Menu

Restaurant August 

local yellowfin tuna crudo

grapefruit, ginger, and scalion

roasted Covey Rise beets

housemade ricotta, raspberries and petit lettuces

foie gras au torchon

strawberry jam, hazelnut florentine, toasted brioche

handmade potato gnocchi

Louisiana blue crab and black truffle

crawfish agnolotti

English peas, morels, and Jerusalem artichoke

Verdun's roast bone marrow oxtail, "marmalade"

parsley and toasted brioche

breaded trout amandine

blue crab, haricot vert, Marcona almonds, and brown butter

crispy Pass Manchac soft shell crab

bacon and sweet pea custard and spring onion froth

grilled Gulf mahi

warm salad of local mizuna, sugar snaps, and petit tomatoes

spring ramp farro "risotto"

fiddlehead ferns, morels, and crispy squash blossoms

panee of Two Run Farm's beef

ragout of crawfish, favas, and artichokes

grilled Chappapeela Farms duck breast

gratin of Covey Rise yams and mustard greens

napoleon Of nougatine

with valrhona chocolate bavarois and salted toffee ice-cream

goats milk cheesecake

algiers honey ice cream, almonds, and balsamic caramel

banana pudding

peanut butter, marshmallow and 'nilla wafer' ice cream

milk chocloate hazelnut parfait

bittersweet chocolate, sesame, and Pedro Ximenez

a southern cheese plate

our daily selection of regional, handcrafted cheeses

salad of Covey Rise tomato

with grilled peaches, almonds and arugula

pate of local pork

house made pickles and marmalades with toasted brioche

jumbo Gulf shrimp

Israeli couscous with hot & sour broth

slow cooked veal grillades

with creamy McEwan's grits

Louisiana blueberry "pavlova"

caramelized coconut milk and blueberry sorbet

dark chocolate chiboust

aPedro Ximenez, almond, and burnt caramel ice cream

salad of Alabama peaches and house cured lardo

Rocking R Dairy yogurt, farro cracker

Foie Gras

prepared three ways

salad of blue crab and heirloom tomatoes

basil ravigote and bacon-ginger vinaigrette

market vegetable chop salad

with petite herbs and champagne vinaigrette

handmade potato gnocchi

tossed with blue crab and black truffle

gumbo z’herb of Covey Rise greens

with slow poached yard egg and roasted garlic

crispy fried P&J oysters

harissa vinaigrette, merguez and arugula tzatziki

sweet corn agnolotti with grilled Gulf shrimp

Honey Island chanterelles

crispy fried Pass Manchac soft shell crab

bacon and sweet pea custard, spring onion froth

crispy red snapper with grilled octopus and jumbo shrimp

risotto nero and Ligurian olives

breaded trout amandine

blue crab, haricot vert, Marcona almonds, and brown butter

pan roast gulf grouper in hot and sour crab broth

okra, spiced peaches and Israeli couscous

Chappapeela Farms duckling

roasted foie gras, mayhaw and boudin

Rebcca Lirette’s berkshire-duroc pork

slow-cooked belly, crispy pied and loin crepinette

Specialty Cuts Of Two Run Farms Beef

Progress Dairy buratta, heirloom tomatoes and Lisa's focaccia

Gulf tuna crudo

crushed chick pea salad, spiced labneh, Cajun caviar

house made fusilli pasta with Florida bottarga and brown Gulf shrimp

Chappapeela Farms pork belly ham

crispy red creamer potatoes and peach mustard

herb roasted Two Run Farms lamb loin

green garlic, cracked oats and lamb bacon

dark chocolate snowball

bittersweet granita, condensed milk and coffee

chilled melon soup

Ryal's goat cheese, cucumber, basil Prosecco, Ca’ Vittoria, Connegliano-Valdobbiadene, Italy, NV

crispy squash blossoms

roasted beet hummus, black garlic za'atar

grilled heirloom carrots

toasted hazelnuts, cappelletti pasta and flowering mustard

Covey Rise eggplant "Panzanella"

local blueberries, semolina, and lime sherbet

buttermilk pound cake

poached peaches, blackberry and lemon balm

A Southern Cheese Plate

Meyer lemon soufflé tart

lemon curd and ginger snap ice cream

milk chocolate hazelnut parfait

bittersweet chocolate, sesame, and Pedro Ximénez

Banana Pudding

peanut butter, marshmallow and nilla wafer ice cream

Goats Milk Cheesecake

algiers honey ice cream, almonds, and balsamic caramel

Napoleon Of Nougatine

valrhona chocolate bavarois, salted toffee ice cream

Americano Sparkler

campari, dolin rouge vermouth, orange oil, carbonated and bottled

Sazerac

the official cocktail of new orleans! sazerac rye, bitters, lemon twist

Jasmine Cocktail

champagne, koval jasmine liqueur, peychaud's bitters, lemon twist

Pimm's Cup

pimm's #1 cup, house-fizzed lemonade, cucumber and mint

Lavender Tom

hayman's old tom gin, lavender, st-germain, lemon juice, topped with cava

Hemingway Daiquiri

ten cane rum, lime juice, grapefruit juice, luxardo maraschino liqueur and lime

Dark And Stormy

kraken black spiced rum, fresh lime juice, falernum, cane syrup and house-made ginger beer

Pisco Sour

campo de encanto pisco, lime juice, simple syrup, egg white, peychaud's bitters

The August Barrel Aged Manhattan

sazarac rye, dolin rouge, angosturo bitters, aged 5 weeks in oak barrel

Chilton County Smash

rittenhouse rye, muddled chilton co. peaches, mint, lemon

Domaine De Montreiul

Michele Giaud

Reserve Privee

Pays Dauge

Michel Huard, 1989

Clear Creek Distillery Apple Brandy

Clear Creek Distillery Kirshwasser

St. George Spirits aqua Perfecta, Framboise

Chateau De Laubade, Vsop

Clear Creek Distillery oregon Brandy, Pot-distilled

Germain-robin xo Select Barrel

B&b Herbal/brandy Liqueur

Baileys Irish Cream

Benedictine Herbal Liqueur

Caravella Limoncello

Chartreuse Yellow Herbal Liqueur

Chartreuse Green Herbal Liqueur

Clear Creek Distillery Blackberry Liqueur

Drambuie Honey/herbal Liqueur

Fernet Branca Bitter Digestivo

Frangelico Hazelnut Liqueur

Grand Marnier Bitter Orange/cognac Liqueur

Grand Marnier cuvee Du Centenaire 100 Year Edition

Grand Marnier cuvee Du Cent Cinquantenaire 150 Year Edition

Mandarin Napoleon Mandarian Orange Liqueur

Sambuca romano Anise Liqueur

Sambuca black Anise Liqueur

Toschi nocello Walnut Liqueur

Press, Classic Roast Or Decaffeinated

santa lucia estate, nicaragua - rich and earthy with cocoa nuances

Tea

selection of numi organic teas