205.203.4745

2655 Lane Park Rd., Birmingham, AL 35223

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Executive Chef Kirk Gilbert · 2655 Lane Park Road, Birmingham, AL 35223 · Phone: (205) 203-4745 Artisan flavors for every season; satisfy your craving for something new, follow the irresistible scent of the locally-inspired cuisine and allow the freshest seasonal ingredients transform you into an alchemy of elevated flavor from both land and sea.

BREAKFAST FAVORITES CRAB CAKE BENEDICT .......................................................................................................................................................... Blue Crab Cakes Served with Soft Poached Eggs, Toasted English Muffins, Arugula, Chive Hollandaise RUSTIC FRENCH TOAST ........................................................................................................................................................ Vanilla Custard Soaked Baguette, Whipped Mascarpone, Maple Butter BUTTERMILK PANCAKES ...................................................................................................................................................... Maple Syrup AMERICAN BREAKFAST ........................................................................................................................................................ Two Eggs Any Style, Sausage & Bacon, Toast, Choice of Fingerling Potatoes, Grits or Fresh Fruit SALMON & BAGEL ............................................................................................................................................................... Atlantic Smoked Salmon, Pickled Onions, Capers, Cucumbers, Tomatoes, Cream Cheese RAILROAD PARK OMELETTE ................................................................................................................................................. Cheddar, Black Forest Ham, Tomatoes, Toast, Choice of Fingerling Potatoes, Grits or Fresh Fruit HEALTHY CHOICES EGG WHITE FRITTATA .......................................................................................................................................................... Aged Goat Cheese, Spinach, Tomatoes, Fresh Fruit, Toast KESSLER OATMEAL .............................................................................................................................................................. Steel Cut Oats, Blueberries, Apples, Dried Cherries, Cinnamon, Brown Sugar, Sweet Cream, Chopped Pecans FRESH FRUIT & YOGURT ....................................................................................................................................................... Sliced Fruit, Berries, Vanilla Greek Yogurt, Steel Cut Oat Granola, Honey FRESH FRUIT SMOOTHIE & MUFFINS .................................................................................................................................... Berry Banana Greek Yogurt Smoothie, Glorious Morning Muffins CONTINENTAL ..................................................................................................................................................................... Glorious Morning Muffins, English Muffin, Butter, Marmalade, Choice of Juice or Coffee

ENHANCEMENTS 4 FRESH FRUIT WARM MUFFINS WHITE OR WHEAT TOAST APPLEWOOD SMOKED BACON SAUSAGE LINKS CHICKEN SAUSAGE FINGERLING POTATOES STONE GROUND GRITS STEEL CUT OATMEAL, CINNAMON & BROWN SUGAR BEVERAGES FLORIDA ORANGE, GRAPEFRUIT, APPLE, CRANBERRY OR PINEAPPLE JUICE 4 ICED TEA, SODA OR MILK 3 H.C. VALENTINE COFFEE OR HOT TEA 4 CAPPUCCINO OR LATTE 5 ESPRESSO single 4 / double 5

*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness

Executive Chef Kirk Gilbert · 2655 Lane Park Road, Birmingham, AL 35223 · Phone: (205) 203-4745 Artisan flavors for every season; satisfy your craving for something new, follow the irresistible scent of the locally-inspired cuisine and allow the freshest seasonal ingredients transform you into an alchemy of elevated flavor from both land and sea. SOUPS CHICKEN & FARRO SOUP ............................................................................................................ Tender Joyce Farms Chicken, Farro, Celery Root, Pearl Onions, Roasted Carrots, Rustic Croutons FROM THE STOCK POT ................................................................................................................ Our Chef’s Soup Creation Inspiration by the Season

SALADS

CHOPPED SALAD ............................................................................................................................................. Iceberg Lettuce, Asher Blue Cheese, Bacon, Tomatoes, Candied Walnuts, Buttermilk Blue Cheese Dressing GALA APPLE & PEAR SALAD ............................................................................................................................. Tender Artisan Greens, Apples, Pear, Blackberries, Aged Goat Cheese, Maple Cider Vinaigrette HABITAT BRUSSELS SPROUTS & KALE CAESAR SALAD ....................................................................................... Parmesan, Castelvetrano Olives, Croutons, Creamy Garlic Peppercorn Dressing Salad Enhancements

ROASTED JOYCE FARMS CHICKEN BREAST ............................................................................................ GRILLED WHITE GULF SHRIMP ............................................................................................................. BOHEMIAN SPICED ATLANTIC SALMON ................................................................................................

