Red Wines
Red Wines
Pinot Noir
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Echelon, Napa Valley, California, 2007359
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Adelsheim, Willamette Valley, Oregon, 200751
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ZD, Carneros, California, 200749
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Adelsheim, Elizabeth, Oregon, 200780
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La Crema, Sonoma Coast, California, 200742
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La Crema, Sonoma Coast, Half Bottle California, 200622
Merlot
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Duckhorn, Napa Valley, California, 200675
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Frog's Leap, Napa Valley, California, 200560
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Alligator Soul, Private Label, Napa Valley, California, 2006257
Cabernet Sauvignon
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Alligator Soul Private Label, Napa Valley, California, 2007257
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Frog's Leap, Napa Valley, California, 200665
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Cakebread, Napa Valley, California, 2005120
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Provenance, Napa Valley, California, 200567
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Spring Mountain, Napa Valley, California, 200485
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Grgich Hills, Napa Valley, California, 2004120
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Kathryn Hall, Napa Valley, California, 2004124
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Caymus: Sonoma, California, 2007110
Alternative Reds
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Rose: Torres DeCasta, Spain 2007308
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Blend: Paraduxx, Napa Valley, California, 200585
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Shiraz: Rosemount, Hunter Valley, Australia, 2007318
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Zinfandel: Joullian, Carmel Valley California, 200539
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Zinfandel: Campus Oaks, Lodi, California, 2007318
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Syrah: Spring Mountain, Napa Valley, California, 200485
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Malbec: Catena Zapata, Argentina, 200635
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Blend: Clos Apalta, Merlot, Cabernet, Carmenere, Chile, 2006128
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Rioja: Faustino Gran Reserva, Spain, 199655
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Sangiovese: Dogajolo, Super Tuscan, Italy, 2007328
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Blend: Dry Creek, The Mariner, Sonoma, California 200565
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Chateauneuf-du-Pape,Vieux Lazaret, France, 200651
White Wines
White Wines
Champagne and Sparkling Wine
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Taittinger, Brut, France85
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Codorniu, Cuvee Brut, Spain, Split8
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J Cuvee, Non Vintage Brut, California31
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Marquis De La Tour Rose, Dry, France30
Pinot Gris/Pinot Grigio
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J, Russian River Valley, California, 2008318
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Maso Canali, Trentimo, Italy 20083810
Sauvignon Blanc
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Coopers Creek, Auckland, New Zealand, 2008318
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Casa Lapostolle, Chile, 2008318
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Duckhorn, Napa Valley, California, 200839
Chardonnay
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Alligator Soul Private Label, California, 2007257
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Toad Hollow, (unoaked), California, 2007308
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Cakebread, Napa Valley, California, 200865
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ZD, Napa Valley, California, 200747
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Grgich Hills, Napa Valley, California, 200767
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Pessagno, Santa Lucia Highlands, California, 200637
Alternative Whites
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Blend: Esmeralda Torres, Spain, 2007308
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Albarino: Martin Codax, Spain, 2007349
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Reisling: Riverview, Germany, 2007308
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Reisling: Trimbach, Alsace, France, 2007329
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Gewurztraminer: Trimbach, Alsace France, 200632
Dinner Menu
Spring Menu
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Southern Oysters Bienville
Beautiful Succulent Oysters on the Half Shell Stuffed and Baked with a Cajun Blend of Grilled Andouille Sausage, Apple Wood House Smoked Bacon, Gulf Coast Crawfish, and Georgia Wild Shrimp. Served with Lemon Basil Aioli and Lemon Wedges...6/Fifteen Dollars...12/Twenty-Seven Dollars
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Fried Green Tomatoes
Crisp Parmesan and Cornmeal Crusted Local Green Tomatoes Served Hot over House made Chipotle Mayo. Garnished with a Fresh Tomatillo and Pimento Pepper Sweet Relish
...Nine Dollars -
Shrimp and Grits
Lemon Butter and Creole Spiced Sauteed Georgia Wild Shrimp Served over Georgia Stone Ground Grits with Tasso Ham and Cheddar Cheese...Thirteen Dollars
