Forgotten Tonic St. Augustine Menu & Prices

Soft oven-warmed focaccia served with whipped garlic butter or whipped cinnamon-datil honey

Roasted grape tomatoes and garlic on thick-cut toast with melted mozzarella, basil, and balsamic reduction

Beef meatballs infused with Italian amaro, almonds, and warm spices, served over herbed cream sauce with parsley

Crispy risotto balls filled with mushroom duxelles, finished with Parmesan and served over herbed vodka sauce

Crispy egg rolls filled with blackened chicken, cream cheese, cabbage, and black beans, served with spicy ranch

A chef’s assortment of house pickles and ferments, served with Dijon mustard and capers

Herbed chickpea hummus blended with tahini, spinach, parsley, thyme, cilantro and dill with capers, seasonal crudités, and crostinis

Crispy fried artichoke hearts served with warm spinach-herb cheese dip and Parmesan

Sushi-grade ahi tuna in coconut-lime sauce with pineapple, red bell pepper, and jalapeño, topped with furikake and served with Tajín wonton chips

Flaky puff pastry filled with a warm spiced pear compote and brie, finished with pear and ginger marmalade and topped with toasted almonds served with crostinis, and seasonal fruit

Chef’s selection of cured meats and cheeses with candied walnuts, crostinis, cornichons, olive tapenade, and capers

A velvety summer vegetable soup featuring squash, carrots, celery, potatoes, sweet corn, and roasted bell peppers, layered with fresh herbs and a touch of coconut cream

Crisp romaine with garlic croutons, shaved Parmesan, anchovy fillets, Caesar dressing, and black pepper

Leafy greens with cucumber, tomato, red onion, gorgonzola, dried cranberries, and shaved carrots in balsamic vinaigrette

Spring mix and arugula in champagne-tarragon vinaigrette with pickled peaches, whipped burrata, candied pecans, and crispy prosciutto

Pasta sautéed with Parmesan and garlic

Fried chicken tenders with french fries

Ciabatta bread baked with cheese and cream sauce until golden

Hamburger on a pretzel bun with french fries

Seasoned french fries served with roasted garlic aioli and sweet tomato purée

Creamy stone-ground grits blended with Havarti, Parmesan, Asiago, and Romano, finished with green onion

Wine poached potatoes, fried till golden and tossed in roasted garlic aioli with green onions

Creamy risotto finished with butter, Parmesan cheese, and fresh herbs

Roasted Brussels sprouts glazed with smoky gochujang BBQ and a touch of maple

Roasted sweet potatoes with sautéed onion, bell pepper, and garlic, finished with miso brown butter and toasted pumpkin seeds

Crispy fried rice tossed with gochujang, Korean BBQ sauce, spring kimchi, garlic, ginger, serrano, and furikake

Yukon Gold potatoes folded with cucumber, dill, garlic, and tangy Greek yogurt, accented with crumbled feta, crisp pickled green beans, and fresh lemon zest

Roasted chicken thigh on a warm pretzel bun with pimento cheese, pickled red onion, dill pickles, arugula, and datil honey. Served with French fries

Beef burger with melted havarti, caramelized onions, bacon, pickles, and FT sauce on a warm pretzel bun. Served with French fries

Whipped burrata with sage-walnut pesto, thick-cut tomato, and basil on toasted focaccia. Served with French fries

Cavatappi tossed in spicy green chile vodka sauce made with tomatoes, carrots, onion, and garlic, finished with aged Parmesan, toasted breadcrumbs, basil, and herb oil

Miso-marinated cod on toasted ciabatta with black garlic miso aioli, citrus slaw, and furikake. Served with French fries

Confit half chicken, crisp-skinned and tender, served with a warm sweet potato hash finished with a silky fig port gastrique

Blackened shrimp over creamy cheese grits with andouille étouffée, green onion, and jalapeño

Sesame-roasted seasonal vegetables and mushrooms over seasoned rice with Korean chili sauce, and furikake

Red coconut curry with tofu, bell peppers, poblano, carrots, red onion, lemongrass, and ginger, served over seasoned jasmine rice

Blue mussels steamed with white wine, fennel, roasted onion, garlic, chorizo, seafood stock, and fire-roasted tomatoes. Served with thick-cut focaccia

Golden-seared scallops over a lightly fried cheese grit cake with garlic scampi butter, shaved Parmesan, parsley, and garlic toast points

Herb-marinated lamb, accompanied by creamy tzatziki potato salad, crisp pickled green beans, dill, lemon zest, feta cheese, garlic butter, and a dash of espelette

