Lucy's menu — United States

Creamy stracciatella cheese topped with fig and pistachio granola, drizzled with Eastaboga honey and a hint of Aleppo pepper.

Thick slices of house-made coconut and banana bread served with fig butter and caramelized bananas.

These lemon and lavender-infused donuts are tossed in citrus sugar and served with a side of creamy vanilla custard sauce.

Crispy fries tossed in white truffle oil and served with a side of lemon aioli.

This dish features creamy yogurt topped with fresh peaches, local honey, and crunchy granola.

This breakfast plate features farm-fresh scrambled eggs, pecan-smoked bacon, a pimento cheese biscuit, seasoned hash browns, and wildflower honey butter.

A flour tortilla filled with chorizo, farm-fresh eggs, drunken beans, fresh salsa, smashed avocado, and a poblano pepper cream sauce.

Poached eggs served on toasted sourdough with lemon-infused ricotta, crispy prosciutto, chili-garlic oil, and a savory seasoning blend.

Two poached eggs and Niman Ranch ham served on a bed of hash, topped with a spicy Calabrian chili hollandaise sauce.

This dish features a chicken and waffle base topped with Conecuh sausage gravy, a poached egg, wildflower honey, and a side of Lucy's hash.

Fluffy ricotta pancakes served with an elderflower raspberry syrup, fresh macerated raspberries, and mint.

This omelette is filled with sweet peppers, blistered cherry tomatoes, and blue crab, finished with a savory bacon fat mornay sauce and served with a side salad.

Thick-cut brioche bread served with orange-flavored cream, fresh berries, and Vermont maple syrup.

This classic French-style toasted sandwich features smoked ham and melted Gruyère cheese, topped with a sunny-side-up egg and creamy Mornay sauce, served with a side of watercress dressed in white balsamic vinaigrette.

Smashed avocado served on toasted Stinson bread, topped with a poached egg, pickled onions, Fresno peppers, and heirloom tomatoes.

This open-faced sandwich features cherry wood smoked salmon topped with chive cream cheese, pickled onions, capers, watermelon radish, and poached eggs.

Toasted bread topped with oven-roasted berries, honey-whipped ricotta, and salted pistachios.

A savory mixture of diced potatoes, onions, and meat, pan-fried until crispy.

Creamy, slow-cooked cornmeal porridge blended with melted pepper jack cheese for a mild, savory kick.

A warm, flaky biscuit baked with a savory blend of sharp cheddar cheese, pimentos, and creamy mayonnaise.

A selection of fresh, seasonal fruits.

Two slices of toasted sourdough bread.

Two slices of toasted gluten-free bread served as a side.

This hearty grain bowl features a mix of fresh greens, roasted cauliflower and sweet potato, farro, feta, and a soft-boiled egg, finished with a buttermilk pesto dressing and toasted sesame seeds.

A seared ahi tuna patty served on a toasted brioche bun with Asian slaw, peanut dressing, and ginger wasabi aioli, accompanied by a side of Lucy's fries.

This fried chicken sandwich is served on a bun with bibb lettuce, slow-roasted tomatoes, dill pickles, and buttermilk dressing, accompanied by a side of fries.

Crispy fries tossed in white truffle oil and topped with Parmesan cheese, served with a side of lemon aioli.

Crispy wonton shells filled with ahi tuna, topped with avocado crema, candied jalapeños, and a spring onion ponzu sauce.

A creamy pimento cheese spread served with savory bacon onion jam and toasted focaccia bread.

Crispy corn and field pea fritters served with a lemon emulsion, crumbled feta, and fresh herbs.

Soft, house-made milk bread served with whipped basil butter and a sprinkle of sea salt.

This shareable platter features gigante bean hummus and honey-whipped feta served with seasonal vegetables, flash-fried broccoli, lemon aioli, and naan bread.

This shared plate features pickled peaches and creamy burrata served with fresh tomatoes, Prosciutto di Parma, a blueberry verjus vinaigrette, and toasted Stinson sourdough.

This shareable dish features fresh Gulf shrimp marinated in a refreshing watermelon-based broth, accented with spicy Fresno peppers, pickled watermelon rind, tart finger lime, and crunchy cancha corn, served with blue corn tortillas.

Tender Moroccan-style lamb meatballs served with a tangy preserved lemon tzatziki, crispy chickpeas, crumbled feta, and warm naan bread for sharing.

Fresh raw oysters served on the half shell with a cucumber and shallot vinegar sauce and traditional garnishes.

• Half Dozen$21
• Full Dozen$42

Fresh oysters grilled with Creole spices, roasted garlic, and a savory house-made pimento cheese.

This twist on a classic Caesar salad features romaine and gem lettuces tossed in an adobo-spiced dressing, topped with cotija cheese, savory birria-seasoned croutons, pickled onions, and crunchy lime-spiced pumpkin seeds.

A fresh salad featuring Honey Gem lettuce, mache, snap peas, and herbs, topped with shaved Parmesan cheese and a shallot vinaigrette.

This dish features charred, harissa-spiced cauliflower served over a creamy butterbean purée with roasted spaghetti squash, burnt onion, and a zesty Calabrian herb sauce.

Linguine pasta tossed with Gulf shrimp in a creamy corn sauce, topped with Parmesan cheese, slow-cooked tomatoes, crispy prosciutto, a hint of Aleppo pepper, and fresh basil.

Pan-seared scallops served over a creamy basil risotto with garlic scapes, Parmesan cheese, and a tomato vinaigrette.

This tender, slow-cooked half chicken is served with a warm farro salad, heirloom carrots, snap peas, feta cheese, and a bright citrus-herb dressing.

Pan-roasted Gulf snapper served with a sweet corn puree, grilled corn salad, charred scallop squash, basil crema, tomato confit, and fresh herbs.

Slow-cooked lamb shank served with creamy heirloom polenta, garden carrots, a summer tomato sauce, and a bright lemon herb topping.

This burger features a cheese-stuffed patty topped with bacon and onion marmalade and poblano aioli, served with a side of fries.

A marinated hanger steak served with a side of fries and a fresh herb-based chimichurri sauce.

This Sunday-only dinner features fried chicken brined in citrus and spices, served with a habanero honey glaze, street corn, and a bacon-scallion slaw with mustard vinaigrette.

This Monday-only prime rib is crusted with lavender and black pepper, served with a duck fat-poached hasselback potato, cowboy butter, grilled asparagus, and a side of horseradish au jus.

This 28-ounce porterhouse steak is poached in beef tallow and served with a side of béarnaise sauce, confit garlic, burgundy truffles, and brown butter onions.

Crispy fried Gulf red snapper served with a garlic basil butter sauce and a fresh herb salad.

Crispy flash-fried broccoli served with charred cipollini onions, grated Parmesan cheese, and a tangy egg-based gribiche sauce.

Roasted summer squash served with field peas, blistered shishito peppers, parmesan cheese, and a confit tomato vinaigrette.

Roasted carrots served with crispy chickpeas, tangy sumac, and a spicy garlic-chile sauce.

Creamy macaroni and cheese prepared with a Monterey Jack cheese sauce, fresh green chiles, and herbs.

A serving of house-made chocolate chunk cookie dough paired with a glass of milk.

This dessert features a Georgia pecan crust topped with lemon curd, torched meringue, and a side of vanilla bean ice cream.

A warm, handheld peach pastry served with a side of lemon blueberry ice cream and creamy mascarpone.

A curated selection of our three signature desserts, served together to share.