Dinner is served nightly from 5pm. Fried chicken is available every night. (Our menu changes often. Different menu items are available during the Mardi Gras menu from Friday February 10th through March 2nd, 2017.)

    • Starters and Snacks

    • Pickle Tasting10

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

    • Crawfish and Cheese Hushpuppies11

      Anson Mills heirloom cornmeal puppies fried crisp, and served with a spicy crawfish sauce and Hook’s Cheddar

    • Pimiento Cheese6

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

    • Red Snapper Caveach, ca. 188010

      Seviche of Florida red snapper, lime, jalapeno, virgin benne oil, fresh herbs, avocado and homemade saltines

    • Salmon Croquettes11

      With a hat tip to Faulkner, Bristol Bay Sockeye salmon cakes with sour corn in clabber and petite mustard greens

    • Potato Bisque8

      Local potato and leek puree scented with rosemary, garnished with buttered Sally Lunn croutons, piccalilli, and fresh chives

    • Boucherie Board22

      A sampling of house-made charcuterie, pickles, preserves, served with homemade breads and crackers

    • Potted Guinea Hen, circa 184013

      Slagel Farm hens prepared in a rustic pate, served with spicy peach chutney and toasted bread crisps

    • Soups

    • 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

    • Soup du Jour7

      Made fresh daily using heirloom recipes and the best local ingredients

    • Dinner Entrees

    • Shrimp and Grits17

      Laughing Bird sustainable shrimp, creamy antebellum heirloom grits, mushroom and tasso gravy, housemade Worcestershire, and scallions

    • Crispy Catfish a la Big Jones18

      Crispy catfish in a light corn and rice flour breading, served with creamy grits, butterbeans, tasso Beurre monte, piccalilli

    • Butcher's Pork Duet21

      Sweet tea-brined and lightly smoked house-butchered pork loin, crispy boudin ball, baked bean puree, sweet potato hash, crackling

    • Fried Chicken (dinner)17 light * 14 dark * 23 half

      Fried in leaf lard, ham drippings, and clarified butter, served with sweet potato hash and voodoo greens. Allow 30 minutes.

    • Braised Rabbit and Squash Dumplings19

      Crawfordsville, Indiana rabbit in onion gravy with butternut squash gnocchi, cabbage, purple hull peas, and hen of the woods mushrooms

    • Hand-cut Noodles and Fall Vegetables18

      Hand-rolled egg noodles with celery root puree, chanterelles, melted leeks, and fried sage, Wisconsin Sheep Dairy Cooperative Pecorino

    • Fresh Baked Breads

    • Skillet Cornbread7

      Crispy heirloom cornbread baked in cast iron with bacon fat and green onions, served with whipped Driftless Breeze honey butter

    • Sally Lunn5

      A staple in southern cooking for centuries; a soft rich butter and egg bread served with honey butter and homemade preserves

    • Abruzzi Rye5

      Heritage Carolina-grown rye flour baked with Caudill's sorghum molasses, served with honey butter and homemade preserves

    • Vegetables

    • Sweet Potato Hash8

      Local beauregard sweets sautéed with bacon and onion, then glazed with cane syrup and worcestershire

    • Fried Cauliflower10

      Local cauliflower in cornmeal breading, served on baked pimiento cheese grits with homemade giardeneira

    • Smothered Okra7

      Local okra simmered in a piquant tomato gravy, served over steamed Braggadocio rice

    • Local Baby Lettuces7.5

      Tossed with buttermilk-herb dressing, shallots, and radish, with Sally Lunn croutons and Hook’s blue cheese

    • Sandwiches (Dinner)

    • Carolina Shrimp Burger15

      Key West pink shrimp ground and seasoned high, with cayenne mayonnaise, chow-chow, butter lettuce, and a side of creamy grits

    • Fat Jones Burger15

      Slagel Farm beef griddled with onions, served on a soft egg bun with oyster remoulade, crisp bacon, lettuce, and tomato, with ham fat fries

    • 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

    • Desserts

    • Desserts

      Desserts are seasonal and change often -- please ask for our dessert menu

    • Sweet Potato Chocolate Pot de Creme10

      Layers of sweet potato and chocolate custards with candied peanuts & crème fraiche

    • Sticky Molasses Cake9

      Soaked in Steen’s syrup, with wine-poached pear, benne ice cream, almond cookie

    • Calas, circa 18909

      Hot sourdough rice fritters the Creole way, with tres leches ice cream and goat milk caramel

    • Rum Bread Pudding9

      Boozy pudding served warm with homemade peach butter and vanilla bean ice cream

    • Selection of 3 Home Made Ice Creams or Sorbets9

      featuring Kilgus Farmstead cream and local fruits