Lucy's

Cuisines: Gourmet

Address: 2300 Moores Mill Rd

Menu

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• Bread & Butter

  Freshly baked Stinson sourdough torpedo served warm with rich European-style butter, topped with fresh chives and flaky Maldon salt.

• The Farmer's Daughter

  Gigante Bean Hummus + Honey Whipped Feta + Seasonal Vegetables + Lemon Aioli + Fried Broccoli + Naan Bread

• Lucy's Pimento Cheese

  Lucy’s signature pimento cheese served warm and topped with savory bacon-onion jam. Paired with grilled focaccia for dipping

• Truffle Fries

  Lucy’s fries, tossed with white truffle oil, fresh parsley, grated Parmesan, and kosher salt. Served with ketchup and house-made lemon aioli

• Gulf Shrimp Aguachile

  Fresh Gulf shrimp dressed in a vibrant agua de sandía, layered with Fresno chile, pickled watermelon rind, cucumber, and bursts of finger lime. Served with blue corn tortilla and crispy cancha for a refreshing balance of bright citrus, gentle heat, and satisfying crunch.

• Ahi Tuna Tacos

  Cubed ahi tuna served in crisp wonton shells with a smooth avocado crema, sweet heat from candied jalapeños, and a bright spring onion ponzu that brings citrusy depth and a clean, savory finish.

• Pickled Peach & Burrata

  Creamy burrata paired with Betty's heirloom tomatoes from Maddox Farms and tangy pickled Chilton County peaches. Finished with delicate Prosciutto di Parma, a vibrant blueberry verjus vinaigrette, and served with toasted Stinson sourdough for a fresh, balanced celebration of summer flavors.

• Moroccan Lamb Meatballs

  Moroccan spiced lamb meatballs served over creamy preserved lemon tzatziki with crispy chili kissed chickpeas and tangy feta. Accompanied by warm naan for a flavorful, Mediterranean inspired dish that balances warm spices, bright citrus, and fresh herbs.

Mains

• Charred Harissa Rubbed Romanesco

  Spiced Romanesco, kissed by flame and finished with a harissa rub, served over creamy speckled butterbean hummus. Accompanied by roasted spaghetti squash and charred crisped onion, then finished with a vibrant chermoula sauce.

• Citrus Braised Lamb Shank

  Slow braised lamb shank infused with bright citrus and aromatic herbs, served over creamy heirloom polenta from Alabama's McEwen & Sons. Accompanied by garden carrots, a rich summer tomato jus, and finished with a fresh Meyer lemon gremolata for a vibrant, seasonal finish.

• Juicy Lucy Burger

  A ½-pound patty crafted from a rich chuck, brisket, and short rib blend, stuffed with sharp white cheddar. Topped with smoky bacon and onion marmalade and zesty poblano aioli. Served with Lucy’s crispy fries

• Steak Frites

  marinated hangar steak, Lucy's fries, chimichurri

• Pan Roasted Gulf Snapper

  Pan roasted Gulf red snapper with crisp skin and a tender, flaky interior, served over a silky sweet corn purée. Accompanied by a vibrant grilled corn salad, charred local summer squash, and sweet confit tomatoes. Finished with a fresh basil crema and Lucy's garden herbs for a bright, seasonal celebration of Gulf Coast flavors.

• Pasta Primavera

• Sous-Vide 1/2 Chicken

  Sous vide half chicken with tender, juicy meat and perfectly crisped skin, served over toasted farro tossed with feta, cucumber, cherry tomatoes, and a bright citrus vinaigrette. Finished with roasted heirloom carrots, crisp snap peas, fresh Valencia oranges, and a vibrant green goddess dressing for a fresh, seasonal take on a classic roast chicken.

• Pan Seared Fall River Scallops

  Three dry packed Atlantic sea scallops, pan seared until golden and caramelized, served over creamy basil Parmesan risotto. Finished with crisp garlic scapes and a bright tomato vinaigrette that adds freshness and balance to every bite.

Salads

• Caesar Lucia

  ralf's romaine & gem lettuces, ootija, birria croutons, ancho lime pepitas, pickled onions, guajillo ash, adobo caesar dressing

• Lucys Simple Salad

  Sweet honey gem lettuce and tender young mâche tossed with crisp sugar snap peas and fresh herbs. Finished with shaved Parmesan and a bright shallot vinaigrette for a clean, refreshing balance of texture and flavor.

Dessert

• Lucy's Cookies & Milk

  house-made chocolate chunk cookie dough, milk

• Alabama Peach Hand Pie

  A flaky, golden hand pie filled with warm Chilton County peaches gently cooked with vanilla, brown sugar, and baking spices. Served with silky mascarpone and house made lemon blueberry ice cream for a bright, creamy finish that celebrates the flavors of an Alabama summer.

