Lunch

Lunch is available Monday-Friday starting at 11am. Try our famous fried chicken. Delivery is available through Caviar and through Grubhub.

    • Soups and Snacks (lunch)

    • Pickle Tasting10

      A sampling of our housemade pickles served with salted sorghum butter and home baked bread

    • Crawfish and Cheddar Hushpuppies12

      Hazzard Free Farm corn puppies fried crisp, then smothered with crawfish cream and Hook’s one year cheddar and scallions

    • Pimiento Cheese6

      Hook’s Cheddar blended with pimientos and homemade Worcestershire sauce, served with piccalilli and homemade benne crackers

    • 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

    • Cajun Boudin Balls9

      Homemade Cajun liver and rice sausage breaded and fried crisp, garnished with bitter greens and served with cayenne mayonnaise

    • Sea Island Purple Cape Bean Soup6.5

      Heritage beans of the Stono River Valley slowly cooked in vegetable broth, served with buttered cornbread crumbs, crème fraiche, chives

    • Soup du Jour7

      Made fresh daily using heirloom recipes and the best local ingredients

    • Tête de Cochon6

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

    • Brunch for Lunch

    • Biscuit and Debris Gravy14

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

    • Roasted Cauliflower and Pimiento Cheese12

      Local cauliflower and Wisconsin Sheep Dairy Cooperative Pecorino cheese, with potatoes, creamy grits, or butter lettuce

    • A Simple Cajun Breakfast11

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

    • Buckwheat Banana Pancakes11

      Antique rustic aromatic buckwheat flour pancakes blanketed with Three Sisters Garden pecans, salted caramel, and banana pudding

    • Catfish and Grits14

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

    • Fried Chicken (lunch)

    • Award-winning Fried Chicken17 light; 14 dark; 23 half

      Our famous recipe, fried in leaf lard, ham drippings, and clarified butter, with a highly seasoned cornmeal dredge. Served with voodoo greens and butterbeans. Allow 30 minutes.

    • Lunch Salads

    • Fried Chicken Salad14

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

    • Sweet Potato Bisque8

      Local Beauregards simmered with leeks and a hint of curry, garnished with peach chutney, cornbread crumbs, and fried sage

    • Rooftop Garden Salad8

      Tossed with shallot, early radishes, candied pecans, and Hook's Blue Paradise cheese, with buttermilk herb dressing

    • Crab Cake Salad15

      Ponchartrain blue crab cakes with tossed Gotham Greens lettuce, Mighty Vine tomato, cucumber, pickled okra, remoulade dressing

    • Lunch Sandwiches

    • Twice-grilled Cheese12

      Buttery toasted Sally Lunn with griddled Chandoka and Nordic Parmesan cheeses, mighty vine tomatoes, lettuce, pickles, choice of side *

    • Carolina Shrimp Burger16

      In the style of Beaufort, SC, served on an egg bun with cayenne mayonnaise, Mighty Vine tomato, sweet chow, and a side of creamy grits

    • Barbecued Pork Shoulder Po Boy14

      Pecan wood-smoked and smothered in a tart East Carolina-style sauce, topped with creamy slaw, served with choice of side

    • Fried Chicken Sandwich13

      Crispy breaded and fried boneless chicken thigh, egg bun, homemade mayonnaise, local lettuce, chow-chow, choice of side

    • Pimiento Cheese Burger15

      Griddled onion and double cheeseburger with home made pimiento cheese on a steamed bun, sloppy and worth it, with choice of side

    • Lunch Entrees

    • Shrimp and Grits17

      Laughing Bird shrimp, creamy Anson Mills grits, River Valley Ranch mushroom & tasso gravy, housemade Worcestershire, chives

    • Squash Rosti12

      Local winter squash and red pea flour pancakes, with clabbered cream, fish pepper sauce, and benne seed vinaigrette

    • Farmhouse Chicken and Dumplings, circa 192014

      Based on an old family recipe, thick, chewy egg dumplings simmered with pulled chicken, onion, cabbage, salt and pepper