This document appears to be a menu from a restaurant named Helen that focuses on open-grill cooking and showcasing local products. The menu includes appetizers like warm biscuits, vegetable crudités, and smoked meats as well as main dishes of fish, meats, and vegetables cooked over open grills or coals. Sides include potatoes, slaws, peas, and roasted vegetables. The restaurant aims to create a familial atmosphere like the chef's grandmother's home cooking.

1. from the soi lwelcome
beginnings
from the land, air & sea
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.
endings
2013 2ND AVE. N. B IRMING HAM, AL
BEEF
LAMB
PORK
SEAFOOD
POULTRY
VEGETABLES, GRAINS & LEGUMES
SALADS 8 OZ PRIME FILET*
DRY AGED 16 OZ NY STRIP*
32 OZ WET AGED BONE IN RIBEYE*
16 OZ DRY AGED RIBEYE*
SMOKED BEEF SHORT RIB*
SMOKED SHANK*
GRILLED CHOPS*
THIN CUT PORK CHOPS
PORCHETTA
EMBER ROASTED DUCK CROWN
MANCHESTER FARMS QUAIL
SMOKED ½ CHICKEN
GROUPER A LA PLANCA
BBQ SPANISH MACKEREL
DESSERTS
LEMON CHEESE & COCONUT CAKE
FRUIT COBBLER & VANILLA BEAN ICECREAM
CHOCOLATE AND PEANUT BUTTER TART
Helen is named for Chef Rob McDaniel’s maternal grandmother,
who brought her family together over the hardwood coals and
smoke of her indoor grill. Here, our goal is to create that same
familial atmosphere while showcasing open-grill cooking along
with our region’s best products and the fine people who raise
and grow them. We hope you are able to sit, share, and
celebrate at our tables. We’re so happy you are here with us!
- Chef Rob & Emily McDaniel
WARM ANGEL BISCUITS
WHIPPED CANE SYRUP BUTTER, SEA SALT
VEGETABLE CRUDITÉ
BASIL DRESSING
EMBER ROASTED ROYAL REDS
SHAVED FENNEL, HERBS, SALSA VERDA
GRILLED SAUSAGE
PICKLE SWEET ONION, MUSTARD, SOURDOUGH
SMOKED VEAL SWEETBREADS
ROASTED SUMMER PEPPERS, GRENACHA VINEGAR, PARSLEY, OLIVE OIL
SMOKED LAMB RIBS
CUMIN, CORIANDER, LEMON, PEPPER
BETTY MADDOX’S HEIRLOOM TOMATO PIE
PIMENTO CHEESE AND HERB SALAD
CURED YELLOW FIN TUNA
BURNT GINGER VINAIGRETTE, SCALLION, LEMONGRASS, CHIVE
ROASTED WILD MUSHROOMS
GRILLED SOURDOUGH, BEEF JUS, RACLETTE
MEAT & CHEESE PLATE
NIGHTLY SELECTION OF GRILLED MEATS & CHEESES
HEIRLOOM TOMATO PANZANELA
CAPERS, FIELD PEAS, HERBS
ICEBERG AND BACON
PECANS, SCALLION, TOMATO, TOBACCO ONIONS, BASIL DRESSING
LOCAL BABY GREENS, TOMATO
CUCUMBER, SHERRY VINEGAR, SHALLOTS, THYME, RICOTTA SALATA
CELERY AND BLUE CHEESE SLAW
CRISPY POTATOES, SWEET ONION, GREMOLATA
SLICED HEIRLOOM TOMATO
GRILLED AVOCADO, SWEET ONION, OLIVE OIL, HERBS
SIMMERED SUMMER PEAS
CAROLINA GOLD RICE, BASIL, CHIVES
COAL ROASTED OKRA
ROASTED GARLIC, FRESH CHILI,
CRISPY COAL ROASTED YUKON GOLD POTATOES
SEA SALT, CRÈME FRAICHE
ROASTED BUTTON MUSHROOMS
BARREL AGED WORCESTERSHIRE SAUCE, TOBACCO ONIONS
BUTTER PEAS
TOMATO, MINT, RICOTTA, OLIVE OIL
GRILLED SUMMER SQUASH
PICKLED PEPPERS, SWEET ONION PUREE, CILANTRO
COAL ROASTED EGGPLANT AND SUMMER PEPPERS
BASIL, OLIVE OIL