Lunch Menu – Huntsville

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    • Shares and Starters

    • Escargot

      10

      Tender escargot baked in cognac, garlic butter and Parmesan breadcrumbs

    • Truffled Deviled Eggs

      8

      Infused with truffle oil, topped with crispy prosciutto

    • Crusted Ahi Tuna

      12

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

    • PEI Mussels

      13

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

    • Calamari

      13

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

    • Firecracker Shrimp

      14

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

    • Gorgonzola Fondue

      10

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

    • Cured Meat and Cheese Board

      16

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

    • Lobster Quesadilla

      14

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

    • Sampler Platter

      29

      Chicken Satay | Lobster Quesadilla | Firecracker Shrimp

    • Soups

    • French Onion

      7

      Hearty beef broth topped with seasoned croutons and melted cheese

    • Lobster Bisque

      8

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

    • Salads

    • Orange Beach Salad

      16

      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

      10

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

    • Sliced Tomato and Mozzarella Salad

      10

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

    • Salad Add-Ons:

      Grilled Chicken 6 | Salmon 8

    • Entrées

    • Cast Iron Shrimp And Grits

      14

      Blackened shrimp and peppered andouille gravy served over creamy white corn cheese grits

    • Cajun Shrimp Pasta

      13

      Sautéed shrimp with spicy alfredo sauce, tossed with fettuccine

    • Fish and Chips

      14

      Hand battered cod with french fries, coleslaw and buttermilk hushpuppies

    • Grouper Oscar

      21

      “100 Foods to Eat Before you Die in Alabama” award winner
      Pan-seared black grouper topped with jumbo lump crab, asparagus and hollandaise, served with white corn cheese grits

    • Scottish Salmon Brulée

      16

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

    • Filet Tips Chimichurri

      13

      Char-grilled marinated tenderloin tips over wild rice with roasted mushrooms

    • Herb Roasted Chicken

      14

      Buttermilk marinated chicken served with wild rice, fresh green beans and garlic herb jus

    • Chicken Parmesan

      12

      Panko crusted cutlet, mozzarella, parmesan cheese and fettuccine

    • Sandwiches

      All sandwiches are served with your choice of fruit, pasta salad or fries

    • Wild Mushroom and Provolone Burger

      11

      1/2 pound hand pressed burger, provolone and a trio of wild mushrooms

    • Gourmet Chicken Salad Croissant

      11

      Homemade chicken salad with sliced almonds and dried cranberries, lettuce and tomato

    • Blackened Grouper Fish Tacos

      14

      Two grilled flour tortillas with avocado tartar and mango salsa

    • Turkey Club

      13

      Roasted turkey, applewood bacon, havarti, mango cranberry chutney, herb mayo, lettuce and tomato on sourdough