Our Menus
Flavors of Florence
From its revolving vantage point, our restaurant is a celebratory immersion in American cuisine. Browse the mixture of creative and classic dishes available. The inspirational combination of setting and flavors sets 360 Grille amongst the most respected fine dining restaurants in Florence. From baked oysters to braised ribs.
Dinner
4:00 - 10:00
Starters
Charcuterie
38
Regional Cured Meats and Cheeses | Accoutrements | Toast Points | Local Jam
Scallops
29
Butter Poached Baby Potatoes | Boursin Fondue | Blistered Tomatoes | Chorizo
Sweet and Savory Pork Belly
26
Braised and Crispy | Roasted Sweet Potato | Cotton Candy | Char Sui | Beurre Blanc
Crab Cake
33
Lemon Chive Aioli | Cream Corn
Shrimp Cocktail
29
Poached Shrimp | House Cocktail Sauce
Three Oysters
27
Two of Each | Rockefeller | Casino | Bienville
Salads
Artisan Greens
16
Strawberry | Goat Cheese | Candy Pecan | Pickled Shallots | Local Honey Vinaigrette
Caesar
17
Roasted Garlic Emulsion | Grana Padano Croutons | Parmesan Brittle
Steakhouse Salad
17
House Greens | Shaved Iceberg | Green Olives | Lardons | Hearts of Palm | Hard Poached Egg | Heirloom Tomato | Lemon Vinaigrette | Pickled Shallots | Cotija
Wedge
18
Baby Iceberg | Heirloom Tomato | Lardons | Blue Cheese Vinaigrette | Pickled Shallots
360 Grille Towers
Tier One
100
Baked Oysters | Mussels | Shrimp | Ceviche | Ahi Poke | Mignonette | House Cocktail
Tier Two
190
Tier One Plus | Cold Water Lobster Tail | Jonah Crab Claws | King Crab | Caviar | Toasted Naan
Seafood
Fresh Catch
Market Catch | Sweet Potato Butternut Squash Puree | Coconut Curry | Fennel Salad
French Seared Salmon
55
Parmesan Risotto | Beet Puree | Harvest Pearls | Arugula | Shoestring Beets | Chorizo | Citrus Cream
Seafood Pappardelle
58
Shrimp | Scallops | Mussels | Pappardelle | Boursin Cream
Composed Entrees
Braised Short Rib
55
Red Wine Demiglace | Cippolini | Baby Carrots | Yukon Puree
Saltimbocca
48
Sous Vide Frenched Chicken | Prosciutto | Wild Mushrooms | Gage Marsala | Risotto
Mixed Grill
76
Catch of The Day | Cut of The Day | Crab Cake | Asparagus | Yukon Puree
Port Burger
40
Wagyu Chuck | Smoky Bacon | Pickled Shallots | Heirloom Tomato | Chive Aioli | Port Salut
Vegetarian
36
Wild Mushrooms | Cream Spinach | Caramelized Sweet Potato | Lemon Arugula | Baby Carrots | Grilled Asparagus | Haricot Verts
Cuts
All our steaks are 1855 Black Angus Beef. We dry age our Ribeye's and Strip Loin’s in house for 28 days. The aging process transforms the meat, making it both more tender and more complex in flavor.
Dry Aged Ribeye | 14oz
65
New York Strip | 14oz
64
Double Bone Pork Chop | 16oz
48
House Aged Tomahawk | 40oz
125
Filet Mignon | 7oz
60
Family Style Sides
Creamed Spinach
10
Yukon Gold Potato Puree
10
Mashed Yukon Gold with Seasonal Truffles
18
Parmesan Risotto
10
Wild Mushrooms
10
Sweet Potato Brule
10
Cream Corn Queso Fresco
10
Grilled Asparagus Beurre Blanc
10
Truffle Fries
10
Sauce Pairings
Chilled Horseradish
8
Cognac Au Poivre
8
Bearnaise
8
Roasted Bone Marrow Butter
8
Blue Cheese Fondue
8
Enhancements
Grilled Shrimp
20
Cold Water Lobster Tail
35
Seared Scallops
25
Crab Oscar
28
Desserts
Beignets
15
Sweet Dusted Pastry Pillows | Chocolate Sauce | Strawberry Puree
Crème Brûlée
17
Caramelized Custard | Whipped Cream | Fresh Berries
Flourless Chocolate Torte
17
Sweet Whipped Cream | Confectioners Sugar
Smoked Banana Pudding
17
Smoked Bananas | Vanilla Cookies | Sweet Fried Plantains
Lunch
11:00 - 2:00
Starters
Charcuterie Board
19
Regional Cured Meats | Artisan Cheeses | Sweet and Savory Accoutrements | Crostini
Brussel Sprouts
12
Crispy Sauteed | Local Honey | Figs | Balsamic Reduction
Cheese Curds
13
Beer Batter | Hot Honey
Crab and Corn Chowder
9
Vidalia Onions | Sweet Corn
Chef's Soup De Jour
8
Local and Seasonal Ingredients
Salads
Artisan Greens
$12 for Half
11
Strawberry | Goat Cheese | Candy Pecan | Pickled Shallots | Local Honey Vinaigrette
Caesar
12
Roasted Garlic Emulsion | Parmesan Crisp | Baby Romaine | House Croutons
Wedge
13
Baby Iceberg | Heirloom Tomato | Lardons | Blue Cheese Vinaigrette | Pickled Shallots
Flatbreads
Fungi Flat
13
Wild Mushrooms | Roasted Garlic | Cotija | Parmesan
Chipotle Shrimp
15
Braised Shrimp | Sweet Chipotle | Queso Fresco | Apricot Jam
Sweet Braised Short Rib
14
Red Onion Confit | Pickled Rainbow Peppers | Goat Cheese
Sandwiches
Smoked Dry Aged Steak
17
Mushrooms | Horseradish | Arugula | Pickled Shallots | Toasted Baguette
Hot Honey Chicken BLT
16
Chicken Breast | Hot Honey | Bacon | Baby Iceberg | Heirloom Tomato | Pickled Shallots | Brioche Bun
Port Salut Burger
20
Wagyu and Chuck Blend | Chive Aioli | Thick Cut Bacon | Port Salut | Heirloom Tomato | Pickled Shallots | Brioche Bun |
Crab Cake
20
Chive Aioli | Brioche Bun | Citrus Arugula |
Seared Three Pepper Ahi
19
Seared Tuna | Cuban Toast | Asian Fennel Salad | Arugula | Wasabi Aioli
Entrees
Saltimbocca
22
Sous Vide Chicken Breast | Prosciutto | Sage | Marsala | Mushrooms | Fingerling Potatoes
Dry Aged Strip or Ribeye
26
Twenty-Eight-Day Dry Aged Beef | Asparagus | Yukon Puree
Filet Mignon
27
Center Cut | Wood Fire Grilled | Asparagus | Yukon Puree
French Seared Salmon
Fennel Beurre Blanc | Haricot Verts | Arugula | Blistered Tomatoes
Mixed Grill
28
Catch of The Day | Cut of The Day | Chicken | Asparagus | Mash Potato
Vegetarian
22
Sauteed Haricot Verts | Fingerling Potatoes | Wild Mushrooms | Lemon Arugula | Baby Carrots | Asparagus
Dessert
Peanut Butter Pie
11
Made with Reese’s Peanut Butter Cups
White Chocolate Raspberry Cheesecake
11
White Chocolate | Raspberry
French Market Beignets
15
Sweet Dusted Pastry Pillows | Chocolate Sauce | Strawberry Puree