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

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

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

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