
*Disclaimer
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions • V-vegetarian option | N - contains nuts
Platter
The Pinery Platter
26.00
Chef's choice cheese selection, seasonal cured meat, housemade pimento cheese, boiled peanut hummus, southern fry bread, Petal honeycomb, candied pecans, pickled vegetables, artisan crackers, fresh fruit.
From the Garden
Protein add-ons: Grilled Chicken $10.00 | Florida White Shrimp $11.00 | Salmon $12• Our housemade dressings: Bleu Cheese | Buttermilk Ranch | Honey Dijon| honey serrano Vinaigrette | Champagne Vinaigrette | Caesar | Oil & Balsamic Vinegar
Classic Caesar
8.00/+
chopped romaine, caesar dressing, parmesan, seasoned housemade brioche croutons | Add White Anchovies +$4.00 • Small $8.00 | Large $15.00
BLT Wedge
10.00/small
18.00/large
chopped iceberg, Nueske’s bacon lardons, bleu cheese crumble, toybox tomatoes, pickled red onion, tossed in bleu cheese dressing.
*Sesame Crusted Tuna (N)
24.00
quinoa, boiled peanut, roasted corn, red onion, serrano pepper, carrot, lima bean, Napa cabbage, honey serrano vinaigrette
Watermelon Heirloom (V)
18.00
watermelon, heirloom tomatoes, red onion, fresh mint, dressed arugula, crumbled goat cheese, balsamic glaze
Handhelds
Served with No. 7 fries
*Chef's Blvd. Burger
19.00
Florida-raised beef, white cheddar, crisp bacon, tomato, arugula, garlic aioli (Beyond Burger and vegan cheese available upon request)
*Cubano
18.00
house roasted pork loin, prosciutto, Gruyère, artisanal pickles, spicy honey dijonnaise
Sweet Tea Brined Chicken
18.00
buttermilk fried or grilled, hot Petal honey drizzle, arugula, tomato, roasted garlic aioli
*Grouper Sandwich
20.00
beer battered fried grouper, lettuce, tomato, remoulade (grilled or blackened available upon request)
Brisket and Brioche
18.00
braised brisket, pickled red onion, spicy dijon aioli
Let's Eat
*Bison Filet (Market Price)
seared, wild mushroom risotto, dressed arugula, table side demi glace
Wild Mushroom Truffle Risotto (V)
30.00
shaved black truffle, wild mushrooms, vegan prosecco, mascarpone, parmesan
*Blackened Florida Red Snapper (Market Price)
dressed arugula, summer succotash, citrus beurre blanc
*Crab Stuffed Salmon
34.00
Scottish salmon, blue crab and panko stuffed, roasted broccolini
*Chicken and Alligator Linguine
30.00
pan fried breaded chicken cutlet, spinach, peppers, alligator andouille, tomato, Gruyère
*Smoked Duck Breast
36.00
orange glazed, smoked, seasoned potatoes, Petal honey carrots
*Shrimp N’ Clam Perloo
32.00
marinated shrimp, clams, andouille sausage, stewed tomatoes, rice, datil pepper
*Pork Chop
38.00
pineapple butter, brown sugar glaze, seasoned potatoes, sautéed green beans
*Disclaimer
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions • V-vegetarian option | N - contains nuts
Sides
For The Table sized for sharing
No. 7 Fries
6.00
House Made Chips
6.00
Parmesan Truffle add on
3.00
Dressed Arugula
7.00
Sauteéd Green Beans
8.00
Seasoned Potatoes
8.00
Summer Succotash
8.00
Petal Honey Carrots
8.00
Sweets
House made desserts
Brown Butter Cake
12.00
chantilly cream, powdered sugar, fresh berries
Orange Crème Brûlée
10.00
candied orange zest, turbinado sugar
Chocolate Brownie S’more
12.00
chocolate brownie, graham cracker, toasted marshmallow
Pineapple Upside Down Bread Pudding
12.00
brioche, candied pineapple, butter rum sauce
Social Eats
Brunch Social Eats
Pinery Platter (N)
24.00
Chef’s choice cheese selection, seasonal cured meat, housemade pimento cheese, boiled peanut hummus, southern fry bread, Petal honeycomb, candied pecans, pickled vegetables, artisan crackers and fresh fruit
