The Galleria of Tuscaloosa

Smalls Menu

  • Smalls

  • Soup Du Jour

    service staff will acquaint you with chef’s current creation 4c / 6c

  • Pesto Flatbread

    seared shrimp, basil pesto, sun-dried tomatoes, red onion, mozzarella cheese 11

  • Fried Oyster

    cornmeal/flour dredged Louisiana oysters. baby arugula. shaved red cider vinaigrette. smoked chili aioli 14

  • Tomato Stack

    sliced green & red “Katie Farms” tomatoes. fresh mozzarella. avocado. cilantro. grilled corn. blistered jalapeno aioli 9

  • Crab Cakes

    sweet corn relish, peppery greens & house remoulade 12

    *as featured in “100 Dished To Eat In Alabama Before You Die”

  • Dynamite Shrimp

    friend jumbo shrimp, sweet & spicy dynamite sauce on bed of romaine, tri colored couscous, roasted red peppers, toaste black sesame seeds 12

  • Fried Calamari

    lightly fried calmari rings, onion & bell peppers, house vinaigrette & parmesan 14

Specialty Salads

  • Specialty Salads

  • House Salad

    mixed greens, tomato, cucumber, parmesan, honey balsamic vinaigrette 6

  • Beet Salad

    young red leaf, ruby beets, tomato, fresh seasonal fruit, candied pecan, oat cheese crumble, apple cider vinaigrette 6

  • Cardini Salad

    pecan-smoked bacon, crostini, parmesan, tuscan ceasar dressing 7

  • Strawberry Salad

    young red leaf & baby spinach, strawberries, walnut, pecan-smoked bacon, bleu cheese crumble & apple cider vinaigrette 7

  • Iceberg Wedge

    tomato, cucumber, pecan smoked bacon, scallion, blue cheese crumble/dressing

Entree Salads & Dishes

  • Entrée Salads & Dishes

  • Asian Sesame Chicken Salad

    panko dredged & fried chicken breast. fresh red leaf & romaine lettuces. cucumber. rice noodle. carrot & sesame-ginger dressing 16

    * available with fried shrimp

  • Salmon Salad Divine

    wild caught salmon filet. mixed young red leaf greens. dried cranberries. toasted almonds. tomato. shaved parmesan. seasonal fruit & honey balsamic vinaigrette 18

    * available with seasoned, grilled shrimp or roasted chicken

  • Filet Mignon Au Poivre

    8oz center-cut prine tenderloin, roasted garlic potato puree, sautéed asparagus & shitake mushroom medley, red wine bordelaise 32

    *add sweet jumbo lump crab meat salad crown 6

  • Shrimp & Grits

    skillet seared gulf shrimp, smoked gouda cheese grits, andouille sausage, sautée seasonal vegitable, shaved parmesan & tomato cream sauce 19

  • Salmon Florentine

    seared Alaskan salmon. crispy polenta cake. sautéed bacon/garlic French beans.mushroom/leek cream sauce 24

  • Parmesan Encrusted Farm Raised Catfish

    broiled farm raised catfish fillet. parmesan dressing.sautéed bacon/garlic french beans. smoked gouda cheese grits 16

  • Pasta Diablo

    roasted chicken. bow tie pasta. cherry tomatoes. baby spinach. sriracha cream sauce.shaved parmesan. grilled French loaf 18

    * substitute seared gulf shrimp or vegitarian available

  • Roasted “Statler” Chicken

    marinated lemon pepper “airline” chicken breast. smoked gouda grits. sautéed seasonal veg. 24

  • Red Grouper

    basil tri-colored couscous. grilled asparagus.blistered tomato relish 28

  • B-Rock Burger

    grass fed black angus burger, cheddar cheese, crispy onions, "come-back sauce" hand-cut Idaho shoestring fries, house pickles 18

    *additional condiments upon request

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shrimp and grits on a white plate at Evangelines Tuscaloosa restaurant



1653 Mcfarland Blvd N,
Tuscaloosa, AL 35406

Mon. 5:00 PM - 9:00PM
T-F 11:00 AM - 2:00PM & 5:00PM- 9:00 PM
Sat. 5:00 PM - 9:00 PM