OvenBird

Premium cured Spanish ham served with seasonal fruit.

Classic deviled eggs elevated with a rich filling containing anchovy, topped with house-made curtido and served over savory red romesco sauce.

Creamy artisanal house-made cheese dressed with Calabrian chili oil and a sweet sherry reduction, served with grilled ciabatta.

Crispy pastry filled with a rotating chef-inspired preparation, served with a salad of arugula, pickled red onion, and fresh serrano peppers.

Sliced wood-charred octopus combined with aromatic fennel, spicy harissa, Spanish olives, and toasted crunchy Marcona almonds.

Perfectly crisped, hearth-roasted potatoes served with a spicy salsa brava, house garlic aioli, a touch of rich truffle oil, and spring onions.

OvenBird's famous signature starter featuring a lit candle sculpted from rich beef tallow that slowly melts into a savory pool of warm Spanish sofrito, aromatic herbs, and natural meat jus, served with grilled artisan bread.

Decadent, roasted split beef bones topped with a rich, caramelized oxtail marmalade, pickled red onions, fresh garden herbs, and served with crusty grilled bread.

Crispy, slow-braised pork belly paired with a crispy griddled southern grit cake, fresh asparagus spears, tender fava beans, and spicy harissa.

Wood-roasted beef shoulder cooked pull-apart tender over an open flame, served with caramelized, ember-roasted seasonal vegetables and bright green chimichurri.

Savory house-made French-style blood sausage finished with a perfectly fried farm egg and tangy pickled piparra peppers.

Rich heritage pork belly served on a soft toasted brioche bun with bright, pickled piparra peppers.

Tender bone-in half chicken roasted over pecan and hickory wood coals, accompanied by sweet fried plantains and herby salsa verde.

A vibrant Spanish-inspired paella cooked in a traditional pan with a crispy rice "socarrat" base, loaded with wood-fired chicken, local Conecuh sausage, and seasonal Southern vegetables.

Short, toasted noodles cooked in a deeply flavorful coastal broth with local Alabama shrimp, clams, spicy chorizo, and fresh herbs.

Perfectly pan-seared jumbo scallops nestled on a smooth, creamy garlic ajo blanco or fennel-herb puree, finished with blistered cherry tomatoes.

Delicately grilled fresh-caught Gulf snapper throat brushed with a sweet and smoky southern-style barbecue glaze.

Soft, pillowy house-made fried beignets heavily dusted with powdered sugar, paired with a scoop of refreshing blueberry-lime ice cream.

A decadent, warm wood-fired take on the classic campfire dessert, featuring house-made graham crackers, melting dark chocolate, and toasted marshmallow fluff.