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Menu

At The Yard, we strive to present southern cuisine at its best; local, sustainable ingredients married with the rich traditions of the south and thoughtfully connected to our global community. Hospitality is a hallmark of the south, and our service team works to ensure that the quality and thoughtfulness of the food is matched by the attention to detail in our guest’s experience. We hope you will join us in enjoying the depth of southern history and tradition brought into today.

American Breakfast*      16
two eggs cooked to order, breakfast potatoes, choice of bacon or sausage, and choice of wheat toast, white toast, or a biscuit

French Toast      14
buttermilk battered brioche toast topped with powdered sugar and a mixed berry compote

Spicy Fried Chicken Biscuit      14
house-made cathead biscuit, topped with jalapeno pimento cheese and spicy chicken, served with a side of garden greens tossed in champagne vinaigrette

Biscuit Sandwich*      12
house-made cathead biscuit, topped with bacon, a fried egg, and sharp white cheddar cheese, served with a side of garden greens tossed in champagne vinaigrette

Maple Brown Sugar Oatmeal      9
creamy oatmeal topped with fresh berries and a sprinkle of cinnamon

Yogurt and Berries      8
plain Greek yogurt topped with fresh berries

Beverages

Hot or Iced Coffee and Tea      4
Orange, Cranberry, or Grapefruit Juice      4
Assorted Coca Cola Products      4
Mimosa      7
Bloody Mary      10

*These items may be cooked to order, but consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Eat

Fish and Grits      19
daily catch, sweet corn grits, chimichurri rojo

Braised Short Rib and Eggs*      18
fried egg, breakfast potatoes, chimichurri rojo

Farm Yard Burger*      18
woodfire grilled burger, jalapeno jam, white cheddar cheese, and a fried egg, served with house-made chips

Pork Belly BLT      16
toasted wheatberry bread, tomatoes, house-cured pork belly, lettuce, and mayonnaise, served with house-made chips

Omelet      15
sun dried tomatoes, goat cheese, and parsley, served with a side of garden greens tossed in a champagne vinaigrette

French Toast      14
buttermilk battered brioche toast topped with powdered sugar and a mixed berry compote

American Breakfast*      16
two eggs cooked to order, breakfast potatoes, corn-cob smoked bacon, sausage, and your choice of wheat toast, white toast, or a biscuit

Oatmeal      12
fresh local honey comb and mixed berries

Yogurt and Berries      8
plain Greek yogurt topped with fresh berries

Drink

Hot Coffee and Tea      4

Juice     4
orange, cranberry, or grapefruit

Be Merry

Mimosa      7
orange, grapefruit, or pineapple juice with bubbles

Bloody Mary      10
classic Bloody Mary mix with vodka

Hard Coffee Mocha    12
hot coffee, hot chocolate, Irish whiskey, Kahlua, chocolate liqueur, whipped cream

Fruit Loop Daiquiri     10
fruit loop vodka, aged rum, cranberry & pineapple juices, simple syrup

*These items may be cooked to order, but consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Please note that any parties of 6 or more are subject to a 24% service charge, regardless of how the check is split.

Sharables

Chef’s Board      26
two regionally sourced cheeses, house pimento cheese, charcuterie, sorghum mustard, olives, and grilled bread

Bison Carpaccio*    15
whipped goat cheese, pickled apple and fennel slaw, aleppo pepper flakes, microgreens

Pepper Jelly Toast      13
grilled Birmingham Breadworks sourdough, topped with house-made pepper jelly and crumbled goat cheese

Fried Brussel Sprouts      13
Ras El Hanout, Jacobsen sea salt, bleu cheese crumbles

Starters

Spicy Carrot Bisque      8
micro cilantro

Cranberry & Beet Salad      15
champagne marinated craisins, roasted beets, goat cheese, candied pecans, frisee, arugula, champagne vinaigrette

Wood Fire Grilled Caesar     15
topped with shaved apples, croutons, parmesan, caesar dressing

Entrees

Braised Wild Boar Osso Buco      38
spicy cranberry demi glace, sweet corn grits, and grilled broccolini, topped with a cranberry relish

Butternut Squash Risotto      28
butternut squash risotto topped with wild mushrooms and cipollini onions

Seared Salmon     36
barley, butternut squash, brussels sprout leaves, brown butter, fried capers

Half Roasted Chicken    35
cauliflower puree, roasted brussels sprouts, pomegranate jus

Appalachian Burger*   26
hand-pattied bison, woodfire grilled, and topped with aged white cheddar, candied pork belly, grilled onions, lettuce, tomato, and jalapeno jam, served with house-made potato chips

Steak and Greens*      32
daily cut of Brasstown beef topped with avocado pudding and served with garden greens tossed in a champagne vinaigrette

Red Grouper      36
grits, broccolini, orange thyme broth

Candied Pork Belly   33
brown sugar candied Niman Ranch pork, served over bourbon glazed carrots, potato dauphinoise, and topped with an apple chutney

 

*These items may be cooked to order, but consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Please note that any parties of 6 or more are subject to a 24% service charge, regardless of how the check is split.