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Alligator Soul Cheese Course*
Fresh Award Winning Local Artisan Cheeses Served with Fruit Compote, Assorted Fresh Fruit, Toasted Walnuts and Savannah Bee Honeycomb with Papadum Flatbreads...Eighteen Dollars
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Alligator Soul House Salad
Tender Baby Mesclun Greens Tossed with Julienne Sun-dried Tomatoes, Dried Stone Fruit, Toasted Walnuts and Goat Cheese in a Raspberry Mint Vinaigrette. Garnished with our House Specialty Crisp Parmesan Tomato Stone Ground Grit Croutons...Nine Dollars
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Day Boat Fresh Fish
Local Day Boat Fish. Caught and Prepared Fresh Daily with the Seasons Freshest Locally Grown Vegetables. Ask Your Server what Chef has created for This Evening...Twenty-Nine Dollars
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Seared Diver Scallops
Pineapple Sage Seared Diver Scallops, Served over a Zesty Southern Style Ratatouille with Fresh Local Tomato, Charred Corn and Okra. Garnished with a Lemon Basil
Corn Cream....Twenty-Nine Dollars -
Shrimp and Grits
Lemon Butter and Creole Spiced Sauteed Georgia Wild Shrimp Served over Georgia Stone Ground Grits with Tasso Ham and Cheddar Cheese. Garnished with Sliced Scallion...Twenty-Three Dollars
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Pork Tenderloin*
Grilled Berkshire Pork Tenderloin with a Smoky and Sweet Bourbon Peach Mole'. Served with Creamy Georgia Stone Ground Grits with Roasted Poblano Chili Verde and Butter Braised Seasonal Veggies.....Twenty Eight Dollars
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Surf and Turf*
Having trouble deciding on Beef or Fish? Why not enjoy both! Four-ounce Petite Chateau Tenderloin will accompany a small portion of today’s Fresh Seafood. Ask your server for the juicy details!...Thirty-Two Dollars
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Filet of “Soul”*
Eight-ounce Prime Tenderloin Filet, Wrapped in Apple Wood Smoked Bacon and Fire Grilled; served with Buttermilk Mashed Potatoes and Butter Braised Seasonal Veggies. Finished with a Rich Veal Demi Glace and Garnished with Crispy Leeks...Thirty-Two Dollars
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Chef’s Tasting*
Got Adventure? Sit back and enjoy a unique culinary evening with Chef Chris as your guide. Chef will prepare for you a three-course or a six-course tasting dinner. Let him create a sampling of delightful Flavors Textures and Aromas that will surly make for an unusual evening. Your dinner can be complimented with or without wine pairing. Allow for limited availability...Forty Dollars/Fifty Dollars...Seventy-Five Dollars/One Hundred Dollars
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Rack of Lamb
Grilled Colorado Rack of Lamb , Served with Georgia Roasted Peanut Sweet Potato Puree and Honey Mustard Grilled Belgian Endive. Finished with a Strawberry and Cognac Rosemary Veal Glaze...Thirty-Two Dollars
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Chicken Beignet*
Crisp Golden Brown Beignet Battered Springer Mountain Georgia Hormone Free Chicken Breast. Served with Rosemary and Herb Roasted Fingerling Potatoes and Sauteed Haricote Vert. Garnished with a Sweet and Spicy Dried Peach Bourbon Reduction...Twenty-Three Dollars
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Veggies Fear Not
Are you a Vegetarian looking for a good meal or maybe just feeling like a lighter dinner? Chef will prepare a unique and delicious Vegetarian “tasting course” entrée just for you with today’s Fresh ingredients...Twenty-Seven Dollars
All Beef Prime Certified Angus
Alligator Soul always hopes that we give our guests an evening worth remembering! Join Chef Chris in the kitchen for a Tasting Dinner and watch the comings and goings of a commercial kitchen of Chefs, Servers and Assistants who will no doubt add a dash of drama to Boot!!
Dessert Menu
A Small sampling of Chef’s Assorted House Made Goodies, just small enough to cap off a lovely dinner and satisfy your Sweet Tooth. Serving for one person or two...Eight/Eleven Dollars
A Dark and Rich Almost Flourless Chocolate Torte, Garnished with a Rich Dark Chocolate Mousse, a Fein Crepe and Fresh Strawberry...Eight Dollars
A Creamy and Rich Orange Ginger Infused New York Style Cheesecake. Garnished with Vanilla Ginger Glaze and a Crisp Fein Crepe...Nine Dollars
Classic Pecan Pie made with Georgia Pecans and Sweet Milk Chocolate. Served with Butter Pecan Ice Cream and Bourbon Whipped Cream...Eight Dollars
A Classic French Dessert made with Savannah Bee Honey and Lavender with a Hint of Vanilla. Served with a Fein Crepe, and Honey Comb...Eight Dollars
Fresh Bananas lightly Tempura Coated and quickly Fried. Served Hot with our own House Made Roasted Banana Ice Cream, Cinnamon Wonton Crisps and Candied Pecans...Nine Dollars
A Little Something To Compliment Your Dessert...
Cognac
Hennessey...6.00
Remy Martin VSOP...6.00
Navan Vanilla...6.00
Courvoisier VS...10.00
Ports
Taylor Fladgate Ruby 10 Year...7.00
Taylor Fladgate Tawny 20 Year...10.00
Reynella Old Cave..7.00
Dessert Wines
Chateau Doisy Sauternes 2005...10.00
Robert Mueller Eiswein 2005...10.00
Selaks Eiswein 2006...10.00
Coffee
Dark Roast...1.75
Espresso...3.00
Double Espresso...5.00
Americana...3.00
Latte`...3.00
Cappuccino...3.00
Irish Coffee...8.00
Liquors
Benedictine...6.00
B and B...6.00
Frangelico...6.00
Disoronno Amaretto...6.00
Grand Marnier...6.00
Kahlua...6.00
Romana Black Sambuca...6.00
Romana White Sambuca...6.00
Drambuie...6.00
Alligator Soul | www.alligatorsoul.com | 114 Barnard St | Savannah, GA 31401-3277 | (912) 232-7899










