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

• Springtime Salad

  A vibrant mix of frisée and baby gem lettuces with smoky grilled radicchio, crisp sugar snap peas, and delicate ribbons of shaved asparagus and watermelon radish. Tossed with aged feta and fresh snipped herbs, then finished in a bright sherry rhubarb vinaigrette that balances tart fruit, subtle sweetness, and mellow acidity for a refreshing, layered bite.

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.

Side Orders

• Side Focaccia

• Side Gluten Free Bread

• Side Na'an Bread

• Side Sourdough Bread

• Side Fries

• Side Lemon Aioli

• Side Small Regular Fries

• Side Whipped Feta

• Side Bacon Onion Jam

• Side Truffle Fries

• Green Chile Mac & Cheese

• Charred Summer Caerrots

• Poblano Cream Corn

• Roasted Summer Squash

Brunch Menu

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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