Historic Rawls
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Food is an important part of So
Dinner is served Monday through Saturday and prepared by Chef Al Mills, a graduate of the Philadelphia Restaurant School of Culinary Arts. The food draws from influences from regions throughout the world and across the eastern United States. The menu offers many mouthwatering entrees to choose from: beef, lamb, pork, seafood, chicken and pasta.
The blackened shrimp and crawfish fondue is perennial crowd pleaser as an appetizer. The South American marinated beef is a grilled 10-ounce sirloin rubbed with a dry chimichuri and flame grilled on a bed of port wine caramelized onions. The grilled seasoned lamb chops are drizzled with a peppercorn merlot demi-glaze. If it’s seafood you crave, try the grilled swordfish marinated in olive oil, red and green peppercorns and a balsamic vinegar, grilled and served with an apricot chutney.
Make sure to save room for our desserts that are truly decadent and delicious.
The restaurant is closed Sunday, except for special occasions. Please check the Calendar of Events for those dates.
The Rawls is a smoke-free facility.
Rawls Restaurant – 334-470-6297/6298 - or 334-308-9387 between the hours of 5-9 p.m. Monday through Saturday.
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uthern hospitality and the Rawls Restaurant offers a variety of culinary delights to choose from – everything from local flavors to French cuisine. .jpg)