lemongrass & asian pear infused gin, rosé syrup, lime, & soda

rickey rosé

bell pepper infused vodka, jalapeno, lemon, cointreau, & thyme

the pepper - tini

eggnog

mead, laphroaig, four roses, cappelletti, lime, & earl grey

laph erikson

bumbu, amaro nonino, vanilla, tiki and orange

rum the jewels

duck fat washed rye, grand marnier, orange, thyme, & apple butter with duck confit

duck & cover

dirty chopin martini with egg white foam & crème fraiche caviar olive

ebony & olivey

blanco, chamberryzette, cardamaro, lime, & basil

the day after amaro

with mississippi rice grits, sweet soy butter, & pickled mushroom salad

alabama blue crab cake

16 oz 40 day dry aged & tallow cured ribeye

with winesap apple butter & butter bean salad

bone in pork chop schnitzel

with bacon sweet potato hash, greens, blue cheese butter, & red wine gastrique

grilled hanger steak

with blueberry preserves, creme fraiche, spiced granola, & house syrup (sunday brunch only)

griddled pancakes

french omelette with fried oysters, crème fraiche, arugula salad, & herbs

house fried oyster omelette

local grits & eggs with bacon & biscuit (sunday brunch only)

all local bay breakfast

with turnip – miso – pear puree, roast romanesco, fried sage & pecan caper sultana brown butter vinaigrette

pan roast red grouper (al)

with spiced red curry, moosebec mussels, peanuts, greens, & herbs

whole red snapper (al)

purple hull peas & collard greens with griddled cornbread & pepper sauce

chef's breakfast

poached farm egg, bacon lardons, toasted pecan, & fried chicken skin

frisée & watercress salad

with anthony's smoked mayonnaise, white cheddar, & luxardo cherries

slow poached d'anjou pears

fried crab claws

marinated crab claws

grilled alabama oysters with bacon, butter, sherry, bread crumbs, fennel, & herbs

oyster casino

oyster bisque

In a small saucepan, bring 1 cup of water to a simmer. Add the chopped lemongrass stalks and sliced Asian pear to the water. Simmer for about 10 minutes, then remove from heat and let it steep for an additional 30 minutes. Strain the mixture, discarding the solids, and let it cool. Combine the infused water with gin in a jar or bottle and refrigerate for at least 2 hours to allow the flavors to meld.

Infuse the Gin

In a small saucepan over medium heat, combine 1 cup of rosé wine and 1/2 cup of sugar. Stir until the sugar is fully dissolved. Bring the mixture to a simmer and let it reduce for about 10-15 minutes until it thickens slightly. Remove from heat and let it cool before transferring to a container.

Prepare the Rosé Syrup

In a cocktail shaker, add 2 oz of the infused gin, 1 oz of the prepared rosé syrup, 1 oz of fresh lime juice, and 1 oz of simple syrup. Fill the shaker with ice cubes, cover, and shake vigorously for about 15 seconds.

Mix the Cocktail

Fill a tall glass with ice cubes. Strain the cocktail mixture over the ice, then top with 4 oz of soda water. Gently stir to combine. Garnish with lime wedges and fresh mint leaves.

Serve the Cocktail

lemongrass stalks

asian pear

rosé wine

fresh lime juice

simple syrup

soda water

ice cubes

lime wedges

fresh mint leaves

Start by preparing the bell pepper and jalapeno. Slice the bell pepper in half, remove the seeds, and cut it into strips. Slice the jalapeno in half, remove the seeds (for less heat), and chop it into small pieces.

Infusing Vodka

In a clean, airtight jar, combine the sliced bell pepper, chopped jalapeno, and fresh thyme. Pour the vodka over the ingredients, ensuring they are fully submerged.

Combine Ingredients

Seal the jar tightly and let it sit in a cool, dark place for at least 3 days and up to a week to allow the flavors to meld. Shake the jar gently once a day.

Infusion Time

After the infusion period, strain the vodka through a fine mesh sieve or cheesecloth into a clean bottle, discarding the solids.

Straining the Vodka

In a cocktail shaker, combine 2 ounces of the infused vodka, 1 ounce of Cointreau, and 2 tablespoons of freshly squeezed lemon juice. Fill the shaker with ice and shake well.

Mixing the Cocktail

Strain the mixture into a chilled martini glass. If desired, garnish with a sprig of fresh thyme or a slice of bell pepper for a decorative touch.

Serving

Bell Pepper

Jalapeno

Lemon Juice

Cointreau

Thyme (fresh)

Vodka (for infusion)

In a large mixing bowl, separate the egg yolks from the egg whites. Place the yolks in one bowl and the whites in another.

Separate Eggs

Using a whisk or electric mixer, beat the egg yolks until they become pale in color. Gradually add the granulated sugar while continuing to whisk until fully combined and creamy.

Whisk Egg Yolks and Sugar

In a separate saucepan, combine the milk and heavy cream. Heat over medium heat until warm but not boiling.

Combine Milk and Cream

Once heated, remove the milk and cream mixture from the heat and stir in the vanilla extract, ground nutmeg, and ground cinnamon.

Mix in Flavors

Slowly pour the warm milk and cream mixture into the egg yolk and sugar mixture while continuously whisking to prevent the eggs from cooking.

Combine Mixtures

In the bowl with the egg whites, beat them until soft peaks form. Gently fold the beaten egg whites into the eggnog mixture.

Beat Egg Whites

Stir in the rum or bourbon until well combined.

