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
PRIME STEAK TARTARE
olives, pistachios, egg, black truffle
market oysters & more
WEST COAST OYSTERS
watermelon mignonette
EAST COAST OYSTERS
watermelon mignonette
STONE CRAB CLAWS
stone crab mustard sauce
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
small plates
CHARLESTON SHE-CRAB SOUP
lump crab, sherry, smoked paprika
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
WEDGE SALAD
heirloom tomato, smoked bacon, maytag blue cheese vinaigrette
ROASTED BEETS
goat cheese cream, blackberries, minus 8 vinaigrette, hazelnuts
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
JOYCE FARMS ROASTED CHICKEN
mushrooms, cipollini onions, sauce madeira, potato purée
steaks
All steaks are cut from USDA Certified Black Angus Cattle and aged for a minimum of 21 days. Steaks 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
DRY-AGED, 45-DAY PORTERHOUSE
thirty-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
colossal crab “oscar” • 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 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 Health-Conscious 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.
All items are gluten free. Additional selections are indicated as keto, paleo, vegan, or vegetarian.
When placing your order, please note that you would like the “health-conscious” version.
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
PRIME STEAK TARTARE
olives, pistachios, egg, black truffle
market oysters & more
WEST COAST OYSTERS
watermelon mignonette
EAST COAST OYSTERS
watermelon mignonette
STONE CRAB CLAWS
stone crab mustard sauce
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
small plates
GREEN PLATE
vegetarian
choice of 4 market sides
CALIFORNIA ARTICHOKE
crab remoulade, garlic butter
ROCK SHRIMP & LOBSTER “HOPPIN’ JOHN” RISOTTO
kale, bacon and bean sofrito
SUPER GREEN SPINACH AND KALE RISOTTO
vegan or vegetarian
market vegetables
JUMBO PRAWNS
asian bbq, cucumber and hearts of palm, chili-lime vinaigrette
FARMERS’ MARKET SALAD
vegetarian
radish, heirloom tomatoes, gruyère, avocado, leek vinaigrette
“STREET CORN” CAESAR SALAD
cotija cheese, charred corn relish
WEDGE SALAD
heirloom tomato, smoked bacon, maytag blue cheese vinaigrette
ROASTED BEETS
vegetarian
goat cheese cream, blackberries, minus 8 vinaigrette, hazelnuts
large plates
GRILLED YELLOWTAIL SNAPPER
paleo
wilted greens, tomato provençal, olive oil
YELLOWEDGE GROUPER
keto
squash confit, strawberry vierge
DOVER SOLE
pan-fried, lemon herb potato, caper brown butter
MAINE DIVER SCALLOP “CORN MAQUE CHOUX”
bacon-apple vinaigrette, pomegranate
1000 NORTH ROASTED DUCK
dirty pecan wild rice, baby vegetables, cassis glaze
JOYCE FARMS ROASTED CHICKEN
paleo
mushrooms, cipollini onions, sauce madeira
SUPERIOR FARMS GRILLED RACK OF LAMB
paleo
romesco sauce, charred broccolini
SQUASH BYALDI
vegetarian
tomato glaze, artichoke purée, black olive
DIJON-CRUSTED PRIME RIB
“limited availability” – french onion “au jus,” horseradish crème fraîche, truffle salt fries
steaks
All steaks are cut from USDA Certified Black Angus Cattle and aged for a minimum of 21 days. Steaks are served with your choice of a housemade composed butter or sauce.
FILET MIGNON
eight ounces
NEW YORK STRIP
fourteen ounces
BONE-IN RIBEYE
twenty-one ounces
DELMONICO RIBEYE
fourteen ounces
BONE-IN FILET
fourteen ounces
45-DAY, DRY-AGED PORTERHOUSE
thirty-four ounces
LINZ HERITAGE ANGUS PRIME NEW YORK STRIP
fourteen ounces
LINZ HERITAGE ANGUS PRIME DELMONICO RIBEYE
fourteen ounces
BUTTERS & SAUCES
blue cheese & fig • au poivre • béarnaise butter • maître d’hôtel • béarnaise sauce
ADD-ONS
colossal crab “oscar” • blackened prawns • butter-poached lobster tail • mushrooms & onions
market sides
SAUTEED SPINACH & KALE
vegan or vegetarian
garlic, lemon oil
YUKON GOLD POTATO PURÉE
vegetarian
butter, sea salt, chives
TRUFFLE SALT FRIES
vegetarian
parsley, toasted garlic, butter
CRISPY BRUSSELS SPROUTS
mushrooms, pancetta, aioli
CHARRED BROCCOLINI
vegetarian
almonds, piquillo
ROASTED MUSHROOMS
garlic, shallots, truffle
GRILLED ASPARAGUS
vegetarian
béarnaise sauce
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.