Pinery Pastry Board (N)
12.00
housemade assorted mini pastries and cinnamon sugar dusted fry bread
*Baked Egg Galette
14.00
roasted peppers, onions, wild mushrooms, cream fraiche, herbs with arugula
*Broiled Blue Crab Dip
18.00
blue crab, green onion, cream cheese, cheddar cheese, topped with panko parmesan crumble, toasted baguette
*Lox and Bagel
18.00
salmon, caper cream cheese, red onion, hard boiled egg
Mains
Biscuits n' Gravy
16.00
housemade sausage gravy and biscuits with an over medium egg
*Ivanhoe Brunch Burger
19.00
smoked provolone, smoked bacon, over medium egg, lettuce, tomato, roasted garlic aioli with No. 7 fries
*Blue Crab Omelet
24.00
blue crab, spinach, shallot, garlic, smoked bacon, cheddar served with potatoes o’brien
Brioche French Toast (N)
18.00
fresh fruit, candied pecans, whipped cream with housemade vanilla butter syrup
*Lobster Bene on a Biscuit
32.00
lobster claw & knuckle, lemon caper hollandaise, over medium eggs on buttermilk biscuits, chives
*Filet and Egg Hash
29.00
filet, wild mushrooms, beer cheese, over medium egg, potatoes o’brien served with biscuit
Sweet Tea Fried Chicken & Waffles
22.00
hot Petal Honey, fried chicken, buttermilk waffles with housemade vanilla butter syrup and fresh berries
*Pinery Salmon Salad
19.00
herb-crusted salmon, green beans, hard boiled egg, capers, toybox tomatoes,
herb roasted potatoes, crisp romaine, lemon caper vinaigrette
herb roasted potatoes, crisp romaine, lemon caper vinaigrette
*Shrimp & Grits
26.00
marinated shrimp, andouille, roasted poblano, shallot, smoked gouda grits, sherry cream sauce
Pinery BLT
15.00
applewood smoked bacon, lettuce, fried green tomato, roasted garlic aioli on croissant with No. 7 fries
*Lobster and Brioche
27.00
split top roll, lobster claw and knuckle meat, lemon caper aioli, chives with No. 7 fries
Sides
Smoked Bacon
5.00
Homemade Biscuit
3.00
Pork Sausage Patties
4.00
Turkey Sausage
6.00
Smoked Gouda Grits
5.00
Congaree & Penn
Potatoes O' Brien
7.00
No.7 Fries
7.00
Fresh Fruit
7.00
Brunch Cocktails
Cold Brew Martini
16.00
Absolut vanilla vodka, Kahlua, Baileys, Barnies® cold brew
Pinery Sunrise
12.00
Ricco cherry moscato, Jose Cuervo Tradicional Silver, pineapple juice, orange juice
Light on the Spritz
15.00
Angeline Rosé of Pinot Noir, Fiorente Italian elderflower liqueur, lemon juice
Bloody Mary
13.00
Deep Eddy vodka, housemade mix
Mimosa
10.00
champagne with orange, pineapple or cranberry Juice
Luca Bosio Prosecco D.O.C. Rosé Extra-Dry
13.00
50.00
Le Grand Cortâge Blanc de Blancs Brut
12.00
44.00
Domaine Carneros Estate Brut Cuvée
80.00
Origine De Lynch Sauvignon Blanc
13.00
50.00
Glazebrook Savignon Blanc
11.00
40.00
Petali Rosé by Cantalici
15.00
58.00
3 course prix fixe menu for $38 June 1-July 16 2025 No substitutions. Cannot be combined with any other promotion. Beverage, tax and gratuity are not included unless otherwise specified.
Course 1 (choose 1)
starters
Florida Fish Tacos
everglades dusted, citrus slaw, smoked lemon aioli
Shrimp Ceviché
citrus cured, avocado, plantain chips
Fried Green Tomatoes
charred red pepper sauce, goat cheese, balsamic glaze
Course 2 (choose 1)
Mains
Chicken Fried Chicken
Sawmill gravy, mashed potatoes, sautéed green beans
Baked Salmon
Orange honey glaze, lemon orzo, wilted spinach
Black Truffle Risotto
Creamy risotto, wild mushrooms, black truffle carpaccio
Course 3 (choose 1)
Sweets
Creme Brulee
Candied orange zest, turbinado sugar
Key Lime Cake
Ruth Sizer's recipe, made with love by Carol
Peach Cobbler
Southern tradition, a la mode