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Accompanied by your choice of market fresh vegetables or potato pavé l

DELMONICO 16 OZ. l 42 CENTER-CUT FILET MIGNON 8 OZ. l 44 FLAT IRON 8 OZ. 29

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BEER-BRAISED MUSSELS Sofrito-ale nage, grilled crostini 12

Item is Gluten-Free Item is Vegetarian

It is important to bring any food allergy you may have to the attention of your server. Thoroughly cooking meats, poultry, seafood, shellfish, and eggs reduces the risk of food-borne illness.

Add to any salad: grilled chicken 6 | grilled salmon 10 grilled Flat Iron Steak 11 | grilled shrimp 11 | seared tuna 12

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The Cooper Steak Sauce | Salsa Verde | Hazelnut Romesco | "Blue Brie" Crust

COOPER CHOPPED SALAD Carrots, crisp celery, asparagus, edamame, chickpeas,

manchego, tomatoes, red wine vinaigrette 10TUSCAN SALAD

Farm field greens, cherry tomatoes, fresh mozzarella, Kalamata olives, roasted garlic, polenta croutons, balsamic vinaigrette 12

"BLT WEDGE" Crisp iceberg lettuce, beefsteak tomatoes, crispy bacon, pickled red onions,

blue cheese crumbles, Point Reyes blue cheese dressing 12 CLASSIC CAESAR SALAD

Romaine hearts, shaved Parmesan, white anchovies, garlic and herbed croutons 11

SOUPS & SALADS

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SNACKSFALAFEL WITH TAHINI DIPPING SAUCE 5 | CRISPY FRIED OLIVES 5 | MINI COOPER SLIDER 5

CHORIZO & MANCHEGO STUFFED DATES 7 | BACON-BRAISED BRUSSELS SPROUTS 12

BRAISED CHICKEN EMPANADAS 7 | IRON SKILLET MEATBALLS 7 | ZUCCHINI PANCAKES 7

ON THE SIDEBROCCOLINI & SHALLOTS 8 | SAUTÉED SPINACH 6 | HAND-CUT FRIES 5 | RED AND BLACK QUINOA PILAF 7

BEER BRAISED COLLARD GREENS 9 | ROASTED BEETS 7 | CIDER BRAISED RED CABBAGE 8

YUKON GOLD MASHED POTATOES 6 | ROASTED WILD MUSHROOMS 9 | ROASTED RAINBOW CARROTS 7

QQQQQQQQQQQQQQQQQQQQThe Cooper proudly sources seasonal, local, and sustainable ingredients when available. |Kai Kai Farm, Indiantown, Fla. | Swank Specialty Produce, Loxahatchee, Fla. | Farmhouse T omatoes, Lake Worth, Fla.

Pontano Farms, Boynton Beach, Fla.| Totora Farms, Hobe Sound, Fla. | Cod & Capers Seafood, N. Palm Beach, Fla. | McCoy’s Apiary, Loxahatchee, Fla. | Gelato Petrini, Delray Beach, Fla. | Sunshine Provisions, Pembroke, Fla.

Executive Chef Adam Brown

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MEDITERRANEAN MEZZE BOARD n Kale hummus, roasted eggplant spread, falafel, fried halloumi, ancient grain tabouleh,

pickled cucumbers, marinated olives, Greek yogurt lebneh, za'atar-toasted naan bread 18

TUNA TARTAREAvocado jam, Japanese pickled cucumber and pickled ginger salad,

gochujang mayo, yuzu ponzu, crispy wontons 16

SESAME-SEARED YELLOWFIN TUNA Seared rare and sliced thin over chilled soba noodles, nappa cabbage,

pickled daikon and red bell peppers, with miso-orange emulsion & crispy wontons 17 half/ 32 full

ZA'ATAR GRILLED SALMON Zucchini pancakes, red & black quinoa pilaf, pomegranate-beet citronette, mint yogurt 29

Add to any burger: pecanwood bacon 2 | fried egg 2 | avocado 3

THE FARMER’S MARKET VEGETABLE PALETTE n Stewed kohlrabi, rainbow carrots, braised red cabbage, hearts of palm cakes,

cauliflower t-bone, broccolini, roasted beet quinoa, squash puree 22

MURRAY'S ROASTED HALF CHICKEN Sautéed broccolini and shallots, Yukon Gold mashed potatoes, roasted chicken au jus 24

GENERAL TSO'S CAULIFLOWER Flash-fried & tossed in classic sweet & spicy sauce 13

SWEET CHILI PORK BELLY LETTUCE WRAPS Peanut-lime dipping sauce, Asian slaw, glass noodles, Boston lettuce, bean

sprouts, crushed peanuts, green onions 14

"SOUTH OF THE BORDER" JUMBO SHRIMP COCKTAIL Tequila cocktail sauce, fresh avocado, tomatillo salsa, fried plantains 15

GRILLED SPANISH OCTOPUS Roasted fingerling potatoes, crushed olives, chorizo, local greens, salsa verde 17

RAINBOW TROUT "A LA PLANCHA"Wilted spinach and mizuna salad, warm bacon vinaigrette,

toasted almonds, crispy onions 28

EAST COAST SEAFOOD CIOPPINO Wild-caught shrimp, diver scallops, Cedar Key clams, local fish, Blue Bay mussels,

fennel, saffron tomato broth, ciabatta crostini 34

PAN-ROASTED DIVER SCALLOPS Kai Kai Farm "Happy Rich" broccolini, roasted beet quinoa, calabaza squash puree,

beet-walnut vinaigrette 36

GROUPER CHEEK PICATTAEgg battered, and pan fried, lemon-caper pan sauce,

cherry tomato and spicy greens salad 17

BURRATA AND PROSCUITTO SAN DANIELE Baby heirloom tomatoes, pistachio-basil pesto, fig jam,

balsamic gastrique, extra virgn olive oil, Hawaiian sea salt 18

WINTER HARVEST SALAD Roasted beets and acorn squash, hearty greens, toasted pepitas,

goat cheese, pickled wax beans, cider vinaigrette 14

JERRY'S BACON-WRAPPED MEATLOAFGreen beans & shallots, Vermont cheddar mashed potatoes, ancho barbecue sauce 20

THE COOPER BURGER8 oz. butcher’s blend, lettuce, tomato, aged Vermont cheddar,

secret sauce, griddled challah bun, pickle chips, hand-cut fries or coleslaw 16

DOUBLE-CUT DUROC PORK CHOPRoasted sweet & fingerling potato salad, beer braised collard greens,

dried fig-apricot compote 29

SLOW BRAISED BONELESS BEEF SHORTRIBS Roasted rainbow carrots, kohlrabi and yellow wax beans, ruby port demi,

shaved watermelon radishes 34

THE "GREEK" CHICKEN PAILLARDHeirloom tomatoes, cucumbers, Kalamata olives, local arugula,

shaved red onions, warm naan bread, Valbreso feta, lemon-oregano vinaigrette 19

SHRIMP PESTO BUCATINI Pistachio-basil pesto, shaved garlic, white wine, butter,

locatelli pecorino, prosciutto bread crumbs 26