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NOW ACCEPTING THANKSGIVING RESERVATIONS

 

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.

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

Choose one entree and two sides from the following:

Entrees:

  • Pan roasted or fried gulf fish with sauce gribiche 16
  • NOLA style shrimp and grits 16
  • Slow braised beef short ribs 18
  • Cider glazed pork chop with cranberry chutney 18
  • Fried Tanglewood farms chicken with Alabama White BBQ 16

Sides

  • Horseradish whipped potatoes
  • Herb Roasted Baby Carrots with Ginger
  • Bacon Braised Collard Greens
  • Sautéed Green Beans with Caramelized Shallots
  • Empire Mac n Cheese
  • Balsamic Braised Baby Beets

 

Starters

  • Summer Corn Soup with Crawfish, Bacon, and Tarragon Pisto 7
  • Simple Green Salad with Strawberries, Toasted Walnuts, Local Goat Cheese, and Citrus Vinaigrette 8
  • Baby Arugula Salad with Pear, Candied Pecans, Gorgonzola, and Brown Butter Vinaigrette 9
  • Grandma’s Chicken Salad with Bibb Lettuces and Benne Crackers 12

 

Sandwiches

All Sandwiches come with choice of fries or simple salad

  • The Empire Burger with  Aged Cheddar, Bacon, Lettuce, Tomato, Pickles and Dijonaise 13
  • The Yard Bird with Smoked Turkey, Swiss Cheese, Cranberry Chutney, and  Pesto Aioli 10
  • Gulf Shrimp Po-Boy with Spicy Slaw and Remoulade 12

 

Sweets and Confections

  • Cornbread Coffee Cake with Blueberries, Cane Syrup, and Cream Chantilly 7
  • Lemon Buttermilk Pie with Berries 7
  • Pecan Pie with Molasses Ice Cream 7

Appetizers

  • Soup: Snow’s Bend Butternut Squash Soup, Pecan Pesto, Maple Creme Fraiche   8
  • Fried Tennessee Quail, Parmesan Grit Cake, Bourbon-Molasses Glaze, Pickled Red Onion, House Made     Pepper Jelly Mint  14
  • Salt Roasted Beet Salad, Gorgonzola, Candied Pecans, Iron City Organics’ Greens, Balsamic Vinaigrette  12
  • Snow’s Bend Mixed Lettuces, Compressed Fruit, Fried Walnuts, Stone Hollow Goat Cheese, Green Goddess-Cider Dressing  10
  • Crispy Braised Pork Belly, Smoked German Potato Salad, Pickled Mustard Seed, House Made Chow Chow, Mustard Vinaigrette   13
  • Snow’s Bend Lacinto Kale Salad, Sous Vide Egg, Roasted Butternut Squash, French Breakfast Radish, Shaved Manchego Cheese, Warm Bacon Brown Butter Vinaigrette   13

 

Entrees

  • Pan Roasted Gulf Fish, Farro, Snow’s Bend Root Vegetables, Blood Orange Beurre Blanc, Herb Oil  33
  • Tanglewood Farms Roasted Chicken Breast, Spinach-Ricotta Gnocchi, Vanilla Poached Parsnips, Baby Carrots, Tarragon Infused Chicken Veloute   26
  • Hickory Grilled Niman Ranch Pork Chop, Bacon Braised Greens, Sweet Potato Gratin, Red Wine Agrodolce, Pickled Watermelon Rind   28
  • House Made Tagliatelle, Braised Rabbit, Grilled Tenderloin, Butternut Squash, Foraged Mushrooms, Romanesco Cauliflower, Parmigiana Reggiano   26
  • Smoked and Seared Pennsylvania Duck Breast, Baby Turnips, Delicata Squash, Asian Pear, Kumquat Marmalade, Anise-Ginger Broth   29
  • Hickory Grilled Gulf Yellowfin Tuna, Duck Fat Fried Brussel Sprouts, Sauce Romesco   34
  • Hickory Grilled NY Strip, Basil Potato Puree, Baby Turnips, Candy Stripe Beets, Wild Foraged Mushrooms, Radish, Balsamic Bordelaise   35

 

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
  • “Real Men Wear Pink” Creme Brulee – Pink Creme Brulee with fresh raspberry rock candy.  All proceeds go to the American Cancer Society Breast Cancer Program.  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

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.