Summertime News


Join Café Nola and celebrate dining downtown. All summer long you have been enjoying our own 3-course, prix fixe menu. As part of EatUp Downtown, from August 27 through Friday, August 29, we are offering a bit of change to that menu. And because we know it’s going to be busy, for those three nights the regular dinner menu will not be available.

Call us today to make reservations. (904) 366-6911 ×231. Eat. Drink. Celebrate. And EatUp Downtown!

Summertime Prix Fixe Menu

Café Nola @ MOCA will be offering a 3 course, prix fixe menu on Wednesday, Thursday & Friday nights this summer! The menu will be available starting June 5th and will extend through the month of August. Selected items from our regular dinner menu as well as various nightly specials will be included. Below is a sampling of our offerings.

Menu will not be available during first Wednesday ArtWalks or special events.

Starter

  • Grilled Asparagus & Blueberry Salad with Goat Cheese & Toasted Georgia Pecans
  • Roasted Vegetable & Brie Flatbread
  • Tempura Battered Haricot Vert Frites with Horseradish Aioli

Entrée

  • Mayport Shrimp with Wild Mushrooms & Bacon over Smoked Cheddar Grit Cakes
  • Vegetarian Tempeh Bolognese Lasagna with Garlic Crostini
  • Steak Frites with Cabernet Sauce, Spinach & Stone Ground Mustard Aioli

Dessert

  • Key Lime Pie with Raspberry Coulis
  • Chocolate Anglaise Pyramid
  • Bananas Foster Cheesecake

One of downtown Jacksonville’s most popular destinations, Café Nola @ MOCA offers a one of a kind dining experience – serving upscale bistro fare in a relaxed and upbeat setting.

Hours

Lunch Served Monday – Friday 11:00am – 2:30pm
Dinner Wednesday, Thursday & Friday first seating 5pm

The café will be closed for private events on the following dates:

DINNER
Thursday May 22nd
Thursday May 29th
Friday May 30th

Dinner

Make your dinner reservations by calling 366.6911 × 231.
Enjoy Café Nola favorites:

  • Shrimp & Grits
  • Sunday Supper Meatloaf
  • Vegetarian Lasagna
  • Roasted Salmon
  • Plus 4 nightly specials
  • Enjoy beer, wine or a cocktail with your dinner from our full bar
  • … download the dinner menu!

Sample Lunch Menu Items

Our menu changes seasonally, but most of your favorites will always be available. To see our latest offerings, download the current lunch menu. Examples of Café Nola’s Mediterranean style, Southern-Influenced dishes include:

Jerk Chicken Wrap

Spicy jerk marinated chicken, coconut rice, spring mix, cool lime dressing & house made tortilla chips

Autumn Empanadas

Chorizo, butternut squash, smoked cheddar cheese, green apple salsa.

Aparagus Goat Cheese Salad

Grilled asparagus, crumbled goat cheese, toasted Georgia pecans, fresh blueberries, spring mix, champagne blueberry vinaigrette

Soft Shell Crab BLT

Tempura soft shell crab, applewood smoked bacon, lettuce, tomato & avocado aioli onfresh baguette, house salad, balsamic vinaigrette

Sunday Brunch

Sunday Brunch is no longer served on a regular basis. Café Nola will be offering a number of special bruches during the year. Please check the website periodically for more more details.

The State of Florida Division of Hotels & Restaurants requires us to remind you that consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Chef Kathy Collins

Chef Collins is originally from Chicago, Illinois where she graduated from the prestigious Le Cordon Bleu (CHIC). Chef Collins has been a personal chef both in Chicago and Jacksonville. Locally, Chef Collins was the Sous Chef at Pastiche in Jacksonville’s historic “Avondale” and had served as the Head Chef at Café Nola from June 2005 until November 2006 (for operators Pam and Bruce Pollett). To complement the Museum of Contemporary Art Jacksonville, Chef Collins showcases seasonal cooking with an emphasis on locally grown and produced foods. She particularly is drawn to the bountiful supply of seafood available on the First Coast. Her Mediterranean style, Southern influenced dishes will bring a fresh and innovative approach to the typical southern palette. Local rock shrimp, the freshest available fish, Maple Leaf Farms duck, local breads, artisan cheeses, and fresh greens will be the staple. Be sure to try Chef Collins’ favorite dishes — Soft Shell Crab BLT, Shrimp & Grits and Asparagus Goat Cheese Salad.