The Depot menu

Please ask your server for details about our chef's freshly prepared soup of the day.

This salad features local artisan greens tossed with shaved fennel, roasted beets, celery, aged cheddar, and toasted pumpkin seeds in a cider-herb vinaigrette.

A creamy blend of melted cheese, savory Mexican chorizo sausage, and blue crab meat, served with dill-dusted corn tortilla chips.

Six fresh oysters grilled to order and served with your choice of seasonal toppings.

This dish features creamy burrata cheese served with chicory greens, roasted pear compote, smoky bacon, spiced pecans, and a pear-cider glaze, accompanied by garlic-infused fry bread.

This dish features fresh fish seared with Cajun spices, served with Andouille sausage red rice, buttered broccolini, and a citrus-smoked paprika dipping sauce.

Grilled jumbo red shrimp and large sea scallops served over blue corn grits with a sautéed vegetable base and a Cajun-spiced crawfish butter.

Roasted Faroe Island salmon served with a smoked sweet potato and miso puree, bacon-brussels sprouts, apple-mustard relish, bourbon brown butter, and a balsamic glaze.

Pan-seared rainbow trout stuffed with crab, served with a hash of Yukon potatoes, cabbage, onion, and bacon, finished with a whole grain mustard and roasted garlic lemon butter.

A half-pound signature beef burger topped with smoked Gouda, bacon mayo, bibb lettuce, and tomato, served with a side of sea salt fries.

This roasted half chicken is served with a butter bean ragout, delicata squash, braised chicory greens, caramelized leeks, and a savory Calabrian chile and roasted garlic sauce.

This 14-ounce grilled pork chop is served with a celery root and parmesan puree, sautéed local mushrooms, charred cabbage, and a savory glaze made with sorghum and Korean chili paste, finished with a sesame and scallion topping.

Wood-fired steak served with creamy parmesan mashed potatoes, charred broccolini, roasted pearl onions, a savory black garlic and green peppercorn sauce, and crispy shallots.

• 8oz LINZ FARM FILET$64
• 12OZ TAJIMA AUSTRALIAN WAGYU NY STRIP$65
• 16oz BONE-IN RIBEYE$60

A savory side dish featuring tender butter beans simmered with sweet peppers, onions, and fresh herbs.

Creamy stone-ground grits enriched with melted smoked Gouda and mascarpone cheese.

These hand-cut potatoes are fried until crispy and seasoned with sea salt and fresh horseradish.

Tender broccolini sautéed in a savory butter sauce flavored with spicy chili crisp, umami-rich miso, and tangy mustard.

Creamy Yukon Gold mashed potatoes seasoned with Parmesan cheese and aromatic truffle oil.

Fresh green beans roasted with garlic and topped with crispy onions.

Roasted Brussels sprouts tossed with hickory-smoked bacon and a balsamic glaze.

Tender chicory greens slow-cooked with red wine vinegar, fresh herbs, and a touch of chili flakes.

A rich, three-layered chocolate custard served with a coffee-infused cream, white chocolate mousse, and crunchy chocolate-covered espresso beans.

This dessert features a rich bread pudding inspired by French toast and crème brûlée, served with vanilla bean ice cream and a spiced rum caramel sauce.

This Italian-inspired dessert features ladyfingers soaked in saffron and orange, layered with whipped pistachio mascarpone, and topped with burnt honey and roasted pistachios.

A rich, creamy cheesecake on a graham cracker crust, topped with a savory-sweet miso caramel, spiced pecans, and a dollop of vanilla-infused cream.

A warm brown butter cake served with bourbon-roasted apples, vanilla ice cream, a cider reduction, and a crunchy oat topping.

This creamy rice pudding is made with coconut milk and spiced sweet potato, topped with a crunchy sesame and pumpkin seed brittle.

Please ask your server for details about our chef's freshly prepared soup of the day.

A creamy, melted cheese dip featuring savory Mexican-style chorizo pork sausage and blue crabmeat, served with dill-dusted corn tortilla chips.

Six fresh oysters grilled to order and served with your choice of seasonal preparations.

Roasted red potatoes topped with caramelized onions, sweet peppers, a blend of Monterey Jack and cotija cheeses, bacon, smoky red salsa, and chive crema.

This seasonal salad features local greens, shaved fennel, roasted beets, celery, aged cheddar, and toasted pumpkin seeds, finished with a cider-herb vinaigrette.

This dish features creamy burrata cheese served with chicory greens, roasted pear compote, smoky Conecuh bacon, spiced pecans, and a pear-cider glaze, accompanied by crispy garlic-infused fry bread.

This dish features steamed Gulf white shrimp tossed with celery, shallots, and a chive-dill mayonnaise, served with crispy saltine crackers.

A 6-ounce grilled Wagyu flat iron steak served with two sunny-side-up eggs, chorizo-roasted red potatoes, and a green peppercorn chimichurri sauce.

This dish features a pan-fried hash of Yukon gold potatoes, cabbage, onions, and bacon, topped with a warm crab salad, a poached egg, and a whole grain mustard and roasted garlic butter sauce.

This dish features blackened Gulf shrimp and spicy Andouille sausage served over creamy blue corn grits with a savory tomato and brown ale barbecue sauce.

This hearty stew features a blend of Yemeni and Creole flavors with rice, andouille sausage, Gulf shrimp, chicken, the traditional "holy trinity" of vegetables, and a sunny-side-up egg.

This French toast is topped with a strawberry compote, white chocolate mousse, biscuit crumbles, and a lemon-maple syrup with a hint of pink pepper.

This breakfast plate features two soft scrambled eggs served with chorizo-roasted red potatoes, savory Conecuh bacon, garlic confit toast, and a side of garden salsa verde.

This dish features three soft-scrambled eggs served with roasted shiitake mushrooms, wilted greens, creamy fontina cheese, crispy fried shallots, and roasted red potatoes.

A blackened fish sandwich served on a griddled brioche bun with herb-cabbage slaw, house pickles, and citrus remoulade, accompanied by chorizo roasted red potatoes.

These fish tacos are served with poblano rice pilaf, a jalapeño-cilantro slaw, avocado crema, pico de gallo, and a wedge of lime.

This sandwich features thinly sliced Australian Wagyu beef, caramelized onions, sautéed peppers, shiitake mushrooms, and Swiss cheese on a toasted hoagie roll, served with a sherry horseradish cream, a savory rosemary dipping sauce, and parmesan truffle fries.

This half-pound beef burger is topped with smoked Gouda, bacon-infused mayonnaise, fresh lettuce, and tomato, and is served with a side of sea salt fries.

This dish features fresh crab meat and caviar served on toast with avocado, cucumber, radish, chive crème fraîche, and a crunchy kettle chip topping.

A chilled Maine lobster roll served on a toasted, buttery brioche bun with a chive-dill sauce, accompanied by Old Bay-seasoned kettle chips.

Two large eggs sourced from a local farm, prepared to your preference.

Three thick-cut slices of premium Conecuh hickory-smoked bacon.

Creamy blue corn grits prepared with smoked Gouda and mascarpone cheeses.

Roasted red potatoes tossed with savory chorizo, sweet peppers, and caramelized onions.

These hand-cut fries are seasoned with savory Parmesan cheese and aromatic truffle oil.

Thick-cut bread toasted and topped with slow-cooked, tender garlic cloves.

A fresh selection of seasonal greens served with a rotating house-made dressing.

A selection of fresh, seasonal fruits served in a bowl.