HOME BAKED GOODS

Baked fresh this morning, we use historic Southern receipts and heritage grains

Traditional Farmstead Biscuits

Made with house-rendered leaf lard and cultured buttermilk, served with home made blackberry and whipped sweet cream butter   4

Popovers

An old Edna Lewis recipe, made with Kilgus Farmstead milk and artisanal flour, served with whipped butter and homemade preserves   4

Fresh-baked Sally Lunn

Believed to date from a 13th-century bakery in England, a staple in Southern cooking for centuries. Baked fresh every morning and served with honey butter and homemade preserves   4

Cornbread Muffins

Inspired by an 18th century colonial plantation recipe, baked with local cornmeal and hominy, with honey butter and homemade preserves    4

Awendaw

Ancient spoonbread receipt from the country just north of Charleston. Hominy grits, artisan cornmeal, buttermilk and farm eggs baked with cracklin' and scallions. Supremely rich yet light as a soufflé.    7

OMELETS

Bayou Teche

Louisiana crawfish, spicy smoked andouille, and cream cheese, with bearnaise sauce and scallions, choose potatoes or creamy grits   15

House Cured & Smoked Bacon and Early Onion

House-cured smoked bacon and organic baby swiss cheese with Spring onions and local spinach, choose potatoes or creamy grits   12

Wood-roasted Asparagus and Goat Cheese

Local asparagus roasted on the grill over a hickory wood fire and LaClare chevre, with potatoes or creamy grits   12

GRIDDLE CAKES

Sally Lunn French Toast

Home baked bread dipped in special egg batter, served with coconut pastry cream, whipped cream, toasted coconut, and pineapple   11

Toasted Oat Apple Streusel Pancakes

Colonial heirloom oat flour pancakes filled with homemade local apple compote, topped with buttery streusel and sorghum molasses   11

Buckwheat Banana Pancakes

Antique rustic aromatic buckwheat flour pancakes served with toasted almonds, salted caramel, and banana anglaise   11

BRUNCH PLATTERS

Biscuit and Debris Gravy

Fresh baked farmstead biscuit with creamy debris gravy, voodoo greens, and two poached farm eggs   14

Eugene's Breakfast in Mobile, circa 1930

Farm-raised Alabama catfish fried in gold rice and corn flour breading with fried plantains, black beans, and buttered aromatic southern rice   16

Gumbo Ya-Ya

A traditional dark Cajun roux with house-made pecan-smoked andouille sausage, Gunthorp Farm chicken, and Cajun aromatic rice   12

Big Jones Benedict

House cured and smoked ham simmered in Kilgus Farmstead cream, served on a traditional farmstead biscuit with poached eggs & Potatoes O'Brien   13

Eggs New Orleans

Ponchartrain blue crab cakes with poached eggs, popovers, and bearnaise sauce, served with Potatoes O'Brien   17

Hominy and Farm Egg Scramble

Homemade hominy scrambled with Moore Family Farm eggs, served with black beans, spicy tomato sauce, avocado, and sour cream   12

Lamb Neck Rillettes

Crispy potted lamb cakes with creamy grits, voodoo greens, and savory lamb jus   15

Corn Griddle Cakes

Reconstruction-era corncakes filled with Cheddar cheese, served on black beans and topped with two fried farm eggs, spicy green tomato sauce, avocado, and sour cream   12

A Simple Cajun Breakfast

Two farm eggs with crispy fried crawfish boudin patties, cornbread, and creamy grits or Potatoes O'Brien   11

Shrimp & Grits

Gulf gumbo shrimp in house tasso gravy seasoned with Worcestershire sauce, served on creamy heirloom cheese grits   15

BUTCHER'S BLOCK

Authentic Cajun charcuterie made in-house following traditional recipes made with local pastured pork

Andouille

Slow-smoked over pecan wood in natural beef casings. Served with home baked Abruzzi rye bread, chow-chow, and garlic aioli   6

Tasso Ham

Heavily spiced, dry cured and smoked for two days, with pimiento cheese, piccalilli and house benne crackers   7

Tête de Cochon

or hog's head pâté, made with brandy and peppercorns, with bourbon-brown sugar mustard and homemade rye bread   6

Potted Guinea Hen

Local guinea fowl preserved in its own aspic with Madeira and herbs, served with sweet quince pickle, bourbon-brown sugar mustard, and toast   10

Boucherie Plate

A taste of each of our traditional charcuterie and bakery above   22

BRUNCH COCKTAILS

Sazerac

Old Overholt rye, cane syrup, Peychaud's bitters, Kübler absinthe  11

Bloody Mary

Svedka vodka, tomato juice, Crystal hot sauce, house Worchestershire, horseradish  10

Big Jones Screwdriver

North Shore vodka, North Shore aquavit, fresh orange juice  9

Side Car

Pierre Ferrand Ambre cognac, curaçao, lemon, egg white  12

Corpse Reviver #2

North Shore Mighty Gin, Cocchi Americano, Mathilde Orange XO, lemon juice, original Herbsainte  12

Southern Spice

D'Aristi Anejo rum, tequila, lime juice, Crystal hot sauce, cane syrup, soda  10

Mimosa

Fresh squeezed organic orange juice, Gran Sarao Cava  6

Italian Mimosa

Orange juice, Cocchi Americano, Gran Sarao Cava  8

Kir Royal

Gran Sarao Cava, Cassis de Dijon, Angostura bitters  6

Our menu is seasonal and items change from time to time. List and prices are subject to change; website may not be up to date. Last updated May 15, 2013.