THOUGHTFULLY SOURCED. CAREFULLY SERVED.

We are on a journey to deliver food and beverage options that are both

healthful and satisfying by using natural, sustainable sources. We offer

beverage options that are created with fresh local ingredients that reflect

the season and have been thoughtfully sourced from our communities.

Our drinks are carefully prepared and served, always striving to honor

our guests’ individual preferences. We have already taken many steps

on this journey and are committed to doing more. Our guests, our

communities and our planet deserve it.

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*The Department of Public Health advises that eating raw or undercooked beef , poultry, eggs, fish, lamb, pork or shellfish posesa health risk to everyone, but especially the elderly, young children under four, pregnant women and other highly susceptibleindividuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.

F o o d

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HOT WINGS (GF)One dozen roasted wings tossed with traditional hot sauce, served with blue cheese dressing, celery and carrots. 18.00

GRAND CYPRESS NACHOSTortilla chips, chipotle chicken, chili con queso, black beans, guacamole, sour cream and pico de gallo. 17.00

BUFFALO HUMMUS (GF, V)Spicy hummus with blue cheese crumbles, crisp chickpeas, corn tortilla chips, celery and carrot sticks. 14.00

CHIPS & DIP (V, GF)Organic corn tortilla chips, guacamole and house salsa. 12.00

MEAT & CHEESE ANTIPASTAAssorted cheeses, cured meats, olives, mustard and assorted crackers. Serves two. 20.00

HOT BAVARIAN PRETZEL (V)German beer cheese and mustard sauce. 10.00

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SMOKED BBQ PORK FLATBREADShredded smoked pork, chipotle BBQ sauce, pepper jack, mozzarella, bacon and roasted corn. 13.00

SPINACH, TOMATO & ARTICHOKE FLATBREAD (V)

Roasted artichoke hearts, sautéed spinach, marinated tomatoes, Boursin cheese spread and mozzarella and parmesan cheeses. 13.00

SHRIMP RAMENJumbo shrimp, hard-boiled egg, spinach, scallions, carrots, Napa cabbage, shiitake mushrooms, Hong Kong noodles and shoyu broth. 16.00

LEMONGRASS POTSTICKERSSteamed with sesame ginger sauce. 14.00

BURRATA CAPRESE (V, GFA)Local Burrata, fresh tomato, olive oil, arugula, balsamic reduction, micro basil, lemon zest and grilled crostini. 14.00

GRILLED CHICKEN CAESAR SALAD (GF)

Romaine hearts, shaved parmesan cheese, key lime Caesar dressing and toasted crouton. 17.00

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*The Department of Public Health advises that eating raw or undercooked beef , poultry, eggs, fish, lamb, pork or shellfish posesa health risk to everyone, but especially the elderly, young children under four, pregnant women and other highly susceptibleindividuals with compromised immune systems. Thorough cooking of such animal foods reduces the risk of illness.

F o o d

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SMOKED BEEF BRISKET SANDWICH

Tender smoked beef brisket, onion fondue, provolone cheese, French baguette, pickle and fries. 16.00

ROASTED VEGETABLE BOWL (GF, V)

Roasted tomatoes, colorful cauliflower, sweet potato, zucchini, feta cheese, micro greens and steamed brown rice. 14.00

CHICKEN CHIPOTLE BOWL (GF)Chipotle chicken, avocado, roasted corn, black beans, pico de gallo, sour cream, micro cilantro and steamed brown rice. 16.00

BACON JAM BURGERGrilled grass-fed burger, bacon jam, blue cheese, sautéed wild mushrooms, lettuce, tomato, toasted brioche bun, pickle and fries. 19.00

STRAUSS GRASS-FED BURGERChoice of Swiss, American, provolone, pepper jack or white cheddar cheese, toasted brioche bun, pickle and fries. 16.00

BEYOND BURGER (V)Plant based burger, baby arugula, lettuce, tomato jam, white cheddar cheese, ciabatta roll and mixed greens salad. 15.00

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C o c k t a i l sNEGRONI

Plymouth gin, Campari liqueur and

sweet vermouth. 15.00

OLD FASHIONED Maker’s Mark Bourbon with Angostura

and orange bitters served over ice with

an orange and cherry garnish. 16.00

LAVENDER GIN FIZZHendrick’s gin, lavender syrup, tonic, lemon

and lime. 16.00

MANHATTANWoodford Bourbon, Carpano Antica

Formula vermouth and a dash of

Angostura bitters. 16.00

MARTINIGrey Goose vodka and dry vermouth

garnished with an olive. 16.00

KENTUCKY MULEKnob Creek Bourbon, ginger beer and fresh

lime. 16.00

WHITE CHOCOLATE MARTINIVanilla vodka, Godiva White Chocolate

liqueur, white crème de cocoa and

cream. 17.00

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©2018 eCraft

SOUTHSIDETanqueray No. Ten gin, simple syrup,

mint leaves and fresh lemon juice. 15.00

MOJITOCruzan Aged Light rum, simple syrup,

mint leaves and fresh lime topped with

soda water. 15.00

BLOODY MARYAbsolut vodka, Finest Call Bloody Mary

mix and a dash of Worcestershire sauce

garnished with celery, lemon and

an olive. 15.00

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C o c k t a i l s

MARGARITAPatrón Reposado tequila, Grand Marnier and agave nectar with fresh lemon and

lime juices. 16.00

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C o c k t a i l s

SIDECARHennessy V.S Cognac, Cointreau liqueur and fresh lemon juice garnished with a

sugar rim. 16.00

WHISKEY SOURJack Daniel’s Tennessee Whiskey, simple syrup and fresh lemon juice. 15.00

