Brunch

    • Home Baked Goods

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

    • Popovers5

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

    • Salt and Pepper Biscuits5

      Made with house-rendered leaf lard and cultured buttermilk, served with home made five pepper jelly

    • Sally Lunn5

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

    • Cornbread Muffins5

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

    • Turkey Red Wheat Scone6

      With Lonesome Stone Milling’s heritage turkey red wheat flour and Stover Farms dried cherries, served with Green Acres honeycomb and creme fraiche

    • Omelets

    • Bayou Teche15

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

    • House Cured & Smoked Bacon and Early Onion12

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

    • Roasted Growing Power Tomatoes and Goat Cheese12

      Growing Power plum tomatoes roasted in the oven with basil, with creamy LaClare Chevre, choose potatoes or creamy grits

    • Griddle Cakes

    • Buckwheat Banana Pancakes11

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

    • Cherry Custard French Toast12

      Thinly sliced homemade bread dipped in a light batter, layered with coconut custard and served with toasted oat streusel, and creme fraiche, topped with local Michigan cherries

    • Blue & Raspberry Carolina Gold Rice Pancakes11

      Filled with coconut cream, topped with local farm berries, powdered sugar, and Caudill’s sorghum molasses

    • Brunch Platters

    • Biscuit and Debris Gravy14

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

    • Eugene's Breakfast in Mobile, circa 193016

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

    • Gumbo Ya-Ya12

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

    • Big Jones Benedict14

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

    • Eggs New Orleans18

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

    • Summer Mushrooms17

      Local chanterelles and maitake mushrooms roasted with knob onions and butter, with creamy grits and  a sunny duck egg

    • 17th Century-Style Brewster Oatmeal16

      Anson Mills oat groats simmered in Kilgus cream, with crispy potted duck cakes, kumquat marmalade, huckleberries, and benne brittle

    • Corn Griddle Cakes12

      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

    • A Simple Cajun Breakfast11

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

    • Shrimp & Grits17

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

    • Butcher's Block

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

    • Andouille6

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

    • Tasso Ham7

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

    • Tête de Cochon6

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

    • Boucherie Board22

      A sampling of house-made charcuterie, pickles, preserves, served with homemade breads and crackers

    • Brunch Cocktails

    • Bloody Mary Jones8

      Rain vodka, tomato juice, housemade Worcestershire, fresh squeezed lemon, Crystal hot sauce, cracked pepper, fresh horseradish, pickles

    • Morning Dove12

      Lunazul Blanco tequila, fresh grapefruit, lime, simple syrup, cava, tarragon tincture , salt

    • Right Place, Wrong Time12

      London Dry Gin, black currant syrup, lemon, Fernet Branca, cava

    • Good Morning, Captain12

      New Orleans Crystal Rum, orange juice, house falernum