APPETIZERS
$10
WARM BREAD
Soft, oven-warmed focaccia served with a whipped cinnamon–datil honey compound butter.
$10
dairy free option +1
$15
MONTENEGRO MEATBALLS
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.
$15
$13
BRUSCHETTA
Oven-roasted grape tomatoes and garlic atop thick-cut toast, with melted mozzarella, basil chiffonade, and a balsamic reduction.
$13
$11
CHEF'S PICKLE SELECTION
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.
$11
add crostinis +2
MP
CHARCUTERIE BOARD
Chef’s selection of cured meats & cheeses accompanied by candied walnuts, crostinis, cornichons, olive tapenade, and capers.
MP
$19
TUNA TARTARE
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.
$19
$12
FISH DIP
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.
$12
$15
CRISPY ARTICHOKE
A playful twist on spinach artichoke dip, with cornstarch-coated artichoke hearts deep-fried to crispy perfection, served with a herbed cheese spinach dipping sauce, and topped with a sprinkle of Parmesan cheese.
$15
$11
ROASTED RED PEPER HUMMUS
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.
$11
no bread, crudités only +1
$20
BAKED BRIE
Creamy brie wrapped in golden puff pastry with cranberry compote, topped with seasonal marmalade, toasted almonds, and orange zest. Served warm with fresh fruit and toast points.
$20
$16
CAJUN EGG ROLLS
Crispy egg rolls filled with blackened chicken, cream cheese, chili paste, cabbage & black beans, served with a bold spicy ranch sauce for dipping.
$16
add additional egg roll +9
$15
ARANCINI
Crispy risotto balls filled with rich mushroom duxelles, coated in Parmesan breadcrumbs, and fried until golden, served over a creamy herbed vodka sauce.
$15
$9
PIMENTO CHEESE TARTINE
Pimento cheese piled on toasted bread, topped with crispy prosciutto, juicy grape tomatoes, and fresh green onions, drizzled with datil pepper infused honey.
$9
SOUP & SALAD
Half 11
/
Whole 20
CAESAR SALAD
Crisp romaine hearts with garlic croutons, shaved Parmesan, anchovy fillets & a creamy Caesar dressing.
Half 11
/
Whole 20
add blackened chicken thigh +10
Half 11
/
Whole 20
FT HOUSE SALAD
Vibrant mix of leafy greens, cucumber, tomatoes, red onion, gorgonzola, dried cranberries & shaved carrots. Tossed in a rich balsamic vinaigrette.
Half 11
/
Whole 20
add grilled shrimp +12
$11
CORN CHOWDER
A creamy, plant-based chowder of Yukon Gold potatoes, sweet corn, and roasted poblano peppers simmered with onion, celery, carrots, garlic, and warm spices.
$11
Half 12
/
Whole 22
TANGERINE MELON SALAD
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.
Half 12
/
Whole 22
add prosciutto +8
KIDS
$9
I DON’T WANT THAT
Pasta sautéed with Parmesan and garlic.
$9
add grilled chicken thigh +10
$12
I DON’T KNOW
Fried chicken tenders with french fries.
$12
$9
I’M NOT HUNGRY
Cuban bread topped with cheese and cream sauce and baked golden.
$9
add bacon +3
$12
I DON’T CARE
Hamburger on a pretzel bun with french fries.
$12
add havarti cheese +2
SIDES
$11
FRENCH FRIES
Seasoned french fries with roasted garlic aioli and sweetened & puréed tomatoes.
$11
trufflize it +3
$11
FOUR CHEESE GRITS
Creamy stone-ground grits blended with a rich quartet of havarti, parmesan, asiago & romano cheeses, finished with green onion.
$11
$13
PATATAS BRAVAS
White wine–poached potatoes, fried until golden and tossed in garlic–sage aioli.
$13
$11
MASHED POTATOES
Creamy Yukon Gold potatoes blended with roasted garlic, thyme-infused cream, and melted butter, finished with and a touch of white pepper.
$11
trufflize it +3
$13
KIMCHI FRIED RICE
Crispy-pan fried rice tossed with gochujang, Korean BBQ sauce, and spring kimchi, layering fermented napa cabbage, garlic, ginger, serrano, and furikake.
$13
$13
BRUSSELS SPROUTS
Roasted Brussels sprouts tossed in a smoky gochujang BBQ glaze with a touch of maple sweetness.
$13
$13
SWEET POTATO HASH
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.
$13
$13
RISOTTO
Creamy Arborio rice slowly simmered in rich chicken stock, finished with butter, Parmesan cheese, and a touch of cream.
