Seared steak with rosemary

Curated by Chef Drew

The Menu

Prime dry-aged beef, daily Gulf arrivals, and signature pours. Every plate a study in tension between fire and brine.

Bone-in tomahawk steak

Prime Cuts

From the Iron Grill

Prime, hand-selected beef dry-aged in-house and finished over white-oak embers. Chef Drew tempers each cut to its exact constitution.

  • JawBags Bone-In Tomahawk

    32 oz prime, 45-day dry-aged, smoked bone-marrow butter.

    148

  • Center-Cut Filet Mignon

    8 oz of pristine tenderness, peppercorn jus, charred shallot.

    78

  • New York Strip

    14 oz prime strip, garlic confit, cultured butter.

    82

  • Bone-In Ribeye

    20 oz heritage ribeye, finished with rosemary salt.

    94

  • Chateaubriand for Two

    Carved tableside, sauce béarnaise, bone marrow.

    210

  • The Steakhouse Burger

    Dry-aged prime beef, aged white cheddar, bourbon onion jam, brioche, hand-cut fries.

    28
Gulf oysters on ice

From the Deep

The Coastal Bounty

Daily arrivals from the docks of Mobile, prepared with French precision and southern restraint. Crustaceans, mollusks, and the day’s most pristine fish.

  • Gulf Oysters on the Half Shell

    Freshly shucked Gulf oysters, mignonette, horseradish, lemon. Half dozen / dozen.

    28 / 52

  • Red Snapper

    Pan-roasted Gulf snapper, brown-butter caper sauce, charred lemon.

    58

  • Grouper

    Seared black grouper, sweet corn purée, blistered tomato, basil oil.

    54

  • Shrimp à la Plancha

    Wood-plancha Gulf shrimp, smoked paprika, garlic confit, lemon.

    38

  • Lobster Roll

    Cold-water lobster, drawn butter, chive, toasted brioche, house chips.

    42

  • JawBags Shrimp Basket

    Crisp Gulf shrimp, remoulade, lemon, hand-cut fries.

    32

  • Alaskan King Crab Legs

    Buttery cold-water legs, drawn butter, charred citrus.

    Market

  • Butter-Poached Lobster Tail

    Saffron risotto, micro greens, brown-butter emulsion.

    72

  • The Mobile Platter

    Gulf oysters, blue crab, citrus-cured scallop, shrimp.

    96

  • Pan-Seared Diver Scallops

    Cauliflower purée, brown butter, capers.

    54

  • Whole Branzino

    Salt-crusted, fennel, preserved lemon, sea herbs.

    62
Crystal coupe cocktail

The Bar

Mixology by Wes

A program where innovation meets classic elegance. Pre-batched, precision-temperature, served with intent.

  • Bottom of the Bass

    Smoked rye, blackstrap molasses, sea-salt brine, charred citrus oil.

    24

  • The JawBags Martini

    Botanical gin, bone-dry vermouth, house brine, twist.

    22

  • The Milledgeville Mule

    Bourbon, spiced pear, house ginger beer, cracked ice.

    20

  • Founder's Old Fashioned

    Smoked bourbon, black walnut, demerara, orange oil.

    24

  • Coastal Spritz

    Aperitivo, sea salt, sparkling rosé, grapefruit.

    18

  • Midnight in Mobile

    Small-batch bourbon, charred cedar bitters, orange.

    26

And from the Kitchen

Butter-Poached Lobster

Butter-Poached Lobster

Saffron risotto, brown butter.

Alaskan King Crab

Alaskan King Crab

Drawn butter, charred lemon.

Filet Mignon

Filet Mignon

Peppercorn jus, charred shallot.