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.

SNACKS

Cheese Straws

The best cocktail snack - savory pastry sticks baked until crispy with a blend of three local cheeses  5

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  7

Hot and Spicy Boiled Peanuts

An long time tradition of the Deep South - green peanuts seasoned with onion and Cajun spices   5

HOUSE CURED MEATS

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

Acadian Andouille

smoked over pecan wood, natural beef casings, with home-baked rye bread, chow-chow, and garlic aioli  5

Smoky, Spicy Tasso

Heavily spiced, dry cured and smoked for two days, with pimiento cheese, piccalilli and house benne crackers  5

Boudin Rouge

A vanishing Cajun art, aka "Cajun blood sausage" with pickled shrimp salad and fresh baked Sally Lunn  6

Tête de Cochon Cajun-style

or hog's head pâté, made with brandy and peppercorns, with home baked brick bread and house made bourbon & brown sugar mustard  5

Creamy Liver Pâté

flavored with Calvados and port wine, with home baked rye bread, salted spring onions & kumquat marmalade  7

Boucherie Plate

A taste of each of our traditional charcuterie above  15

APPETIZERS

Potato & Goat Cheese Croquettes

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

Cajun Boudin Boudin Balls

Spicy Cajun pork liver and rice sausage breaded and fried crisp, with Aunt Rose's piccalilli and spicy mayonnaise  8

Pecan Wood-Fired Oyster Roast

According to the ancient seaside ritual - fresh Virginia oysters cooked over a wood fire with Creole mignonette, garlic butter, & bread crumbs  17

Deviled Crab a la McGee's Branch, ca. 1940

As told by Ben Green Cooper, blue crab meat baked with cream, house worcestershire, white wine, and mustard, served with hickory toasted bread   15

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

Soup du Jour

Made fresh daily by hand using local, artisanal, and heirloom ingredients  6

Maine Courses

Pork & Beans

Seared sweet tea-brined pork loin with barbecued pinto beans, home fries, and chow-chow   16

Farmhouse Chicken & Dumplings, ca. 1920

An old family recipe, simply simmered chicken with hearty egg dumplings, salt, and pepper, garnished with onion tops  14

Old Virginia Chicaken Fried Steak

Thick-cut Slagel Family Farm calf steak breaded and fried crispy, served on mashed potatoes with sawmill gravy  16

Savannah Catfish & Grits

Rice & corn flour breaded catfish fried crisp, served on creamy grits with butterbeans and green tomato chutney  17

Reezy-Peezy, ca 1730

Heirloom sea island red peas & a Laurel-aged Charleston gold rice panisse with a king oyster mushroom, asparagus, spring onion, all cooked over the pecan wood fire   15

Shrimp and Grits

Gulf Coast white "gumbo" shrimp, creamy antebellum heirloom grits, mushroom & tasso gravy, house-made Worcestershire, and scallions  17

Gumbo Ya-Ya

It all begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, and aromatic rice from Arkansas  12

Townhouse Barbecue Burger

Grilled over a pecan wood fire, with organic baby swiss, griddled onions & mushrooms, and homemade aioli. With choice of side   14

Smoked & Smothered Pork Shoulder

Served with Dutch Fork,SC-style tart mustard sauce, topped with vinegar slaw on an egg bun. With choice of side  12

Crawfish Etouffee a la Breaux Bridge, ca. 1940

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

VEGETABLES

Spinach Salad

Spence Farm spinach with warm sea island benne and honey dressing, rye croutons, kumquats, and shallot  8

Wood-Grilled Asparagus

Local farm asparagus cooked on the wood grill, served with chopped egg and anchovy vinaigrette, and cheese croutons  7

A Simple Spring Salad

Local farm baby lettuces dressed with cider vinaigrette and tossed with shaved asparagus, radishes, and spring onions  7

Chicken-Fried Morel Mushrooms

Wild foraged morel mushrooms breaded and pan-fried, served on creamy grits with sawmill gravy and green onions  10

New Potatoes and Watercress Eugene Walter

Creamy new potato salad with local wild watercress in mustard sauce with pickled shrimp  8

Hearts of Palm Bisque

Creamy puree of Puna Gardens palm hearts, with spicy pineapple relish and rye croutons  8

SIDES

Voodoo Greens

Local market greens cooked with onions and a ham bone  6 / 3

Mashed Potatoes

Whipped with house-cultured creme fraiche & garlic, topped with gumbo gravy  6 / 3

Fried Okra & Cucumber Pickles

House-pickled okra and cucumber pickles in a corn meal dredge, served with home made green goddess  7 / 4

Barbecued Baked Beans

Organic pinto beans baked with fatback, home made worcestershire sauce, and sorghum molasses  6 / 3

Dressed Baby Lettuces

Local farm baby lettuces dressed with cider vinaigrette  7 / 4

Creamy Heirloom Cheese Grits

Anson Mills antebellum coarse ground grits cooked with Kilgus Farmstead milk, Cheddar cheese, and butter  6 / 3

DESSERTS

Rhubarb

Warm coriander oat cake, rhubarb jelly, candied ginger, coconut ice cream  8

Peanut Gooey Butter Cake

Candied peanuts baked in a dense and gooey fallen cake, served with candied fennel seed & pineapple sorbet  7

Chocolate & Black Walnut Tart

Fair trade Columbian dark chocolate in buttery pastry with black walnuts and bourbon, served with salted caramel, puffed rice, and smoked buttermilk ice cream  7

Meyer Lemon Pie

Baked in a butter cookie crust, toasted almond marshmallow, hibiscus, creme fraiche  7

Our menu is seasonal and items change from time to time. List and prices are subject to change; web site may not be up-to-date.
Last updated December 31, 2011.