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Dinner

 

appetizers

C O L D  A P P E T I Z E R S 

West Indies Salad
A Gulf Coast classic — lump crabmeat marinated with cider vinegar, sweet onions and seasonings.

— 17 —

Cheese Plate
Selection of artisan cheeses from Sweet Home Farms in Elberta, Alabama, Belle Chevre in Elkmont, Alabama and offerings from other local purveyors whenever available.

— 14 —
 
Alabama Shrimp Cocktail
Chilled jumbo Gulf shrimp with cilantro-lime spiked cocktail sauce.

— 15 —

Oysters on the Half Shell*
Freshly-shucked Gulf oysters of the day.

half dozen | 10          dozen | 18

Poke*
Yellowfin tuna, sesame, pecans, sambal, green onion jasmine rice, house-pickled cucumbers & ginger.

— 17 —

 
H O T  &  C O L D
A P P E T I Z E R S


Fried Green Tomatoes & Alabama Shrimp Remoulade
Fresh green tomatoes fried to a crisp, topped with chilled, peeled Alabama shrimp in a New Orleans-inspired remoulade sauce.

— 14 —


H O T  A P P E T I Z E R S

Crab Claws
Available fried with a Caribbean cocktail sauce or sautéed in a garlic cream butter sauce. Upon availability.

quarter pound | 15          half pound | 28

Fried Alligator
A Gulf Coast favorite - flash-fried alligator with a New Orleans-inspired remoulade sauce.

— 14 —

Crabmeat & Crawfish Cakes
The best of both worlds in one plate. Our popular crawfish cake drizzled with citrus beurre blanc paired with a fresh crab cake on top of lobster cream sauce.

— 15 —

Oysters Bienville
Baked oysters topped with a rich shrimp and mushroom cream sauce.

— 14 —
 


soups

Soup du Jour
Chef’s selection of a house-made soup.
— 8 —

Gumbo Z’herb
Our tribute to Chef Leah Chase’s famous Holy Thursday dish of greens, Conecuh sausage, chicken, smoked ham hocks and beef brisket in seasoned pot liquor then lightly smoked using the SmokePistol®.

— 8 — 

 

salads

House Salad
A blend of mesclun salad greens, fresh citrus segments, and sweet and spicy roasted pecans, all tossed with our house dressing - a mango, lemongrass and ginger vinaigrette.
— 8 — 

Caesar Salad
Classic Caesar dressing tossed with Romaine lettuce, herbed croutons and Parmesan.
— 8 —

Gorgonzola, Pear & Baby Spinach
A wonderful presentation of crisp pear, blue cheese and baby spinach tossed in a Conecuh bacon dressing with fire-roasted pecans.
— 12 —

Spinach, Strawberry & Goat Cheese
A unique blend of baby spinach, fresh strawberries, sweet and spicy roasted pecans, and goat cheese all tossed in a balsamic vinaigrette.
— 8 —

 

entrées

Fish of the Day*
Your server will describe the fish offerings of the day and preparation styles. Served with wild rice and vegetable of the day.
— 33 —

Shrimp & Grits*
Grilled jumbo Alabama Gulf shrimp in a Conecuh sausage and tomato spiked broth, with a poached egg, served over a bed of our creamy, organic, stone-ground cheese grits.
— 28 —

Pasta Bayou La Batre
Alabama Gulf Shrimp sautéed in a smoked paprika cream with artichoke hearts and sundried tomatoes, finished with Parmesan cheese.
— 28 —

Fried Gulf Shrimp
Alabama Gulf shrimp lightly fried and served with pommes frites and broccoli slaw.
— 24 —

Spiny Tail Lobster
Caught in the waters of the Caribbean, these lobsters are prized for their firm flesh and sweet flavor. Prepared butterflied and basted with sweet cream butter, then oven-roasted. Served with mashed Yukon Gold potatoes and vegetable of the day.
— 43 —

Pecan-Encrusted Fish
Chef’s selection of fresh fish coated in sweet and spicy pecans, panéed and served with citrus beurre blanc and tropical mango salsa. Served with wild rice and vegetable of the day.
— 33 —

Airline Chicken
Fresh Airline chicken breast sautéed in a lemon, garlic, and rosemary sauce and served with mashed Yukon Gold potatoes and vegetable of the day.
— 24 —

Mobile Bay Stew*
A savory blend of local bacon, Conecuh sausage, and seasonings cooked together in a light broth with local shrimp, crab, fish and oysters fresh from the Gulf – all topped with a perfectly poached egg.
— 36 —

Vegetarian-Stuffed Eggplant
Fried eggplant boat filled with asparagus, haricot verts, sautéed squash, onions and mushrooms. Served on creole sauce.
Vegan option available upon request.
— 24 —

Ono Island Tuna*
Marinated sashimi-grade tuna, encrusted with ground pistachio nuts and sesame seeds, seared rare and served with a drizzle of citrus butter and wasabi-thickened soy sauce. Served with mashed Yukon Gold potatoes and vegetable of the day. Upon availability.
— 42 —

Stuffed Flounder
Whole deboned flounder stuffed with shrimp, crawfish and crabmeat. Topped with meuniere sauce and served with wild rice and haricot vert almondine. Upon availability.
— 40 —

 

chops

Served with mashed Yukon Gold potatoes and vegetable of the day. Please reference our temperature descriptions below.

Alabama-Raised Duroc Pork Chop*
— 28 —

Filet Mignon*
— 45 —

NY Strip*
— 46 —

Cowboy Ribeye*
— 52 

Add a lobster tail | 26

 

C H O P S
A V A I L A B L E  
W I T H

 

Au Poivre
Black peppercorns are crushed and rubbed into the steak. The steak is then seared at 1800° to lock in the flavors and is served atop a rich, Courvoisier cream sauce.
— 9 —

Oscar Style
Local Gulf crabmeat topped with hollandaise sauce & sautéed asparagus.
— 11 —

Black & Blue Horseradish Cream | 4

Sautéed Onions | 4

Sautéed Mushrooms | 4

Sautéed Lump Crabmeat | 9

 

S T E A K
T E M P E R A T U R E S

Blue/Pittsburgh
charred or seared, red throughout, cold center

Rare
seared outer edges, red in middle, cool center

Medium-Rare
slightly charred outside, pink throughout, red warm center

Medium
cooked to a pink state inside, warm center

Medium-Well
brown outside, very small amount of pink center is visible

Well Done
charred on the outer edges, moist, completely brown, hot throughout

 

 

*The consumption of raw and undercooked foods such as meat, poultry, seafood, shellfish and eggs may increase your risk of food-borne illness, especially if you have a medical condition.

 

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