Alice Restaurant - Pensacola, FL

Chopped royal red shrimp and pate a choux with malt vinegar aioli.

Helix snails sautéed with butter, garlic, and parsley.

Jumbo lump crab meat and lemon leek butter. Served with remoulade.

Crab stuffed jumbo shrimp wrapped in bacon. Served with lemon leek butter.

Roasted piquillo peppers stuffed with goat cheese, finished with garlic oil, and balsamic.

Specialty meats and cheeses accompanied by chef's accouterments.

Beef stock, caramelized onions, toasted french bread, and topped with gruyere cheese.

Fresh jumbo lump crab meat, onion, and salt and pepper topped with micro greens.

Heirloom tomatoes, burrata, fresh basil, EVOO, and balsamic drizzle.

Mixed greens, kalamata olives, and house-pickled onions with citrus vinaigrette.

Classic recipe.

Andouille, fresh local corn, and shrimp macque choux. Served with sautéed spinach.

Grilled Tuscan bread and tomato salad. Served with parmesan risotto and basil oil.

Claw crabmeat and corn risotto baby squash with yellow tomato vinaigrette.

Grouper filet topped with fried soft shell crab. Served with potato mash and asparagus.

Jumbo gulf shrimp sautéed in New Orleans style BBQ butter with french bread.

Veal tenderloin panned. Served with potato mash and asparagus finished with jumbo lump crab and bearnaise sauce.

Filet mignon served with potato mash and asparagus finished with peppercorn brandy sauce.

Grilled lamb lollipops. Served with wild mushroom risotto.

Bone-in rib chop. Served with pecan jasmine rice and spinach with emulsified bacon.

Two portobello mushrooms stuffed with roasted artichoke, peppers, sautéed onions, mushrooms, and spinach topped with goat cheese.