ENTRÉES

CHICKEN POT PIE ............................................................................................................................................. Tender Joyce Farms Chicken, Sweet Peas, Carrots, Celery Root, Pearl Onions, Roasted Chicken Jus, Puff Pastry PAN SEARED RAINBOW TROUT ........................................................................................................................ Farro, Broccoli Rabe, Butternut Squash, Arugula, Warm Myer Lemon Vinaigrette CHORIZO & MANCHEGO CHEESE FLATBREAD ................................................................................................... Herb Flatbread, Spanish Chorizo, Creamy Manchego, Sweet Roasted Peppers, Arugula, Smoked Onion Jam GULF FISH TACO .............................................................................................................................................. Red Cabbage, Charred Corn, Sriracha Aioli, Pickled Red Onions, Cilantro, Fresno Chiles, White Corn Tortillas SLOW ROASTED TURKEY .................................................................................................................................. Tender Roast Turkey, Baguette, Fruit Chutney, Brie, Arugula, Horseradish Remoulade Choice of Pomme Frites or Fruit CAMBOZOLA & NUESKE’S BACON BURGER ...................................................................................................... Angus Beef, Pepper Bacon, Lettuce, Tomato, Pickle ROASTED CHICKEN SALAD ............................................................................................................................... Buttery Croissant Roasted Joyce Farms Chicken, Creamy Dressing, Candied Pecans, Butter Lettuce, Tomato Choice of Soup or Salad ½ SANDWICH, SALAD OR CUP OF SOUP COMBO ...............................................................................................

DESSERTS

AUTUMN PEAR & CRANBERRY CRISP ............................................................................................................... Caramel & Honey Glaze, Cinnamon, Vanilla Gelato WARM VALRHONA CHOCOLATE CAKE .............................................................................................................. Caramel, Raspberries, Whipped Cream, Powdered Sugar GELATO OF THE DAY ........................................................................................................................................ Fresh Berries STRAWBERRY SHORTCAKE ............................................................................................................................... Buttermilk Drop Biscuits, Sliced Strawberries, Whipped Cream, Strawberry Vanilla Sauce

~ Consuming raw or undercooked meats, poultry seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness

As featured on The List

A SPARKLING SPREAD

FLIGHT OF SPARKLING WINE 26

Featuring Nicolas Feuillatte Champagne, Cava & Prosecco

Let your thirst for discovery lead the way and explore sparkling wines from France, Spain and Italy. Challenge your taste buds with new bubbles in our flight and choose the right one for you with confidence.

COCKTAILS

KESSLER MARGARITA Tequila, Triple-Sec, Orange Juice Fresh Lime Juice, Grand Marnier

NEVER ENDING SUMMER Cathead Vodka, St Germaine

Simple Syrup, Lemon Juice, Prosecco

RYE OLD FASHIONED Rittenhouse Rye, Demerara Syrup Angostura Bitters, Orange Bitters

