Lunch

Lunch is available Monday-Friday starting at 11am. Try our famous fried chicken. Delivery is available through Caviar and through Grubhub.

    • Soups and Salads (lunch)

    • Rooftop Butter Lettuce8

      Buttermilk herb dressing, shallot, radish, pecan

    • Fried Chicken Salad14

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

    • Creole Dinner Salad15

      Duck confit, bacon, Tomme, croutons, poached egg

    • Curry Peanut Bisque8

      Peach pickle, habanero pepper, candied peanut

    • 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

    • Crab Cake Salad15

      Ponchartrain blue crab cakes with tossed Gotham Greens lettuce, Mighty Vine tomato, cucumber, pickled okra, remoulade dressing

    • Lunch Entrees

    • Shrimp and Grits17

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

    • Catfish and Grits14

      Farm-raised Alabama catfish fried in rice and corn flour breading with creamy grits, sea island red peas, and tasso ham beurre monte

    • Chicken and Dumplings, circa 192014

      An old Fehribach family recipe -- stewing hen, carrot, cabbage onion, knefles

       

    • Fried Chicken (lunch)

    • Award-winning Fried Chicken18 light * 14 dark * 25 half

      Fried in leaf lard, ham drippings, and clarified butter; choose two sides

    • Appetizers (lunch)

    • Black Eyed Pea Beignets8

      Senegalese Accara, fiery kani sauce

    • Pimiento Cheese7

      Hook's aged Cheddar, homemade benne crackers

    • Boucherie Board22

      All the house-cured meats, relishes, breads

    • Latkes9

      Irish and sweet potatoes, ramps, clabbered cream

    • Breakfast (for lunch)

    • Carolina Gold Rice Pancakes12

      Studded with huckleberries, coconut

    • Simple Southern Breakfast13

      Two farm eggs your style,  crispy Cajun boudin, biscuit; choose a side

    • Spring Omelet14

      Organic maitakes, leeks, Wisconsin Pecorino; with one side

    • Bayou Teche Omelet16

      Louisiana crawfish, spicy smoked andouille, and cream cheese, with bearnaise sauce and scallions, choose potatoes or creamy grits

    • Lunch Sandwiches

    • Twice-grilled Cheese12

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

    • Carolina Shrimp Burger16

      Key West Pink Shrimp, buttermilk roll, sweet chow, butter lettuce, cayenne mayonnaise

    • Barbecued Pork Shoulder13

      Pecan wood-smoked, sweet and tangy sauce, creamy slaw,
      buttermilk roll

    • Fried Chicken Sandwich14

      Crispy breaded and fried boneless chicken thigh, egg bun, homemade mayonnaise, local lettuce, chow-chow, choice of side

    • Pimiento Cheese Burger14

      House-ground grassfed beef, buttermilk roll, onion, pimiento cheese, aioli, pickled snack peppers

    • 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

    • Buttermilk Biscuits4 small / 7 large

      with Aunt Rita's blackberry jelly