WEEKEND DINNER MENU

Tapas

   Tuna and White Bean Parfait

Yellowfin tuna tartar with pickled green tomato relish and tortilla chips

Pepper Jelly Fried Oysters

panko fried

Sautéed Sweet Breads

with lemon caper sauce and crispy potatoes

Brandon’s Monte Cristo

ham, turkey and artisan cheese griddled topped with pepper jelly syrup and powder sugar

Pulled Pork Nachos

topped with artisan cheese sauce, Kalamata olives and pico de gallo

 Salads

Caesar Salad

chopped romaine with garlic croutons, parmesan cheese and tossed with traditional Caesar dressing

Iceberg Wedge Salad

bacon, eggs, tomatoes, blue cheese, onions served with buttermilk ranch dressing

Steelwood Side Salad

spring lettuce tossed with balsamic dressing topped with feta, red onions, Kalamata olives, cucumbers and tomatoes

Entrees

USDA Prime Center Cut Filet

Fresh market vegetables and mashed potatoes

Your choice of Demi-Glace, Béarnaise or Steak Butter

Grilled Ashley Farms Chicken Breast

Topped with bourbon molasses vinaigrette served with black eye pea salad and wilted greens

Shrimp Pasta Jambalaya

Rotini pasta with Gulf Shrimp, Conecuh, trinity, tomatoes tossed in a southern La. sauce topped with parmesan

Mishima Reserve Wagyu Flat Iron Steak

Pepper seared medium rare topped with chimichurri served with warm red potato salad and wilted arugula

Sautéed Gulf Fish

Topped with lemon sauce served with black eye pea and tomato pilaf

16oz Grilled USDA Prime Ribeye Frites

Topped with marchand de vin served with parmesan pommes frites and fresh market vegetables

Fried Shrimp Carbonara

Over penne with ham and English peas topped with parmesan

Seafood Stuffed Quail

Topped with Béarnaise served with succotash

Desserts

Caramel Bread Pudding

Pecan Pie A La Mode

Cheesecake with Wild Berry Compote