Sample Menu
The Yellowhammer presents the areas finest seasonally
based cuisine with Spanish, Portugese, French, and
Italian influences. Featuring local organic produce,
humanely raised meats and the most pristine
wild and sustainably raised seafoods,
our menu changes daily.
Appetizers
Baby Spinach Salad
Herbed Goat Cheese, Toasted Pecans, and Cranberry-
Maple Vinaigrette 8.
Rosemary Spiedino of Medjool Dates & Crisp
Applewood Smoked ‘Berkshire’ Bacon
watercress, maytag blue cheese, walnuts,
and white truffle honey 9.
‘La Quercia’ Berkshire Prosciutto
sauteed bosc pears, wild arugula, shaved pecorino,
pomegranate seeds & molasses 11.
White Onion & Garlic Soubise
flash-fried ‘Willapa Bay’ Pacific oysters,
sesame oil, and spicy sprouts 9.
Day Boat Hawaiian ‘Razorback’ Marlin Crudo
fresh horseradish, sea beans, grapefruit, sea salt,
and extra virgin olive oil 10.
Tasmanian ’Sweet Crab’ Salad
ginger & crab roe “groquet”, Granny Smith apple,
chives, and cider reduction, 13.
Home Grown Nasturtium & Herbed Goat Cheese “Crepes”
spicy roasted beet & olive vinaigrette, parsley, and crostini 9.
Fritto Misto of Fried Calamari, Red Onion, & Lemon
chili-cucumber relish and lemon- garlic aioli 8.
White Wine Steamed ‘Prince Edward Island’ Mussels
roasted red peppers, cilantro, lime, hot chilis, and caraway 11.
Entrée's
Grilled Hereford Beef Tenderloin
pan-fried foie gras -potato cake, swiss chard,
glazed cippolini onions, and espresso red wine sauce 33.
Caramelized ‘Georges Bay’ Sea Scallops
creamy goat cheese orzo, sauteed brussel sprout leaves,
lemon emulsion, smoked paprika oil, pine nuts, and crispy leeks 25.
Grilled Portugese Linguica Pasta
Rigatoni, sundried tomato, roasted broccolini,
spicy pickled chilis, capers, sage, and parmigiano-reggiano 22.
Oven Roasted Pheasant Breast
braised baby romaine, De Puy lentils,
chanterelle mushrooms, basil, and sour cherry jus 26.
Smoke Roasted Day Boat Hawaiian Opah
spiced butternut squash, roasted cauliflower, local
haricots vert, parsley pistou, and pickled cranberries 25.
Please Call (334) 887-5800 for directions
A gratuity of 20% is automatically assessed
parties of 6 or more.
Reservations for parties of 6 or more must be
secured by credit card. Cancelations must be made
at least 24 hours prior to the reservtion.
Parties of 6 or more failing to cancel within 24 hours
of a scheduled reservtion will be assessed a
service fee of $20 per person in the party
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