Vintage Year

Freshly shucked Gulf oysters served chilled on ice with lemon wedges, tangy house cocktail sauce, and a kudzu mignonette.

Warm, plump oysters baked in rich sea salt and thyme butter, finished with lemon juice and served with crispy toast.

A hand-curated selection of three premium artisan cheeses, served alongside seasonal fruit accompaniments and crisp crackers.

A trio of cured Southern artisan meats served with house-made seasonal pickles, fruit preserves, and crispy artisan crackers.

The ultimate combination of Southern artisan meats and fine regional cheeses, complemented by seasonal pickles, preserves, and crisp crackers.

Char-grilled octopus marinated in tandoori spices, paired with creamy avocado crème, green tomato chutney, a crisp chayote squash and arugula salad, fresno peppers, and fennel pollen bread crumbs.

Succulent pork belly crisp to perfection, served with sweet peach pepper jelly, shaved jalapeños, herb-whipped goat cheese, and herb ash black sesame crackers.

Pan-seared lump crab cakes served over cucumber ribbons and artisan lettuce, tossed with red onion, sweet onion vinaigrette, and a lemon purée.

A rich seafood dip packed with Gulf shrimp, tender scallops, oysters, and spicy andouille sausage, topped with candied jalapeños and served with warm grilled focaccia.

Crisp Montgomery greens romaine tossed in Vintage signature Caesar dressing, finished with shaved parmesan and focaccia bread crumbs.

Artisan salad greens topped with sweet grilled peaches, fresh blueberries, red onion, candied pecans, Belle Chevre goat cheese, and balsamic vinaigrette.

Crispy fried green tomatoes layered over artisan greens, tender leeks, smoky bacon lardons, and aged parmesan, dressed with a roasted tomato vinaigrette.

Chef’s daily selection of fresh, sustainably sourced fish prepared with vibrant seasonal market ingredients.

Pan-roasted Gulf snapper served over poached marble potatoes, tender braised spinach, and succulent Gulf shrimp, bathed in a silky parmesan broth and chive oil.

Boldly spiced jerk-seared Steelhead trout served over sweet corn cream, paired with a pea tendril salad with ripe tomatoes, fennel, jalapeño vinaigrette, and tarragon oil.

Seared yellowfin tuna coated in black pepper and sesame seeds, served over Anson Mills black rice, crisp tahini slaw, sweet soy-kudzu reduction, and wasabi crème.

Hand-selected prime steak cut, expertly grilled to order and served with chef-inspired seasonal accompaniments.

Center-cut 8 oz Black Angus beef filet paired with a buttery Hasselback potato, grilled broccolini, rich bordelaise sauce, and blue cheese compound butter.

Thick-cut 16 oz double-bone pork chop served alongside shallot and herb-roasted potatoes, crisp haricots verts, marinated tomatoes, and a rich goat cheese mornay.

Savory house-made lamb sausage tossed with orecchiette pasta, shaved garlic, sweet fennel, cherry tomatoes, broccolini florets, and a curry butter sauce.

8 oz local Alabama Wagyu beef patty cooked to order, layered with thick peppered bacon, melted white cheddar, lettuce, tomato, onion, on a toasted brioche bun with fries.

Creamy arborio sweet corn risotto topped with caramelized king trumpet mushrooms, fresh arugula salad, and a green tomato & fennel gazpacho.

Crispy baby potatoes roasted with caramelized shallots, fresh garden herbs, and extra virgin olive oil.

Elbow pasta tossed in a creamy multi-cheese blend, baked until bubbly with a golden brown top.

Tender grilled broccolini spears charred to perfection, finished with crumbled blue cheese and lemon zest.

Crispy caramelized Brussels sprouts tossed with smoky bacon lardons and a touch of sweet maple glaze.

Jed Purveyors Double Oak Bourbon, Luxardo Maraschino liqueur, Cointreau, bitters, and an Amarena cherry over a large ice sphere.

Clyde May's Alabama-style Founder's Cut whiskey, aromatic bitters, and an absinthe-rinsed glass with a lemon twist.

Charred jalapeño-infused tequila blended with Cointreau, fresh strawberry purée, agave nectar, lime juice, and a sweet sugar rim.

Elizabeth vodka mixed with sweet peach nectar and fresh house-made lemonade served ice cold.

House-made peachcello shaken with smoked simple syrup, peach schnapps, and fresh lime juice.

Bombay Sapphire gin infused with house lavender syrup, fresh lemon juice, honey, and topped with sparkling wine.