MEETING STREET MULE

Bombay Sapphire East Lime & Ginger Shrub Ginger Beer

EQUINOX

Bacardi, Fresh Lime Juice Cinnamon, Demerara Syrup

JACK ROSE

Apple Brandy, Fresh Lemon Juice House Grenadine

DRAFT BEERS 7

WHAT’S GOING ON

Lunch

SPARKLING

Fizz56 Sparking Red | Italy 46

Scarpetta Prosecco | Italy 10 43

Delamotte Champagne | France 124

Moët & Chandon "Impérial" | France 100

Veuve Clicquot Brut Rosé | France 125

Veuve Clicquot "Yellow Label" | France 102

Dom Pérignon Brut | France 298

JCB Brut Rosé | France 54

Alma Negra Sparkling Brut Rosé | Argentina 11 49

Schramsberg Brut | North Coast 83

Nicolas Feuillatte | Brut Champagne 15 70

Nicolas Feuillatte | Rose 104

CHARDONNAY Cakebread Cellars | Napa 76

Holman Ranch | Carmel 13 50

Signorello | Napa 146

Duckhorn Vineyards | Napa 62

Buehler | Russian River Valley 52

DuMOL | Russian River Valley 118

The Kessler Collection | California 10 40

Sonoma-Cutrer | Sonoma 60

MORE WHITES Illumination Sauvignon Blanc | Napa 80

Duckhorn Sauvignon Blanc | Napa 62

Decoy Sauvignon Blanc | Sonoma 50

Mohua Sauvignon Blanc | New Zealand 10 40

The Four Graces Pinot Gris | Willamette Valley 44

Tablas Creek Blend | Paso Robles 64

Francois Millet Sancerre | France 16 64

Famille Chaudiere Viognier | France 35

Vrac Rosé | France 11 43

Les Costieres de Pomerols Picpoul de Pinet | France 9 38

M.A.N. Chenin Blanc | South Africa 38

Alois Lageder Pinot Grigio | Italy 10 40

Trimbach Riesling | France 54

CABERNET SAUVIGNON St. Supéry | Napa 17 64

Silver Oak | Napa 220

Chateau Montelena | Napa 110

Honig “Bartolucci Vineyard” | Napa 155

The Kessler Collection | California 10 40

Halter Ranch | Paso Robles 60

Caymus “Special Selection” | Rutherford 440

Caymus | Rutherford 160

Lyeth "Chronology" | Sonoma 64

Shafer One Point Five | Stags Leap District 160

Canvasback | Washington 85

PINOT NOIR

The Four Graces | Oregon 15 60

Phelps Creek | Oregon 95

Hartford Court | Russian River 18 72

Belle Glos “Dairyman” | Russian River 80

Pillow Rd. | Russian River 98

DuMOL | Russian River 138

Big Table Farm | Willamette 82

Domaine Serene “Yamhill Cuveé” | Willamette 124

Goldeneye by Duckhorn | California 100

Hirsch Vineyards West Ridge | Sonoma 150

Failla “Hirsch Vineyard” | Sonoma 110

Anthill Farms | Mendocino 94

Migration | France 56

MERLOT & ZINFANDEL Bear Flag Zinfandel | Sonoma 56

Vineyard 29 Aida Estate Zinfandel | Napa 154

Emmolo Merlot | Napa 60

Duckhorn Vineyards Merlot | Napa 80

PlumpJack Merlot | California 112

MORE REDS Failla “Hudson Vineyard” Syrah | Napa 90

Lionel Faury Syrah | France 56

Les Coilloux Cuvée Centenaire Châteauneuf-du-Pape | France 360

Acentor Granacha | Spain 9 38

TintoNegro Malbec | Argentina 11 43

Terrazas Reserva Malbec | Argentina 50

La Spinetta Ca’ Di Pian Barbera D’ Asti | Italy 70

Marques de Caceres Rioja Reserva | Spain 43

Caparzo Rosso De Montalcino | Italy 47

MERITAGE & BORDEAUX Stags' Leap Winery "The Investor" Meritage | Napa 98

Stag's Leap Wine Cellars "Artemis" Meritage | Napa 152

Opus One 2014 Meritage | Napa 450

Overture by Opus One Meritage | Napa 200

Quintessa Meritage | Rutherford 350

Cru Monplaisir Bourdeaux Superior | France 50

Légende by Château Lafite Rothschild Pauillac | France 92

14 54

The Kessler Collection, a portfolio of artistically inspired boutique hotels

and restaurants, exudes elegance and comfort in every detailed touchpoint,

complemented by personalized service and magnificent dining. Jean-Charles

Boisset, the proprietor of Raymond Vineyards has an undeniable passion for

producing extraordinary wines. The Kessler family collaborated with Jean-

Charles to create a wine to enhance your dining experience. This Cabernet

blend was hand-selected by Richard Kessler.

Bohemian Collection Cabernet Sauvignon

Executive Chef Kirk Gilbert · 2655 Lane Park Road, Birmingham, AL 35223 · Phone: (205) 203-4745 Artisan flavors for every season; satisfy your craving for something new, follow the irresistible scent of the locally-inspired cuisine and allow the freshest seasonal ingredients transform you into an alchemy of elevated flavor from both land and sea.

TO SHARE

MUSSELS DIAVOLO

Rope Cultured Mussels, Calabrian Chiles, White Wine, Garlic Butter, Garden Herbs, Rustic Baguette

JOYCE FARMS CHICKEN FLATBREAD ..................................................................................................................

Herb Roasted Chicken Breast, Arugula, Goat Cheese, Roasted Mushrooms & Peppers, Creamy Parmesan

GULF BLUE CRAB QUESO FUNDIDO ...................................................................................................................

Blue Crab, Baby Spinach, Creamy Baked Queso, Poblano Chiles, Sweet Peppers, Lavosh Crisps

WAGYU BEEF CARPACCIO

Peppered Beef Carpaccio, 20 Yolk Aioli, Artisan Bread, Capers, Fiscalini Cheddar, Micro Greens

HABITAT CHARCUTERIE & REGIONAL CHEESE

A Trio Of Our House Made & Artisan Charcuterie, Stone Fruit Chutney, Habitat Pickles Baguette, Thomasville Tomme, Asher Blue

BELGIUM POMME FRITES

Triple Cooked Potato Frites, White Truffle Oil, Asher Blue Cheese, Chive

SOUPS & SALADS

ROASTED CAULIFLOWER SOUPHerbs From Our Garden, Micro Croutons, Citrus Oil

BABY BEETS & FARMER’S CHEESE

Roasted Baby Beets, Upland Cress, Gala Apples, Salsa Verde, Alabama Honey Vincotto

FALL HARVEST GREENS .....................................................................................................................................

Mizuna, Brussels Sprouts, Pear, Apple, Goat Cheese, Pumpkin Seeds, Spiced Maple Cider Vinaigrette

ICEBERG LETTUCE WEDGE

Crisp Iceberg Lettuce, Buttermilk Blue Cheese Dressing, Walnuts, Tomatoes, Applewood Bacon, Blue Cheese

ENTRÉES

PAN ROASTED GULF CATCH

Warm Freekah Salad, Mustard Greens, Baby Turnips, Pickled Beets, Preserved Lemon Vinaigrette

BAYOU LA BATRE SHRIMPMcEwen & Sons Stone Ground Grits, Spotted Trotter Tasso Ham Broth, Green Onions

SKILLET SEARED RAINBOW TROUTCharred Brussels Sprouts, Whipped Sweet Potatoes, Pecan Brown Butter, Sage

FISHERMAN’S STEW

Sapelo Island Clams, Gulf Fish, Mussels, Shrimp, Carolina Gold Rice, Fall Vegetables, Shellfish Broth

ALABAMA BEEF SHORT RIBS

Cognac Braised Short Ribs, Yukon Gold Potatoes, Broccoli Rabe

DUCK GARGANELLE PASTA

Tender Duck, Butternut Squash, Romanesco, Mushroom Brodo, Manchego Cheese, Lemon Oil

12 OZ. BERKSHIRE PORK CHOPSea Island Red Pea Cassoulet, Smoked Ham Hocks, Heirloom Carrots, Spiced Cider Glaze

16 OZ. GRILLED ALABAMA RIBEYE

Triple Cooked Pomme Frites, Haricot Vert, Asher Blue Cheese Butter

A TRIO OF SIDES IN THE SEASON (CHOOSE 3) ....................................................................................................

Brussel Sprouts - Broccolini Rabe - Roasted Mushrooms - Habitat Autumn Vegetables Creamy Alabama Grits - Sweet Potatoes - Carolina Gold Rice - Sea Island Red Peas

As featured on The List

A SPARKLING SPREAD

FLIGHT OF SPARKLING WINE 26

Featuring Nicolas Feuillatte Champagne, Cava & Prosecco

Let your thirst for discovery lead the way and explore sparkling wines from France, Spain and Italy. Challenge your taste buds with new bubbles in our flight and choose the right one for you with confidence.

3-COURSE TASTING 39 Indulge in a regionally inspired

menu, highlighting the best ingredients of the season

COCKTAILS

KESSLER MARGARITA Tequila, Triple-Sec, Orange Juice

Lime Juice, Grand Marnier

NEVER ENDING SUMMER Cathead Vodka, St Germaine

Simple Syrup, Lemon Juice, Prosecco

RYE OLD FASHIONED Rittenhouse Rye, Demerara Syrup Angostura Bitters, Orange Bitters

MEETING STREET MULE

Bombay Sapphire East Lime & Ginger Shrub Ginger Beer

EQUINOX

Bacardi, Fresh Lime Juice Cinnamon, Demerara Syrup

JACK ROSE

Apple Brandy, Fresh Lemon Juice House Grenadine

DRAFT BEERS 7

WHAT’S GOING ON

~Consuming raw or undercooked meats, poultry

seafood, shellfish, eggs or unpasteurized milk

may increase your risk of food borne illness

Dinner

SPARKLING

Fizz56 Sparking Red | Italy 46

Scarpetta Prosecco | Italy 10 43

Delamotte Champagne | France 124

Moët & Chandon "Impérial" | France 100

Veuve Clicquot Brut Rosé | France 125

Veuve Clicquot "Yellow Label" | France 102

Dom Pérignon Brut | France 298

JCB Brut Rosé | France 54

Alma Negra Sparkling Brut Rosé | Argentina 11 49

Schramsberg Brut | North Coast 83

Nicolas Feuillatte | Brut Champagne 15 70

Nicolas Feuillatte | Rose 104

CHARDONNAY Cakebread Cellars | Napa 76

Holman Ranch | Carmel 13 50

Signorello | Napa 146

Duckhorn Vineyards | Napa 62

Buehler | Russian River Valley 52

DuMOL | Russian River Valley 118

The Kessler Collection | California 10 40

Sonoma-Cutrer | Sonoma 60

MORE WHITES Illumination Sauvignon Blanc | Napa 80

Duckhorn Sauvignon Blanc | Napa 62

Decoy Sauvignon Blanc | Sonoma 50

Mohua Sauvignon Blanc | New Zealand 10 40

The Four Graces Pinot Gris | Willamette Valley 44

Tablas Creek Blend | Paso Robles 64

Francois Millet Sancerre | France 16 64

Famille Chaudiere Viognier | France 35

Vrac Rosé | France 11 43

Les Costieres de Pomerols Picpoul de Pinet | France 9 38

M.A.N. Chenin Blanc | South Africa 38

Alois Lageder Pinot Grigio | Italy 10 40

Trimbach Riesling | France 54

CABERNET SAUVIGNON St. Supéry | Napa 17 64

Silver Oak | Napa 220

Chateau Montelena | Napa 110

Honig “Bartolucci Vineyard” | Napa 155

The Kessler Collection | California 10 40

Halter Ranch | Paso Robles 60

Caymus “Special Selection” | Rutherford 440

Caymus | Rutherford 160

Lyeth "Chronology" | Sonoma 64

Shafer One Point Five | Stags Leap District 160

Canvasback | Washington 85

PINOT NOIR

The Four Graces | Oregon 15 60

Phelps Creek | Oregon 95

