Alder & Oak Jacksonville Menu & Prices

Cool and creamy, made in-house daily with thick Greek yogurt and Iliada olive oil from Kalamata.

Eggplant charred on the Mibrasa coal grill, tahini, lemon, and a finish of Iliada EVOO. Fully vegan.

Roasted red peppers, walnuts, and pomegranate molasses from Aleppo, Syria.

Ground lamb spiced with cumin, coriander, and allspice, served in a harissa-tomato ragout with shaved sheep's milk cheese.

Three house-made dips, house pickles, olives, and warm pita made with Greek thyme honey.

Pan-fried and glazed with house-made date molasses, set over nigella-onion yogurt with za'atar.

Cream-filled burrata split tableside over grape tomatoes, house basil pesto, and toasted hazelnuts.

Four Greek varieties - Kalamata, Conservolea, Amfissa, and Tsakistes - marinated with fresh herbs and Aleppo pepper.

Shrimp simmered in a tomato ragout deglazed with ouzo, finished with whipped feta and lemon oil.

Turkish pickled vegetables in a warm-spiced brine - cinnamon, mustard seed, garlic.

Thinly sliced yellowfin dressed with Calabrian chili oil, fried capers, lemon, and fennel pollen.

Salmon sliced thin with miso, compressed pineapple, Serrano peppers, and lime.

Hand-cut yellowfin tuna dressed in confit garlic emulsion, za'atar, and aromatic oil, crowned with Royal Osetra caviar.

House-made daily - chickpeas, tahini, and a generous pour of Iliada EVOO from Kalamata.

House hummus base topped with roasted cauliflower glazed in date molasses, Vidalia onion, za'atar, and nigella seeds.

Levantine hummus meets Sicilian caponata - eggplant roasted in the Earthstone wood oven, topped with pine nuts and date molasses.

Roasted red and yellow beets with whipped goat cheese and walnut dukkah, green apple and celery root, fresh mint.

Grilled halloumi from Cyprus, peppery arugula, kataifi-wrapped walnuts, honey vinaigrette.

The real Greek salad - Cretan feta, Kalamata olives, tomatoes, cucumber, red onion, dressed with Iliada EVOO and lemon.

Greek kaseri cheese wrapped in crispy phyllo, fried golden, drizzled with honey, served over a green salad with pistachios.

Caputo 00 flour dough cold-fermented for 24 hours. San Marzano tomatoes, fior di latte mozzarella, fresh basil.

Three Italian cheeses: fior di latte, gorgonzola, and mascarpone, finished with rosemary and truffle honey.

San Marzano base with mozzarella, then paper-thin prosciutto di Parma, fresh arugula, shaved Parmesan, and Iliada EVOO.

Italian fennel sausage, roasted red peppers, fior di latte, and Calabrian peppers.

Spanish octopus from the Galician coast, poached then charred on the Mibrasa. Served with house romesco, fingerling potatoes, Spanish chorizo, and herbs.

King tiger prawns marinated in North African harissa and grilled on the Mibrasa. Tzatziki on the side.

Yellowfin roasted rare with an Egyptian spice rub - cumin, cardamom, cinnamon, sumac. Served with Sicilian caponata.

Verlasso salmon from Patagonia, grilled on the Mibrasa, served with roasted eggplant, preserved lemon, and schug.

One and a quarter pounds of Maine lobster sauteed and tossed in a lobster butter with Spanish piquillo peppers and brandy. Over tagliatelle.

Eight shrimp in a harissa tomato ragout with capers and basil, finished with black truffle butter over tagliatelle.

The catch changes daily, often Mayport local. Grilled on the Mibrasa or roasted in the Earthstone. Served with Sicilian caponata, basil zhug, roasted potatoes, and lemon.

Rosemary-roasted Australian lamb, cooked on the Mibrasa. Served with fried potatoes.

Yogurt-marinated chicken thighs rubbed with sumac, finished with tahina and lemon.

Fourteen-ounce choice ribeye grilled on the Mibrasa, finished with fleur de sel and truffle herb butter. Fried potatoes in beef tallow on the side.

Braised in the Earthstone oven with red wine and house-made date molasses. Served with orzo pilaf and Moroccan-spiced carrots.

Ground lamb from Adana, southern Turkey, seasoned with cumin, cinnamon, coriander, and allspice. Comes with beef tallow fries, fattoush salad, pickles, and tzatziki.

Chicken marinated in Aleppo pepper, skewered and grilled on the Mibrasa. Fries, fattoush, pickles, tzatziki.

Hollow spaghetti tossed with roasted wild mushrooms, porcini emulsion, and black truffle butter.

Cooked in beef tallow - no seed oils.

Roasted with warm Moroccan spices - cumin, cinnamon, coriander. Vegan.

Roasted in the Earthstone oven with Iliada olive oil.

Small, rice-shaped pasta cooked pilaf-style with butter and herbs. Contains gluten.

An Italian open-faced tart with seasonal fruit and a buttery short crust. Served with lemon custard (dinner) or vanilla ice cream (lunch).

House-made - layers of phyllo, pistachios, walnuts, honey, and rose water.

Greek milk pie - warm semolina custard with fresh berries.

Chairman's Reserve rum, tahini orgeat, pineapple, lime, Angostura.

Bourbon, Sicilian amaro from Mount Etna, Spanish sherry, Italian vermouth.

Feta-washed gin, Dolin dry vermouth, olive brine.

Vodka with Moroccan mint tea, ginger valernum, and Luxardo cherry.

Tequila with fresh bell pepper, Gran Classico bitter and Peychaud's.

Rosaluna mezcal, cucumber, dill, lime, black pepper.

Gin, Bigallet thyme liqueur, honey, lemon, lavender bitters.

Aperol, vodka, bubbles, grapefruit, lime.

Real Del Valle tequila, Calabrian chili, oregano agave, lime.

Gin, gentian amaro, elderflower, arak, pink peppercorn, rosemary, Mediterranean tonic.