Odette

Made in-house with organic flour, served with roasted tomato-herb butter.

Gluten-free cornbread with Eastaboga honey butter and toasted benne seeds.

Gluten-free deviled eggs topped with pimento cheese & bacon and red curry.

Crispy gluten-free pork rinds served with house-made hot sauce mayo.

Crispy tempura cauliflower tossed with furikake, chili-ginger aioli, and sweet soy.

Artisan sourdough toast topped with whipped ricotta, pickled peas, mint, and crispy shallots.

House-made pimento cheese served with bacon jam and fried saltine crackers.

A combination platter featuring deviled eggs, sourdough toast, and pimento cheese & crackers.

Regional cheeses, house-made charcuterie, jam, spiced nuts, pickles, crackers, and grilled bread.

Gluten-free vegetable minestrone with pecan gremolata and lemon crema.

Gluten-free salad with shaved carrot & radish, gorgonzola, almonds, and onion-buttermilk vinaigrette.

Gluten-free tender kale topped with grilled chicken, shaved parmesan, country ham-cornbread crumbs, and buttermilk caesar vinaigrette.

Honey gem lettuce with roasted strawberries, charred vidalia onion, spiced pecans, and meyer lemon vinaigrette.

Creamy spinach dip with marinated artichokes and shaved parmesan, served with grilled bread.

Crispy gluten-free gulf oysters served with green onion mayo and charred lemon.

Pan-crisped chicken livers served with chow-chow, whole grain mustard crème fraîche, and pea tendrils.

Hand-rolled potato gnocchi with pork cheek city ham, sugar snap peas, confit pearl onions, and ham hock broth.

Gluten-free blackened catfish served with Conecuh sausage dirty rice, grilled onion, Rancho Gordo Domingo Rojo beans, and cauliflower remoulade.

Fresh seared gulf fish with herb-roasted new potatoes, Swiss chard, sautéed chestnut mushrooms, and green onion soubise.

Gluten-free grilled chicken breast with sugar snap peas, caramelized baby bok choy, coconut rice, and white miso BBQ sauce.

Gluten-free duck breast served with roasted baby carrots, turnip purée, crispy vidalia onion, and red wine-sorghum reduction.

Certified Angus Beef ribeye served with angel hair gratin, grilled jumbo asparagus, Worcestershire BBQ, and roasted pepper-sherry butter.

Certified Angus Beef filet mignon served with angel hair gratin, grilled jumbo asparagus, Worcestershire BBQ, and roasted pepper-sherry butter.

Gluten-free sliced chuck tender steak served with arugula salad, chimichurri, and hand-cut fries.

Local Bear Creek Farm beef patty topped with caramelized red onion on a potato bun, served with house ketchup and hand-cut fries.

Gluten-free vegetarian entree with herb-roasted new potatoes, grilled asparagus, sautéed chestnut mushrooms, sugar snap peas, and turnip purée.

Traditional Southern meal including choice of 1 entree meat and 2 sides, served with choice of yeast roll or cornbread.

Southern meat and three plate featuring choice of meat, three seasonal sides, and house bread.

Choice of 4 seasonal sides served with a freshly baked yeast roll or cornbread.

Crispy pecan-crusted chicken tenders over mixed greens, radish, julienne carrots, currants, goat cheese, and bourbon-honey mustard dressing.

Grilled Conecuh sausage served with cheddar grits, tomato gravy, pickled okra relish, and grilled bread.

Fluffy buttermilk pancakes topped with roasted strawberry syrup, citrus whipped cream, and toasted pecans.

Gluten-free steak served with crispy O'Brien potatoes, fried eggs, and Worcestershire-lemon sour cream.

Fried chicken thigh tossed in hot honey, with smoked cheddar and pickles on a smoked cheddar-green onion biscuit.

Sourdough sandwich filled with grilled asparagus, parmesan, confit garlic cream cheese, and preserved lemon vinaigrette.

Freshly cut crispy potato fries served with house-made red pepper-thyme ketchup.

Rich baked mac & cheese made with creamy fontina cheese (Side option - included with Blue Plate).

Smooth whipped sweet potatoes sweetened with local Alabama sorghum syrup (Side option - included with Blue Plate).

House-made Meyer lemon tiramisu paired with blueberry pinot noir jam.

Warm cherry galette served with vanilla ice cream and salted chocolate ganache.

White chocolate dessert with spiced cranberry coulis and pistachio cremeux.

Fresh citrus & mint with candied orange peel and Eastaboga honey tuile.

Chef's selection of daily house-made seasonal fruit sorbet.

Tito's vodka mixed with house ancho-tomato juice and pickled vegetables.

Craft cocktail with gin, local honey, fresh lemon, and lavender.

Refreshing blend of Lillet Blanc, Aperol, fresh grapefruit, and prosecco.

Aperol, prosecco, and club soda served over ice with an orange slice.

Premium French sparkling wine bottle.

Classic melted cheese sandwich on white bread served with hand-cut fries.

Creamy macaroni and cheese served with steamed seasonal vegetables.

Sliced grilled chicken breast served with macaroni & cheese and steamed vegetables.

Kid-sized beef burger patty with cheddar cheese, served with fries.