Add Alcohol

Cover the eggnog and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Chill

Pour the eggnog into glasses, top with whipped cream, and garnish with a cinnamon stick.

Serve

Eggs

Granulated sugar

Milk

Heavy cream

Vanilla extract

Ground nutmeg

Ground cinnamon

Rum or bourbon

Whipped cream

Cinnamon stick (for garnish)

Start by boiling water. Once boiling, steep the Earl Grey tea bags in 1 cup of hot water for about 5 minutes. Remove the tea bags and let the tea cool.

Brew the Earl Grey Tea

In a large mixing glass or pitcher, combine 2 cups of mead, 1 cup of Laphroaig Scotch whisky, 0.5 cup of Four Roses bourbon, and 0.25 cup of Cappelletti. Stir gently to blend the flavors.

Mix the Base Ingredients

Add 2 tablespoons of fresh lime juice to the mixture and stir well. This will add a refreshing citrus note to the drink.

Add the Lime Juice

Once the Earl Grey tea has cooled, slowly pour it into the mixture, stirring continuously. Ensure that all ingredients are well combined.

Incorporate the Tea

Fill glasses with ice and pour the mixture over the ice. Garnish each glass with a lime wedge for an added touch of flavor.

Serve the Drink

Mead

Laphroaig Scotch Whisky

Four Roses Bourbon

Cappelletti

Lime Juice

Earl Grey Tea

Lime Wedge

Chill a coupe or cocktail glass by filling it with ice water and setting it aside while you prepare the cocktail.

Prepare the Glass

In a cocktail shaker, combine the Bumbu Rum, Amaro Nonino, Vanilla Syrup, Tiki Bitters, and Fresh Orange Juice.

Mix the Ingredients

Fill the shaker with ice, about 1 cup, ensuring the ingredients are well-chilled.

Add Ice

Seal the shaker and shake vigorously for about 15 seconds until the mixture is chilled.

Shake the Cocktail

Empty the ice water from the chilled glass and strain the cocktail mixture into the glass.

Strain and Serve

Garnish the cocktail with a slice of orange on the rim of the glass.

Garnish

Bumbu Rum

Amaro Nonino

Vanilla Syrup

Tiki Bitters

Fresh Orange Juice

Orange Slice (for garnish)

Start by lightly toasting the rye bread slices in a skillet over medium heat until golden brown. This step enhances the flavor and texture of the bread.

Prepare Duck Fat-Washed Rye

In a small saucepan, gently heat the duck fat until it's melted. Remove from heat and add the toasted rye slices, ensuring they are fully submerged in the fat. Allow the bread to soak for at least 30 minutes to absorb the flavors.

Infuse Duck Fat

In a small bowl, combine the Grand Marnier and fresh thyme. This mixture will be used to drizzle over the duck confit later.

Mix Grand Marnier and Thyme

Zest and juice the orange, setting both aside. The zest will add a fragrant note to the dish, while the juice adds acidity.

Prepare Orange

Once the duck fat-washed rye is ready, layer two slices on a plate. Spread a generous layer of apple butter on each slice, followed by the shredded duck confit.

Assemble the Dish

Drizzle the Grand Marnier and thyme mixture over the assembled dish. Finally, sprinkle the orange zest on top for added flavor and garnish.

Finish with Orange and Thyme

Duck Fat

Rye Bread

Grand Marnier

Orange

Fresh Thyme

Apple Butter

Duck Confit

In a cocktail shaker, combine vodka, dry vermouth, and olive brine.

Prepare the Cocktail Base

Crack the egg and separate the egg white from the yolk. Add the egg white to the shaker.

Add Egg White

Shake the cocktail shaker vigorously without ice for about 15 seconds to emulsify the egg white.

Dry Shake

Add ice to the shaker until it is about half full.

Shake the mixture again for another 15-20 seconds until well chilled.

Wet Shake

Strain the mixture into a chilled martini glass, ensuring a smooth pour.

Strain into Glass

In a small bowl, combine crème fraîche and black caviar. Stir gently to mix.

Prepare the Foam

Spoon the crème fraîche and caviar mixture on top of the cocktail, creating a foam layer.

Top the Martini

Garnish the drink with two whole green olives on a cocktail pick.

vodka

dry vermouth

olive brine

egg white

crème fraîche

black caviar

green olives

Take a cocktail shaker and add the fresh basil leaves to it.

Prepare the Shaker

Gently muddle the basil leaves with a muddler or the back of a spoon to release their aromatic oils.

Muddle the Basil

Pour the blanco tequila, chamberryzette, cardamaro, and fresh lime juice into the shaker over the muddled basil.

Add the Liquids

Fill the shaker with ice cubes to the top.

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Strain the cocktail mixture into a chilled cocktail glass, ensuring the pieces of basil do not enter the glass.

Rickey Rosé

The Pepper - Tini

Eggnog

Laph Erikson

Rum The Jewels

Duck & Cover

Ebony & Olivey

The Day After Amaro

Alabama Blue Crab Cake

16 Oz 40 Day Dry Aged & Tallow Cured Ribeye

Bone In Pork Chop Schnitzel

Grilled Hanger Steak

Griddled Pancakes

House Fried Oyster Omelette

All Local Bay Breakfast

Pan Roast Red Grouper (al)

Whole Red Snapper (al)

Chef's Breakfast

Frisée & Watercress Salad

Slow Poached D'anjou Pears

Fried Crab Claws

Marinated Crab Claws

Oyster Casino

Oyster Bisque