St. Johns Provision

Tomato-basil bruschetta with shaved parmesan and grilled baguette.

Goat cheese marinara fondue with grilled garlic bread.

Sesame-seared ahi tuna with wasabiyaki sauce and wacumbi seaweed salad.

Mussels in white wine and garlic sauce.

Julienne romaine with garlic croutons, kalamata olives, parmesan and house balsamic vinaigrette on the side.

Crispy romaine and garlic croutons tossed in our classic caesar dressing then topped with imported parmesan and kalamata olives.

Baby greens with toasted Georgia pecans, crumbled blue cheese and our creamy vidalia onion vinaigrette on the side.

Parmesan, garlic croutons, artichoke hearts, roma tomatoes and chopped grilled vegetables tossed in balsamic vinaigrette.

Mixed baby breens, bow tie pasta, grilled chicken breast and tomato-basil bruschetta served with cheesy bread.

Asian veggies and grilled chicken breast tossed in our spicy Thai peanut sauce served on a bed of julienne romaine.

Savory chicken salad on a toasted croissant.

Garlic-grilled chicken with basil pesto and melted brie.

Grilled cuban with roasted mojo pork, ham, Swiss and pickles

Grilled skirt steak with chimichurri sauce, grilled zucchini, roasted red peppers and mozzarella cheese.

Juicy angus beef with caramelized onions.

Served on a grilled croissant with caramelized onions, au jus and creamy horseradish.

Asian chicken, thinly sliced carrots, cabbage and scallions, wok-seared, then tossed with angel hair pasta and our Thai peanut sauce.

Best spaghetti ever! Our famous “Betty Burger” of seasoned angus beef simmered in rich marinara and topped with imported parmesan.

Bowtie pasta with fresh basil pesto, grilled chicken, sun-dried tomatoes, toasted pecans and brie.

Shrimp, bacon and penne pasta tossed in our creamy parmesan sauce.

Creamy rosado sauce tossed with imported parmesan, mozzarella and goat cheese with grilled chicken.

Mussels in white wine garlic sauce served over angel hair pasta.

6 oz. skirt steak with chimichuri sauce served with roasted potatoes and side salad.

Seared Ahi tuna with artichoke hearts and lemon caper sauce over angel hair pasta.

Shrimp, scallops, portabella mushrooms and artichoke hearts sauteed in a sun-dried tomato herb beurre blanc served over spinach fettuccine topped with goat cheese crumbles.

Drizzled with beurre blanc and served with grilled zucchini, squash, roasted red potatoes and caramelized onions.

Snapper filet lightly dusted in flour, pan-seared and served with our traditional picatta sauce, angel hair pasta and grilled vegetables.

Breast of chicken with roma tomatoes, capers and artichoke hearts tossed in our traditional picatta sauce over angel hair pasta.

Classic southern french seafood “stew” with shrimp, scallops, mussels, grouper cheeks and red potatoes in a savory saffron-tomato broth.