Lunch

Lunch is available Monday-Friday starting at 11am. Try our famous fried chicken. (Our menu changes often. Different menu items are available during the Mardi Gras menu from Friday February 10th through March 2nd, 2017.)

    • Soups and Snacks (lunch)

    • Pickle Tasting10

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

    • Pimiento Cheese6

      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 Jour7

      Made fresh 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

    • Shiitake and Melted Leek Omelet12

      River Valley Ranch shiitakes, local leeks, and LaClare chevre wrapped delicately in three eggs, choose potatoes, fresh fruit, or creamy grits

    • 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 (lunch)

    • Award-winning Fried Chicken17 light; 14 dark; 23 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

    • Fried Chicken Salad13

      Crispy breaded chicken tenders served on local farm lettuce with
      cucumbers, tomatoes, buttermilk herb dressing, Hook's Blue Paradise cheese, and piccalilli

    • Sea Island Pea Falafel Salad11

      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

    • 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

    • Twice-grilled Cheese12

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

    • Fried Chicken Sandwich13

      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 *

    • 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

    • Lunch Entrees

    • Shrimp and Grits17

      Laughing Bird shrimp, creamy Anson Mills grits, River Valley Ranch mushroom & tasso gravy, housemade Worcestershire, chives

    • 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