Chopped sirloin with roasted poblanos, caramelized onions, sauteed bell peppers and mushrooms topped with melted havarti and on a baguette with black pepper aioli. Served with fries

Today’s seasonal catch with the chef’s featured accompaniment. Ask your server for today’s preparation

Today’s featured cut with a seasonally inspired preparation and side. Ask your server for details

Potato gnocchi tossed in vibrant pistachio pesto, topped with crispy duck confit, freshly grated Parmesan, fried basil leaves, toasted pistachios, lemon zest, and a dusting of Espelette pepper

Crisp & Refreshing. A bright non-alcoholic sour with pear-apple pie almond orgeat, lemon, coconut water, aperitivo syrup, and aquafaba. Shaken and served up

Nutty & Tropical. A mango sticky rice–inspired Saturn riff with mango-basil-rice syrup, oolong tea, coconut cream and lemon. Shaken and served over pebble ice

Warm waffle bread pudding with brown butter, finished with butter pecan chantilly, maple bourbon sauce, toasted candied pecans, and crisp candied bacon

Silky espresso-infused crème brûlée with caramelized sugar, vanilla bean diplomat cream, and buttery toffee crunch

Lemon cheesecake nestled on pistachio shortbread, layered with lemon curd and torched lemon meringue fluff, crowned with strawberry and thyme relish, finished with fragrant lemon zest and a drizzle of

Creamy peanut butter–banana cheesecake set atop a fudgy brownie crust, crowned with vanilla bean coconut whip, toasted almonds, and bittersweet chocolate chips

Alluring & Herbal. Navy strength gin & alpine liqueur mixed with genepy, lime zest, and quinine. Force carbonated and elegantly served in a wine glass. Limited supplies

Binge Worthy & Smoky. Blanco tequila with strawberry jalapeño shrub & bitter aperitif, mezcal, grapefruit & lime. Shaken & served over a king cube with cucumber

Tropical & Bold. Italian amaro and overproof dark rum shaken with coconut cream, orange, lime, and Angostura bitters. Served over pebble ice. Serves two

Fruity & Elegant. Vodka & elderflower liqueur, enhanced with blackberry lemongrass shrub & a hint of honey. Shaken & strained into a chilled coupe glass

Savory & Spiced. Pepper-infused soju with spring kimchi brine and blanc vermouth. Stirred and served in a Nick & Nora glass with drops of mustard oil

Bright & Velvety. Kentucky bourbon shaken with lemon, orange blossom honey, and seasonal fruit marmalade. Egg white adds a silky texture, finished with bitters and candied citrus over a king cube

Nostalgic & Bittersweet. A forced-carbonated root beer float cocktail with aged rum, a blend of fernets, and spiced root beer cordial. Served tall over ice and finished with fizzy whipped vanilla heav

Silky & Tropical. A clarified Cuban pastelito milk punch with white & Jamaican rums, cachaça, sherry, guava, cream cheese, buttermilk, toasted sweet roll, and warm spices. Served over a king cube

Nutty & Tropical. A mango sticky rice–inspired daiquiri riff with Amontillado sherry, Cognac, coconut cream, lime, Angostura, and mango-basil- rice syrup. Shaken and served up with a crisp rice tuile

Bright & Briny. A Mediterranean tiki cocktail with Greek yogurt moonshine, cucumber-dill shrub, lemon, Strega, and saline. Shaken and served over pebble ice

Warm & Spiced. A hot apple pie cocktail with applejack, Calvados, Jamaican rum, apple butter, chai, and oat milk. Served warm and frothy in a mug

Creamy & Spiced. A carrot cake Ramos with vanilla bean vodka, Licor 43, carrot cake cordial, lemon, ginger, heavy cream, egg white, and effervescent mineral water. Fluffy, fragrant, and dessert-like

Smoky & Bittersweet. A spirit-forward blend of lightly smoked mezcal, vanilla-cacao infused Amaro Montenegro, crème de cacao, and orange bitters. Stirred and served up

Choose Your Own Adventure. A western-inspired Sazerac with your choice of Forgotten Tonic’s own single barrel bourbon or single malt, pear-apple pie almond orgeat, amaretto, ancho chile, cold brew, an

Savory & Spirit-Forward. A chicken-and-waffles-inspired cocktail with waffle-infused bourbon, Averna, Oloroso sherry, cream sherry, and a subtle smoked duck-seasoning accent