DINNER
TO BEGIN
GUMBO RICE BOWL 10
MUSSELS, SHRIMP, CAROLINA GOLD RICE, TOASTED BENNE FURIKAKE, SCALLION
SMOKED WINGS 10
WHOLE CHICKEN WINGS IN YOUR CHOICE OF MOLASSES CHIPOTLE, NORTH CAROLINA BBQ, OR ALABAMA WHITE SAUCE
FRIED GREEN TOMATOES 7
DILL PICKLED GREEN TOMATOES, COMEBACK SAUCE
SHELLS & CHEESE 9
ADD PULLED PORK 3
COOPER CHEDDAR, JALAPENO BREAD CRUMBSd crumbs
ANDOUILLE MUSSELS 14
PEI MUSSELS, CORN ON THE COB, HOUSE-SMOKED ANDOUILLE SAUSAGE, SCALLIONS, CAJUN-TOMATO BROTH, WHITE WINE, SOURDOUGH
CRAWFISH POT PIE 10
3 CHEESE SPICY CRAWFISH ETOUFFEE IN A GOLDEN PIE CRUST
ST LOUIS STYLE SPARE RIBS 16
MEMPHIS BBQ SAUCE, PICKLES
FARMER’S PLATTER MP
HOUSE-MADE PIMENTO CHEESE, PICKLES, JAM, DROP BISCUITS, CHEESE SELECTION
SALAD
ADD SHRIMP OR GRILLED CHICKEN 3, ADD GRILLED OCTOPUS 5
SOUTHERN CAESAR 8
CHOPPED ROMAINE, CORNBREAD CROUTONS, SHAVED PECORINO, BUTTERMILK DRESSING
CUCUMBER & BENNE 10
BABY KALE & ARUGULA, HOUSE-MADE BUTTERMILK CHEESE, MARINATED PERSIAN CUCUMBERS & ONIONS, BENNE SEED WAFERS, BUTTERMILK-DILL DRESSING
HOUSE 7
MIXED GREENS, TOMATOES, CARROTS, CUCUMBERS, RED ONIONS, WHITE BALSAMIC-HONEY VINAIGRETTE
SIDES
FRIES 5
SUCCOTASH 5
GRILLED SEASONAL VEGETABLES 5
SWEET POTATO FRIES 5
SKILLET CORNBREAD 8
SERVER WILL HAVE ADDITIONS
ENTRÉE
FRIED CHICKEN 20
DRUM & THIGH, SERVER WILL PROVIDE DESCRIPTION OF ACCOUTREMENTS
CHARCOAL RUBBED NY STRIP 30
12 OZ. CHARCOAL-RUBBED NY STRIP STEAK, POTATO CASSEROLE, GRILLED SEASONAL VEGETABLES, CHIMICHURRI
PAN-FRIED CORNMEAL CATFISH 23
CORNMEAL DREDGED CATFISH, BLACK-EYED PEA, HERB & PEPPER SALAD, FAVA BEAN PUREE, CRISPY COLLARDS, HOUSE-MADE HOT SAUCE
HONEY MUSTARD GLAZED BERKSHIRE HAM 24
HONEY MUSTARD GLAZED & HOUSE-CURED HAM, SUCCOTASH WITH ONIONS, CORN, AND FRESH FAVA BEANS,
CAROLINA GOLD RICE CAKES, SMOKED CHICKEN JUS
BUTTERMILK RICOTTA RAVIOLI 20
BUTTERMILK RICOTTA FILLED RAVIOLI, PICKLED SHISHITO PEPPERS, SMOKED HEIRLOOM CARROTS, SNAP PEAS, CORNBREAD CRUMBLE
HAMBURGER 14
ADD FRIED EGG 2
8OZ HOUSE GRIND, BACON, SPICY PIMENTO CHEESE, CRISPY RED ONIONS, BIBB LETTUCE
EATING RAW OR UNDERCOOKED FOOD MAY INCREASE THE RISK OF FOODBORNE ILLNESS