The YardThe Yard
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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.

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: Sweet Summer Corn Soup with Crawfish, Bacon, and Tarragon Pistou 8
  • Simple Green Salad with Strawberries, Toasted Walnuts, Goat Cheese, and Citrus Vinaigrette 9
  • Arugula Salad with Roasted Pear, Candied Pecans, Gorgonzola, Brown Butter Vinaigrette 10
  • Roasted Beet Salad with Watercress, Citrus Supremes, Goat Cheese, Toasted Walnuts, and Balsamic Vinaigrette 12
  • Gulf Fish Crudo with Ruby Red Grapefruit, Toasted Pine Nuts, and Ginger  14
  • Roasted Mississippi Quail with Savory Mushroom Bread Pudding, and Blackberry Gastrique  14
  • Crispy Duroc Pork Belly with Bourbon Soaked Pears, Fennel Slaw, and Hard Cider Vinaigrette  13

 

Entrees

  • Grilled Gulf Yellowfin Tuna with Piperade, and Tapenade Vinaigrette 33
  • Pan Roasted Gulf Fish with Summer Squash Gratin, Fennel Puree, and Salsa Verde 30
  • Herb Roasted Tanglewood Farms Chicken Breast with Summer Vegetable Risotto, and Basil Pesto  24
  • White Marble Farms Pork Chop with Broccolini, Sweet Potato Puree, Cranberry Chutney, and Hard Cider-Rosemary Reduction 28
  • Hickory Grilled NY Strip with Poached Farm Egg, Broccolini, Horseradish Mashed Potatoes, and Sauce Bordelaise 32

 

Sweets and Confections

  • Handmade Pecan Pie Topped with Candied Pecans, Molasses Ice Cream and Caramel Bourbon Sauce  7
  • Buttermilk Pie with Macerated Berries, Buttermilk, Lemon and Berry Filling with Basil Whipped Cream  7
  • Blueberry and Peach Cornmeal Cake Biscuits Topped with Candied Peaches and Blueberries with Pepper Syrup. Served with Vanilla Ice Cream  8

 

The Yard is pleased to offer semi-private dining accommodations for up to twenty guests. 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 205.731.3600. 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 205.731.3600.




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 205.731.3600.