Lunch

Lunch is available Monday-Friday starting at 11am. Try our famous fried chicken.

    • Soups and Snacks (lunch)

    • Pickle Tasting9.5

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

    • Pimiento Cheese5.5

      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

    • 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 Jour6.5

      Made from scratch daily using heirloom recipes and the best local ingredients

    • Brunch for Lunch

    • Biscuit and Debris Gravy14

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

    • Three Little Farm on the Prairie Egg Omelet12

      Local asparagus and LaClare chevre, choose Potatoes O’Brien, fresh fruit, or creamy Anson Mills grits. Add house-cured bacon,  + $1

    • Carolina Gold Rice Pancakes11

      Delicate rice flour pancakes filled with coconut cream and topped with local strawberries and coconut-benne granola

    • Catfish and Grits14

      Crispy rice flour-fried Alabama catfish, Anson Mills grits, sea island petit rouge peas, pickled peppers

    • A Simple Cajun Breakfast11

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

    • Fried Chicken

    • Award-winning Fried Chicken15 light; 13 dark; 18 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

    • Sea Island Pea Falafel Salad12

      Crispy heritage pea patties with local lettuce, pickled okra, shallot, cucumber, sea island benne, and buttermilk herb dressing

    • Pickled Shrimp and Avocado Salad15

      Homemade Laughing Bird shrimp pickle with local lettuce, avocado, tomato, black beans, and cornbread crumbs in light vinaigrette

    • Summer Fruit and Nut Salad12

      Local lettuce and frisee  tossed in citrus basil vinaigrette with dried cherries, pecans, blue cheese, and benne. Add potted guinea hen, +$3

    • Creole Salad13

      Local lettuce and frisee tossed with scallions, sage croutons, shaved Chandoka cheese and bacon, topped with a poached egg

    • Fried Chicken Salad13

      Crispy chicken breast on local farm lettuce with cucumbers, tomatoes, buttermilk herb dressing, Hook’s Blue Paradise cheese, and piccalilli

    • Lunch Sandwiches

    • Twice-grilled Cheese12

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

    • Fried Chicken Sandwich12

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

    • Carolina Shrimp Burger15

      Key West pink shrimp ground and seasoned high, with cayenne mayonnaise, chow-chow, local lettuce, choice of side *

    • Beef and Mushroom Blended Burger15

      Slagel Farm beef and Fruiting Mushrooms blended and grilled, with Chandoka cheese, lettuce, tomato, egg bun, choice of side *

    • Smoked and Smothered Pork Shoulder13

      Shredded and served in a tangy Dutch Fork-style sauce on a homemade bun with creamy slaw, choice of side *

      * Ham fat fries, hoppin’ john, voodoo greens, creamy grits, petit salad