Brunch Menu

Order It Again

Brunch Menu

• Coconut Banana Toast

  Moist coconut banana bread topped with house-made fig butter and caramelized bananas

• Lucy's Pimento Cheese

  bacon onion jam, grilled ciabatta

• Truffle Parmesan Fries

  white truffle oil, lemon aioli

• Lemon Lavender Donuts

  citrus sugar, creme anglaise

• Chicken & Waffle

  A LUCY'S BESTSELLER! Made to order belgian waffle, lucy's honey butter sous vide fried chicken topped with a poached egg, conecuh sausage gravy, finished off with an eastaboga wildflower honey drizzle and served with lucy's hash

• Lucy's Classic Eggs Benedict & Hash

  Niman Ranch ham, poached eggs, calabrian chili hollandaise

• Lucy Avocado Tartine

  An open-faced sandwich made with Stinson Sourdough bread, topped with smashed avocado, heirloom cherry tomatoes, pickled red onions and fresno chiles

• Lemon Ricotta Hotcakes

  Fluffy hotcakes layered with lemon-ricotta citrus cream, topped with blueberry compote, a touch of powdered sugar, and a crisp dehydrated lemon

• Brioche French Toast

  A voluptuous slice of brioche French toast topped with Grand Marnier infused Devonshire Cream, mixed berries and a dusting of fresh orange zest and powdered sugar | Sugarman maple syrup on the side

• Fennel Sage Sausage Biscuits & Gravy

  A house-made pimento cheese biscuit topped with fennel-sage sausage, smothered in Conecuh sausage gravy, and finished with a drizzle of habanero honey. Served with a side of Lucy’s Hash

• Rise & Shine Breakfast

  Nature's Yoke farm fresh scrambled eggs, pecan wood smoked bacon, Pimento cheese biscuit, Lucy's roasted potato & pepper hash, eastaboga wildflower honey butter

• Croque Madam

  A hot sandwich made with Crown white bread, Niman Ranch applewood-smoked ham, Gruyère cheese, Dijon mustard, and mayonnaise. Topped with creamy Mornay sauce and two sunny-side-up eggs

• Ahi Tuna Burger

  asian slaw, ginger wasabi aioli, toasted brioche bun

• Juicy Lucy Burger

  bacon & onion marmalade, poblano aioli, sharp white cheddar, fries

• Caesar Lucia

  ralf's romaine & gem lettuces, ootija, birria croutons, ancho lime pepitas, pickled onions, guajillo ash, adobo caesar dressing

• The Buddha Bowl

  Baby arugula, heirloom quinoa, roasted vegetables, avocado crema, fresh herbs, crispy chle chickpeas, Green Goddess dressing.

• Lucy's Hash

• Maple Fennel Bacon

• Huevos Rancheros

  A chorizo quesadilla on a corn tortilla with melted jack and cheddar cheese, topped with slow-cooked pinto beans stewed in beer and roasted veggies, tangy roasted tomatillo salsa, sunny-side-up eggs, smashed avocado, and a few dollops of smoky, garlicky salsa macha

• Lucy's Cookies & Milk

  house-made chocolate chunk cookie dough, milk

• Pepperjack Grits

• Pimento Cheese Biscuit

• Fruits in Season

Friday Lunch Menu

Lunch Starters

• Charred Tomato Basil

  Elephant garlic and smoked sea salt.

• French Onion

  Vidalia onions, gruyere, stinson sourdough, baby thyme.

• Truffle Parmesan Fries

  Salmon roe, herbs, Alabama fire crackers

• Calabrian Marinated Burrata & Campari Tomato

  Tomato and fennel marmalade, serrano ham, pesto and Stinson bread.

• Lucy's Pimento Cheese

  Bacon onion jam, grilled foccacia

Lunch Salads

• Greek Goddess Salad

  Heirloom tomatoes, red onions, hot house cucumbers, feta, kalamata olives, village dressing.

• Buddha Bowl

  Baby arugula, heirloom quinoa, roasted vegetables, avocado crema, fresh herbs, crispy chile chickpeas, green goddess dressing.

• Caesar Lucia

  Ralf's Romaine & Gem Lettuces, cotija, birria croutons, ancho lime pepitas, pickled onions, guajillo ash, adobo caesar dressing.

Lunch Sandwiches

• Grown-Up Grilled Cheese

  Beef steak tomato, gruyere, aged white cheddar, smoked garlic aioli, bacon jam, sourdough foccacia

• Ahi Tuna Burger

  Asian slaw, ginger wasabi aioli, toasted brioche bun.

• Walnut Pesto Chicken

  Slow roasted tomato, watercress, fresh mozzarella, white balsamic vinaigrette.

• French Dip

  Prime rib, chipotle horseradish crema, caramelized onions, swiss, torpedo roll, herbed au jus

• Juicy Lucy Burger

  Bacon & onion marmalade, poblano aioli, sharp white cheddar.

Lunch Plates

• Bucatini with Roasted Butternut Squash Bechamel

  Blistered tomatoes, grana padano, fried sage.

Lunch Desserts

• Lemon Lavendar Donuts

  Citrus sugar, creme anglaise

• Lunch Milk & Cookies