SUSTAINABLE - LOCAL

1544 SE 3rd Ct. Deerfeild Beach, Fl. 33441

VIBRANT - BOLD FOOD

ALLIGATOR TEMPURA 10.00 Fresh, farm raised Florida gator insidea pillowy, crispy fritter served on a bedof smoked lime slaw and avocadocrema.

SCRATCH SOUPS &SALADSAdd Hickory Grilled Chicken (HarrisFarms) or Shrimp (Key West Pink) to anysalad 5.00

NOLA SEAFOOD GUMBO, KEYWEST PINK, GULF CRABFresh gulf shrimp, crab, and AndouilleSausage made in a traditional sassafrasand roux base. Served over basmatirice.Cup 6.00 Bowl 8.00

SMOKED PORTABELLOMASSEMAN CREAM Smoked Portebello mushroomsaccompany this sweet Massaman andcoconut milk soup. Completely turnedon edge by the small drops of mangoheirloom Tabasco house-made hotsauce and crispy onions.Cup 5.00 Bowl 7.00

D&B HOUSESALAD, LOCAL FLORIDAFARMS 12.00Crisp field greens, hearts of palm,poached pear slivers, and candiedcashews tossed in our house-madewhite miso citrus and herb vinaigrette

SHAVED BRUSSELS & BEETSALAD, LOCAL FARMS ANDFLORIDA GOLDEN BEETS 12.00Shaved organic greens, julienne ofgolden beets, and Japanesepomegranates are dressed with limepearls and tossed in a shallotvinaigrette, set a top a crispy goatcheese round.

D&B CEASAR, WEST PALMFARMS ROMAINE 9.00Organic Romaine, chiffonade of freshbasil, and house-made smoked garlicbutter croutons tossed in ourhomemade lemon Caesar dressing.Finished with bacon lardons andimported Parmigiano Reggiano.

UNIQUE STARTSChanges seasonally to provide the freshest, local ingredients

NOLA BBQ SHRIMP 14.00New Orleans favorite: sauteed gulf shrimp in a briney, dark Abita AmberBeer BBQ sauce. A surprisingly light but deep flavor. Served over a sweetgrit cake.

CRISPY SPRING ROLL 9.00Clear rice wrapper rolled and fried with delicate local greens, vermicellinoodles, smoked crispy pork belly, Key West pink shrimp, cilantro limeaioli, and cool cucumbers. Finished with a unique Nouc Cham peanutsauce.

DIVER SCALLOP CEVICHE 10.00A unique take on a favorite. Caught off the coast delicate scallops, thinlysliced and marinated in a citronette with bermuda onions and localheirloom jalapeno. Lightly smoked and finished with tarragon oil.

BOURBON BACON FLIGHT 12.00Three unique takes on bacon around the world. Each house-made slice isunique to its origin. Bourbon barrel maple glazed, Heirloom Tabascopepper and Italian herb Pancetta Affumicata.

CHARBROILED NOLA OYSTERS, WILD CAUGT PELICAN REEFCEDAR KEY FL. 12.00Chefs favorite treat! Sustainable, imported oysters grilled over an openflame and kissed with a spiced garlic butter mixture as they cook. Finishedwith melted Parmigiano Reggiano and a light citrus mignonette. Servedover a bed of arugula and fresh, thick cut toast to soak up all that goodstuff at the end.Rockerfeller style (adds our house bacon and jalapeno) 3.00

BAR BITESCOOL RANCH & FRESH SALSA 7.00The best salsa you've ever had. Fresh and made in-house daily with onlythe finest local ingredients Chef can get his hands on. The pairing withcool ranch Doritos is a revolution. So good, Chef ships to his friends allaround the country. Its a tribute to chefs love.

BAR PRETZELS 8.00Bavarian warm and so pretzels nuggets, poached and baked with chunkyMaldon sea salt. Served with a beer brie cheese sauce on the side for thatlittle bit of D&B love.

JACK FRUIT RANGOON 9.00Citrus marinated jack fruit with a light, smokey flavor mixed with creamcheese and fresh, local green onions, wrapped in a wonton. Served over abed of sweetly dressed cabbage slaw with granny smith apples.

COCONUT TOFU SLIDERS 12.00Aged tofu coated in a light mixture of coconut flakes and panko. Fried andplaced on a so, toasted bun with citrus slaw, fresh herbs and crispy onionstrings. Topped with a drizzle of agave.

FRESH FRIES 7.00Made in-house from a very special spud. Different flavor specials everyweek or served plain with sea salt. Served with house made golden ketchupon the side or whatever sauce suits today's fresh fry flavor.

DAY BOAT SCALLOP, FLORIDA GULF 35.00Large sea scallops are dipped in house-made bacon dust, creating a unique,flavorful. crispy crust. This dish is served over organic parsnip risotto andseasonal root vegetables.

