Menu Changes Daily 
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Ever changing menus are seasonal, with Gulf Coast influences and feature local foragers and farms supplying the best Alabama has to offer.

Sample Menu
Starters

Starters Pommes Frites 11
Lemon Aioli

Maryland Style Crab Cakes 22
White Wine Butter Sauce

Fried Green Tomatoes 17
Bacon, Creamed Corn, Arugula

House Cured Pork Belly 18
McEwen’s Yellow Corn Grits, Farm Egg, Gastrique

Chile Honey Glazed Crispy Brussels 16
Brown Butter, Butternut Squash Purée, Honey Chili Glaze

Soup and Salad Hellefied Filé Gumbo 16
Shrimp, Andouille Sausage, Crawfish

Bistro BLT Salad 17
Baby Iceberg, Bacon Lardons, Tomato, Smokey Blue Cheese

Market Salad 16
Frisée, Haricots, Fingerlings, Corn, Red Pepper, Chevre

West Indies Salad 21
Gulf Lump Crab, Iceberg Lettuce, Tomato, Lemon Aioli

Specialties?Yam, Parsnip and Butternut Squash Rosti 29
Farm Egg, Arugula, Onion, Tomato, Green Goddess

Shrimp and Vegetable Risotto 37
Vegetarian Option Available

Free Range Chicken Paillards 33
Lemon Butter Caper Sauce, Creamy Risotto

Pan Seared Carolina Flounder 35
Fingerling Potato, Asparagus, Mignonette

Blackened Wild Louisiana Redfish 38
McEwen’s Yellow Corn Grits, Fried Okra, White Wine Butter Sauce

*Duck Confit 39
Breast Slices, Fingerling Potato, Haricot Vert, Veal Glace

*Bistro Steak Frites 37
Sauce Chasseur, Pommes Frites

*Char Grilled USDA Prime New York Strip 52
Veal Glace, Potato Gratin, Asparagus, Oven Dried Tomato

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness