Our Menu

Seasonal Southern cuisine with French technique

Updated weekly to reflect the finest local ingredients

Our Culinary Philosophy

Each Thursday, Chef Sally Stringfellow crafts a menu that honors the Gulf Coast’s seasonal bounty. Local shrimp. Baldwin County vegetables. Heritage recipes refined through French technique. Every plate tells the story of where we are—Alabama, elevated.

Menus change weekly. Dietary accommodations available with advance notice.

Reserve Your Table

Entree

Beer

Cocktails

Baked Apples with Phyllo Goat Cheese Crisp 14

Spiced baked apples and crispy phyllo goat cheese crisps topped with bourbon pecan sauce

Crispy Prosciutto Asparagus with Béarnaise 13

Asparagus Spears wrapped with crispy prosciutto topped with a tangy tarragon sauce

Blue Crab Avocado Salad 17

Creamy avocado seasoned with lemon and dill, peppery arugula, and lump crabmeat

Wedge Salad with Creamy Blue Cheese Dressing 12

Blushing Tomato Shrimp Bisque

Iceberg lettuce with tomato, bacon, cucumber, and pickled red onions topped with creamy blue cheese dressing

Gulf shrimp, roasted tomatoes, fresh herbs in a smooth creamy bisque

Cup 6 Bowl 12

Our fish featured tonight is sourced from the Fairhope Fish House

Pan Roasted Red Grouper with Lump Blue Crab and Basil Lemon Vinaigrette 40

Lemon Feta Risotto & Green Beans

Seared Duck Breast with Blood Orange Gastrique 39

Ginger Whipped Sweet Potatoes & Roasted Brussel Sprouts

Roasted Yukon Potatoes & Creamed Spinach

Filet au Poivre with Cognac Cream Sauce 42

Creamy Whipped Potatoes & Green Beans

Tres Leches Cake 11

Chantilly Cream

Raspberry French Chocolate Cake a la Mode 12

House Made Coffee Ice Cream & Chocolate Ganache

3.5% added if using Credit Card

Raw or undercooked meats, poultry, seafood, shellfish, and eggs may increase your rick of foodborne illness especially if you have certain medical condition

Kronenbourg 1664 Blanc 9

Wheat Beer

Guiness Draught 8

Stout Beer

Fairhope Take the Causeway 8

American India Pale Ale

Cahaba 7

Blonde Ale

Yazoo Gerst 7

Amber Ale

Southern Cross Common Bond 7

New Zealand Pilsner

Goat Island Richters 7

German Pilsner

Goat Island Duck River Dunkel 7

Dark Bavarian Lager

Goat Island Big Bridge 7

India Pale Ale

Goat Island Sipsey River 7

Red Ale

Goat Island Blood Orange 7

Berliner Weisse Wheat Ale

Classic Martini

$13

Beefeater gin or titos vodka, vermouth, garnished with lime

Manhattan

$14

Makers Mark, sweet vermouth, angostura bitters, cherry juice, garnished with orange peel and cherry

Old Fashioned

$13

Makers Mark, angostura bitters, orange bitters, simple syrup, cherry, garnished with orange

French 75

$15

Beefeater gin, simple syrup, lemon juice, topped with champagne and lemon garnish

Cosmopolitan

$13

Titos vodka, triple sec, cranberry juice, lime juice, garnished with orange

Paloma

$15

Lunazul tequila, grapefruit juice, simple syrup, lime juice, topped with soda water and garnished with lime

Dietary Accommodations

Sally is experienced in creating dishes that honor dietary needs without compromise. Gluten-free, dairy-free, vegetarian, and vegan options are available for both Thursday dining and private events. Please inform us of any allergies or restrictions when booking.

[GF] Gluten-Free

[V] Vegetarian

[VG] Vegan

[DF] Dairy-Free

[GF] Gluten-Free

[V] Vegetarian

[VG] Vegan

[DF] Dairy-Free

“I cook the way I was trained—with respect for ingredients, precision in technique, and always, always, with heart.”

— Chef Sally Stringfellow

Reserve Your Experience

Thursday dining or private celebrations—both unforgettable

Reserve Thursday Dining

Plan Your Celebration