Dinner Menu – Huntsville

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    • Shares and Starters

    • Escargot


      Tender escargot baked in cognac, garlic butter and Parmesan breadcrumbs

    • Truffled Deviled Eggs


      Infused with truffle oil, topped with crispy prosciutto

    • Crusted Ahi Tuna


      Sesame crusted yellowfin tuna seared rare, with citrus soy sauce, wasabi and pickled ginger

    • PEI Mussels


      Simmered in a buttered chardonnay broth with tomatoes, garlic and shallot

    • Calamari


      Calamari and peppers, lightly fried and served with sriracha and citrus aioli dipping sauces

    • Firecracker Shrimp


      Petite shrimp dusted with seasoned flour and tossed in our spicy firecracker sauce

    • Gorgonzola Fondue


      A copper crock teeming with creamy gorgonzola and served with fresh oven baked breadsticks for dipping

    • Cured Meat and Cheese Board


      Served with fresh fruit and candied walnuts — check with your server for today’s selections

    • Lobster Quesadilla


      A warm flour tortilla stuffed with tender chunks of lobster and swiss cheese, with lobster dipping sauce

    • Sampler Platter


      Chicken Satay | Lobster Quesadilla | Firecracker Shrimp

    • Soups

    • French Onion


      Hearty beef broth topped with seasoned croutons and melted cheese

    • Lobster Bisque


      A light cognac-infused bisque with diced lobster and fresh chives

    • Salads

    • Orange Beach Salad


      Balsamic greens, shrimp salad, avocado, lump crab, roasted corn, sunflower seeds and tomato

    • Classic Caesar Salad

      small 6 large 9

      House made focaccia croutons and shaved Parmesan Reggiano

    • House Chopped Salad

      small 6 large 9

      Cherry tomatoes, red onion, cucumber, crumbled feta cheese and romaine tossed with Greek vinaigrette

    • Salad “29”

      small 7 large 10

      Spinach, gorgonzola, candied walnuts, apples, celery, tomatoes and balsamic vinaigrette tossed and served in a tortilla bowl

    • Wedge Salad


      Iceberg wedge, applewood smoked bacon, tomatoes, egg, crumbled blue cheese and Parmesan ranch dressing

    • Sliced Tomato and Mozzarella Salad


      Beefsteak tomatoes, fresh mozzarella and basil drizzled with a balsamic reduction and olive oil

    • Salad Add-Ons:

      Grilled Chicken 6 | Salmon 8

    • Steaks

      All of our hand-cut steaks are USDA choice or higher grade beef, grilled to perfection and served with your choice of two sides.

    • 8oz Filet Mignon


      Certified Hereford tenderloin, seasoned with our unique blend of herbs and spices

    • 12 oz New York Strip


      Grilled over hickory chips and glazed with an intense steak butter

    • 14 oz Duroc Pork Chop


      Hickory grilled and finished with a cranberry mango chutney

    • Filet “29”


      Our house specialty — wrapped with applewood smoked bacon and topped with gorgonzola

    • Enhancements

      Wild Mushrooms 5 | Seared Shrimp 8 | Oscar style — jumbo lump crab, hollandaise, asparagus 7

    • Sides

      sautéed onions | succotash | french fries | garlic mashed potatoes | shallot green beans | white corn cheese grits | citrus herb rice pilaf

    • Entrées

    • Beef Short Ribs


      Slow braised boneless ribs in a red wine vegetable jus with green beans and garlic mashed potatoes

    • Fish and Chips


      Hand battered cod with french fries, coleslaw and buttermilk hushpuppies

    • Sesame Crusted Tuna


      Sliced yellowfin tuna with ponzu and ginger, white sticky rice and wasabi

    • Stuffed Sea Scallops


      Four jumbo scallops stuffed with our crab cake blend over succotash and lobster mashed potatoes

    • Grouper Oscar


      “100 Dishes to Eat Before you Die in Alabama” award winner
      Pan-seared black grouper topped with jumbo lump crab, asparagus and hollandaise, served with citrus herb rice pilaf

    • Jumbo Lump Crab Cakes


      Two jumbo lump crab cakes with mashed potatoes and asparagus

    • Cajun Shrimp Pasta


      Sautéed shrimp with spicy alfredo sauce, tossed with fettuccine

    • Herb Roasted Chicken


      Buttermilk marinated chicken served with Yukon Gold mashed potatoes, broccoli and a garlic herb jus

    • Wild Mushroom Risotto


      Roasted wild mushrooms, parmesan and arborio rice, finished with arugula

    • Scottish Salmon Brulée


      Broiled salmon crusted with a brown sugar glaze, served with sweet potato hash and caramelized onion

    • Ginger Lime Sea Bass


      Roasted fillet with marinated tomatoes, ginger lime vinaigrette, baby arugula, shaved onion and white sticky rice