CRAZY FISH RUBY TROUT, POMPANO 31.00Crispy skin on Ruby red Trout on a bed of warm wilted arugula, Cipollinionions and heirloom tomato tossed in a warm bacon sherry vinaigrette.Finished with a balsamic and beurre blanc sauce and house made bourbonbacon bits

SHRIMP REMOULADE, FLORIDAGULF 13.00A NOLA classic. Head on gulf shrimp,butter poached and lightly grilled.Served upon a fried green tomato,organic frissee' tossed in a remoulade,and finished with tarragon oil.

KIDS BITESCHICKEN FINGERS, HARRIS FARMSLightly breaded panko tenders. Served on celery root puree' for theadventurous kiddo, or with Fresh fries. Tenders are not breaded with anydairy and can be grilled to omit gluten.Age12 and under 14.00

GLUTEN-FREE GNOCCHIDelicious, fresh gnocchi pasta served one of two ways with the little onesin mind. Toasted with butter and imported Parmigiano Reggiano or ourvegan Bolognese tomato sauce.Kids 10 & under 10.00

Fresh Cuts & ChopsAll specialty items cut in house daily

DOUBLE CUT BONE-IN PORK FILET, COMPART FARMS 34.00Bone-in, smoked shortly with a mix of cherry and apple wood, thenfinished on the grill to sear in flavor. Placed over our citrus mash with aSambuca and pear beurre blanc. Topped, for fun, with GBD onions.(golden brown and delicious).

COWBOY RIBEYE, DEERFIELD BEACHThis delicious cut is special only to D&B restaurants, A 16 oz bone-insteak cut fresh in-house. Perfectly seared and finished with vodoo butter.Brulee'd Brussels and crispy ranch fingerlings accompany this dish tofinish off the classic meat and potatoes presentation.

PRIME NEW YORK, DEEFIELD BEACHThis 14oz aged prime NY strip is set a top silky citrus celeriac root andparsnip puree, dressed with vodoo butter and served with prosciutto andfield peas.

CHIMICHURI CHURASCO, DEERFIELD BEACHOur scratch made Chimi graces this inside cut grilled skirt steak. Servedover a delicious yuca mofongo and todays fresh veg. Dressed with a limeand cilantro micro mix.

BONE-IN CHICKEN BREAST, RIVIERA BEACH 29.00Skin on, bone-in breast of Harris Farms Chicken, Jerk style with basmatirice pilaf. Set a top a Jamaican curry cream with sweet, deep notes of fallflavors and seasonal root vegetables.

CONFIT OF CHICKEN, RIVIERA BEACH 31.00Herb and garlic poach of confit thigh and drum. Crisped skin, placed overa rich Yukon gold citrus mash and today's fresh vegetable.

VOODOO CAULIFLOWER STEAK, FLORIDA FARMS 27.00Vegan Voodoo butter dresses this thick cut cauliflower, smoked lightly andthen placed in the deck broiler to lock in the flavor. We marinade it for 24hours before smoking it in apple wood and oak, for a rich, deep flavor.Served with brulee'd brussels and seasonal root vegetable

FILET OF HOG FISH, KEYWEST This local Fish is a Floridianhometown favorite. Crispy skin searedin key lime butter placed on a quinoarisotto with micro cilantro.7 oz 34.00

FRIED RED FISH, FLORIDA GULFCherry pepper agro dolce over grilledbaby boc choy and basmati vegatablefried rice8 oz 34.00

LOBSTER BUTTER LOBSTER Spiny warm water sweet Floridalobster tail poached in tarragon herbbutter and then grilled lightlyimmediately before serving. Brushedwith citrus spice placed over a saffrongrit cake with todays fresh Veg.14 0z 38.00

FRESH CATCH

SEASONAL ENTREESFresh Pasta Selctions

TEA SMOKED DUCK BREASTPHO, MAPLE LEAF 32.00Beautiful Duck breast cold smokedwith black oolong tea, adding a lightsmoked flavor before being seared toperfection. Placed on top of fresh, thinrice noodles (gf) with cilantro, limebasil, bean sprouts, thin slicedBermuda onions, and green onions.The waitstaff will pour over thearomatic, healing broth table side. Sureto to wake up the senses and relax themind. Gf

JULE'S CREOLE CRAB, FLORIDAGULLF 29.00Fresh, local jumbo lump crab meat in asweet and spicy limoncello beurreblanc served with broccolini over freshsaffron tagliatelle.

SPAGHETTI BOLOGNESE 24.00Organic tempeh is soaked in red wineand cooked for hours with a medley of fresh vegetables and organic Italiantomatoes. Fresh herbs and green fieldpeas are added over house-made pastaor gluten free gnocchi

Parmegian regiano or Vegan parm 0.00

- vegan - vegaterian Veg, Vegaterian / VG, Vegan / GF Gluten Free