Soup of the Day (7.) please ask your server
The Wedge (9.) an iceberg wedge with crumbled bleu cheese,
bacon, tomatoes, sliced red onions and bleu cheese dressing
Noble Salad (10.) fresh greens, sliced strawberries, sliced
apple, crumbled bleu cheese, cranberries, spiced pecans and a
tangy dressing
Romaine Salad (8.) with creamy roasted garlic dressing,
cherry tomatoes, sliced red onions, Parmesan cheese and
sourdough croutons
Fried Green Tomato Salad (10.) black-eyed peas, red
onions, goat cheese and buttermilk vinaigrette
Noble Fry (13.) cornmeal dusted oysters served with smoked
mayonnaise
Shrimp Cocktail (12.) eight jumbo peeled shrimp in a
martini glass served with lemon and cocktail sauce
Catfish Tostadas (10.) grilled flatbread with black bean
salsa, lettuce, tomato, cheddar cheese, guacamole and fried catfish
with Classic’s Boom-Boom sauce
Angus Beef Rib-eye (17.) with bistro fries, chef ’s vegetables and demi-glace
Classic’s Famous Shrimp and Grits (14.) jumbo white gulf shrimp scampied
served over grits with fresh collard greens, Andouille sausage, tomatoes and bacon topped with
shaved parmesan cheese Chosen as one of the “100 dishes to eat in Alabama before you die”
Dill Chicken Salad (10.) with a slice of Alabama tomato and fresh fruit
Maryland Crab Cake (16.) served over a creamy pesto cous-cous
Turkey Club (13.) smoked turkey with romaine lettuce, tomatoes, apple wood smoked
bacon, mayonnaise and Swiss cheese on wheat berry bread served with bistro fries
Half Pound Classic Burger (12.) served with cheese, bacon, lettuce, tomato, sliced red
onions and bistro fries
Abigail’s Reuben Sandwich (10.) rye bread, corned beef, sauerkraut and sweet
mayonnaise served with sun dried tomato pasta salad
Southern Chicken (13.) crispy baked chicken breast served with macaroni and cheese,
black-eyed peas, collard greens & a broccoli cheddar corn muffin
Parmesan Crusted Western Canadian Salmon (15.) topped with chive
vinaigrette, served with gratin potatoes and chef ’s vegetables
Sesame Tuna (12.) seared, rare tuna served over vegetable fried rice with a pinot noirDijon reduction*Substituting a side salad or fruit for an entrée side is (2.) additional*
Sides
bistro fries (3.)
grits and greens (4.)
fresh fruit (4.)
side salad (5.)
sun dried tomato pasta salad (3.)
Dinner
Soup D (8.) Please consult your server
Noble Fry (17.) Corn dusted fried oysters served with house tartar
sauce
Shrimp Cocktail (16.) Peeled jumbo shrimp in a martini glass served
with lemon and cocktail sauce
Romaine Salad (10.) With creamy roasted garlic dressing, cherry
tomatoes, red onions, Parmesan cheese and sourdough croutons
Noble Salad (12.) Fresh greens, sliced strawberries, sliced apple,
cranberries, crumbled bleu cheese, spiced pecans and a tangy dressing
The Wedge (11.) An iceberg wedge with crumbled bleu cheese, bacon,
tomatoes, sliced red onions and bleu cheese dressing
Fried Green Tomato Salad (14.) With black-eyed peas, sliced red
onions, goat cheese and a buttermilk vinaigrette
Texas Caviar (9.) With fried pita chips
ANNISTON
Lunch
Roasted Half Chicken (25.) Herb marinated, pan roasted semi-boneless half
chicken served with sweet potato hash, pan jus and chef ’s choice of vegetables
Shrimp and Grits (26.) Jumbo white gulf shrimp scampied served over grits
with fresh collard greens, Andouille sausage, tomatoes and bacon topped with shaved
parmesan cheese Chosen as one of the “100 dishes to eat in Alabama before you die”
Grilled Wild Alaskan Salmon (27.) orange ginger glazed & served with
saffron-scallion basmati rice and chef ’s choice of vegetables
Blackened Sea Scallops (26.) with butternut squash risotto, grilled
asparagus & roasted red pepper coulis
Sesame Seared Ahi Tuna (26.) black and white sesame crusted tuna served
with ponzu sauce, wasabi, pickled ginger & cold soba noodle and sesame seaweed
salads
Center Cut Pork Chop (24.) Fennel dusted, grilled bone in pork chop served
with sweet potato hash, Cabernet sauvignon demi glace and chef ’s choice of vegetables
Jumbo Lump Maryland Crab Cake (28.) Served with roasted corn black
bean salsa, sweet potato hash and chipotle aioli and siracha
8 oz Angus Beef Filet (33.) Served with pommes lyonnaise and topped with
cabernet sauvignon glazed mushrooms and onions
Angus Beef Rib-eye (35.) Served with pommes lyonnaise and topped with
cabernet sauvignon glazed mushrooms and onions
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