DINNER

SMALL PLATES

SMOKED TURKEY TAILS 7
GRILLED WITH ALABAMA BBQ SAUCE

FRIED GREEN TOMATOES 7
DILL PICKLED GREEN TOMATOES, COMEBACK SAUCE

FRIED OYSTERS 10
CORNMEAL PORRIDGE, MUSTARD GREEN PUREE, 3 FRIED OYSTERS

SPRING ONION HUSHPUPPIES 8 
SPRING ONION FLAVORED HUSHPUPPIES, TABASCO AIOLI

SMOKED WINGS 6 FOR 10, 12 FOR 15 
WHOLE CHICKEN WINGS IN YOUR CHOICE OF MOLASSES CHIPOTLE, NORTH CAROLINA BBQ, ALABAMA WHITE SAUCE, OR NASHVILLE HOT

PICKLED SHRIMP 9 
HOT SAUCE, HERBED CREME FRAICHE, SALTINES

TASSO HAM & PIMENTO CHEESE 10
HOUSE-MADE, SERVED WITH SALTINES

SHELLS & CHEESE 9
ADD PULLED PORK 3
COOPER CHEDDAR, JALAPENO BREAD CRUMBS

MUSSELS 12
PEI MUSSELS, HERBED CREME FRAICHE, SHALLOTS, SOURDOUGH

CRAWFISH POT PIE 10 
3 CHEESE SPICY CRAWFISH ETOUFFEE IN A GOLDEN PIE CRUST

FARMER’S PLATTER 15 
HOUSE-MADE PIMENTO CHEESE, PICKLES, JAM, DROP BISCUITS, CHEESE SELECTION

SALAD

  ADD SHRIMP OR GRILLED CHICKEN 3

SOUTHERN CAESAR 10
CHOPPED ROMAINE, CORNBREAD CROUTONS, SHAVED PECORINO, BUTTERMILK DRESSING

SPRING FARRO SALAD 12
BUTTERMILK CHEESE, SPRING GREENS, RADISHES, MEYER LEMON-PARSLEY VINAIGRETTE

HOUSE 9
MIXED GREENS, TOMATOES, CARROTS, CUCUMBERS, RED ONIONS, WHITE BALSAMIC-HONEY VINAIGRETTE

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SIDES

FRIES 5
SWEET POTATO FRIES 5
SKILLET CORNBREAD 8
SPICY CUCUMBER SALAD 5

ENTRÉE

FRIED CHICKEN 20
DRUM & THIGH, SERVER WILL PROVIDE DESCRIPTION OF ACCOUTREMENTS

PAN-SEARED FLAT IRON STEAK 30
SORGHUM SWEET POTATO PUREE, ASPARAGUS, CORN, BEEF JUS

FRIED CATFISH 23
TOMATO STEW, PICKLED OKRA, CAROLINA RICE GRITS, LEMON OIL

BUTTERMILK POACHED PORK LOIN 24
SEASONAL MUSHROOMS, ROASTED CARROTS, DUCK FAT CONFIT POTATOES, PORK JUS

ST LOUIS STYLE SPARE RIBS, HALF 20, FULL 26
MEMPHIS BBQ SAUCE, PICKLES, ONIONS, SERVER WILL PROVIDE DESCRIPTION OF ACCOUTREMENTS

COLLARD GREEN SPAETZLE 21
ROASTED TOMATOES, HERBED CREME FRAICHE, CORNMEAL LAVASH, CHILI OIL, CHARRED SPRING ONIONS

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