Brunch

Brunch Appetizers

• Fried House Made Boudin, Bacon Braised Sweet Onions, Andouille and Tomato Country Gravy with a Poached Egg
  $9.75
• Crabmeat and Brie Stuffed Potato Pirogues with Grilled Green Onion Sour Cream and Spun Vegetables
  $12.00
• Corn Fried Gulf Oysters On Chili Corn Cream with Torn Cilantro and Lime Zest
  $11.25
• Brunch Parfait- A Selection of Fresh Fruits with Vanilla Yogurt and Pecan Granola
  $6.00

Brunch Salads

• Veranda House Salad- Sliced Strawberries, Orange Segments and Honey Roasted Almonds with a Tart Raspberry Vinaigrette
  $5.50
• The Veranda Harvest Salad with Roasted Butternut Squash, Dried Cranberries, Toasted Pumpkin Seeds, Sweet Onions and Baby Greens Tossed in Apple Cider Roasted Shallot Vinaigrette
  $5.50

Brunch Entrees

• Eggs Veranda- Poached Eggs, Smoked Chicken, Tasso and Wild Mushroom Hash, and Grilled Green Onion Hollandaise
  $13.25
• Debris and Eggs- Braised Hereford Beef in a Rich Fond, Poached Eggs, Anson Mills White Grits and Grilled Four Pepper Salad
  $13.50
• Cochon and Eggs- Pulled pork, Sunny Side up Egg on top of a Corn and Jalapeño Johnny Cake, with Red Bean Gravy, Smoked Paprika Crème Fraiche and Crispy Red Onions fraiche and crispy fried red onions
  $13.50
• Jambalaya Shrimp Scramble- Spicy Eggs Scrambled with Gulf Shrimp, Onions and Peppers, over Jambalaya, with Creole Sauce and Mirliton Slaw
  $13.50
• The Veranda Benedict- Poached Eggs, Sugar Braised Pit Ham, Black Pepper Buttermilk Biscuits and Hollandaise
  $14.00
• Certified Hereford Brunch Ribeye with Scrambled Eggs, Garlic and Rosemary Rubbed New Potatoes, House Made Worcestershire Sauce and Cowboy Onion Rings
  $15.50
• Iron Seared Mahi Mahi atop Local Green Beans, Roasted Squash, Tiny Tomatoes, Hearts of Palm and Red Onions with Grilled Pineapple Coulis
  $14.50
• Slowly Braised Muscovy Duck on a Malt Flour Waffle with Dried Cherries and a Poached Egg with Hollandaise and Toasted Pecan Sugar Cane Syrup
  $15.00

Lunch

Lunch Appetizers

• Corn Fried Gulf Oysters on Chili Corn Cream with Torn Cilantro and Lime Zest
  $11.25
• Crabmeat and Brie Stuffed Potato Pirogues and Grilled Green Onion Sour Cream with Crab Claw Grilled Asparagus Salad
  $12.00
• Herb Grilled Mississippi Quail with Sunny Side Quail Egg, Chilton County Peaches, Baby Spinach, Barbecued Red Onions and Spicy Pecans Drizzled with Southern Comfort Black Pepper Honey
  $12.50
• Shrimp Remoulade with Black Eye Pea Salad, Chiffonade Romaine and Spun Vegetables
  $11.25

Lunch Salads

• The Veranda House Salad with Sliced Strawberries, Orange Segments and Honey Roasted Almonds Topped with a Tart Raspberry Vinaigrette
  $5.50
• The Veranda Harvest Salad with Roasted Butternut Squash, Dried Cranberries, Toasted Pumpkin Seeds, Sweet Onions and Baby Greens Tossed in Apple Cider Roasted Shallot Vinaigrette
  $5.50