MOSCOW MULETito’s Handmade vodka, ginger beer and fresh lime juice. 15.00

DAIQUIRIBacardi Superior rum, simple syrup and fresh lime juice. 15.00

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C o c k t a i l s

BLOOD & SAND Johnnie Walker Black Label Scotch, Heering cherry liqueur and orange juice. 17.00

SAZERACHigh West Double Rye! whiskey, Absinthe, sugar and a dash of Peychaud’s and

Angostura bitters. 17.00

PALOMACasa Noble Crystal tequila, grapefruit soda and fresh lime juice. 16.00

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B e e r

BOTTLE Corona Extra 8.00Bud Light 7.00Budweiser 7.00Miller Lite 7.00Coors Light 7.00Heineken 8.00Sierra Nevada Pale Ale 8.00 Samuel Adams Boston Lager 8.00

Blue Moon 8.00Stella Artois 8.00Lagunitas IPA 8.00Michelob Ultra 7.00Orlando Brewery Blonde Ale 8.00Orlando I-4 IPA 8.00Orlando Brewery Right on Red Ale 8.00Florida Swamp Ape IPA 8.00Becks N/A 7.00

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W i n eCANVAS BRUT BLANC DE BLANCS, ITALY

Fresh flavors, flower and fruity aromas with delicate hints of unique golden apple. g 10.00 b 45.00

THE SEEKER RIESLING, MOSEL, GERMANY Citrus, stone fruits and pineapple with a mineral-infused finish. g 12.00 b 54.00

CANVAS PINOT GRIGIO, VENETO, ITALYCreamy with aromas of lavender and hints of cinnamon, nutmeg and lemon cream. g 11.00 b 49.50

MURPHY-GOODE THE FUMÉ SAUVIGNON BLANC, NORTH COASTFresh aromas and vivid citrus flavors with pleasant notes of citrus and green fruit throughout. g 13.00 b 58.50

RODNEY STRONG CHARDONNAY, SONOMA COASTToasty vanilla and spice complexities with an elegant fullness and creamy texture on the palate. g 14.00 b 63.00

CANVAS CHARDONNAY, CALIFORNIA Freshness and richness of pure fruit woven beautifully with subtle toasty oak. g 11.00 b 49.50

THE HESS COLLECTION CHARDONNAY, NAPA VALLEYAromas and flavors of apple, white pear and a slight touch of tropical fruits, accented by aromas of honeysuckle. g 13.00 b 58.50

M. CHAPOUTIER “BELLERUCHE” ROSÉ, CÔTES-DU-RHÔNE, FRANCE

Aromas of red berries and citrus complemented by notes of stone fruit and citrus peel. g 12.00 b 54.00

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W i n eCANVAS PINOT NOIR, CALIFORNIA

Aromas of vivid red fruit with hints of spice that complement the lithe texture. g 11.00 b 49.50

MACMURRAY RANCH PINOT NOIR, CENTRAL COAST Bright and fresh with crisp acidity and dense cherry fruit, showing notes of earth and spice. g 15.00 b 67.50

CANVAS MERLOT, CALIFORNIA Pure Merlot fruit and subtle toasty spice combined with rich, ripe tannins. g 11.00 b 49.50

CHARLES & CHARLES CABERNET BLEND, WASHINGTONPlum, black currant and dark chocolate nose with a plush, velvety smooth mouthfeel. g 13.00 b 58.50

SIMI ALEXANDER VALLEY CABERNET SAUVIGNON, SONOMA COUNTYDark fruit aromas of blackberry plum and black cherry, leading into complex notes of cocoa, cassis, pepper and cedar. g 16.00 b 72.00

DRUMHELLER CABERNET SAUVIGNON, COLUMBIA VALLEYA bright floral nose leads to flavors of cola and red cherries with a delicate texture and an intense yet silky finish. g 12.00 b 54.00

CANVAS CABERNET SAUVIGNON, CALIFORNIA Subtle hints of oak and spice married with lively tannins. g 11.00 b 49.50

CATENA MALBEC, MENDOZA, ARGENTINADeep aromas of ripe red and dark fruits are joined by delicate violet and lavender notes, with traces of vanilla and mocha. g 16.00 b 72.00

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R e c o m m e n d e d W i n eRUFFINO PROSECCO, TUSCANY, ITALY

Fruity and fragrant with clean notes of citrus, pears and apples. g 13.00 b 58.50

CAPE MENTELLE SAUVIGNON BLANC SEMILLON, WASHINGTONFruity flavors of limes and honeysuckle. Creamy texture with a bright finish. g 13.00 b 58.50

MARKHAM MERLOT, NAPA VALLEYElegant and subtle with black cherry and cassis aromas and chewy tannins. g 17.00 b 76.50

KIM CRAWFORD SAUVIGNON BLANC, MARLBOROUGHAromas of citrus and tropical fruits. Juicy acidity and a fresh finish. b 60.00

GROTH CHARDONNAY, NAPA VALLEYComplex and creamy with bright limey citrus and tropical fruit aromas. b 70.00

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TURNBULL CABERNET SAUVIGNON, OAKVILLE, CALIFORNIACoffee, black cherry and licorice with a touch of creaminess. b 76.50

PRISONER RED BLEND, NAPA VALLEYEnticing aromas of black cherry, chocolate and clove with a long finish. b 90.00

MOËT & CHANDON CHAMPAGNE, FRANCERadiant, revealing apple, pear and peach followed by a delicate crispness. b 110.00

VEUVE CLICQUOT, “YELLOW LABEL” CHAMPAGNE, FRANCELovely refined texture, subtle notes of stone fruits and brioche. b 120.00

DOM PÉRIGNON CHAMPAGNE, FRANCEFresh flavor with focused toasty and mixed nut flavors and a long finish. b 295.00

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