Olive Oil Cake      14
candied orange peel, mixed berry compote

Grilled Pumpkin Bread     14
house-made pumpkin bread, woodfire grilled, Old Forester bourbon caramel, vanilla ice cream

Chocolate Lava Cake     14
warm chocolate cake, strawberry sauce, whipped cream, fried mint

Vodka

Pomegranate Gimlet     14
Tito’s, pomegranate juice, lime, simple syrup; tart with a hint of sweetness

Cranberry-Apple Mule    11
House-infused cranberry Dixie, house-made apple cider, ginger beer; fall in love

Dixie Mule      9
Dixie vodka, sassafras & sorghum bitters, Fever Tree ginger beer, lime juice; no red scare here

Gin

Beat Around the Bush     12
Ford’s London dry gin, hibiscus syrup, lemon juice, orange bitters, Nobilo Sauvignon blanc; bright & refresing

Cygroni     12
gin, Cynar, and sweet vermouth; a negroni with a twist

Rum

Chicago Sipper     16
Campesino XIV aged dark rum, Portal ruby port, house-made sour; warm & soothing

Cuba Libre     8
Meyer’s dark rum, coke, and lime; simple & refreshing

Tequila

Fall-in Down    12
El Jimador reposado, blood orange vermouth, juices, spiced cherry bitters; not for the faint of heart

Anejo Old Fashioned     15
Herradura anejo, agave, bitters; flavorful & sippable

Tequila Boulevardier     12
El Jimador reposado, Campari, sweet vermouth; a classic with a twist

Hibiscus Margarita     14
Herradura silver, house-made hibiscus syrup, lime juice, simple syrup, salt rim

Whiskey

Ascent Old Fashioned     15
Woodford Rye, spiced cherry bitters, simple syrup; clean & delicious

Man o’War     18
Old Forester 1920, Grand Marnier, sweet vermouth, lemon; as much a legend as Man o’War himself

Rosemary-Maple Bourbon Sour     12
Old Forester, lemon juice, maple syrup, rosemary; a twist on the traditional

Hell in Manhattan     10
Hell Cat Maggie Irish Whiskey, spiced cherry bitters, sweet vermouth; a twist on the classic

St. Emilion Sour     14
Gentleman Jack, lemon juice, simple syrup, Les Cadrans de Lassegue Saint-Emilion Grand Cru; bright & pleasant

Empire     12
rye whiskey, smoked blood orange vermouth; the Cosmo’s dark side

We will be offering a 4 course pre-fixe dinner February 11-14 to celebrate Valentine’s weekend!
$85/person (does not include beverages, taxes, or gratuity)

First Course

Harissa Spiced Beef Tartare*     
grain mustard, pickled red onion, sesame seed, quail egg

Avocado Tartare   
roasted beet, pickled red onion

Woodfire Grilled Caesar      
croutons, parmesan, cherry tomatoes, caesar dressing 

Seafood Bisque
chive creme fraiche

 

Second Course

Pork Tenderloin     
gouda cheese grits, broccolini, smoked cherry demi

Ribeye*   
mashed potatoes, asparagus, black garlic butter

Cornish Hen      
cauliflower puree, haricot verts, berry habanero glaze

Wild Mushroom Ragout
cauliflower puree, chimichurri rojo

Salmon*
barley, brussels sprout leaves, dried cranberries, lemon brown butter

 

Third Course

Cheese Course
two regionally sourced cheeses, fresh honeycomb, marcona almonds

 

Fourth Course

Pink Mimosa Cheesecake  
oreo crust, blood orange mimosa coulis

Black Forest Pavlova   
heart shaped meringue shell, diplomat cream, brandied cherries

 

*These items may be cooked to order, but consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Please note that any parties of 6 or more are subject to a 24% service charge, regardless of how the check is split.