- sweets made from scratch
- for the kids
- for the dogs
- bottled beer
- bubbles and whites
Homemade chicken soup made with pureed tortillas and chopped corn, topped with Homestead avocados, a blend of jack and cheddar cheese and tortilla strips.
Homemade chowder with Gulf shrimp, fresh-shucked corn, redskin potatoes, sprinkled with a dash of Old Bay seasoning and served with oyster crackers.
Tri-colored, thick cut Heirloom tomatoes served with slices of feta cheese, cucumbers, watermelon, red onions, oregano and mint, drizzled with extra virgin olive oil, LoKal vinaigrette, garnished with sea salt and cracked black pepper.
Conch caught 58 miles away, mixed with onions, bell peppers, and a special blend of spices, served with our spicy Kush sauce, Sriracha and tortilla chips
Our dip is made with in-house smoked Florida grouper and local white fish, served with saltines and jalapenos
We toss Florida shrimp with Chef Spider’s famous homemade mac and cheese blended with three types of cheese, and topped with scallions.
Lamb meatballs served in our homemade tomato bisque and topped with feta cheese, pine nuts, and fresh mint.
Fried Bahamian conch and Florida grouper scraps served with our homemade creamy garlic, spicy Kush and cocktail sauces.
Heirloom cauliflower baked in our homemade buffalo sauce, topped with chives and our very own blue cheese dressing.
Mixed field greens tossed with our homemade honey-lime vinaigrette, sliced free-range grilled chicken, cilantro, carrots, shucked corn, and tortilla strips, topped with a homemade peanut sauce.
Chopped romaine lettuce tossed with free-range roasted chicken, croutons, chopped bacon, shredded jack cheese, cracked black pepper and creamy garlic dressing.
Maine lobster chunks chopped and layered on mixed greens, along with cherry tomatoes, crisp bacon, hard-boiled eggs, avocados, Danish blue cheese and drizzled with a red-wine vinaigrette.
Lump crab meat drizzled with creamy garlic on a bed of mixed greens, tossed with diced red onions, shucked corn, avocados, croutons and cucumbers in a LoKal vinaigrette.
Traditional Caesar with chopped romaine, croutons, and Parmesan cheese, tossed in an eggless Caesar dressing. (Add Grilled Chicken + 5 / Add Grilled Fish + 6)
A vegan cake made in-house with red potatoes, Brussels sprouts, carrots, leeks, cauliflower and oat bran, topped with arugula tossed in LoKal vinaigrette, thinly sliced red onion, tortilla strips, cucumber, avocado spread and homemade salsa, served on a honey whole wheat bun.
Fried snapper topped with a homemade fish dressing, cocktail sauce, dry slaw, diced red onions and tomato, served on a challah bun.
Spear-caught Florida grouper (or other local fish) grilled and blackened, topped with leaf lettuce, red onions, dill pickles and our homemade fish dressing, served on a honey whole wheat bun.
Lump crab meat, pan seared with Old Bay, topped with iceberg lettuce, sliced red onions, tomatoes and our homemade cocktail and stone crab mustard sauces, served on a challah bun.
Maine lobster chunks topped with gruyere cheese, our homemade cole slaw and LoKal sauce, served on a toasted crust-free rye bread.
Conch brought in from the Bahamas, fried and topped with our homemade spicy Kush sauce, lettuce, tomato and red onions, served on a challah bun.
Two soft flour tortillas stuffed with Maine lobster chunks tossed in our homemade stone crab mustard sauce and topped with chopped bacon, lettuce and tomato.
Shredded beef, topped with mayonnaise, homemade ketchup, lettuce, sliced tomato, grilled onions, crispy potato stix, melted jack, with a squeeze of lime, served on a challah bun and pressed down on a flat top grill.
All American burger, shredded lettuce, sliced white onions, tomato, dill pickles, Wisconsin cheddar, yellow mustard and mayonnaise.
Ground in-house beef burger topped with brie, caramelized apples, cinnamon butter, grilled onions, crispy bacon and honey mustard, served on a challah bun
Free-range chicken grilled and seasoned with Cajun spices, topped with melted jack, avocado, red onion, arugula and our house made honey mustard, made from local honey, served on a honey whole wheat bun
Two hard corn tortilla shells stuffed with Buffalo Gulf Shrimp, blue cheese crumbles, lettuce, tomato, red onions and cilantro served with French fries.
Our guilt-free veggie spaghetti, spiraled zucchini with grilled Gulf shrimp and our fresh pesto sauce made with basil, garlic, kale and pine nuts, topped with Parmesan cheese
We source the sausage from Proper Sausages in Miami Shores and sauté them with Gulf shrimp, local grouper, red and yellow peppers, onions, brown rice and our secret Cajun sauce. Add a local fried egg (add $1) on top and you’ll really “spice” things up.
