crudo
BIGEYE TUNA POKE
avocado, macadamia nuts, chili vinaigrette
THAI SHRIMP
hearts of palm, blood orange, watermelon radish
PRAWN COCKTAIL
sauce louie, horseradish, lemon
CITRUS-CURED HAMACHI
yuzu pearls, red fresno pepper
SCALLOP CEVICHE
white soy ponzu, florida citrus segments
market oysters & more
WEST COAST OYSTERS
watermelon mignonette
EAST COAST OYSTERS
watermelon mignonette
STONE CRAB CLAWS
stone crab mustard sauce
OYSTERS & PEARLS
champagne mignonette, ostrea caviar, crème fraîche
LIGHTHOUSE TOWER
6 oysters, 4 shrimp, 4 stone crab claws, ½ maine lobster
JUPITER ISLAND TOWER
12 oysters, 6 shrimp, 6 stone crab claws, 1 maine lobster
PALM BEACH TOWER
24 oysters, 12 shrimp, 12 stone crab claws, 2 maine lobsters
add-on caviar MP
small plates
CHARLESTON SHE-CRAB SOUP
lump crab, sherry, smoked paprika
PRIME STEAK TARTARE
olives, pistachios, egg, black truffle
BOURBON & HAY-ROASTED OYSTERS
tasso ham, brown butter, cornbread
CALIFORNIA ARTICHOKE
crab remoulade, garlic butter
FARMERS’ MARKET SALAD
radish, heirloom tomatoes, gruyère, avocado, leek vinaigrette
“STREET CORN” CAESAR SALAD
cotija cheese, cornbread crumble, charred corn relish
ROCK SHRIMP & LOBSTER “HOPPIN’ JOHN” RISOTTO
kale, bacon and bean sofrito
JUMBO PRAWNS
asian bbq, cucumber and hearts of palm, chili-lime vinaigrette
FOIE GRAS BISCUIT AND GRAVY
cheddar biscuit, bourbon maple, pickled watermelon
PECAN-CRUSTED GOAT CHEESE
tomatoes, arugula, pork cracklings, tomato chow chow
large plates
GRILLED YELLOWTAIL SNAPPER
wilted greens, tomato provençal, olive oil
YELLOWEDGE GROUPER
squash confit, strawberry vierge
DOVER SOLE
pan-fried, lemon herb potato, caper brown butter
MAINE DIVER SCALLOP “CORN MAQUE CHOUX”
sunchokes, bacon-apple vinaigrette, pomegranate
1000 NORTH ROASTED DUCK
dirty pecan wild rice, baby vegetables, cassis glaze
MARYLAND BLUE CRABCAKE
heirloom pea succotash, sweet corn beurre blanc
SUPERIOR FARMS GRILLED RACK OF LAMB
romesco sauce, charred broccolini
BBQ #1 AHI TUNA
cornmeal-crusted oysters, green onion country ham butter
DIJON-CRUSTED PRIME RIB
“limited availability” – french onion “au jus,” horseradish crème fraîche, truffle salt fries
steaks & chops
All steaks are cut from USDA Certified Black Angus Cattle and aged for a minimum of 21 days. Steaks and chops are served with your choice of a housemade composed butter or sauce.
NEW YORK STRIP
fourteen ounces
DELMONICO RIBEYE
fourteen ounces
BONE-IN RIBEYE
twenty-one ounces
FILET MIGNON
eight ounces
BONE-IN FILET
fourteen ounces
DOUBLE CUT PORK CHOP
sweet tea-brined, peach glaze
DRY-AGED, 45-DAY PORTERHOUSE
thirty-four ounces
VEAL CHOP
madeira demi
A5 JAPANESE WAGYU RIBEYE
au poivre teriyaki
T-BONE
twenty-four ounces
LINZ HERITAGE ANGUS PRIME NEW YORK STRIP
fourteen ounces
LINZ HERITAGE ANGUS PRIME DELMONICO RIBEYE
fourteen ounces
BUTTERS & SAUCES
point reyes blue cheese & fig • au poivre • béarnaise butter • béarnaise sauce • maître d’hôtel
ADD-ONS
carpetbagger • blackened prawns • butter-poached lobster tail • mushrooms & onions
market sides
SAUTEED SPINACH & KALE
garlic, lemon oil
YUKON GOLD POTATO PURÉE
butter, sea salt, chives
MAC & CHEESE “A LA CARBONARA”
pancetta, english peas, fontina
TRUFFLE SALT FRIES
parsley, toasted garlic, butter
CRISPY BRUSSELS SPROUTS
shiitake mushrooms, pancetta, lemon aioli
CHARRED BROCCOLINI
black garlic vinaigrette, marcona almonds, piquillo pepper
CREAMED CORN BRÛLÉE
roasted poblano
CREAMED SPINACH
mascarpone, cheddar, poached egg
GRILLED ASPARAGUS
béarnaise sauce
ROASTED MUSHROOMS
garlic, shallots, truffle
We have created specific entrees and dishes to meet common dietary demands, please ask your server for a copy of our special menu.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A $15 charge will be added to all split large plates, and steaks & chops.
