Dine with Us
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 setting.
Make your reservations today by calling 366 – 6911, ext. 231.
Served Monday – Friday 11:00 a.m. – 2:00 p.m.
Thursday Nights & First Wednesday Artwalks First seating at 5 p.m.
Our menu changes seasonally, but most of your favorites will always be available. Examples of Café Nola’s Mediterranean style, Southern-Influenced dishes include:
Sample Menu Items
Jerk Chicken Wrap
Spicy jerk marinated chicken, coconut rice, spring mix, cool lime dressing & house made tortilla chips
Changes Daily — Examples Include:
- Roasted Baby Vegetables & Brie with Fresh Basil
- Chicken, Sun Dried Tomato, Grilled Onion, Mozzarella & Rosemary
- Flat Iron Steak, Caramelized Onions & Point Reyes Blue Cheese
Enjoy Café Nola favorites:
- Shrimp & Grits
- Pasta Du Jour
- Black Truffle Chicken Mac & Cheese
- Spring Lobster Gnocchi
- Plus nightly specials
- Enjoy beer, wine or a cocktail with your dinner from our full bar
Open for Art Walk
The first Wednesday of the month, Café Nola is open for the enjoyment of Art Walk patrons at 5 p.m.
Café Nola offers a number of special brunches during the year. Please check the website periodically for more more details.
Follow Café Nola on Social Media!
Seasonal Recipe from Café Nola
Whip up this tasty cobbler at home, courtesy of Chef Kathy Collins!
- 2 ½ cups of large diced apples (golden delicious or honeycrisp work best)
- ½ cup frozen cranberries, thawed
- ¾ cup sugar
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 cup sugar
- ¼ teaspoon salt
- ¾ cup whole milk
- 1 stick unsalted butter
- 1 cup very cold heavy whipping cream
- 2 Tablespoons powdered sugar
- Zest of one orange
1. Preheat oven to 350 degrees
2. Mix diced apples and cranberries with ¾ cup sugar in large bowl, set aside
3. Wisk together flour, baking powder, sugar, salt & milk in large bowl
4. Divide butter between 6- 6ounce individual crocks
5. Place crocks in the oven to melt the butter – this is important. The crocks must be hot and have the butter melted in them when you pour in the batter
6. Divide batter between hot crocks that have melted butter in them. Do not stir.
7. Divide fruit between crocks. Do not stir.
8. Bake until golden brown
9. While cobblers are baking – make whipped cream – add powdered sugar to cold whipping cream in a cold bowl. Wisk until soft peaks form. Add orange zest and wisk a couple more times to incorporate
10. Garnish with orange whipped cream immediately before serving
Holiday Catering & Special Occasions
Host a no-fuss holiday party with Café Nola! Get out of the kitchen and delight your guests with original fare by Chef Kathy Collins. Give us a call at 366 – 6911, ext. 231 to chat about how we can make your festive gathering both tasty and easy. We can cook on-site at your location, or you can host your event at MOCA in historic downtown Jacksonville!
Café Nola To Go
Café Nola is a well-established destination for lunch in downtown Jacksonville and now its fresh upscale bistro fare can be delivered directly to your office. Cafe Nola offers the best in business and corporate catering. We’ll have your lunches prepared fresh, to your specifications, and delivered on time to your door. Perfect for:
- Pharmaceutical Rep Lunches
- Law Firm Meetings
- Department Meetings
- Corporate Company Meetings
- Client Meetings
- Board Meetings
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 — Fresh made soups, Shrimp & Grits and Asparagus Goat Cheese Salad.