BISTRO

AIRPORT EATERY & BAR

DINNER
Mon, Wed TO Sun 5:00 pm – 9:00 pm
BRUNCH
Fri 11:30 am – 3:00 pm
Sat, Sun 10:30 am – 3:00 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

MENU

BATARD. ANDALUSIAN SALMOREJO. DEVILED EGG TONNATO.

prawn & crawfish sliders. hummus & spring lamb. catch & grits.

SEAFOOD TAGINE. BISTRO RIBEYE. BRAISED RABBIT PAPPARDELLE.

dinner
brunch
libations
delivery & ToGo

FIND A TABLE

JOINUS

location

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

OPENING HOURS

DINNER
Mon, Wed-Sun 5:00 pm – 9:00 pm

BRUNCH
Fri 11:30 am – 3:00 pm
Sat, Sun 10:30 am – 3:00 pm

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2022 HangarOneBistro

DINNER

We are pleased to offer vegetarian options throughout our menu. Please speak to a server about details.

starters

  • BATARD BREAD
    8
    Batard bread with Homemade flavor butter and herbal olive oil.
  • SOUP OF THE DAY
    11
    Mirepoix base soup with chef’s choice of daily flavors.
  • PIEROGI
    18
    Steamed and pan seared potato-cheese & meat à la raviolis, served with caramelized onions and side of creme fraiche.
  • CHEF BOARD
    24
    Chef’s choice of meat, cheese, and condiments, served with crostini.
  • SKILLET STEAK
    23
    Flat iron skillet steak cooked with garlic, onions, and cherry tomatoes, served with housemade spicy sauce, a side of Pico de Gallo, and crostini.
  • CRAWFISH & SHRIMP SLIDERS
    18
    Gently poached and cooked to perfection Royal red shrimp and crawfish, with housemade chive mayonnaise, sweet corn, red bell peppers, lemon oil, and grilled sourdough bread.
  • PASSIONFRUIT OCTOPUS
    18
    Seared Spanish octopus served with lightly smoked peaches, finished with a creamy citrus passionfruit sauce.
  • CEVICHE MIXTO
    19
    Fresh scallops, shrimps, and mussels marinated in lime juice, with mango, chili peppers, red onions, crunchy chickpeas, cucumber, cilantro, and toasted sunflower seeds.
  • BRUSSELS SPROUTS SALAD
    13
    Crispy Brussels Sprouts on a bed of baby arugula, fresh grapes, feta cheese, and Applewood smoked bacon, served with sherry vinaigrette dressing.
  • HANGAR ONE SALAD
    13
    Fresh mixed greens tossed with fresh strawberries, cucumbers, pickled onions, candied walnuts, golden raisins, and goat cheese drizzled with a vanilla white balsamic vinaigrette dressing.
  • HARVEST BEET SALAD
    14
    Delicious, roasted red beet salad served with a fresh arugula salad, purple onion, toasted hazelnuts and honey-balsamic vinaigrette topped with goat cheese, garnish with blackberries.

entrées

  • VEAL SCHNITZEL
    29
    Breaded veal cutlet on a bed of German spätzle and a cremini mushroom, one egg and demi-glaze.
  • RABBIT PARPPARDELLE
    31
    Light and flavorful slow-cooked rabbit, spring vegetables and fresh herbs tossed in Italian pappardelle. Topped whit shaved parmesan and micro greens.
  • HANGAR ONE JET BURGER
    22
    Prime burger served on a brioche bun with aged white cheddar cheese, Applewood bacon, lettuce, tomatoes, caramelized onions, and roasted garlic aioli.
  • RUBBED PORK CHOP
    28
    Maple-Bourbon glazed, sous-vide pork chop finish on the grill, served with sweet potato purée and a side of roasted red beets.
  • HANGAR STEAK
    35
    Pan-seared Hangar steak served with mashed potatoes, roasted vegetables, and topped with demi-glace
  • SURF N’ TURF
    51
    8oz. Pittsburgh style beef tenderloin accompanied with five shrimps, golden fried potatoes, roasted vegetables, finish with butter creamy garlic sauce.
  • LENTILS & CHORIZO
    28
    Lentils cooked in our delicious housemade sofrito served with saffron rice and topped with grilled Spanish chorizo.
  • EGGPLANT FILET
    26
    Baked and lightly seasoned eggplant served with fingerling potatoes, and cherry tomatoes finished with cilantro sauce.
  • CATCH OF THE DAY
    37
    Pan-seared catch of the day served with a creamy mushroom risotto and a side of crispy Brussels sprouts and cilantro sauce.
  • ARROZ MARINERO
    38
    Saffron rice soaked with the flavors of mussels, crawfish, shrimp, Spanish chorizo, and fresh sauteed vegetables.
  • SKILLET SALMON
    29
    Cast iron skillet salmon served with mashed potatoes, sautéed spinach, yellow peppers, garlic, and parmesan cheese.
  • KIDS
    PASTA WITH BUTTER
    10
  • KIDS
    CHIX TENDERS FF
    10
  • KIDS
    YELLOW RICE
    10

Sides

french fries. 6 Brussels sprout. 8 fried yucca. 7 mesclun green salad. 6 mash potatoes. 6

Desserts

  • TONKA BEANS CREME BRÛLÉE
    12
  • CHOCOLATE HAZELNUT MOUSSE
    12
  • HOMEMADE SMOKED ICE CREAM
    10
  • TIRAMISU AND COFFEE LIQUOR
    12

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

BRUNCH

We are pleased to offer vegetarian options throughout our menu. Please speak to a server about details.