Matt grew up eating crabs from the Chesapeake Bay and this has always been a staple in his life. We honor this by taking two sautéed lump crab cakes, served on a bed of our homemade aioli sauce, seasoned with Old Bay and our homemade Asian slaw
Two fall-off-the-bone gator ribs from Clewiston, Florida, slow roasted for 2 1⁄2 hours then finished on the grill with our soon to be famous honey BBQ sauce, served with French fries and our homemade Asian slaw. (Only 15 orders roasted daily)
Spear-caught Florida grouper lightly battered and served with French fries.
Line-caught Florida fish that rotates, depending on what Jorge and the boys catch today between Pompano and the Keys. (Limited availability)
Half of an all natural chicken, slow roasted in herbs and spices, pressed on the grill (for crispy skin) and served in its own juices, with a side of French fries and our homemade BBQ sauce
Two vegan cakes made in-house with red potatoes, broccolini, carrots, leeks, cauliflower and oat bran, seasoned with Old Bay and served on a bed of our homemade tomato sauce with an arugula salad
Served with roasted peppers and your choice of our daily veggies. (Choose any four)
sweets made from scratch
Homemade crème pie made with vanilla beans, a walnut and graham cracker crust, topped with bananas, whipped cream, caramel sauce and dusted with bittersweet chocolate.
Chef Spider’s mother, Mildred Louise, taught him this recipe. It’s a classic creamy style cheesecake topped with our very own Homestead strawberry sauce.
My Puerto Rican mom’s recipe with guava, three milks, roasted pecans, homemade whipped cream, chopped toffee and topped with caramel sauce.
for the kids
Served with a fountain soda and French fries.
Served with a fountain soda and French fries.
Served with a fountain soda and French fries.
for the dogs
Served outside only.
Served outside only.
Served outside only.
Agave Vanilla Cream Soda / Black Cherry / Tarragon Root Beer / Kalebs Kola
Chamomile / Black / Spearmint
In order to reduce our carbon footprint, we serve unlimited Vero water, purified and bottled in house. (1 per table)
(8.5%) KANSAS CITY, MISSOURI | Imperial IPA
(7%) OAKLAND PARK, FLORIDA | American IPA
(5.2%) COOPERSTOWN, NY | Witbier
(5.4%) BROOKLYN, NEW YORK | German Pilsener
(6%) DORAL, FLORIDA | American Pale Ale
(4.2%) GOSE | CALIFORNIA | Gose Ale
(8.4%) BELGIUM | Belgian Strong Pale Ale
(6.9%) HAMPTON, NEW HAMPSHIRE American IPA
(9.7%) AKRON, OHIO | Russian Imperial Stout
(9%) GREENFIELD, MASSACHUSETTS | Gingerbeer (served w/ a dash of Taylor’s homemade hot sauce)
Share the love.
(6.8%) MICHIGAN | Bourbon barrel-aged 2014 Harvest | 765 ml
(6.5%) VERMONT | Sparkling light bodied cider, using lightly barrel aged apple varieties. The “Prosecco of Ciders” | 500ml
(4.5%) SPAIN | Fruity and light. Perfect intro to Spanish ciders | 330ml
(4%) SPAIN | Bright berry flavors shine through this dry Spanish classic | 330ml
(5.5%) SPAIN | Flavors of fresh green apples shine with hints of balsam. Great balance of crisp and sweet | 330ml
(6%) SPAIN | Sour apple, citrus and herbs all nicely balance the tart flavors in the forefront | 750ml
(5%) FRANCE | Sparkling Farmhouse cider from the renowned Normandy region of France. Light bodied, fruity and floral. Bottled with no pasteurization or carbonation; a prime example of the ancestral cider-making process | 750ml
(5.5%) FRANCE | Crisp and well-balanced, with moderate acidity and a strong finish | 750ml
(5%) SPAIN | Medium-dry cider made of Asturian apple blends. Moderately sweet and lightly acidic | 750 ml
(6%) SPAIN | Traditional Basque style cider, tart and full bodied. Made for over 100 years by the Urreaga family | 750ml
(8%) SPAIN | Filtered clean. Notes of tropical fruit, banana and apple round out the crisp finish. Great introduction to Spanish ciders | 750ml
(4%) FRANCE | Bottle conditioned sparkling pear cider. Smooth, dry and delicate | 750ml
(6.99%) CALIFORNIA | A recipe originating from 1670 colonial America. Lightly carbonated, tart acidity with a clean, dry finish | 12oz
(5%) CALIFORNIA | Fresh pineapple. Sweet, fruity and bubbly | 12oz
(4.5%) TEXAS | Sparkling ginger pear cider. Floral ginger nose, light stone fruit. Dry, unfiltered, and unpasteurized | 335ml
(6.5%) CALIFORNIA | Organic apple cider infused with “essence of bourbon”. Rich and smoky full flavor | 12oz
(6%) CALIFORNIA | Organic pear cider. Creamy and rich with strong vanilla notes | 12oz
