The Yard

Menus at The Yard

Dinner Menu:


Chef’s Board      26
regionally sourced cheeses, charcuterie, sorghum mustard, grilled bread

Mussels Provencal    15
white wine garlic butter, tomato, onion, and Fresno and bell peppers

Pepper Jelly Toast      13
grilled Birmingham Breadworks sourdough, topped with house-made pepper jelly and crumbled goat cheese

Fried Brussel Sprouts      13
preserved lemon, goat cheese, and aleppo pepper flakes


Soup of the Day      7
a cup of Chef’s daily creation, thoughtfully garnished

Baby Spinach and Strawberry    14
baby spinach and fresh strawberries tossed with quinoa, bleu cheese, and pistachios in a chive vinaigrette

Heirloom Tomato and Burrata      16
olive oil compressed tomatoes and basil, burrata mozzarella, mint white balsamic

Wood Fire Grilled Gem Lettuce     15
topped with shaved radishes and fried brussels sprout  leaves, avocado green goddess dressing


Catch of the Day*      32
fresh catch of the day, sauteed greens, fire roasted tomatoes, and crab chimichurri

Springer Mountain Chicken      28
blackberry habanero glazed airline chicken breast, oven roasted and served with farmer’s market vegetables

Wood Fire Seasonal Mushrooms   28
wood fire grilled mushrooms over a spring pea risotto, topped with chimichurri rojo

Seared Duck Breast    40
drizzled with strawberry balsamic, served with Marsh Hen Mill unicorn grits and wood-fire grilled broccolini

Appalachian Burger*   26
hand-pattied bison, woodfire grilled and topped with Looking Glass Creamery farmstead cheese, lettuce, tomato, fried egg, and jalapeno jam, served with house-made potato chips

Steak and Greens*      32
daily cut of Brasstown beef topped with avocado pudding and served with garden greens tossed in a lemon vinaigrette

Braised Lamb Shank      42
bone in lamb shank braised in red wine served with spring pea risotto and shallot confit

Candied Pork Belly   32
brown sugar candied Niman Ranch pork, sauteed greens, Marsh Hen Mill unicorn grits, and a cherry red wine reduction

*These items may be cooked to order, but consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Please note that any parties of 6 or more are subject to a 24% service charge, regardless of how the check is split.