• Breakfast

    • Hazzard Free Farm Corn Cakes13

      Petite rouge peas, Hook's Cheddar, tomato gravy, avocado, creme fraiche, two farm eggs your style

    • Simple Southern Breakfast13

      Two farm eggs your style,  crispy Cajun boudin, biscuit; choose a side

    • Bayou Teche Omelet16

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

    • Hot Cakes

    • Carolina Gold Rice Pancakes12

      Studded with huckleberries, coconut

    • Apple Stack French Toast12

      Apple butter, streusel, creme fraiche

    • Buckwheat Banana Pancakes12

      Vanilla creme, candied pecans, caramel

    • Bakery

      Served with whipped sorghum butter and homemade preserves. 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

    • 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

    • Skillet Cornbread5

      Inspired by a generations-old Gullah receipt by way of Awendaw. Hazzard Free Farm cornmeal and Staff of Life Farms hominy baked in bacon fat, whipped sorghum butter

    • Buttermilk Biscuits4 small / 7 large

      with Aunt Rita's blackberry jelly

    • Soup and Salad (brunch)

    • Rooftop Butter Lettuce8

      Buttermilk herb dressing, shallot, radish, pecan

    • Gumbo Ya-Ya8

      It all begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, pork, and aromatic Arkansas rice

    • Brunch Platters

    • Fried Chicken Salad15

      Crispy breaded chicken tenders served on local farm lettuce with cucumbers, tomatoes, buttermilk herb dressing, Hook's Blue Paradise cheese, and piccalilli

    • 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

    • Catfish and Grits17

      Farm-raised Alabama catfish fried in rice and corn flour breading with creamy grits, sea island red peas, and tasso ham beurre monte

    • Roasted Mushrooms15

      Roasted organic maitakes and River Valley Ranch shiitakes in a buttery wine sauce, with creamy grits and a sunny duck egg

    • Shrimp & Grits17

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

    • Biscuit Art

    • Sweet and Spicy Chicken14

      Fiery fried chicken, pickles, sunny egg on a biscuit; choose a side

    • Cajun Duck Egg and Boudin13

      Crispy boudin, sunny duck egg, sweet chow on a biscuit; choose a side

    • Fried Chicken and Biscuit18 light / 14 dark

      Fried chicken, biscuit and cream gravy, collard greens

    • Biscuit and Gravy13

      Creole chaurice sausage gravy, two poached eggs, turnip greens

    • Appetizers (dinner)

    • Ponchartrain Blue Crab Cakes16

      Banana curry, pea greens, benne

    • Potato Herb Latkes11

      Kennebec potato, herbs, creme fraiche, celery hearts

    • Cajun Boudin Balls9

      Breaded liver sausage, cayenne mayonnaise