Century Dinner Menu
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support_local_flavorCentury Dinner Menu
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Soups & Salads
Roasted Tomato Bisque with Cilantro Oil 5
French Onion Soup Gratinee caramelized onions in seasoned beef broth with a herbed crouton
and melted provolone cheese 5
Black Bean Soup with tasso ham and Crème Friache 5
Mixed Arugula Salad candied pecans, pickled onions, Alabama goat cheese, sliced egg, tomato,
with a tangy tobasco vinaigrette 8
Caesar Salad Classic Salad with crisp hearts of romaine with pecorino romano flakes & grilled brochette 7
Appetizers
Seared Sweet Chili Ahi Tuna with udon noodle salad and sweet chili mango sauce 10
Scotch Egg a soft boiled egg wrapped in Italian and choizo sausage, panko breaded and deep fried.
Served over mixed greens tossed with whole grain mustard dressing 7
Flash Fried Calamari with ponzu dipping sauce 10
Jumbo Lump Crab Cakes served with onion remoulade 14
Ancho Chili BBQ Glazed Quail with stewed greens and chorizo cracklings 10
Entrees
Green Tea Smoked Duck Breast with mixed baby greens, candied beets, warm almond encrusted belle Chevre goat
cheese, and a warm champagne Dijon vinaigrette 18
Vegetable Platter with pesto risotto, grilled hearts of palm, panko encrusted tofu, roasted baby carrots,
sautéed asparagus and haricot verts 17
Grilled Gulf Fish with seared black bean polenta cake, stewed beans with andoulli sausage,
tomatoes, grilled asparagus, and cilantro crème friache 23
Grilled Bone‐In Duroc Pork Chop with smashed sweet potatoes, applewood bacon and spinach
ragout, wild mushrooms, and a Kentucky bourbon pan reduction 24
Grilled Tanglewood Farms Chicken charred corn on the cob, warm green bean salad,
with a roasted garlic demi 21
Pan Roasted Gulf Coast Scallops basil pesto risotto and sautéed asparagus 26
Hereford Beef Filet with roasted sweet potatoes and parsnips, sautéed vegetables,
and Madeira veal glaze 36
Bone‐In Hereford Ribeye with roasted fingerling potatoes, stewed greens, and cabernet jus 34
The Century restaurant is a teaching establishment where a staff of professional chefs provide a learning lab environment
for culinary and pastry arts students from Culinard, the Culinary Institute of Virginia College in Birmingham