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|5oz flank steak portion, seared on cast iron skillet and served rare (once reheated it’ll be medium-ish) and sliced on top of 1c steamed jupiter white rice, milled at Congaree and Penn on the Northside of Jacksonville. It is then drizzled with 2T of chimichurri (sauce made from ABUF cilantro, parsley and oregano, garlic, lime, roasted jalapeño and extra virgin olive oil), sprinkled with pickled 2oz pickled red onion and topped with 1.25oz crumbled goat cheese.|