LUNCH

(Tuesday-Friday… See Brunch menu for Saturday & Sunday lunch items)
SWEET POTATO HUMMUS
house pork rinds, pickles
7
SMOKED SALMON CHIPS
pickled onions, fried capers, remoulade, everything bagel
9
P.E.I. MUSSELS
house fries, herbs, lemon, chili flake, white wine butter
9
CHICKEN SALAD
crackers, grapes, apples, pecans
5
FARM SALAD
chopped lettuces, tomato, bacon, egg, dill ranch
8/5
SOUP OF THE DAY
chefs choice
8

WOODFIRE

SAUSAGE BOARD
Conecuh, andouille, house pickles, spicy mustard, house sauerkraut
9
OVEN OYSTERS
“house butter”, white wine, herbs, preserved lemon, parm
10
LOCAL FARM FLAT
chefs choice veggies sourced from local farms
12
WOODFIRE MAC & CHEESE
smoked gouda & parmesan
6
SMOKED CHICKEN & PROSCIUTTO FLAT BREAD
white sauce, spinach, herb pesto
14
CREAMED COLLARD & ARTICHOKE DIP
bacon, cream, parmesan, wood-fire crackers
9

MAINS

FRIED CHICKEN SANDWICH
crispy bacon, smoked gouda bechamel, fall slaw, chips
14
GULF CATCH
smoked gouda grits, grilled lemon buerre blanc
16
SHRIMP & GRITS
gulf shrimp, Conecuh, smoked gouda grits, Carolina pan sauce
15
GRILLED SALMON SALAD
mixed greens, spiced pecans, shaved diakon, blood orange & ginger vinaigrette
15
GRILLED PORK LOIN
boursin mash potatoes, local farm veggies, pan sauce
13
GRILLED CAESAR
parmesan, croutons, anchovy salt
9
CATFISH TACOS
Alabama catfish, fried lemons, poblano slaw, pea salad
13
“RIVER” BURGER
caramelized onions, smoked gouda, smoked bacon, bibb, parmesan chips
14
VEGETABLE PLATE
four chef selections, seasonal hummus, toast
11
CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS