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Menu

At The Yard, food is more than sustenance, it’s a way of life. Southern cooking is a work of art, meant to be relished and savored with every bite, at any meal. So make a reservation, or swing by to discover Birmingham’s newest jewel.

*Until 2pm only on Sunday*

Biscuit Study

  • Buttermilk biscuit and homemade blackberry jam 6
  • Buttermilk biscuit with fried farm egg, Local cheddar, and applewood smoked bacon 7
  • Buttermilk biscuit with country sausage, mustard, and chow chow 7
  • Vegetable Biscuit with egg whites, seasonal vegetables, and pesto 7


Grain & Vine

  • Homemade yogurt, granola, and fruit 8
  • Steel cut oatmeal with fruit warmed in cane syrup, and house churned butter 9
  • Seasonal fruit plate with local honey 12

 

Empire Signatures

  • Hoe cakes with fried Tennessee country ham, and Sorghum 12
  • Mobile bay omelet, with McEwen and Sons grits / vegetable omelet option as well 16
  • Farm eggs any style with McEwen and Sons grits, buttermilk biscuit, country sausage, and sawmill gravy 14
  • Breakfast skillet with country hash, creamed spinach, bacon, cheddar, and poached eggs 13
  • Eggs benedict with Tennessee country ham, and spicy crawfish hollandaise 16
  • Buttermilk Fried Tanglewood Farms Chicken and Waffles with Warm Cane Syrup 14


Sides

  • Applewood smoked bacon 5
  • McEwen and Sons grits 5
  • Tennessee country ham 5
  • Fruit  bowl 5
  • Toast 5

 

Beverages

  • Empire coffee blend 4
  • Fresh squeezed juice of the day 5
  • Orange and ruby red grapefruit 5

Appetizers

Carrot-Ginger Soup

Spring Peas, Goat Cheese, Fennel, Chervil, Sesame Tuille   9

 

Fried Tennessee Quail

Parmesan Grit Cake, Bourbon- Molasses Glaze, Pickled Red Onion, House Made Pepper Jelly, Mint       16

 

Balsamic Braised Beet Salad

Gorgonzola, Candied Pecans, Iron City Organics Greens, Balsamic Vinaigrette      11

 

Snow’s Bend  Mixed Lettuces

Compressed Fruit, Fried Walnuts, Stone Hollow Goat Cheese, Green Goddess-Cider Dressing    12

 

Crispy Braised Pork Belly

Smoked German Potato Salad, Pickled Mustard Seed, House Made Choucroute, Mustard Vinaigrette        13

 

Snow’s Bend  Lacinato Kale Salad

Sous Vide Egg, Roasted Butternut Squash, Radish, Shaved Manchego Cheese,
Warm Bacon Brown Butter Vinaigrette        10

 

Entrées

Pan Roasted Gulf Fish

Snow’s Bend Root Vegetable Risotto, Blood Orange Beurre Blanc, Herb Oil      36

 

Tanglewood Farms Roasted Chicken Breast

Spinach-Ricotta Gnocchi, Vanilla Poached Parsnips, Baby Carrots,

Tarragon Infused Chicken Velouté      26

 

Hickory Grilled Niman Ranch Pork Porterhouse

Bacon Braised Greens, Sweet Potato Gratin, Red Wine Agrodolce,

Apple Chutney      33

 

Braised Mississippi Rabbit and Grilled Tenderloin

House Made Pappardelle, Spring Peas, Wild Foraged Mushrooms,

Snow’s Bend Baby Carrots, Parmigiana Reggiano       26

 

Smoked and Seared Pennsylvania Duck Breast

Creamy White Northern Beans, Bacon, Artichokes, Swiss Chard        27

 

Grilled Yellowfin Tuna

Asparagus, Herb Roasted Fingerling Potatoes, Sauce Romesco       30

 

Hickory Grilled Black Angus Filet

Basil Potato Puree, Root Vegetables, Roasted Beets, Wild Foraged Mushrooms, Radish, Balsamic Bordelaise     42

 

Sweets and Confections

  • Pecan Pie with Molasses Ice Cream – Handmade pecan pie Topped with candied pecans, molasses ice cream and bourbon anglaise   7
  • Housemade Ice Cream Trio – Palmier Cookies with three scoops of fresh churned ice creams.  Ask your server for flavors of the day.   7
  • Rosemary Pound Cake – Raspberries with goat cheese sorbet and a balsamic-honey reduction   8
  • Chocolate Cobbler Tart – Served with housemade espresso ice cream and chocolate crumble  8
  • Chai Cheesecake – Bombay chai tea infused cheesecake with a sesame-graham crust, apricot ginger coulis, and candied pear   8

 

 Coffee By Royal Cup

  • Regular and Decaffeinated  4
  • French Press  6.95
  • Espresso Beverages
  • Shot  4.25
  • Cappuccino  4.50
  • Latte  4.50

 

Specialty Dessert Cocktails

  • Original Sinn – Cognac, cinnamon, vanilla, cacao, milk. Served on ice.  10
  • Cafe L’Orange – Espresso, Godiva Chocolate Liqueur, Combier Liqueur De’La Orange, milk. Served on ice.  10

 

Dessert at the Yard

Bourbon Chocolate Pecan Pie    8
Handmade pie topped with bourbon ice cream and candied pecans

Beignets      10

Beignets tossed in basil and blackberry sugar and served with lemon curd

Back Yard S’mores       9
Chocolate Pot de Crème, marshmallow meringue, devil’s food cake, smoked pecan tuile,
and graham cracker crumble

Housemade Ice Cream Trio     7
Shortbread cookies with three scoops of fresh churned ice creams or sorbets. Ask your server
for our flavors of the day!

Strawberry Upside-Down Cake     10
Served with lemon-basil ice cream, candied lemon peel, and crème anglaise

Lemon Sorbet       9

Served with macerated berries and shortbread

Coffee by Royal Cup
Regular and Decaffeinated     4

French Press       6.95
Espresso Beverages
Shot    4.25
Cappuccino    4.50
Latte      4.50

Specialty Dessert Cocktails

Original Cinn      10
Cognac, cinnamon, vanilla, cacao, milk. Served on ice.

Café L’Orange      10
Espresso, Godiva Chocolate Liqueur, Combier Liqueur De L’Orange, milk. Served on ice.

The Yard is pleased to offer semi-private dining accommodations for up to twenty guests by reservation only through the restaurant (Not Open Table). If your event requires private dining or space to accommodate a larger party, may we suggest the event space at the Elyton Hotel. To discuss our semi-private dining area please contact The Yard directly at 205.226.9298. To receive more information about the Elyton Hotel and the private dining/events space, please contact the Elyton Hotel Catering Department at 205.731.3600.
Please fill out the form below or call the restaurant at 205.226.9298.




Coming Soon.

The Yard will soon unveil The Chef’s Table, a dinner experience specially created by our expert culinary team led by Chef Haller Magee. Limited to 10 seats per night, guests will feast on menus crafted on foods sourced from local farms, dairies and fisherman that inspired the chefs culinary inspiration for the day.  Each course will be accented with a suggested wine pairing, first-class service and an intimate look behind the scenes of The Yard.  For more information on the Chef’s Table, please call 205.226.9298.