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Menu

Breakfast

Small Plates

blackstrap molasses, chai-spiced apple butter, pumpkin seed praline

seasonal berries, honeydew with mint-lime syrup and pecan granola with Greek yogurt

fresh-baked biscuits served with house-made seasonal jams

Entrées

crispy sweet and gold hash with wild mushrooms, spinach, goat cheese, and Meyer lemon hollandaise, topped with a fried egg

house-made fruit compote, cinnamon honey butter, Steen’s cane syrup, with either Conch sausage or smoked bacon

two farm eggs cooked to order, cheese grits or breakfast potatoes, Conecuh sausage or bacon, buttermilk biscuit of toast

multigrain toast, topped with creamed corn, roasted zucchini, braised spinach, caramelized onions, dried tomato, and a poached egg

American-style omelette with pimento cheese, bacon, and house-made tomato jam, served with multi-grain toast

petite filet, scrambled eggs, caramelized onions, burgundy mushrooms, braised spinach, house-made “red-eye” steak sauce, buttermilk biscuit

McEwan & Sons white grits, seared gulf shrimp, creole gravy, and poached egg, served with a buttermilk biscuit

toasted everything bagel, smoked Canadian salmon, Green Goddess cream cheese, roasted tomatoes, pickled shallots

Additional Brunch Items

poached egg, grilled tomato chimichurri hollandaise, crispy breakfast potatoes, served with a buttermilk biscuit

scrambled eggs, blackened chicken, romaine slaw, house remoulade, and pickles on Gambino Brother’s bread

Dinner

Small Plates

lightly breaded and pan fried, white cheddar grits, tomato and fennel jam

slow braised oxtail, sweet potato hoe cake, house-made pickles

shellfish broth, Connect sausage, okra roasted tomato, bell pepper, and butter

meyer lemon, chili flake, garlic crispy asparagus, sweet corn broth

Gulf shrimp, crispy potatoes, cocktail sauce vinaigrette

filet tips, buttermilk bleu cheese dressing, collard green pesto

Green Goddess dressing, Nancy’s pico

Soups and Salads

fresh, creamy burrata, seasonal fruit, spring mix and herds, house-made spiced Alabama peanut brittle, truffled lemon vinaigrette

mixed lettuces, bleu cheese crumbles, bacon, tomato, avocado, sweet peas, fresh corn, shaved red onion, olives, Green Goddess dressing

chilled broth with tomatoes and watermelon, sweet corn, bell pepper, fennel, and crispy shallot, finished with feta and tortilla strips

Entrees

Bayou la Barte shrimp, crab claw meat, and creole crawfish, cooked with gumbo vegetables and topped with tempura scallion

pan fried to a crispy crust and served with potlicker risotto, then topped with sweet potato pepper jelly

light and crispy cauliflower, served with candied yams, braised Italian greens, and roasted tomato gravy

brandied liver mousse, cured and smoked breast, and classic confit with roasted peach sweet potatoes and pickled berries

roasted bone-in chicken breast, served with parmesan creamed corn, peas, and carrots, and topped with wild mushroom vinaigrette

center-cut Certified Angus Beef tenderloin, fried crawfish tails, Cajun remoulade, steak gravy, and braised Italian greens

thick-cut Certified Angus Beef, served with horseradish mashed potatoes, grilled asparagus, and red eye steak gravy