SOCIAL HOUR
Available 4 p.m.-6:30 p.m., Monday-Sunday
CHAMPAGNE
PIPER-HEIDSICK 1785
brut, montagne de reims, champagne, france nv………14
SAUVIGNON BLANC
LOVEBLOCK
marlborough, new zealand, 2018………7
CHARDONNAY
LAETITIA ESTATE
arroyo grande valley, california 2016………7
ROSÉ
MATHILDE CHAPOUTIER
grand ferrage, côtes de provence, france 2018………8
PINOT NOIR
SIDURI WINES
santa barbara county, california 2017………9
CABERNET SAUVIGNON
DAOU VINEYARDS & WINERY
paso robles, california 2017………9
SELECT LIQUOR………7
SIGNATURE COCKTAILS………12
DRAFT BEER………6
FROSÉ………7
SEASONAL FROZEN COCKTAIL………7
Available Tuesday-Saturday, 12 p.m.-3 p.m.
snacks and sides
SMOKED MAHI DIP
pumpernickel toast, spicy green beans, bread and butter pickles
#1 AHI TUNA POKE
seaweed, sweet onion, soy vinaigrette
STUFFED ARTICHOKE
crab remoulade, drawn butter, old bay aioli
MARKET OYSTERS
watermelon mignonette, cocktail sauce
PIMENTO CHEESE TOAST
benton’s ham, green tomato, ciabatta toast
TRUFFLE SALT FRIES
SAUTÉED SPINACH & KALE
HEIRLOOM TOMATO
sandwiches and salads
1000 NORTH BURGER
prime chuck, short rib and brisket, remoulade sauce, white cheddar
GRILLED CHICKEN CLUB
avocado, egg, bacon, whole grain toast
FISH TACOS
avocado, asian slaw, wasabi aioli
GRILLED GROUPER SANDWICH
coleslaw, tomato, red onion pickle, focaccia bun
GRILLED SHRIMP & KALE SALAD
corn, dates, avocado, goat cheese, almonds, champagne vinaigrette
LOBSTER LOUIS
iceberg, avocado, jupiter island dressing, tarragon, egg
“STREET CORN” CHICKEN CAESAR
cornbread, charred corn salsa, cotija cheese
THAI STEAK SALAD
mango, avocado, mint, peanuts, mung bean sprouts
scoops and sweets
SALTED CARAMEL AFFOGATO
espresso, chocolate crumble
KEY LIME PIE
toasted coconut meringue, coconut lime ice cream, passion fruit
EXOTIC FRUITS AND SORBET
pineapple and mango crisp, strawberry-elderflower sorbet
1000 NORTH CHOCOLATE SUNDAE
cake bites, caramel popcorn, chocolate sauce
COOKIES
snickerdoodle, peanut butter, chocolate chip
SCOOPS OF HOUSEMADE ICE CREAM
white chocolate, dark chocolate, pistachio, coconut lime, salted caramel, vanilla bean, strawberry-elderflower sorbet
coffee and tea
ESPRESSO
CAPPUCCINO
MACCHIATO
COLD BREW COFFEE
COFFEE
HOT TEA
THE 1000 NORTH BRUNCH
Served with fresh juices, coffee specialties, tea, soda, brioche donuts, potato tots lyonnaise, and choice of one entrée and side.
