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 Duet19

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

    • Fried Chicken (dinner)16 light * 13 dark * 18 half

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

    • Summer Market Noodles19

      Hand-rolled egg noodles tossed with local farm vegetables in cider butter -- broccoli, early onions, mustard greens, shiitake mushrooms, thyme, and basil, topped with a sunny duck egg and Wisconsin Sheep Dairy Cooperative Pecorino

    • 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

    • 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

    • Abruzzi Rye5

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

    • Farmstead White5

      The classic American loaf of bread, fragrant, soft, and mouthwatering. Served with whipped honey butter and homemade preserves.

    • Vegetables

    • Zucchini Fritters (dinner)12

      Local zucchini pancakes fried crisp and served with cabbage & apple kimchi and a creamy mint sauce

    • Sweet Potato Hash8

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

    • Pickled Shrimp and Avocado Salad15

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

    • Local Baby Lettuces7.5

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

    • Sandwiches (Dinner)

    • 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

    • Blackened Andouille Po' Boy16

      Charred house smoked sausage, shredded cabbage, remoulade, and pickled shrimp, Mighty Vine tomato, and bread and butter pickles, served with ham fat fried potatoes

    • 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

    • 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