Hartford Court | Russian River 18 72

Belle Glos “Dairyman” | Russian River 80

Pillow Rd. | Russian River 98

DuMOL | Russian River 138

Big Table Farm | Willamette 82

Domaine Serene “Yamhill Cuveé” | Willamette 124

Goldeneye by Duckhorn | California 100

Hirsch Vineyards West Ridge | Sonoma 150

Failla “Hirsch Vineyard” | Sonoma 110

Anthill Farms | Mendocino 94

Migration | France 56

MERLOT & ZINFANDEL Bear Flag Zinfandel | Sonoma 56

Vineyard 29 Aida Estate Zinfandel | Napa 154

Emmolo Merlot | Napa 60

Duckhorn Vineyards Merlot | Napa 80

PlumpJack Merlot | California 112

MORE REDS Failla “Hudson Vineyard” Syrah | Napa 90

Lionel Faury Syrah | France 56

Les Coilloux Cuvée Centenaire Châteauneuf-du-Pape | France 360

Acentor Granacha | Spain 9 38

TintoNegro Malbec | Argentina 11 43

Terrazas Reserva Malbec | Argentina 50

La Spinetta Ca’ Di Pian Barbera D’ Asti | Italy 70

Marques de Caceres Rioja Reserva | Spain 43

Caparzo Rosso De Montalcino | Italy 47

MERITAGE & BORDEAUX Stags' Leap Winery "The Investor" Meritage | Napa 98

Stag's Leap Wine Cellars "Artemis" Meritage | Napa 152

Opus One 2014 Meritage | Napa 450

Overture by Opus One Meritage | Napa 200

Quintessa Meritage | Rutherford 350

Cru Monplaisir Bourdeaux Superior | France 50

Légende by Château Lafite Rothschild Pauillac | France 92

14 54

The Kessler Collection, a portfolio of artistically inspired boutique hotels

and restaurants, exudes elegance and comfort in every detailed touchpoint,

complemented by personalized service and magnificent dining. Jean-Charles

Boisset, the proprietor of Raymond Vineyards has an undeniable passion for

producing extraordinary wines. The Kessler family collaborated with Jean-

Charles to create a wine to enhance your dining experience. This Cabernet

blend was hand-selected by Richard Kessler.

Bohemian Collection Cabernet Sauvignon

COCKTAILS

El Jimador, Triple-Sec, Orange Juice Fresh Lime Juice, Grand Marnier

Cathead Vodka, St Germaine Simple Syrup, Lemon Juice, Prosecco

Bulleit Rye, Demerara Syrup Angostura Bitters, Orange Bitters

Bombay Sapphire East Lime & Ginger Shrub, Ginger Beer

Bacardi, Fresh Lime Juice, Cinnamon Demerara Syrup

Apple Brandy, Fresh Lemon Juice House Grenadine

DRAFT BEER

PACKAGED BEER

SELECT BOURBON

SELECT SCOTCH

SPARKLING/ROSE 5oz 750 ml

Scarpetta Prosecco | Italy 10 43

Moet & Chandon “Imperial”| France 100 Delamotte Champagne | France 124 Dom Perignon Brut| France 298

