The Woods Jupiter

Chicken wings tossed in a choice of spicy agave glaze and green onions or housemade buffalo sauce served with celery and blue cheese dressing.

Flash fried and served with marinara sauce.

Grilled chicken, roasted corn, black beans, mozzarella cheese and lettuce wrapped in a wonton pan fried and served with a trio of sauces.

Flash fried and tossed in a housemade mild sauce and topped with blue cheese crumbles.

Pan seared goat cheese medallion served with pear jalapeno jelly and warm crostini's.

The chefs blend of sushi grade ahi-tuna, avocado, mango, scallions, cucumber blended with sesame oil and served with tortilla chips.

Spinach and artichoke dip served with tortilla chips and a side of fresh salsa and sour cream.

Oysters, colossal crab, shrimp and maine lobster served with fuji apple mignonette, cocktail sauce and mustard sauce.

Fresh lobster and jumbo lump crab cake served with a warm mustard sauce and roasted corn relish.

Jumbo shrimp served with cocktail sauce and lemon.

Porcini rubbed petite new zealand rack of lamb grilled and finished with an aged balsamic.

Lobster bisque.

Caramelized onion, goat cheese, portabella mushrooms, roasted peppers with truffle oil.

Slow braised pork, roasted peppers, mozzarella cheese topped with aged balsamic.

Grilled chicken, crumbled blue cheese, housemade spicy sauce topped with chopped chives.

Heirloom tomato, fresh basil and mozzarella.

Assorted cured meats and cheeses including: culatelo, calabrese, speck, boschetto di tartufo, grana padano, drunken goat accompanied with fig compote, truffle honey, roasted peppers, whole grain mustard, marcona almonds, pickled vegetables and baguette slices.

Skirt steak, arugula, mixed greens, tomato and feta cheese with a honey balsamic dressing and salsa verde.

Baby arugula, mixed greens, avocado, mango and poached lobster tossed in a citrus vinaigrette.

Arugula, hearts of romaine, frisée, radicchio, spinach, smoked bacon, grilled corn, carrots, chopped eggs and garlic parmesan croutons tossed with honey balsamic dressing.

Arugula, hearts of romaine, kalamata olives, cherry tomato, sundried tomato, diced cucumber, pepperoncini and feta cheese in a red wine oregano vinaigrette.

Heirloom tomatoes, fresh burrata, chopped basil, aged balsamic, oil and vinegar.

Mixed lettuce, dried cherries, marcona almonds and heirloom tomato and goat cheese with a honey shallot vinaigrette dressing.

Hearts of romaine, shaved grana padano and parmesan herb croutons tossed in housemade caesar dressing.

Prime ground beef or bison with avocado, balsamic onions, shredded lettuce and tomato on toasted brioche bun with choice of smoked mozzarella or aged cheddar (mustard, ketchup, truffle aioli). All sandwiches are served with choice ofHand cut truffle french fries or regular fries. Seasonal vegetable medley. The woods house salad.

Farm raised turkey, smoked bacon, swiss cheese, lettuce, tomato and cranberry mayo on a toasted brioche bun. All sandwiches are served with choice ofHand cut truffle french fries or regular fries. Seasonal vegetable medley. The woods house salad.

Grilled filet tips, flour tortilla, lettuce, grilled corn, avocado ranch sauce and tomato/onion salsa and sour cream. All sandwiches are served with choice ofHand cut truffle french fries or regular fries. Seasonal vegetable medley. The woods house salad.

Jumbo lump crab and lobster cake, lettuce and heirloom tomato and warm mustard sauce served on a toasted brioche bun. All sandwiches are served with choice ofHand cut truffle french fries or regular fries. Seasonal vegetable medley. The woods house salad.

Grilled mahi-mahi, flour tortilla, lettuce, grilled corn, avocado ranch sauce and tomato/onion salsa and sour cream. All sandwiches are served with choice ofHand cut truffle french fries or regular fries. Seasonal vegetable medley. The woods house salad.

Grilled ribeye, balsamic onions, drunken cheese and heirloom tomato on toasted french baguette. All sandwiches are served with choice ofHand cut truffle french fries or regular fries. Seasonal vegetable medley. The woods house salad.

Half roasted free range chicken rubbed with herbs and spices and served with heirloom carrots.

Free range chicken breast sauteed in a lemon, white wine and butter sauce finished with capers and italian parsley over angel hair pasta.

Slow cooked traditional prime beef over imported fusilli pasta with a touch of cream and gran padano cheese in a red wine tomato sauce.

Espresso rubbed lamb with chocolate cherry gastrique.

Half or full rack of baby back ribs in our housemade bbq sauce served with coleslaw.

Local hog snapper sautéed in a traditional lemon, white wine and butter sauce served with angel hair pasta.

Jumbo shrimp and heirloom tomatoes sauteed in a lemon, white wine, garlic and butter sauce served over linguine pasta.

Pan seared ahi tuna served with peppers, carrots, red onions, snow peas, napa cabbage, cilantro and fresh garlic in a ginger soy vinaigrette.

Two 8oz lobster tails served with a side of drawn butter.

Pan seared atlantic salmon served with artichoke hearts, sun-dried tomatoes and asparagus finished with an agave vinaigrette dressing.

Chocolate or vanilla. Flavor of the week.

Traditional key lime, bruleed meringue, pistachios and candied limes.

A nice light end to cleanse your palate.

Bailey’s infused cream anglaise with fresh local berries.

The woods twist on a traditional hot s’more.

Delicately infused with raspberries.

Caramelized sugar over a creamy custard topped with a berry garnish.

Handspun cotton candy.

Layers of chocolate cake with chocolate butter cream and chocolate ganache, infused with chocolate stout beer, topped with candied bacon and finished with a dulce de leche bailey’s sauce.