Barnie's Coffee and Tea Co. - Fort Myers, FL

toasted marcona almonds and vanilla-infused olive oil. vegetarian friendly.

palmetto creek ham and heirloom beans in natural broth.

hearts of romaine topped with an 8-minute egg, spanish white anchovies, shaved parmesan and lemon vinaigrette. served with grilled garlic toasts.

kissimmee’s green place beets with pickled carrots, golden quinoa and sherry vinaigrette.

haricots verts with roasted hazelnuts, quinoa salad and mediterranean orzo salad.

local caught snapper with grapefruit sections, grapes and red onion tossed to order in a lemon-olive oil dressing.

fresh crock of soft cow’s milk cheese in extra virgin olive oil. served with a plate of raw veggie chips from our garden.

five empanadas filled with slowbraised lake meadow hen. served with apple chutney.

3 boys farm assorted greens with shallotmustard vinaigrette.

fresh avocado with cilantro and lime served with blue corn and pita chips.

mixed whole olives spiced with garlic, orange zest, cumin, fennel seed, olive oil and chili pepper.

nut mix seasoned with the flavors of coffee savory and sweet spice, coffee and cacao.

grass-fed florida beef terrine with red brick porter beer jam, cornichons and grilled country bread.

assortment of cured meats and artisan cheeses with traditional garnishes.

ducktrap salmon with red watercress & cucumber salad, dill creme fraiche and preserved lemon on toasted country white.

vietnamese styled flank steak with pickled vegetables, cilantro and spiced dressing on toasted country white.

organic chicken breast, diced tomatoes, bacon lardons, avocado, blue cheese, sliced egg, herb scented aioli on toasted multi-grain.

palmetto creek braised pork belly and ham, emmental cheese, house pickles and yellow mustard on classic cuban roll.

sliced turkey with cornbread stuffing, fontina cheese, spinach, pickled onion and sage butter on cranberry-pecan bread.

sous-vide poached in extra virgin olive oil, orange zest and shallots. served over tomato fennel and feta confit.

four hour braised short rib “tenderloin” served over ragout of farro with glazed carrots, scallion, tomato and cilantro.

local shiitake mushrooms and frisee lettuce served over roasted cauliflower puree and topped with a 5-minute egg, warm bacon vinaigrette