$13
MAINS
$23
FISH SANDWICH
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.
$23
$19
CHICKEN SANDWICH
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.
$19
$21
FT BURGER
Juicy ground beef topped with melted havarti, caramelized onions, bacon & pickles. Dressed with FT sauce on a warm pretzel bun, accompanied by french fries.
$21
$35
STEAK SANDWICH
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.
$35
$18
BURRATA SANDWICH
Creamy burrata layered with sage walnut pesto, thick-cut tomato, and fragrant basil leaves on toasted focaccia. Served with french fries.
$18
add prosciutto +8
MP
FRESH CATCH
Seasonal catch paired with the chef’s handpicked side—ask your server for today’s fresh selection and details.
MP
$20
BIBIMBAP
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 apple kimchi.
$20
add crispy tofu +8
MP
CHEF'S CUT
Chef’s choice of cut & preparation with a seasonally inspired side.
MP
$33
CHICKEN BELLA
Confit half chicken, crisp-skinned and tender, served with a warm sweet potato hash with shaved Brussels sprouts and wilted kale, finished with a silky fig port gastrique.
$33
$28
COCONUT CURRY
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.
$28
$21
PASTA ALLA VODKA
Simmered carrots, onions & garlic pureed in vegetable stock, infused with green chili & tossed with cavatappi pasta. Garnished with aged Parmesan, basil leaves, toasted bread crumbs, and a drizzle of herb oil.
$21
add grilled chicken thigh +10
$28
SHRIMP & GRITS ÉTOUFFÉE
Blackened east coast shrimp over creamy cheese grits, surrounded by a rich andouille sausage étouffée. Finished with green onion and jalapeño.
$28
$29
SAUTÉED MUSSELS
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.
$29
MEATLOAF
A rich blend of pork and Wagyu beef, served over creamy roasted garlic mashed potatoes. Finished with velvety sage & veal demiglace and crowned with a nest of fried maple-shredded carrots. 39
FT ICONIC COCKTAILS
$22
FORGOTTEN TONIC
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.
$22
$14
I CAN’T EVEN
Binge Worthy & Smoky. Blanco tequila with strawberry jalapeño shrub & bitter aperitif, mezcal, grapefruit & lime. Shaken & served over a king cube with cucumber.
$14
$16
ESCAPE FROM BLACK MOUNTAIN
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.
$16
$14
RAISING CANE
Fruity & Elegant. Vodka & elderflower liqueur, enhanced with blackberry lemongrass shrub & a hint of honey. Shaken & strained into a chilled coupe glass.
$14
$14
BAPTISM FOR THE DEAD
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.
$14
$14
SAME AS IT EVER WAS
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.
$14
MODERN COCKTAILS
$15
SPA DAY
Fresh & revitalizing. Cucumber, mint, coconut, and grapefruit shaken with pisco, topped with Prosecco and served up in a flute with mint and grapefruit oil.
$15
$17
LAY IT OUT
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.
$17
$27
FUN SPINS
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.
$27
take the mug home +20
$16
HALF ITALIAN
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.
$16
$16
FIVE STAR PARANOIA
Crisp & tropical. Coconut rum and Diplomático Planas shaken with green apple cordial and fresh lime juice, then finestrained into a coupe.
$16
$15
OPEN HEARTED
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.
$15
$24
SHOOTING FROM THE HIP
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.
$24
$17
SELF-INFLICTED WOUNDS
Bright & bracing. Birch and fresh lemon sharpen bonded rye, layered with Czech amaro, dry curaçao, and aromatic bitters. Forcecarbonated and poured over pebble ice in a Collins glass, finished with cracked coriander & pink peppercorns.
$17
NON-ALCOHOLIC
$11
N/A BIG WINS
Rich & celebratory. Tangerine and orange layered with warming clove and coconut cream, rounded out with non-alcoholic pineapple liqueur.
$11
$11
N/A A LITTLE PRAYER
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.
$11
DESSERT
$11
BANANA CHEESECAKE
Creamy banana pudding cheesecake on a vanilla wafer crust, topped with brûléed bananas, Jamaican rum chantilly and toasted coconut.
$11
$9
CHOCOLATE MOUSSE
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.
$9
$13
BROWN BUTTER CAKE
Warm browned butter cake topped with bright lemon curd, macerated seasonal berries, fresh mint, and a soft Chantilly cream.
$13
$11
SMORES CRÈME BRÛLÉE
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.
$11