Jacob's On the Plaza - Tallahassee, FL

Alpine Swiss, Buttermilk Bleu, Mezzaluna Fontina, Red Spruce Cheddar,Van Gogh Gouda ~ Artisan Crackers, Mac’s Honey and Nuts & Berries.

Yellowfin seared with sesame seeds ~ soy, wasabi and ginger.

Grilled Chicago-style in honey-buffalo sauce ~ celery, carrots and Bleu cheese.

Baby spinach, artichokes, melted cheeses, jalapeños and savory spices ~ pita points.

Classically prepared with jumbo Gulf shrimp.

Pan-seared ~ citrus beurre blanc.

Hand battered ~ South African Peppadew horseradish sauce.

Fresh-fried Idaho chips ~ Bleu cheese and balsamic glaze.

Tomato-basil tortilla, Cheddar-Jack, sautéed mushrooms, onions, peppers,tomatoes, zucchini, squash, spinach ~ sour cream and salsa.

2 fresh tenders.

Romaine and Parmesan ~ crostini.

Iceberg, Applewood-smoked bacon, tomato and Bleu cheese.

Mixed greens, seasonal berries, Mandarin oranges, goat cheese, pecans and apple chips.

Mixed greens, chicken, egg, avocado, tomatoes, green onions,Applewood-smoked bacon and Bleu cheese.

Shredded Iceberg, tomatoes, olives, mixed cheese, scallions,jalapeños ~ sour cream and salsa.

Mixed greens, tomatoes, walnuts, hearts of palm, dried apricots & cranberries and Feta.

Corned beef, Swiss, sauerkraut ~ New York rye and Thousand Island.

Angus beef and choice of cheese ~ brioche.

Black & Bleu with bacon.

Shredded beef, Provolone, sautéed peppers and onions.

Portobello, tomato, zucchini, squash, onions, peppers, spinach, Provolone,balsamic glaze and pesto ~ brioche

Applewood-smoked bacon, lettuce, tomato, avocado,Cheddar and Peppadew mayo ~ sourdough.

Teriyaki breast, grilled pineapple and Swiss ~ brioche.

14.00

Marbled perfection.

Wild-caught North Pacific Sockeye, Brie, baby spinach and phyllo ~ citrus beurre blanc.

Cheddar cheese, garlic, Applewood-smoked bacon, scallions and lemon.

Langostino Armagnac sauce.

North Atlantic Diver Scallops ~ citrus beurre blanc.

Porterhouse ~ sautéed cinnamon apples.

St. Louis-style ~ Bourbon glaze.

Teriyaki breast and grilled pineapple.

Sun-dried tomatoes, spinach, garlic, shallots, artichokes, basil and Chevre.

Served with Broccoli, roasted red peppers and penne.

Crock.