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
SEASONAL FROZEN COCKTAIL………7
Available Tuesday-Saturday, 12 p.m.-3 p.m.
snacks
STUFFED ARTICHOKE 15
crab remoulade, drawn butter, old bay aioli
PRAWN COCKTAIL 22
sauce louie, horseradish, lemon
MARKET OYSTERS MP
watermelon mignonette, lemon
DIP TRIO 12
pimento cheese, smoked mahi, avocado, grilled ciabatta
DAILY SOUP 10
chef’s selection
salads and sandwiches
“STREET CORN” CHICKEN CAESAR 18
cornbread, charred corn salsa, cotija cheese
GRILLED SHRIMP & KALE SALAD 24
roast corn, dates, avocado, goat cheese, almonds, champagne vinaigrette
THAI STEAK SALAD 26
mango, avocado, mint, peanuts, mung bean sprouts
1000 NORTH PRIME BURGER 20
chuck, short rib and brisket, white cheddar, remoulade sauce
PIMENTO BACON CHEESE BURGER 20
bread & butter pickles, shaved lettuce, remoulade sauce
NASHVILLE HOT CHICKEN SANDWICH 19
white cheddar, avocado, smoked honey mustard, brioche bun
GRILLED CHICKEN CLUB 20
avocado, fried egg, bacon, whole grain toast
FISH TACOS 22
avocado, asian slaw, wasabi aioli
FRENCH DIP SANDWICH 22
horseradish cream, french onion au jus
TAVERN DOG 17
wagyu beef dog, “chicago style,” poppy seed bun
house specialties
PAD THAI 24
rice noodles, cilantro, peanuts, garlic chili sauce, chicken or shrimp
GRILLED SCOTTISH SALMON 24
sautéed spinach & kale, tomato provençal
CRABCAKE MELT 26
griddled brioche, heirloom tomato, gruyere cheese, remoulade, vinaigrette salad
#1 AHI TUNA POKE BOWL 25
avocado, mango, asian slaw, kimchee aioli, brown rice
sides
TRUFFLE SALT FRIES 6
parsley, toasted garlic, butter
MARKET SALAD 6
radish, heirloom tomatoes, gruyere, avocado, leek vinaigrette
GREEN APPLE SLAW 6
celery root, cabbage, fine herbs, creole mustard, lemon & crème fraîche
CRISPY BRUSSELS SPROUTS 6
mushrooms, pancetta, aioli
HEIRLOOM TOMATOES 6
extra virgin olive oil, aged balsamic, garden basil, sea salt
1000 NORTH EXECUTIVE LUNCH 32
All selections are served with choice of iced tea, coffee, or soda
CHOICE OF:
prawn cocktail, market salad, or daily soup and any salad, sandwich, or house specialty
DAILY DESSERT SELECTION
(Add $5)
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, 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
SMOKED FISH DIP
bread and butter pickle, pumpernickel toast
PIMENTO CHEESE TOAST
benton country ham, pickled green tomato
TAVERN DOG
wagyu beef dog, “chicago style,” poppy seed bun
dessert
TROPICAL KEY LIME PIE
toasted coconut meringue, coconut ice cream, passion fruit
TRIPLE CHOCOLATE CAKE
peanut cashew nougat, caramel popcorn, vanilla ice cream
BANANAS FOSTER BUBBLE WAFFLE SUNDAE
hawaiian rum sauce, ice cream trio
STRAWBERRY LEMON-BASIL SORBET
seasonal berries, crispy meringue
DAILY DESSERT FEATURE
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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