BISTRO

AIRPORT EATERY & BAR

DINNER
Mon, Wed TO Sun 5:00 pm – 9:00 pm

An aviation dining experience

Two spacious climate-controlled indoor patios with views at the main runways, airport taxiways, jet and aircraft parking areas, and the Matanzas Water Inlet West of Vilano Beach will make your visit an unforgettable dining experience.

OUR FOOD

is bold and dramatic

punctuated with surprising details.

OUR DRINKS

delicious first

with a couple of calculated leaps of faith.

What's on the

Our restaurant is the perfect venue for small and intimate weddings and family parties. Our cozy and elegant space can accommodate up to 80 guests, making it ideal for those looking for an intimate gathering. From casual brunches to formal dinners, we offer a wide range of menu options to cater to any kind of event. With our attention to detail and commitment to excellent service, we strive to make your special occasion a truly unforgettable experience.

JOINUS

location

4900 US-1 North, St. Augustine, FL 32095

OPENING HOURS

DINNER
Mon, Wed-Sun 5:00 pm – 9:00 pm

2022 HangarOneBistro

DINNER

small plates & appetizers

BATARD BREAD

8

European-style bread with homemade flavour butter and herbal olive oil.
ANDALUSIAN GAZPACHO

11

Chilled gazpacho-style soup from southern Spain served with breadcrumbs, cherry tomatoes, olive oil, and cucumber brunoise.
CRAWFISH & SHRIMP SLIDERS

19

Cooked to perfection, poached royal red shrimp and crawfish, mayonnaise, sweet corn, bell pepper, lemon and lime juice, and grilled sourdough bread.
CHARCUTERIE BOARD

24

Chef`s choice charcuterie selection of meats, cheeses, condiments, and mustard, accompanied by crostinis.
STEAK SKILLET

23

Our sizzling Steak Skillet, cooked with garlic, onions, and cherry tomatoes, served with a side of pico de gallo, spicy sauce, and crostinis.
PIEROGIES

19

Steamed and pan-seared potato cheese and meat à la ravioli, served with caramelized onions and a side of creme fraiche.
PARMESAN OYSTERS 6 or 12 pieces

16 | 32

Fresh oysters baked in Parmesan cheese and white wine.
CEVICHE MIXTO

19

Fresh scallops, shrimp, and mussels marinated in lime juice with mango, chili peppers, red onions, cucumber, cherry tomatoes, cilantro, and toasted sunflower seeds with a side of plantain chips.
AVOCADO SALAD

15

Fresh mixed greens, avocado, cherry tomatoes, green onions, and candied hazelnuts, served with avocado dressing and toasted pumpkin seeds.
CRISPY BRUSSEL SALAD

14

Bed of crispy Brussels topped with baby arugula, fresh grapes, feta cheese, and applewood bacon, served with cherry vinaigrette dressing.
HANGAR ONE SALAD

13

Fresh mixed greens with candied walnuts, golden raisins, fresh strawberries, cucumbers, goat cheese and pickled onions, white balsamic vanilla vinaigrette dressing.

entrées

VEAL SCHNITZEL

29

Tender veal cutlet breaded with seasoned breadcrumbs and pan-fried to golden-brown crispiness. Served on a bed of German spätzle and a cremini mushroom, one egg, and demi-glace sauce.
RABBIT PAPPARDELLE

32

Light and flavorful slow-cooked rabbit, spring vegetables, and fresh herbs tossed in Italian pappardelle, topped with shaved Parmesan and micro greens.
HANGAR ONE JET BURGER

22

Prime burger on a brioche bun whit aged white cheddar, applewood bacon, lettuce, tomato, caramelized onion, and roasted garlic aioli.
HANGAR STEAK

35

Served with golden fried potatoes, roasted vegetables, and topped with demi-glace sauce.
CATCH OF THE DAY

37

Creamy mushroom risotto topped with seared market fish and red onion salad with cilantro sauce.
ARROZ MARINERO

38

Marino festival with mussels, crawfish, and shrimp on bed of saffron rice reduced in white wine, fresh vegetables, and Spanish chorizo.
SALMON SKILLET

30

Succulent salmon fillet seared in a hot skillet, served on bed of mashed potatoes with a side of sautéed spinach, tomatoes and garlic, accompanied by a yellow sauce and Parmesan.
RACK OF LAMB

50

Tender rack of lamb, served with lentils, topped with pickled onion and arugula salad, glazed with cilantro aioli.
PORTOBELLO BOWL

26

A hearty mix of sautéed Portobello mushrooms and caramelized onions with butter and Worcestershire sauce for a savory umami flavor served on cilantro rice with spice aioli.
SLOW COOKED SHORT RIBS

35

Tender and succulent short ribs served with mashed potatoes and sautéed vegetables.
KIDS

BUTTER PARMESAN PAPPARDELLE

10
KIDS

CHICKEN BUTER PAPPARDELLE

15
KIDS

CHICKEN TENDERS AND FRIES

10
KIDS

GRILL HOAGIE HAM AND CHEESE WITH FRIES

13

Sides

french fries. 6 Brussels sprout. 8 fried yucca. 7 mesclun green salad. 6 mashed potatoes. 6 onions rings. 7

Desserts

TONKA BEANS CREME BRÛLÉE

12
CHOCOLATE MOUSSE

12
PANNA COTTA WITH BLACKBERRY SAUCE

10
CHEF`S CHOICE GELATO DESSERT

10

Consuming raw or undercooked meats, poultry, seafood, shellfish,
eggs or unpasteurized milk may increase your risk of food-borne illnesses.

DRINKS & THINGS

Bottomless Mimosa or Sangria

15 | 8

Pitcher | Glass
Aperol Spritz

20 | 8

Pitcher | Glass
Bloody Mary

8

Dessert Drinks

Q-BERRY MOJADITO

13

White rum, fresh lime juice, strawberries, cucumber and mint.
OLD FASHIONED | SMOKED

14 | 15

Old Forester Bourbon, sugar and bitters.
THE ROSIE

13

Vodka, fresh lime juice, agave and rose water.
VIOLETA

12

Pisco, Creme de Violette and simple syrup.
HANGAR MANHATTAN

14

Bulleit rye, amaro, amaretto, orange bitters and fresh orange.
APPLE PIE

12

Bison Grass Vodka, cinnamon, apple juice.
PATTY

13

Fresh grapefruit juice juice, fresh basil, choice of gin or vodka.
TRIPLE SEVEN

14

Mezcal, Aperol, grapefruit, dash Datil Syrup and dash of simple syrup.
GHOST FLOWER

14

Silver rum, fresh lime juice, pineapple, Creme de Violette, Elderflower Liqueur and orgeat syrup.

Please enjoy responsibly.