$42
Choice of one entrée:
LOBSTER TAIL BENEDICT
wilted spinach, tomato, blood orange hollandaise
CORNED BEEF HASH
poached organic eggs, beer-braised kale, hollandaise
CRABCAKE BENEDICT
jumbo lump crab with a cornbread crust, topped with poached eggs and lemon hollandaise
AVOCADO TOAST
whole grain toast, organic poached eggs, radish, roasted poblano hollandaise
FILET & EGGS
grilled filet medallions, fried eggs, béarnaise sauce, toasted english muffin
LOW COUNTRY SHRIMP & GRITS
braised ham hocks, andouille sausage bouillabaisse
NASHVILLE HOT CHICKEN & WAFFLE
bubble waffle, cheddar mornay, bourbon maple
JUPITER ISLAND BREAKFAST
truffle-scented scrambled eggs, bacon and chicken sausage, toasted english muffin
LIGHTHOUSE OMELET
jumbo lump crab, jalapeño, leek, tomato, fontina cheese, american caviar
1000 NORTH PRIME BRUNCH BURGER
english muffin, white cheddar, bacon, fried egg, green tabasco hollandaise
Choice of one side:
pimento cheese grits
cherrywood-smoked bacon
grilled chicken sausage
yogurt & berries
seasonal fruit
sautéed spinach & kale
truffle salt fries
heirloom tomatoes
THE 1000 NORTH BOTTOMLESS BRUNCH
Served with fresh juices, coffee specialties, tea, soda, brioche donuts, potato tots lyonnaise, and choice of one entrée and side, plus:
Unlimited Mathilde Chapoutier Cotes de Provence Rosé, frosé, bloody marys, signature cocktails, bubbles, select wines, beer
$68
BLOODY MARYS
1000 North Bloody Mary
Bacon-Infused Vodka Bloody Mary
BBQ Bloody Mary
Mango Habanero Bloody Mary
BUBBLES
Strawberry Peach Bellini
Blood Orange Mango Mimosa
Raspberry Mimosa
Cucumber Lemon Sparkling Cocktail
A selection of beer and wine
MARKET OYSTERS
watermelon mignonette
THE 1000 NORTH PRIME BURGER
white cheddar, rémoulade
WAGYU STEAK FRITES
pistachio chimichurri, vinaigrette salad
PRAWN COCKTAIL
sauce louie, horseradish, lemon
PRIME STEAK TARTARE
olives, pistachios, egg, black truffle
BOURBON & HAY-ROASTED OYSTERS
tasso ham, brown butter, cornbread
GLAZED BABY BACK RIBS
korean bbq, slaw, fresno peppers, kimchi aioli
SMOKED FISH DIP
bread and butter pickle, pumpernickel toast
PIMENTO CHEESE TOAST
benton country ham, pickled green tomato
dessert
PORT WINE POACHED PEAR
spiced port wine, dark chocolate, vanilla cream
LEMON STRAWBERRY CRÈME BRÛLÉE
lemon custard, strawberry gelée, strawberry crunch
PUMPKIN SPICE BUBBLE WAFFLE SUNDAE
trio of ice creams, spiced cream cheese whip, brûléed apples
TROPICAL KEY LIME PIE
toasted coconut meringue, coconut ice cream, passion fruit
TEXTURES OF CHOCOLATE AND RASPBERRY
raspberry mousse, chocolate feuilletine, raspberry gelée
CHEF’S CHEESE SELECTION
assorted cheese, fig jam mousse, balsamic pearls
dessert wines
MANZANILLA SHERRY
LA GUITA en rama, sanlúcar de barrameda, spain nv
MOSCATO D’ASTI
BRAIDA vigna senza nome, asti, piedmonte, italy 2O17
LATE HARVEST SEMILLION
FAR NIENTE dolce, napa valley, california 2011
TOKAJI ASZÚ
ROYAL TOKAJI 5 puttonyos, tokaj, hungary 2013
1O YEAR TAWNY PORT
QUINTA DE LA ROSA tonel 12, oporto, portugal nv
VINTAGE PORT
TAYLOR FLADGATE quinta de vargellas, oporto, portugal 2015
VINTAGE PORT
DOW’S oporto, portugal 1985
SAUTERNES
CHÂTEAU D’YQUEM sauternes, bordeaux, france 2010
Menu items subject to change.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
1000 North U.S. Highway 1, Jupiter, Florida 33477 | 561-570-1000
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