At Voyagers our philosophy is to source the freshest local ingredients possible and treat them with respect.

By focusing on wild caught American seafood only from sources that adhere to sustainable fishing and farming practices ,we are able to deliver to you the finest dining experience in the Gulf Region. From land, Voyagers offers the finest beef, poultry, lamb and wild game from sustainable domestic farms.

OYSTERS
Apalachicola Oysters on the Half Shell, Broiled au Gratin with Sweet Home Farm Cajun Spice Shaved Cheese Apalachicola Oysters on the Half Shell, Chilled and Topped with a Fresh Banana Pepper and Cucumber Mignonette

Perdido Oysters 10 Chilled Oysters 10

Our Unique take on the Classic Rockefeller Oyster Using Braised Collard Greens, Homemade Romesco and a White Grain Mustard Cream

Southern Rock Oysters 12

Oyster Tasting 16
Three of Each Oyster Selection Combined on One Plate

Marinated Jumbo Gulf Shrimp and Pearled Farro Sushi Grade Tuna Loin with Avocado, Local Cherry Tomato, Orange Supremes, Fresh Cilantro and a Cucumber Mojito Reduction Naked Pig Pale Ale Steamed Mussels finished with Garlic Butter and Diced Tomato Fried to Perfection and built with Tomato Provencal, Confit Cherry Tomatoes, Sweet Home Farm Tuscan Mix Cheese then finished with Crisp Basil and Balsamic Reduction

Marinated Shrimp and Farro 12 Tuna Tartare 12

TASTE & SHARE

Spicy Prince Edward Island Mussels 8

Voyagers Fried Green Tomato Napolean 12 Smoked Salmon 12

Woodsmoked Provisions Salmon with Fresh Horseradish Cream, Fried Capers, Hard Boiled Egg and Red Onion served on Olive Crisps Gulf Coast Crab Cakes with Sofrito, Pear Relish and Chimichurri Jumbo Lump Crab Sauted with Mushroom, Chives and Creole Spice Finished au Gratin with Crisp Capers and served with Grilled Ciabatta Char Broiled Beef Tenderloin Tips served Spicy Pineapple Salsa

Gulf Coast Crab Cake Trio 14

Sauted Blue Crab Bourbon Street 15 Beef Tenderloin Brochettes 8

SECONDS
House Made Lobster Bisque with Fresh Claw Meat and Finished with Cognac

Lobster Bisque 9

Chilled and Accented with Sliced Avocado, Cilantro and Chipotle Oil

Yellow Tomato Gazpacho 8 Caesar Salad 8

Baby Green Salad 7

Petite Baldwin County Greens, House Balsamic Dressing, Bayside Blue Cheese and garnished with Pistachio Brittle Fresh Mozzarella and Arugula Salad with Mandarin Oranges, Spiced Alabama Pecans, Balsamic Glaze and Shaved Parmesan Poached Red and Golden Beets, Truffle Arugula Mix, Toasted Pecans, and a Fried Goat Cheese and Herb Croquette

A Classic with the Addition of Applewood Smoked Bacon, Ciabatta Croutons and White Anchovy Filets Vine Ripe Local Cherry Tomatoes, Puff Pastry Crustino, Local Goat Cheese, Caramelized Onions and Micro Salad with a Balsamic Glaze Sliced Watermelon and Jumbo Lump Crab, Candied Bacon, Butter Lettuce and a Buttermilk Jalapeo Dressing

Piadina Romano Salad 9

Sand Mountain Tomato Tart 10

Alabama Farm Beet Salad 10

Watermelon and Lump Crab Salad 12

CHEFS CREATIONS
FRESH AMERICAN SEAFOOD
Pecan and Herb Encrusted Gulf Snapper over Corn and Crab Maque Choux Herb and Coconut Risotto, Sugar Snap Peas and Warm Chilton County Peaches Citrus and Vanilla Crusted Grilled Tuna with a Southern Smoke Peach BBQ Sauce served with a Raw Vegetable Mlange over Cippolini Soubise Puree

* Pecan Crusted Gulf Red Snapper 33/22

Rum and Citrus Marinated Grouper 31 Peach BBQ Tuna 34

Frutti di Mare 36
Cold Water Lobster, Scallops, Jumbo Gulf Shrimp, Lump Crab Meat Hand Made Fettuccini, Tomato and Mushrooms finished with a Silken Shellfish Sauce Cold Water Lobster over Roasted Chayote and Red Quinoa above a Sweet Carrot Coulis and finished with a Field Pea and Watercress Micro Salad

* Lobster in Pinot Noir 37/26

HOT OFF THE GRILL

Beef Filet and Summer Vegetable Poutine with a Red Dragon and Truffle Cream Sauce Tender Cut Ribeye served with Kudzu Porter Dipped Onion Rings, Grilled Asparagus and Cajun Red Skins sauced with a Lobster Emulsion

* Filet of Beef Tenderloin 35/24

Panamanian Rubbed Heart of The Rib Eye 36

Herb Marinated NY Strip 32

Ancho Mole and Avocado Salsa Topped NY Strip served with Roasted Sweet Onions and Plantain Chips Almond and Mint Crusted, Cotija Cheese, Fig Emulsion and Black Bean and Tomato Risotto

Domestic Rack of Lamb 35

CHEFS TASTING MENU

-To be Presented as a MultiCourse Selection Chefs Choice of Perfectly Paired Flavors Arranged to Intensify every Sense of Your Palate

PERFECT ENDINGS
Strawberry Trois 8
Fresh Baldwin County Strawberries with Lemon Essence served over Homemade Strawberry Biscuit Bread Pudding and Strawberry Romanoff Fresh Strawberries and Champagne Coulis with Local Macerated Berries Summer Berries Engulfed in Warm Cabernet with Fresh Cracked Black Pepper and Vanilla Bean Ice Cream

Summer Citrus Flan 6

Braised Pineapple and Honey Lime Sabayon finished with Fresh Mint from the Hotel Garden Preisters Pecans and Caramel Baked into a Sweet Cornbread served with House Churned Peach Ice Cream

Chipotle Chocolate Torte 6

Warm Cabernet Berries 7

Caramel Pecan Charlotte 7

* Denotes entres that are available in half portion sizes upon request. There may be a risk associated with consuming raw shellfish as is the case with other protein products. If you suffer from chronic illness of the liver, stomach, blood or have other immune disorders, you should eat these products fully cooked. Health Advisory: Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food bourne illness.

Parties of eight or more will be assessed a 20% gratuity. This charge will be automatically added to the check(s).

06/2013