SMALL PLATES

HOBNOB DEVILED EGGS gf  9
sugar cured bacon + sweet tomato jam

CRISPY “SWEET HEAT” SQUID 15
mango + papaya + chilis

ARANCINI 11
jalipeno + cheddar + ranch

STUFFED SWEET PEPPERS 14
chorizo + italian sausage + crab

GRILLED ARTICHOKE HEARTS gf 13
lemon aioli + garlic butter + pine nuts

SCALLOP CEVICHE 15
avocado + lime + tortilla chips

OCTOPUS + WHITE BEANS 15
garlic + lemon + crostini

SHRIMP & GRITS 15
bacon + manchego + hot sauce

MUSSELS 16
manchego cheese + chorizo + cilantro + lemon

MEZE PLATTE 12
humus + crudite + flat bread

TUNA NACHOS r 17
wonton chips + avacado + wakimi

WILD MUSHROOM PIZZA 18
tellagio + fontina + arugula

HOBNOB CHIPS 11
truffle essence + bacon + bleu cheese

CHARCUTERIE + ARTISAN CHEESE 18
cured olives + fig jam + crostini

BOUTIQUE OYSTERS gf
[selections change daily] 3.5 each – 1/2 dozen

SOUPS & GREENS

CRAB & ROASTED CORN CHOWDER
panchtta + potatoes
cub 9 bowl 11

HEIRLOOM TOMATO + MOZZARELLA gf 13
truffle vinaigrette + basil + balsamic

BROKEN CEASAR 10
romaine + white anchovy + grana padana

LOCAL ORGANIC GREENS gf 10
dried cranberries + granny smith apple + candied pecans + blood orange vinaigrette

LOBSTER SALAD gf 28
mango + avocado + lemon aioli

PASTA

BUCATINI PASTA 18
oil cured tomato + fresh chilis + grana padana [+shrimp 24]

HOUSE MADE PASTA mp
with seasonal ingredients

OCEAN

MAHI MAHI 30
rock shrimp + pineapple + s0y

SNAPPER IN CRAZY WATER gf 32
tomato + fennel + soft polenta

SEA BASS gf 38
coconut pesto + butternut squash + jasmine rice

CRISPY GROUPER + FRIES gf 30
wickles tarter sauce

AHI TUNA gf r 38
crab fried rice + spicy tuna sauce + calamari seaweed salad

WILD “SMOKEY” SALMON gf 29
heirloom cherry tomato + dill + cucumber crema

 

gf = Gluten free

r = consuming raw or less than fully cooked foods increases your risk of food born illness especially if you have certain medical conditions

 

FARM

BRAISED LAMB SHANK 34
herb & tomato + vegetable sofrito + goat cheese whipped potato

ROTISSERIE CHICKEN gf 24
roasted vegetables + honey roasted fingerlings

TWO WAY DUCK 34
corn bread stuffing + watercress + peach jus

STEAK + FRIES gf r 30
hanger steak + bleu cheese + onion jam + bernaise

MYER LEMON SHORT RIBS r 38
lemon risotto + escarole + pine gremolata

FILET MIGNON gf r 42
polenta + arugula + kalamata olive vinagrette

BONE IN RIB EYE gf r 52
slow cooked onions + cabernet demi + bernaise + honey roasted fingerlings

SIDES

COCONUT RICE 5

SOFT CHEESE POLENTA 5

FRIES 5

ESCAROLE 8

GARLICKY SPINACH 8

GOAT CHEESE WHIPPED 8

HONEY FINGERLING POTATOES 8

BRUSSEL SPROUTS + BACON 10

ROASTED VEGETABLES 10

DESSERTS

DOUGHNUTS
maple syrup glaze + chocolate sauce 9

FLOURLESS CHOCOLATE TORTE
sweet whip cream 8

RED VELVET CUPCAKE
cream cheese icing 7

BONAFFEE PUDDING
toffee + tuille + bananas 9

TRES LECHES BREAD PUDDING
rum chata ice cream + raspberrie leather 9

CARROT CAKE
walnut brittle + vanilla ice cream 12

KEY LIME CREME BRULEE
macaroon + turbinado sugar 12

HOUSEMADE ICE CREAM + SORBET
[daily selection] 8

HOBNOB SALTED CARAMEL TOOTSIE ROLLS
1/2 doz 6  1 doz 12

 

 

HOBNOB ESSENTIALS
hats 25 t-shirts 25 wine glasses 12

PRIVATE PARTIES
the snug may be reserved for up to 40 people