  • CAJUN SALMON SANDWICH
    21
    Cajun seasoned, pan-seared salmon, with pickled onions, lettuce, garlic aioli, and a side of house salad.
  • VEAL SCHNITZEL SANDWICH
    21
    Breaded veal cutlet served on a French batard, with German-style sauerkraut, tomatoes, mustard, and French fries.
  • CUBAN SANDWICH
    16
    Baked French batard, with Smoke ham, aged white cheddar cheese, pickles, mustard, and a side of Yuca fries.
  • SHRIMP & CRAWFISH ROLL
    17
    Poached and cooked to perfection red shrimp and crawfish, with sweet corn, red bell peppers, homemade chive mayonnaise, and lemon oil served in a hot potato bun with French fries.
  • CHORIZO HOAGIE
    17
    Spanish chorizo on a grilled hoagie bun, with caramelized onions, tomatoes, and spicy garlic aioli, served with Yuca fries.Spanish chorizo on a grilled hoagie bun, with caramelized onions, tomatoes, and spicy garlic aioli, served with Yuca fries.
  • HANGAR ONE JET BURGER
    21
    Prime burger served on brioche with aged white cheddar, applewood bacon, lettuce, caramelized onions, and roasted garlic aioli.
  • BELGIAN WAFFLES
    12
    Three waffles served with dulce de leche cream and mixed berries.
  • SOUP OF THE DAY
    11
    Mirepoix base soup with the chef’s choice of daily flavor.
  • CHEF TACOS
    21
    Three choice chef tacos with homemade sauce and side of Yucca fries.
  • SHRIMP & CHORIZO SKILLET
    18
    Cast iron shrimp and chorizo served with Spanish Cannellini beans, bell peppers, and roasted garlic, side batard toast.
  • PIEROGI
    18
    Steamed and pan seared potato-cheese & meat à la raviolis, served with caramelized onions and side of creme fraiche.
  • STEAK & EGG SKILLET
    28
    8oz. flat-iron steak with caramelized onions, two sunny side eggs, and home fries.
  • FIRST CLASS OMELET
    13
    Three egg omelet with feta cheese, arugula salad, cherry tomatoes, caramelized onions, home fries, and fruit.
  • CRISPY BRUSSELS SALAD
    13
    Bed of crispy Brussels topped with baby arugula, fresh grapes, feta cheese, and Applewood bacon served with sherry vinaigrette dressing.
  • HANGAR ONE SALAD
    13
    Fresh mixed greens with goat cheese, fresh strawberries, cucumber, pickled onions, and candied walnuts, finished with white balsamic vanilla vinaigrette dressing.
  • HARVEST BEET SALAD
    14
    Roasted red beets with goat cheese, radishes, purple onion and fresh arugula salad finished with hazelnut and honey balsamic vinaigrette, garnish with black berries.

SIDES

Bacon. 6 French fries. 6 Home fries.5 Fried Yucca.7 Fruit. 7

Desserts

  • HOMEMADE ICE CREAM
    10
  • TIRAMISU AND COFFEE LIQUOR
    12
  • CHOCOLATE HAZELNUT MOUSSE
    12
  • TONKA BEANS CREME BRÛLÉE
    12

Brunch Drinks

  • Bottomless mimosa or sangria
    15
  • Mimosa or sangria glass
    7
  • Bloody Mary
    8
  • Aperol spritz glass | pitcher
    8 | 20

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

Please enjoy responsibly.

DRINKS & THINGS

  • Bottomless Mimosa or Sangria
    15 | 8
    Pitcher | Glass
  • Aperol Spritz
    20 | 8
    Pitcher | Glass
  • Bloody Mary
    8

Dessert Drinks

  • Pedro Ximénez Sherry
    9
  • Royal Tokaji Late Harvest
    9
  • Susan Balbo Late Harvest
    9
  • Fonseca Port
    10
  • Taylor Port 10 years old
    12
  • Limoncello
    10
  • Sambuca
    9
  • SMOKE OLD FASHIONED
    15
    Old Forester® Bourbon, sugar, bitters.
  • HARVEST OLD FASHIONED
    13
    Old Forester® Bourbon, house made apple cinnamon syrup, bitters.
  • CAMP FIRE
    13
    Diplomatico rum, lemon juice, honey, orange bitters, torched lemon.
  • CANDIED APPLE PIE
    12
    Bison grass vodka, apple, cinnamon, Aperol.
  • NAVIGADO
    11
    House red wine, variety of mulling spices, served hot.
  • PATRICIA
    13
    Grapefruit juice , fresh basil, choice of vodka or gin.
  • PUMPKIN CRÈME BRÛLÉE
    13
    Vanilla vodka, baileys, pumpkin syrup.
  • CARMELA
    13
    Salted caramel Kahlúa, nuts and berries.
  • 43 DREAMS
    10
    Licor 43®, shot of espresso, hazelnut syrup, served hot.

Please enjoy responsibly.