New American · Coastal Seafood · Seasonal · $$$$
The Gilded Heron — Jacksonville · Riverside · San Marco · Avondale · Jacksonville Beach
Poured and plated at the bar from 5:00 PM, and at the table all night.
Shucked to order, dressed with apple, shallot and champagne vinegar.
Aged gruyère and cracked black pepper, baked in batches through service.
Mullet smoked over oak, whipped with crème fraîche, saltines and pickled chili.
Livers folded with butter and brandy, sherry gelée, toasted brioche.
Fried in olive oil, tossed warm with rosemary and orange zest.
Order à la carte, or take four courses at $95 a person.
Sliced thick over cultured buttermilk, basil oil and toasted sourdough crumb.
Pasta rolled each afternoon, filled with corn custard, browned butter and lemon thyme.
Hand cut sirloin, cured egg yolk, capers, salt and vinegar potato crisps.
Salt baked, peeled warm, whipped goat cheese, pistachio and sherry vinegar.
Poured tableside over mint, crème fraîche and a spoon of trout roe.
Anchovy dressing, shaved parmesan, rye croutons fried in duck fat.
The boat list changes daily. Ask your server what came in this afternoon.
Roasted on the bone, fennel confit, saffron jus, olive oil poured at the pass.
Seared hard in a carbon pan, cauliflower purée, brown butter and capers.
Stone-ground grits cooked two hours, tomato butter, charred scallion.
Seared on the skin and finished in a white wine broth with clams, chorizo and butter beans.
Boned and pan fried, almonds, brown butter, haricots verts, lemon.
The ribeye rests fifteen minutes before it is carved, so order it early.
Aged eight days, rendered slowly, cherry gastrique, farro and glazed turnip.
Forty days on the bone, grilled over oak, bone marrow butter and watercress.
Brined overnight, roasted pink, apple, mustard jus, cabbage braised in cider.
Tied and roasted whole, charred eggplant, harissa, mint yogurt.
Roasted maitake, thyme, aged parmesan. Built without butter or cream on request.
The pastry kitchen fires each one to order. Allow fifteen minutes.
Dark chocolate custard, olive oil, sea salt, shortbread on the side.
Crisp meringue, crème fraîche, red fruit coulis poured at the table.
Poppy seed crust, curd set overnight, meringue torched at the pass.
Stone fruit poached in riesling, almond crumble.
Three cuts from the counter, honeycomb, walnut bread, quince.
Corkage is $35 a bottle, two bottles per table, waived on anything already on our list.
Gin or vodka, house vermouth blended in-house, lemon oil, stirred cold.
Rye, demerara syrup, orange and two dashes of bitters.
Grapefruit, bitter orange cordial, soda, rosemary.
Four glasses chosen by the sommelier to run alongside the four-course menu.
Twenty pours open nightly, plus roughly 300 bottles on the list.
Pressed coffee, amaro, aged rum, tawny port.
Hungry?
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