Alma Negra Sparkling Brut Rosé | Argentina 11 49

Vrac Rosé | France 11 43

JCB Brut Rosé | France 54

Nicolas Feuillatte Brut | Champagne 15 70

Nicolas Feuillatte Sparkling Brut Rosé | Champagne 104

WHITE

Holman Ranch Chardonnay | Carmel 13 50

The Kessler Collection Chardonnay | California 10 40

Mohua Sauvignon Blanc | New Zealand 10 40

Francois Millet Sancerre | France 16 64

Les Costieres de Pomerols Picpoul de Pinet | France 9 38

Alois Lageder Pinot Grigio | Italy 10 40

RED

St. Supéry Cabernet | Napa 17 64

The Kessler Collection Cabernet | California 10 40

The Four Graces Pinot Noir | Oregon 15 60

Hartford Court Pinot Noir | Russian River 18 72

Acentor Granacha | Spain 9 38

LIBATIONS

HAPPY HOUR

Monday through Friday 3:00pm until 6:30pm

KESSLER WINE 8

ALL DRAFT AND LOCAL BEER 5

EQUINOX, JACK ROSE 8

JOYCE FARMS FLAT BREAD 10

BELGIAN POMME FRITES 7

SOUPS & SALADS Served from 5:30pm until 10:00pm

ROASTED CAULIFLOWER SOUP 8

Micro Croutons, Citrus Oil, Garden Herbs

BABY BEETS & FARMER’S CHEESE 11

Roasted Baby Beets, Upland Cress, Gala Apples

Salsa Verde, Alabama Honey Vincotto

FALL HARVEST GREENS 9

Mizuna, Brussels Sprouts, Pear, Apple, Goat Cheese

Spiced Pumpkin Seeds, Maple Cider Vinaigrette

ICEBERG LETTUCE WEDGE 9

Crisp Iceberg Lettuce, Walnuts, Tomatoes,

Buttermilk Blue Cheese Dressing

Applewood Bacon, Blue Cheese

TO START OR SHARE Served from 2:00pm until 11:00pm

JOYCE FARMS CHICKEN FLATBREAD 12

Herb Roasted Chicken Breast, Arugula, Goat Cheese

Roasted Mushrooms & Peppers, Creamy Parmesan

SMASH BURGER 17

Two Premium Beef Patties, Brioche Roll, Bacon Carnitas

Charred Onions, Gruyere Cheese, Secret Sauce, Frites

MUSSELS DIAVOLO 11

Rope Cultured Mussles, Calabrian Chiles, White Wine

Garlic Butter, Garden Herbs, Rustic Baguette

GOLF BLUE CRAB QUESO FUNDIDO 17

Blue Crab, Baby Spinach, Baked Queso

Poblano Chiles, Lavosh Crisps

WAGYU BEEF CARPACCIO

Ginger Kohlrabi Slaw, Sesame Edamame, Sriracha Aioli

CHARCUTERIE & REGIONAL CHEESE 19

A Trio of House Made & Artisan Charcuterie

Stone Fruit Chutney, Baguette, Thomassville Tomme

Asher Blue, Pickles

BELGIUM POMME FRITES 10

Potato Frites, White Truffle Oil, Asher Blue

DESSERTS Served from 5:30pm until 10:00pm

ORCHARD APPLE COBBLER 8

Oat & Brown Butter Streusel, Vanilla Bean Gelato

MYER LEMON & CRÈME FRAICHE MOUSSE 8

Madeline Cake, Cranberry Compote, Pomegranate

Blood Orange

CINNAMON SUGARED DOUGHNUTS 8

Espresso Toffee Glaze, Buttermilk Glaze

Cocoa Nibs, Candied Walnuts

WARM VALRHONA CHOCOLATE CAKE 8

Crème Anglaise, Vanilla Whipped Cream

HABITAT SUNDAE 10

Vanilla Bean & Strawberry Gelato, Toffee Sauce

Hazelnut Streusel, Whipped Cream

Chocolate Sauce, Cherries

AFTER DINNER LIBATIONS

ESPRESSO Single 4 | Double 5

Graham’s 10 year Tawny Port | Portugal 10

The Rare Wine Company Madeira | Portugal 13

Chateau Villa Franche Sauternes | France 12

Jackson Triggs Vidal Icewine | Canada 34

Fernet Branca | Italy 10

Disaronno | Italy 10

Grand Marnier | France 13

Courvoisier VSOP | France 14

ENTRÉES

BAYOU LA BATRE SHRIMP

McEwen & Sons Stone Ground Grits

Tasso Ham Broth, Green Onions

ALABAMA BEEF SHORT RIBS

Cognac Braised Short Ribs, Yukon Gold Potatoes

Broccoli Rabe

PAN ROASTED GULF CATCH

Warm Freekah Salad, Mustard Greens, Turnips

Pickled Beets, Preserved Lemon Vinaigrette

SKILLET SEARED RAINBOW TROUT

Charred Brussels Sprouts, Whipped Sweet Potatoes

Pecan Brown Butter, Sage

DUCK GARGANELLE PASTA

Tender Duck, Butternut Squash, Romanesco

Mushroom Brodo, Manchego Cheese, Lemon Oil

16 OZ. GRILLED ALABAMA RIBEYE

Triple Cooked Pomme Frites, Haricot Vert

Asher Blue Cheese Butter

FISHERMAN’S STEW

Sapelo Island Clams, Gulf Fish, Mussels, Shrimp

Carolina Gold Rice, Fall Vegetables, Shellfish Broth

A TRIO OF SIDES IN THE SEASON (CHOOSE 3)

Brussels Sprouts - Broccoli Rabe - Grits

Habitat Autumn Vegetables - Roasted Mushrooms

Sweet Potatoes - Carolina Gold Rice - Sea Island Peas

As featured on The List

A SPARKLING SPREAD

FLIGHT OF SPARKLING WINE 26

Featuring Nicolas Feuillatte Champagne, Cava & Prosecco

Let your thirst for discovery lead the way and explore sparkling wines from France, Spain and Italy. Challenge your taste buds with new bubbles in our flight and choose the right one for you with confidence.

FOOD