Menu - Duval Bourbon

Organic tempeh is soaked in red wine & cooked for hours + a medley of fresh vegetables & organic Italian tomatoes. Fresh herbs & green field peas are added over house‐made pasta.

Lightly breaded panko tenders; served plain / + choice of sauces. Served on a grit cake for the adventurous kiddo; / + French fires. Tenders are not breaded + any dairy & can be grilled to omit gluten. Can also be served + any of our house

Organic; breaded chicken nuggets + house‐made ketchup. Served + celery root puree; a healthier option for our little patrons. Don't worry; your kids will swear they're eating mashed potatoes.

Clear rice wrapper rolled & fried + delicate local greens; vermicelli noodles; smoked crispy pork belly; key West pink shrimp; cilantro lime aioli; & cool cucumbers. Finished + a unique nouc cham peanut sauce.

A NOLA classic. Head on gulf shrimp; butter poached & lightly grilled. Served upon a fried green tomato; organic frissee' tossed in a remoulade; & finished + tarragon oil.

Skin on; bone‐in breast of Harris Chicken; Jerk style + basmati rice pilaf. Set a top a Jamaican curry cream + sweet; deep notes of fall flavors & seasonal root vegetables.

Herb & garlic poached thigh & drum. Crisped skin; placed over a rich Yukon gold citrus mash & today's fresh vegetable.

Large sea scallops are dipped in house made bacon dust; creating a unique; flavorful; crispy crust. This dish is served over organic parsnip risotto & seasonal root vegetables.

Bavarian warm & soft pretzels nuggets; poached & baked + chunky Maldon sea salt. Served + a brie cheese dip on the side for that little bit of D B love.

The best salsa you've ever had. Fresh & made in‐house daily + only the finest local ingredients Chef can get his hands on. The pairing + cool ranch tortilla chips is a revolution. So good; Chef ships to his friends all around the country.

Citrus marinated jack fruit + a light; smokey flavor mixed + Vegan cream cheese & fresh; local green onions; wrapped in a wonton. Served over a bed of sweetly dressed cabbage slaw + granny smith apples.

Aged tofu coated in a light mixture of coconut flakes & panko. Fried & placed on a soft; toasted bun + citrus slaw; fresh herbs & crispy onion strings. Topped + a drizzle of agave.

New Orleans favorite: sauteed gulf shrimp in a briney; dark Abita Amber Beer BBQ sauce. A surprisingly light but deep flavor. Served over a sweet grit cake.

A unique take on a favorite. Caught off the coast delicate scallops; thinly sliced & marinated in a citronette + bermuda onions & local heirloom jalapeno. Lightly smoked & finished + tarragon oil.

Three unique takes on bacon around the world. Each house‐made slice is unique to its origin. Bourbon barrel maple glazed; Heirloom Tabasco pepper & Italian herb Pancetta Affumicata.

Chefs favorite treat! Sustainable; imported oysters grilled over an open flame & kissed + a spiced garlic butter mixture as they cook. Finished + melted Parmigiano Reggiano & a light citrus mignonette. Served over a bed of arugula & fresh; thi

Fresh; farm raised Florida gator inside a pillowy; crispy fritter served on a bed of smoked lime slaw & avocado crema.

Add Hickory Grilled Chicken / Shrimp to any salad for just

Crisp field greens; hearts of palm; poached pear slivers; & candied cashews tossed in our house‐made white miso citrus & herb vinaigrette.

Shaved organic greens; julienne of golden beets; & Japanese pomegranates are dressed + lime pearls & tossed in a shallot vinaigrette; set a top a crispy goat cheese round.

Organic Romaine; chiffonade of fresh basil; & house‐made smoked garlic butter croutons tossed in our homemade lemon Caesar dressing. Finished + bacon lardons & imported Parmigiano Reggiano.

Fresh gulf shrimp; crab; & Andouille Sausage made in a traditional sassafras & roux base. Served over basmati rice.

Smoked Portebello mushrooms accompany this sweet Massaman & coconut milk soup. Completely turned on edge by the small drops of mango heirloom Tabasco house‐made hot sauce & crispy onions.

This local Fish is a Floridian hometown favorite. Crispy skin seared in key lime butter placed on a quinoa risotto + micro cilantro.

Cherry pepper agro dolce over grilled baby boc choy & basmati vegatable fried rice.

Spiny Florida lobster tail poached in lobster herb butter & then grilled immediately before serving. Brushed + citrus spice placed over a saffron grit cake + white asparagus.

Seared crispy skin on a bed of arugula; Cipollini onions & heirloom tomato tossed in a warm bacon sherry vinaigrette. Finished + a balsamic & beurre blanc sauce.

Aged prime strip is sliced & set a top silky citrus celeriac root & parsnip puree; dressed + vodoo butter & served + prosciutto field peas.

Our scratch made Chimi graces this inside cut grilled skirt steak. Served over a delicious yuca mofongo & sprouted cauliflower. Dressed + lime & cilantro pearls for a little extra flavor.

Vegan Voodoo butter dresses this thick cut cauliflower; smoked lightly & then placed in the deck broiler to lock in the flavor. We marinade it for 24 hours before smoking it in apple wood & oak; for a rich; deep flavor. Served + brulee' d brussels

Bone‐in Durroc pork; smoked shortly + a mix of cherry & apple wood; then finished on the grill to sear in flavor. Placed over our citrus mash + a Sambuca & pear beurre blanc. Topped; for fun; + GBD onions. (Golden brown & delicious).

Made in‐house from a very special spud. Different flavor specials every week / served plain + sea salt. Served + homemade ketchup on the side / whatever sauce suits today's fresh fry flavor.

This delicious cut is special only to D&B restaurants; It's the Ribeye you love. A bone‐in; 16oz,steak cut fresh in‐house. Perfectly seared & finished + vodoo butter. Brulee'd Brussels & crispy ranch fingerlings accompany this dish to finish off th

Beautiful Duck breast cold smoked + black oolong tea; adding a light smoked flavor before being seared to perfection. Placed on top of fresh; thin rice noodles + cilantro; lime basil; bean sprouts; thin sliced Bermuda onions; & green onions. The w

Fresh; local jumbo lump crab meat in a sweet & spicy limoncello beurre blanc served + broccolini over fresh saffron tagliatelle.