At The Yard, food is more than sustenance, it’s a way of life. Our minimalistic approach 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
  • Challa French Toast, Farm Fres Egg Batter, ream, Cinnamon, Vanilla & Powdered Sugar, Served with Pure Maple Syrup, Add Sausage or Bacon  12
  • Belgium Chocolate Omelet, Cramed Farm Fresh Eggs, Belgium Bittersweet Chocolate, Powdered Sugar & Chocolate Ganache with Whipped Cream & Seasonal Berries  15


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



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


 Smash Burger Sliders  8

Two Ground Black Angus Burgers with Red Onion, Cheddar and House Pickle

Coconut Curry Lamb Pizza  15   

Lamb Kafta, Coconut Curry, Cardamom Yogurt, Mint Oil and Fresh Mozzarella

Saffron Shrimp  14

White Wine, Lemon, Thyme, Shallots, Garlic, Saffron and Stock with Butter Slathered Bread

Grandma’s Meatballs with Ricotta  9

San Marzano Sunday Sauce

Pei Mussels  14

White Wine, Lemon, Thyme, Shallots, Garlic, Saffron and Stock with Butter Slathered Bread

Charcutterie Platter  17

Assortment of Cured Meats and Cheeses with Honey Comb and House Bread

Lamb Lolli Chops  16

Pan Seared with Mint Oil and Cilantro Aioli

Shawarma Chicken  12

12 Spice Traditional Shawarma Thigh Meat with Pickled Red Onion and Tzatziki

Lamb Kafta  11

With Pickled Red Onion, Parsley Butter, Flatbread and Mint Yogurt


Egg in Purgatory  9

Farm Fresh Eggs on a San Marzano Marinara with Fresh Mozzarella, Basil and Chorizo Sausage

Crab, Apple and Avocado Salad  15

Maine Lump Crab, Granny Smith Apple and Avocado with White Balsamic and Basil Vinaigrette

Tuna Crudo  12

Ahi Tuna, Pineapple Juice, Yuzu Juice, Lemon, Serrano Chili, Cilantro, Mango and Evoo

Lamb Kafta  12

With Pickled Red Onion, Parsley Butter Flatbread and Mint Yogurt

Saffron Shrimp  14

White Wine, Lemon, Thyme, Shallots, Garlic, Saffron and Stock with Butter Slathered Bread

Shawarma Chicken  12

Spice Traditional Shawarma Thigh Meat with Pickled Red Onion and Tzatziki

Wild Mushroom Polenta  10

Porcini, Chanterelle and Oyster Mushrooms, Veal Demi, Shallots, Thyme, Sherry and Fontina Cheese

Mozzarella in a Carriage  11

Fresh Mozzarella, Breaded and Pan Fried with Capers, Anchovies, Garlic, Basil and Demi-Glace

Grilled Octopus  17

Grilled Spanish Octopus, Lemon Potatoes, Arugula and Lemon Vinaigrette

Shrimp and Polenta  14

Tortuga White Shrimp, Grape Tomatoes, Red Onion, Shallots and Sherry Demi-Glace over Cheesy Grits with Crispy Bacon 


Bandit  12

Arugula, Perlink Mozzarella, Red Onion, Grape Tomato and Avocado in Basil Vinaigrette

Mixed Mache  12

Goat Cheese, Candied Pecans, Cucumber and Tomato in Sherry Dijon Vinaigrette

Chopped Salad  11

Fresh Chopped Lettuce, Carrots, Red Onion, Tomato and Cucumber with White Balsamic and Basil Vinaigrette

With Grandma’s Meatballs  6

With Seared Chicken Breast  8

Green Apple, Chive and Primadonna Cheese Salad  9

Granny Smith Apple, Gouda Cheese, Manchego Cheese, Chive, Lemon and Evoo


Herb Crusted Castle Cove Salmon  25

Roasted Salmon with a Tarragon Beurre Blanc Served with Fresh Vegetables and Potatoes

Steak and Frites  34

8 OZ Filet Mignon Au Poivre with Green and Black Peppercorns, Cognac and Veal Demi Served with Pomme Frites

Pork Chop with Vinegar Peppers and Potatoes  22

With Lemon and White Wine, Served Mild or Spicy

Sea Bass with Miso Crust and Wild Mushroom Consommé with Saffron Rice  36

Grandma May’s Fried Chicken with all the Fixins  19

Meatloaf with Mashed Potatoes  22

Made with Black Angus Chuck and Ground Pork, Brioche and Onion over Yukon Gold Mashed Potatoes with Veal Demi Gravy

Chicken Pollard  22

Fresh Garlic, Italian Parsley, Lemon and Evoo over Spinach


Dessert at the Yard

Chocolate Pate  8
Strawberry Coulis, Macerated Berries

Chocolate Pot de Creme 8
Shortbread Cookies, Whiped cream

Chocolate Bread Pudding  10
Brioche, Bittersweet Chocolate, Creme Anglaise, Chantily Cream

Walnut Spice Cake  10

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.

The Yard can unveil The Chef’s Table, a dinner experience specially created by our expert culinary team. 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.