(5.5%) NEW YORK | Fresh raspberries are added to the second fermentation of this cider | 16oz
(5.5%) NEW YORK | Traditional cider dry hopped with Centennial and Chinook hops, providing a citrus and floral hop character. Extra dry finish | 16oz
(5.5%) NEW YORK | Organic New York apples. A REAL dry American cider | 16oz
(6%) NEW YORK | American heirloom apples infused with tart U.S. cherries | 12oz
(6%) NEW YORK | The tartness of elderberries is an excellent accompaniment for the sweetness of apples. One of the first fruits to be blended in ciders | 12oz
(6.8%) ENGLAND | Semi-dry English style cider | 11.2oz
(4%) ENGLAND | Infused with blackberries for a soft, fruity finish | 11.2oz
(4.5%) SWEDEN | Light and refreshing, fruity, pear finish | 11.2oz
(4.5%) SWEDEN | Like a passion fruit in a glass with just the right amount of sweetness | 11.2oz
(12%) NOVA SCOTIA | Originating in Quebec, ice cider is a method in which apples are harvested and pressed while frozen so that only the purest nectar is extracted for fermentation. Cinnamon, baked apples, and tropical fruit balance the fresh acidity of this nectar | 375ml (5 per glass / 60 per bottle)
(5.5%) MICHIGAN | Crisp, clean apple cider with round, ripe tart cherries. Sweet, creamy honey rounds the flavor and balances the tartness | 500ml
(6%) OHIO |Fresh sparkling mead blended with hibiscus, ginger and black peppercorn | 500ml
(6%) MICHIGAN | Fruity mango backed by citrus honey brightness and finishing with lively black pepper | 500m
(12%) MICHIGAN | Made from fresh apple cider, honey and pie spices. Perfect after dinner sipper | 375ml
(12%) SOUTH AFRICA | Blended with leaves of the Cape Fig tree. Tastes like honeyed fruit | 25.4oz (5 per glass / 45 per bottle)
(12%) SOUTH AFRICA | Made with the rarest African coffee beans (Transkei Gold). Integrated caramelized honey adds flavors of African wildflowers. | 25.4oz (5 per glass / 45 per bottle)
(12%) SOUTH AFRICA| A surprise to the senses. Complex balance of honey and pepper. Delightful and inviting with a spicy finish | 25.4oz (5 per glass / 45 per bottle)
(19%) DENMARK | Based on an ancient recipe. Nordic honey wine with hibiscus and hops added | 25.4oz (5 per glass / 45 per bottle)
(13%) ARIZONA | Rated one of the top 20 meads in the world. A perfect blend of Syrah grapes and Mesquite honey, a style of mead known as pyment | 750ml
(14%) NEW HAMPSHIRE | The mead that started Moonlight. Intricate blend of black currants, blueberries, and black cherries | 500ml
(13.3%) NEW HAMPSHIRE | Perfect blend of Orange Blossom honey, bitter rhubarb and sweet strawberries | 375ml
(18%) NEW HAMPSHIRE | Truly a unique mead that offers a flavor not just unlike any other mead but unlike any other beverage in the world. This mead was aged and fermented for 5 years, in hand-selected, Utopias® casks from the award-winning Boston Beer Company. This flavorful, slightly fruity mead has a sweet, complex flavor that is reminiscent of a deep, rich vintage port, fine cognac or aged sherry | 750ml
bubbles and whites
ITALY | Sparkling Rosé (9 per glass / 30 per bottle)
SPAIN | Cava (12 per glass / 39 per bottle)
FRANCE | Champagne (72 per bottle)
FRIULI, ITALY | Pinot Grigio (8 per glass / 27 per bottle)
WILLAMETTE VALLEY | Pinot Gris (43 per bottle)
RÍAS BAIXAS, SPAIN | Albariño (11 per glass / 36 per bottle)
SOUTH AFRICA | Sauvignon Blanc (8 per glass / 27 per bottle)
MARLBOROUGH, NEW ZEALAND | Sauvignon Blanc (12 per glass / 39 per bottle)
NAPA VALLEY | Sauvignon Blanc (44 per bottle)
SANCERRE, FRANCE | Sauvignon Blanc (54 per bottle)
CENTRAL COAST | Viognier Blend (37 per bottle)
RUSSIAN RIVER VALLEY | Chardonnay (12 per glass / 39 per bottle)
NAPA VALLEY | Chardonnay (58 per bottle)
CÔTES DE PROVENCE, FRANCE | Blend (10 per glass / 33 per bottle)
OREGON | Pinot Noir (11 per glass / 36 per bottle)
MONTEREY | Pinot Noir (13 per glass / 42 per bottle)
SONOMA COAST | Pinot Noir (74 per bottle)
MENDOZA | Malbec (8 per glass / 27 per bottle)
California | Merlot (33 per bottle)
RIOJA, SPAIN | Tempranillo (11 per glass / 36 per bottle)
TUSCANY, ITALY| Super Tuscan (63 per bottle)
SOUTH AFRICA | Syrah Blend (44 per bottle)
SONOMA | Zinfandel (34 per bottle)
PASO ROBLES| Cabernet (9 per glass / 30 per bottle)
SANTA BARBARA | Cabernet Sauvignon (49 per bottle)
NAPA VALLEY | Cabernet Blend (70 per bottle)
NAPA VALLEY | Cabernet Sauvignon (75 per bottle)