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.
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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".
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Due to the size of our small Family-owned restaurant, reservation slots are often limited, especially on the weekends.
dinner
*** 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.
dessert
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
taketsuru
hibiki
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