Lunch Entrees

• Corn Crusted Gulf Oysters, Olives, Roasted Peppers, Capers, Feta Cheese and Limestone Lettuce, Tossed with Spanish Anchovy Vinaigrette
  $13.50
• Coriander Crusted Atlantic Salmon, Baby Spinach, Cherry Tomatoes and Grilled Red Onions with a Aged Sherry Bacon Vinaigrette, Topped with Shaved Fennel and Asparagus
  $14.50
• Onion Crusted Chicken Cobb with Romaine Hearts, Apple Smoked Bacon, Pressed Egg, Marinated Cucumbers and Crumbled Bleu Cheese Tossed in Black Pepper Buttermilk Dressing
  $11.99
• Grilled Summer Vegetable Sandwich with Imported Olive Salad, Baby Arugula, Caper Basil Goat Cheese on Ciabatta with Sweet Potato Fries
  $12.50
• Jumbo Louisiana White Shrimp and Grits Étouffée in a Traditional Sauce with Anson Mills Yellow Grits
  $17.50
• Grilled Duroc Pork Tenderloin With Granny Smith Apple, New Potato and Bacon Hash, Frizzled Leeks, and Apple Sage Butter
  15.99
• Iron Seared Mahi Mahi atop Local Green Beans, Roasted Squash, Tiny Tomatoes, Hearts of Palm and Red Onions with Grilled Pineapple Coulis
  $14.50
• Herb Lacquered Chicken Breast with Dried Cherries, Baby Spinach, Orzo Pasta and Teardrop Tomatoes with Orange Horseradish Jus
  $16.75
• Crispy Grouper Sandwich with Mirliton Slaw, Jalapeno Tomato Tartar Sauce and Sweet Potato Fries
  $11.00
• Saute of Beef Tenderloin with Roasted Mushrooms, Barbequed Red Onions, Imported Pasta and Brandy Green Peppercorn Cream Sauce
  $12.50

Dinner

Dinner Appetizers

• Crabmeat and Brie Stuffed Potato Pirogues with Grilled Green Onion Sour Cream and Spun Vegetables
  $12.00
• Corn Fried Gulf Oysters on Chili Corn Cream with Torn Cilantro and Lime Zest
  $11.25
• Shrimp Remoulade with Black Eye Pea Salad, Chiffonade Romaine and Spun Vegetables
  $11.25
• Herb Grilled Mississippi Quail with Sunny Side Quail Egg, Chilton County Peaches, Baby Spinach, Barbecued Red Onions and Spicy Pecans Drizzled with Southern Comfort Black Pepper Honey
  $12.50
• Soup du Jour
  Cup $5.25 / 1-1-1 $7.00

Dinner Salads

• The Veranda House Salad with Sliced Strawberries, Orange Segments and Honey Roasted Almonds Topped with a Tart Raspberry Vinaigrette
  $6.75
• The Veranda Harvest Salad with Roasted Butternut Squash, Dried Cranberries, Toasted Pumpkin Seeds, Sweet Onions and Baby Greens Tossed in Apple Cider Roasted Shallot Vinaigrette
  $6.75

Dinner Entrees

• Herb Lacquered Chicken Breast with Dried Cherries, Orzo Pasta and Pasta and Teardrop Tomatoes with Orange Horseradish Jus
  $18.75
• Grilled Duroc Pork Tenderloin with Granny Smith Apple, New Potato and Bacon Hash, Frizzled Leeks, and Sage Butter
  $21.00
• Pecan Gulf Fish with Corn Mâque-Choux, Creole Meunière and Three Onion Salad
  $22.00
• Pepper Crusted Certified Hereford Filet Mignon With Roasted Garlic and Buttermilk Mashed Potatoes, Caramelized Onions, Roasted Crimini Mushrooms and Natural Jus
  $30.00
• Iron Seared Jumbo Scallops, Mirliton and Avocado Slaw, Drizzled with a Mojito Gastrique
  $24.50
• Seared Veal Tournedos with Sugar Snap Peas, Herb Roasted Fingerling Potatoes, Pea Tendrils, and Red Onions Finished with Green Peppercorn Veal Jus
  $35.00
• Mustard Crusted Smoked Duroc Pork Shoulder, Green Onion and Crawfish Anson Mills Grits, Grilled Pepper Salad and Natural Jus
  $19.00
• Jumbo Louisiana White Shrimp and Grits Étouffée in a Traditional Sauce with Anson Mills Yellow Grits
  $22.00
• Certified Hereford Ribeye with Creole Smashed New Potatoes, House Made Worcestershire, and Crispy Sweet Onions
  $24.00
• Coriander Crusted Atlantic Salmon, Baby Spinach, Cherry Tomatoes and Grilled Red Onions with a Aged Sherry Bacon Vinaigrette, Topped with Shaved Fennel and Asparagus
  $17.50
• Braised Colorado Lamb Shank with Smoked Mushroom and Sweet Potato Hash, Fig Rosemary Sauce and Cucumber Salad
  $23.50