Dumbwaiter Restaurant

Rich, creamy cheddar grits topped with tender Gulf shrimp in a savory Conecuh and andouille sausage cream reduction.

Twin 4oz filet medallions served with blackened crawfish tails, goat cheese scallion mashed potatoes, grilled asparagus, and a rich bourbon peppercorn sauce.

A decadent Southern stack featuring a buttermilk biscuit, fried green tomato, fried creole mozzarella, crab cake, 4oz filet medallion, and a egg draped in Conecuh crab cream sauce.

Half-pound Certified Angus Beef chuck patty topped with thick confit bacon, house-made pimento cheese, tomato-bacon jam, and Wickles pickles on a toasted bun with house-cut fries.

Crispy charred Brussels sprouts tossed with savory bacon lardons, shaved red onion, and a glossy honey-balsamic reduction.

Freshly shucked coastal oysters served ice-cold on crushed ice with zesty cocktail sauce, classic mignonette, and fresh lemon wedges.

Fresh oysters baked in the shell topped with creamed spinach, tender artichoke hearts, melted parmesan cheese, and garlic herb breadcrumbs.

Delicate, pillow-soft potato gnocchi sautéed with sweet lump crab meat and earthy oyster mushrooms in a velvety garlic butter glaze.

Crispy golden cornmeal fritters loaded with sweet corn and fresh crab meat, served over Southern slaw with sriracha comeback sauce.

Cornmeal-dusted crispy green tomatoes layered with Creole mozzarella and bathed in a rich Conecuh sausage and crab cream sauce.

Breaded and deep-fried house-made Southern pimento cheese bites paired with sweet apple-bacon jam, candied onions, and Wickles pickles.

Thick-cut grilled pork chop glazed with brown sugar maple, served over creamy cheddar grits and bacon caramel green beans.

Tender grilled rack of lamb served with roasted fingerling potatoes, sautéed kale, and a refreshing dill tzatziki feta spread.

Juicy chicken breast stuffed with herb-infused cream cheese, served alongside goat cheese scallion mashed potatoes, asparagus, and savory pan gravy.

Sliced Wagyu flat iron steak paired with crispy roasted fingerling potatoes, baby carrots, and house-made Worcestershire glaze.

Slow-braised beef short rib served with goat cheese scallion mashed potatoes, baby carrots, confit shallots, bacon jam, and blue cheese crumbles.

Tender 8oz center-cut beef filet paired with goat cheese scallion mashed potatoes, port-braised mushrooms, and seasonal grilled vegetables.

Fresh cheese tortellini tossed with Gulf shrimp, crawfish tails, crab meat, sausage, and kale in a bold Creole cream sauce.

Pan-seared jumbo sea scallops with a golden caramelized crust, served over seasonal roasted winter vegetables with extra virgin olive oil and sea salt.

Pan-fried crab cakes packed with lump crab meat, served over garlicky pan-fried kale and a silky sweet corn puree.

Crisp romaine lettuce tossed in rich house-made Caesar dressing with pickled white anchovies, garlic herb croutons, and aged parmesan cheese.

Crisp iceberg wedge topped with diced tomatoes, red onion, hardboiled egg, smoked blue cheese dressing, crispy bacon lardons, and blue cheese crumbles.

Fresh mixed greens tossed with sliced apples, dried cranberries, goat cheese, candied fried pecans, and a honey-balsamic vinaigrette.

Traditional Gulf Coast gumbo loaded with shrimp, crab, mirepoix, and smoky Conecuh andouille sausage over white rice.

Crispy hand-cut potatoes seasoned with sea salt.

Stone-ground Southern corn grits cooked with aged sharp cheddar cheese.

Smooth whipped potatoes blended with tangy goat cheese and fresh chopped scallions.

Fresh asparagus spears charcoal-grilled with olive oil and cracked black pepper.

Tender green beans sauteed with smoky bacon lardons and a light caramel glaze.

Kentucky straight bourbon whiskey finished in port wine barrels.

Small batch bourbon with a rich, smooth finish and hints of spice.

Single barrel bourbon whiskey with sweet vanilla and citrus notes.

Classic Kentucky straight bourbon with complex aromas of vanilla, mint, and molasses.

Rich Kentucky bourbon crafted with oak, dried fruit, and vanilla tones.