We proudly use only whole animals for all of our pork, poultry, and game. All charcuterie, sausage, bacon, and ham made in house. Our fresh dairy is by Kilgus Farmstead and non-homogenized. All eggs are by Moore Family Farm from Watseka, IL or Ellis Family Farm, Benton Harbor, MI. All preserves and pickles made in house from local or organic vegetables and fruits during peak season. All pork, chicken, duck, and rabbit by Gunthorp Farm or Slagel Family Farm. Beef and lamb by Mint Creek Farm, Q7 Ranch, or Slagel. Field corn (hominy and cornmeal) by Three Sisters Garden in Kankakee, IL and Spence Farm in Fairbury, IL. Corn grits and a dozen+ heritage grains by Anson Mills in Columbia, SC (certified organic.) Carolina Gold Rice and rice flour by Carolina Plantation in Darlington, SC. Aromatic rice by Southern Brown Rice in Weiner, AR (certified organic.) Fruits and vegetables from more than two dozen local farms in season. Crab by Ponachartrain Blue Crab, sustainably wild caught American blue crab. We are a Shedd Aquarium Rite Bite Sustainable Seafood partner and only serve sustainable seafood. Please ask us about individual products or farms, our suppliers are so much of our story.

STARTERS and SNACKS

Pickle Tasting

A sampling of all of our house made pickles of the day, with honey butter, Murray River salt, and home baked Sally Lunn   8

Cajun Liver Boudin Fritters

Louisiana pork and rice sausage breaded and fried, served with cayenne mayonnaise and Aunt Rose's piccalilli   8

Potato and Goat Cheese Croquettes

Crispy breaded potato balls filled with goat cheese and herbs, served on baby lettuce with creamy anchovy dressing   7

Benne-crusted Crab Cakes

Crusted in heirloom sea island benne and cast iron-seared, with pureed hearts of palm and spicy pineapple relish   14

Creole Fried Clams, circa 1885

Corn and rice flour battered clams with a petite salad of young lettuce, shallot, frisee, and white remoulade   9

Gumbo Ya-Ya

It all begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, pork, and aromatic Arkansas rice   7

Sea Island Red Pea Bisque

Creamy heritage pea puree, crunchy Carolina gold rice croutons, homemade pepper sauce   7

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   5

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   5

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

SANDWICHES

Pimiento Cheese Burger

Griddled onion and double cheeseburger with home made pimiento cheese on a steamed bun, sloppy and worth it, with beef fat fries    12

Smoked and Smothered Pork Shoulder

Served in Dutch Fork, South Carolina-style tart mustard sauce, topped with vinegar slaw on an egg bun, with beef fat fries   12

Banh Mi Po' Boy

Head cheese, liver boudin, red onion, heirloom radish, cilantro, Red Boat fish sauce, and sriracha mayonnaise, served with fries    11

Shrimp Po' Boy

Crispy fried Laughing Bird shrimp with spicy remoulade, butter lettuce, and piccalilli, served with fries   15

MAIN DISHES

Sweet Tea-Brined Pork Loin

House butchered and brined pork loin with baked bean puree and sweet potato hash   20

Roast Duck Breast, circa 1805

with creamed Brewster oat groats, confit rutabagas, heirloom apple and hickory nut salad, bourbon jus    24

Crawfish Etouffee a la Breaux Bridge, circa 1940

Louisiana crawfish tails smothered in white wine and butter with onion and Cajun spices, served with steamed aromatic rice   23

Butterbean Pasta e Sieve

Small heirloom butterbeans simmered with house-made egg macaroni, beech mushrooms, and topped with Pleasant Ridge Reserve cheese    18

Farmhouse Chicken and Dumplings, circa 1920

An old family recipe, simply simmered chicken with hearty egg dumplings, butterbeans, carrots, and thyme, garnished with onion tops   12

Shrimp and Grits

Laughing Bird shrimp, creamy antebellum heirloom grits, mushroom & tasso gravy, house-made Worcestershire, and scallions   17

SALADS and VEGETABLE DISHES

Creole Salad

Local baby lettuce, duck confit, poached egg, sage croutons, crisp house-cured bacon, cider vinaigrette   12

Roasted and Pickled Beet Salad

Creamy buttermilk, bitter greens, absinthe jelly, and rye croutons   8

Charred Brussels Sprouts

Skillet-charred with shallot, pecans, brown butter, and thyme   7

Sweet Potato Hash

Crispy bacon, onion, and cane syrup, garnished with green onions   7

Stewed Brewster Oat Groats, circa 1690

Parsnip puree, hen of the woods mushrooms, pea greens   9

A SOULFUL FRIED CHICKEN DINNER

available 5-9pm, Monday - Thursday • $25 per person, children under 12 $2 per year • Family style, total table participation requested

Relish Tray

Biscuits and Cornbread

Timeless recipes served with homemade preserves and whipped sweet cream butter

Fried Chicken

Cooked according to Edna Lewis's recipe in fresh leaf lard with butter and a ham hock, in a cast iron kettle

Served with our signature sides:

Mashed Potatoes and Gumbo Gravy

Voodoo Greens

Red Beans & Rice

Banana Pudding

DESSERTS

Appalachia Cider Pie, circa 1954

Local cider in flaky lard pastry, with sorghum, hickory nuts, whipped cream, and cranberries  7  

Sweet Potato-Chocolate Pot de Creme

Sweet potato and chocolate ganaches layered with crushed benne brittle, poached pears, and creme fraiche  8

Bourbon Raisin Bread Pudding

Cinnamon oat streusel, tangy heirloom apple compote, caramel ice cream  7

Carrot Cake with Ermine Frosting

Traditional spiced carrot cake with raisins and old-fashioned roux icing  7

Warm Peanut Butter Cake

Hot from the oven, with crushed peanuts, caramel, and spiced chocolate ice cream  7

Selection of 3 Home Made Ice Creams

with selected accompaniments   7

Our menu is seasonal and items change often. List and prices are subject to change; web site may not be up to date. Last updated December 13, 2012.