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Mobile Bay Restaurant Week

april 10-17
four courses  |  $35 per person

F I R S T  C O U R S E
choice of

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®.

 

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

 

Fried Green Tomato & Alabama Shirmp Remoulade
Fresh green tomatoes fried perfectly and topped with chilled, peeled Alabama shrimp in a New Orleans-inspired remoulade sauce.

 

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

S E C O N D  C O U R S E
choice of

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.

 

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

 

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.

T H I R D  C O U R S E
choice of

Fried Gulf Shrimp*
Alabama Gulf shrimp lightly fried, served with SidewinderTM fries and mango broccoli slaw.

 

Shrimp & Grits*
Grilled jumbo 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.

 

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

 

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.

 

Beef Tournedos*
Tournedos of beef served with Yukon Gold mashed potatoes and vegetable of the day.

 

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.

F O U R T H  C O U R S E
choice of

Key Lime Pie
Classic Key Lime Pie served in a graham crust topped with hibiscus and mango syrup.

 

Flourless Chocolate Cake
Flourless chocolate cake with chocolate sauce, hibiscus syrup, raspberries, and fresh whipped cream.

 

White Chocolate Bread Pudding
A decadent bread pudding served on a ginger-caramel sauce.

 

 

*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.