Old Florida Menu
Named after its flora and fauna, Florida has been home to hunters and gathers since the first native inhabitants thousands of years ago. This menu commemorates the culinary history of the Sunshine State. The Old Florida wilderness was trekked by the native Calusa Indians, Tequesta and Seminole Indians followed by explorers who learned to use what they gathered in the Pine Hammocks and marshes. These techniques have been handed down through the centuries and are still practiced by Gladesmen who continue to depend on the Sea of Grass to feed their families.
$26 per person plus staff & 18% service fee- 45 guest minimum
140 Guest+ - $24 per person + staff & 15% service charge
280 Guest+ - $22 per person + staff & 12% service charge
420 Guest+ - $20 per person + staff & 9% service charge
- Bone in Pork Butt marinated for 48 hours using our signature Everglades rub and fresh citrus then slow roasted and shredded for your delight and adorned with local Florida palm tree leaves. Upgrade to Whole Pig ($30/pp)
Whole Snapper Carving Station
- Fresh, locally sourced whole snapper marinated for 24 hours in fresh citrus, chopped garlic and a blend of herbs and spices then grilled whole on site. The Old Florida Mangroves is where saltwater and fresh water meet and where snapper lives until it's time to swim out to the big blue sea, then onto your plate.
Smoked Turkey Breast
- Sliced Turkey Breast is topped with a silky home-made gravy and garnished with fresh Thyme and Orange slices. Using similar wood smoking methods as Old Florida natives, our turkey is smoked for 8 hours and slow roasted until tender.
Orange Strawberry Hearts of Palm Salad
- There are 12 palm trees native to Old Florida. They were used in the region in everyday life, especially in cooking. Today, oranges and strawberries are a major part of South Florida agriculture. Our salad includes hearts of palm, fresh strawberries and House Citrus dressing
- Rice is served every meal in Southernmost Florida. Inspired by the coconut tree laden shores of the Florida Keys, this dish uses every part of the coconut including coconut milk and coconut shavings
- A surprisingly little-known fact is that banana trees grow really well in Florida. We use only the freshest local plantains and turbinado sugar to create this local favorite.
- The Sun Coast of is where you can find some of the biggest sand dollars on the sun beaches of the 1,000-island chain. Large sand dollar shaped crackers, crisp and crunchy are the perfect accompaniment to this all Florida inspired menu.
Suggested Pairing Recommendations
WYNWOOD LA RUBIA Florida- American Blonde Ale- "Brewed using a combination of German Pilsner Malts, British Crystal Malts, Czech Saaz Hops and German Ale Yeast. Delivers crisp bitterness with slightly bready, sweet flavor. Pairs well with salad, seafood and chicken."
JADOT BOURGOGNE PINOT NOIR, Wine Spectator-Bourgogne, France-"Infused with graphite and cherry aromas and flavors, this Pinot Noir is expressive, and silky, with a good underlying structure for balance and composition.
LA CREMA CHARDONAY RUSSINA RIVER Wine Spectator-Russian River Valley, CA- "Pure and lively, offering flavors of lemon meringue, green apple, honeydew and spice. Though rich and dense, this is also elegant. The vibrancy keeps the flavors dancing".