about our menu

The food at Vestige is not a singular effort...all too often we tend to forget where our food comes from, and those who work hard to bring it to us. We have met many amazing people who are incredibly passsionate about the food they grow, and they inspire us everyday to take their hard work and turn it into beautiful and nourshing meals.

  • Shown below is sample menu.  Our seasonal menu and price may change without notice based on what's fresh, in season, and availability.  In addition to the menu below, we often have ever-changing "specials".

  • Due to the size of our small Family-owned restaurant, reservation slots are often limited, especially on the weekends. 

       Call us (228) 818-9699 or let us save you a table here!


*** Dinner comes with fresh warm bread and flavored butter of the day. We bake all of our bread in house in small batches. 


Soup/ Salad


chef's soup of the day, made daily, inspired by the season       7

bacon vinaigrette kale salad, spiced nuts, beet cured farm egg, caramel seed brittles          9

local honey vinaigrette green salad, alabama apples, farmer's cheese, candied nuts         9

Starters/ Smaller Plates

pan-seared foie gras, ​​heirloom carrots, satsuma ponzu         19

blue crab claws, almond romesco, togarashi        10

sequatchie cove creamery "coppinger" cheese plate, gougères, brandy soaked dates, bar nuts, seasonal fruits        12

pimento cheese & pickled shrimp, gulf shrimp, whole wheat sourdough-sesame crackers          9

donabe smoked beef cheeks, black sesame, okra kimchi, hyssop        13

Main Courses/ Larger Plates

braised beef shortrib, rainbow chard, elderberry, whipped winter squash        29

jumbo lump crab croquettes, silver queen corn succotash, heirloom pumpkins        32

duroc pork secreto, miso-braised apples, hakurei turnips, foraged mushroom shoyu        27

ribcap "spinals" steak, shishito peppers, tare, pommes parisienne        42

soft farm egg black rice don, bonito furikake, boy choy kimchi, greens, soy pickled shiitake       21


*** Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

*** Regarding food allergy: Although we always strive to be careful to handle food, there may be possible chances of cross contamination, often outside of our control (such as at manufactures / suppliers). Our food is stored and prepared on shared equipments.



mocha créme brûlée, chocolate & coffee infused custard         8

red wine poached apple tart, almond cream, ginger shortbread, red wine caramel         8

sticky toffee pudding cake, rye whiskey butterscotch        8

meyer lemon chess pie, lemon custard, candied lemon, vanilla chantilly         8

whiskey & drinks 

whiskey/ whisky


john j bowman


w.l. weller 12 yr

colonel e.h. taylor

blantons single barrel

noah's mill

old forester 

old soul


stagg jr




monkey shoulder


craigellachie 13 yr

dalwhinnie 15 yr

ardbeg on oa


cocktails: house creations

orion's shoulder, bristow gin, grapefruit liquor, cappelletti


root of all evil, noah's mill bourbon, fernet branca

screened porch, rye whiskey, dry curaçao, southern sweet tea, lemon

ginger 101, wild turkey 101 bourbon, fresh ginger syrup, orange

flower to flower, gin, PJ Organic Farm honey, lemon, st germain, rosemary

cocktails: classics


sazerac, rye, herbsaint, bitters, sugar

sidecar, remy martin v.s.o.p. cognac, lemon, cointreau


gin & tonic, housemade quinine syrup, beefeater gin, lime


french75, bristow mississippi gin, lemon, sparkling wine 




 © 2018 by Vestige. All rights reserved.

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