Feather And Quill - Windermere, FL

Crispy Arborio with grana Padano cheese, San Marzano tomatoes, & Calabrian oil.

Espresso rubbed C.A.B. Tenderloin, watercress, pickled beech mushrooms, shaved fennel, beef marrow vinaigrette, fresh horseradish, lemon oil.

Yukon potatoes, beef bone marrow, Vermont sharp cheddar, house port wine demi glace.

Chef selected (4) house cured meats, grilled breads, F&Q toast house pickles and mustard.

Crispy fried beech mushrooms, house peanut sauce.

Marinated green olives, house pickled vegetables & toasted almonds.

House ricotta, spinach almond pesto, tomato jam with grilled naan bread.

Roasted garlic, sunflower seeds, parmesan.

Baby romaine, white anchovy Cesar, cherry tomatoes, shaved parmesan, parmesan soft egg.

Lump blue crab, roe, sherry.

Grilled Chicken breast, house cured bacon lardons, baby romaine, candied walnuts, parm-soft egg, cherry tomatoes, Vermont cheese & pickled shallots.

6oz Grilled salmon over mixed greens with golden & red beets, candied pecans, pickled fennel, avocado, and marinated goat cheese tossed in citrus vinaigrette.

Mixed greens with golden & red beets, candied pecans, pickled fennel, and marinated goat cheese tossed in orange citrus vinaigrette.

House cured duck prosciutto, San Marzano tomato sauce, ricotta cheese, almond pesto. Manchego and vincotto drizzle.

Calabrian chili sauce, caramelized onions, roasted mushrooms, house Italian sausage, fresh mozzarella, pecorino, roasted garlic & watercress.

Roasted artichoke hearts, San Marzano tomato sauce, caramelized onions, cherry tomato confit, fresh mozzarella, parmesan cheese, pickled shallots, watercress drizzled with truffle oil.

Parmesan, Fontinella, cheddar, San Marzano tomato sauce.

House cured beef pepperoni, Fontinella cheese, San Marzano tomato sauce, roasted garlic, pecorino, chives.

F&Q smoked chorizo with béchamel, fontinella & parmesan cheese, caramelized onions topped with watercress, shaved apple, & pickled fennel.

San Marzano tomato sauce, house mozzarella, fresh basil, black pepper.

Two 4 oz ground brisket patties cooked and smashed on fat top, house garlic dill pickle, F&Q bacon, American cheese, shaved onion & house made mayo served on brioche bun. Cooked well done.

Pan fried catch, baby romaine, heirloom tomato & shaved onion salad, lemon-caper aioli served on toasted brioche bun.

Roasted and sliced Wagyu beef eye round, roasted green bell peppers, and Italian relish served on a hoagie roll with a side of beef jus.

Rosemary & Garlic brined grilled chicken breast with melted mozzarella cheese, roasted shallot aioli, tomato bruschetta, parsley & caper salsa Verde & lettuce served on F&Q Challah bread.

8oz burger, garlic cilantro sauce, tomato, provolone, smoked bacon, over medium egg, crispy potato strings, toasted brioche.

House bucatini pasta tossed in a Pomodoro sauce finished with parmesan Reggiano, garlic confit, basil & chives served with crispy eggplant and house bread finished with basil oil.

F&Q house tagliatelle with smoked trumpet mushrooms, parmesan Reggiano, roasted garlic, lake meadows egg, and chive.

Za'atar seared fresh catch with grilled asparagus over polenta cake topped with roasted red pepper Harissa sauce and parsley caper salsa Verde.

Half rack grilled domestic lamb chops topped with parsley & caper salsa Verde, served over asparagus, seared artichoke hearts, tarragon puree, and sauce de giardiniera.

6oz C.A.B. Filet Mignon with cauliflower puree and grilled asparagus finished with a port wine and blackberry demi-glace.

12oz Ribeye, roasted bone marrow and garlic Yukon gold mash, seasonal vegetable, royal trumpet mushrooms, finished with a blackberry & port wine demi-glace

Stuffed with braised short-rib, house ricotta, & romesco served in a creamy gorgonzola and cognac sauce with cremini mushrooms.

Molasses brined Berkshire pork shank served with creamy polenta, collard greens and jus.

Harissa spiced seared scallops over sweet pea puree served with maple brown butter carrots and golden beets topped with watermelon radish, watercress, apple and lemon oil.

Argentine red shrimp over polenta gnocchi with cherry tomato and garlic confit, F&Q guanciale, lemon, truffle butter, & parmesan.

Cheshire port sugo. San Marzano tomato sauce. House made ricotta gnocchi, roasted garlic finished with house ricotta & basil.

Grilled wild raised salmon, grilled asparagus and loaded cheddar and pancetta cauliflower casserole.

Dark chocolate cake with a mascarpone center and espresso buttercream icing topped with dulce de leche.