Menu

A Staple Cake-like bread of English heritage for centuries. Lightly toasted and served with whipped sorghum butter and homemade fruit preserves

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter. Gluten free!

Three Creole doughnuts lightly spiced and deep fried, buried in confectioner's cugar

SW Louisiana-style, a sweet milk roll filled with homemade peppery duck boudin sausage.

Artisan pastry flour with local butter and buttermilk, served with homemade preserves and whipped sorghum butter

A southern adaptation of a classic - buttermilk Choux pastry glazed with local honey and Meyer lemon

Hand-laminated butter pastry filled with homemade Creole cream cheese and Oaxaca vanilla bean, finished with a light drizzle of dark chocolate

Thin custardy crepes filled with homemade strawberry preserves and showered in powdered sugar, served with whipped sorghum butter

Please allow up to 20 minutes - cast iron-baked German-style pancake studded with local apples and showered in powdered sugar and homemade rum caramel

Homebaked buttermilk bread griddled in dreamsicle custard, homaemade Cortland apple butter, creme anglaise, toasted oat streusel, whipped cream

Fluffy flapjacks spiced with Mexican cinnamon and soaked in three milks, filled with dulce de leche and topped with Klug Farm raspberries and blueberries and homemade pecan granola

Anson Mills Carolina Gold rice flour and local pumpkin flapjacks, pumpkin cream filling, spiced pecan granola topping. Gluten free.

Craft your own perfect omelet. Four local farm eggs prepared Creole-style with the fillings on the inside. Choose one filling. Additional fillings, 1.50 & 2.50.

Four Farmer's Hen House eggs filled with Four Star Mushroom duxelles, melted leeks, and Prairie Fruits Farm chevre, choice of side

Three farm eggs, our house-cured & smoked bacon, griddled onion, Jarlsberg cheese, choice of side

Three farm eggs, Louisiana crawfish tails, andouille sausage, cream cheese, bearnaise sauce

In the true original style - spicy! And not for the faint of heart! Bonesless, skin-on chicken leg & thigh quarter basted in chili oil, served on a buttery bun with cayenne mayonnaise, butter lettuce, chow-chow, choice of side

Four pieces of the recipe some have called the Best in America, gluten free and fried crisp in canola oil, with red beans and rice, sweet potato puree, and sweet chili sauce. Gluten free.

One thigh and one leg, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

One breast and one wing, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

Chef Paul's Iron Chef-beating homage to the humble egg sandwich - a big, bodacious buttermilk biscuit slathered with sweet cream butter and stacked with Chaurice (Creole hot sausage), Jarlsberg Swiss cheese, and spicy apple chutney. Choice of side.

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits. Contains pork and gluten. Can be made gluten or pork-free upon request.

Char-grilled house-cured andouille sausage on sweet potato biscuits with redeye gravy, served with two fried eggs

Alabama catfish fried crisp in corn and rice flour breading, served with creamy grits, sea island red peas, and tasso ham beurre monte. Gluten Free.

Two Milo's Farm eggs cooked your way with a cornbread muffin and choice of creamy grits. Choice of meat +4

Savory flapjacks filled with sharp Cheddar and topped with two eggs, tomato gravy, sea island red peas, avocado, creme fraiche

Decadent Louisiana crawfish cakes in home baked popovers with poached eggs and bearnaise sauce, choice of side

House-cured ham poached in cream a la Creole, in popovers with poached farm eggs and bearnaise sauce, choice of side

Fischer Farms eye of round pounded thin and fried crisp, with Nichols Farm vegetable ratatouille and two eggs your way

Louisiana crawfish tails and house-cured & smoked Tasso ham with cheddar cheese in savory custard and buttery pastry, served with a refreshing blond frisee salad

Anson Mills Carolina Gourdseed White flint grits cooked in Kilgus Farmstead Jersey cow milk with aged Cheddar cheese

Gotham Greens butter lettuce dressed with tarragon vinegar and extra virgin olive oil

Strictly seasonal fruit

Shredded potatoes cooked in butter with onion and green bell pepper

Housemade with Fischer Farms' pork and a clutch of pungent spices

Indiana smoked ham poached in Kilgus Farmstead cream

Pasture-raised eggs from near the Quad Cities

Cured in-house starting with Beeler's Pure Pork bellies, smoked with applewood

Grilled American cheese on homemade bread, fresh fruit

Hand-breaded Amish chicken tender with buttered rice

Two scrambled eggs with house-cured bacon and creamy cheese grits

Mini cinnamon-scented pancakes with pure maple syrup

Home-baked French toast with fresh fruit and pure maple syrup

Piquant spread of aged Cheddar cheese, homemade Worcestershire, and pimientos, with piccalilli and benne crackers. Pescatarian (contains Worcestershire sauce)

Homemade peppery pork and rice sausage croquettes, served with cayenne mayonnaise and piccalilli

Fried crisp in Hazzard Free Farm cornmeal, smoked catfish salad and deviled egg puree. gluten free.

Louisiana crawfish tail patties seasoned with mustard and cayenne and sauteed, served with sweet corn relish and remoulade. Pescatarian.

Sic of our housemade pickles served with olive oil toast points and whipped sorghum butter

Creole-style, Louisiana Gulf shrimp smothered in a decadent butter sauce and served on toast Nola baguette

Chicken, housemade andouille sausage, and homemade worcestershire sauce flavor this broth along with a dark, smoky roux, served with steamed Cahokia rice

Gotham Greens butter lettuce tossed with shaved red onion, local radishes, candied pecans, and Gorgonzola cheese in our green buttermilk-herb dressing. Gluten free, vegetarian.

Miller Farms Amish chicken rubbed with spices and charred, served with Gotham Greens butter lettuce tossed with tomato confit, cornbread crumbs, avocado, and buttermilk herb dressing. Gluten free.

Roasted Puna Gardens hearts of palm with sauteed Texas Gulf shrimp, blond frisee, candied peanut, ginger benne vinaigrette. Gluten free.

Creole-style, catfish, shrimp, oysters, crawfish and okra in a medium-dark roux, topped with steamed Cahokia rice and served with house-ground file on the side

Eleven greens and herbs with okra in a rich potlikker, served with steamed African red sorghum

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter. Gluten Free.

Two dainties fresh baked to order, served with roasted jalapeno honey butter

Two Milo's Farm eggs cooked your way with a cornbread muffin and choice of creamy grits. Choice of meat +4

Four Farmer's Hen House eggs filled with Four Star Mushroom duxelles, melted leeks, and Prairie Fruits Farm chevre, choice of side

Three farm eggs, our house-cured & smoked bacon, griddled onion, Jarlsberg cheese, choice of side

Fluffy flapjacks spiced with Mexican cinnamon and soaked in three milks, filled with dulce de leche and topped with Klug Farm raspberries and blueberries and homemade pecan granola

Alabama catfish fried crisp in corn and rice flour breading, served with creamy grits, sea island red peas, and tasso ham beurre monte. Gluten Free.

One breast and one wing, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

One thigh and one leg, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

Four pieces of the recipe some have called the Best in America, gluten free and fried crisp in canola oil, with red beans and rice, sweet potato puree, and sweet chili sauce. Gluten free.

Louisiana crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free, pescatarian.

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits. Contains pork and gluten. Can be made gluten or pork-free upon request.

Cavatelli pasta with four blended cheeses in a piquant mustard cream sauce with buttery bread crumb topping. Pescatarian (contains Worcestershire sauce)

Hard-fried kennebec potatoes tossed in bacon fat & malt vinaigrette with parsley

Anson Mills Carolina Gourdseed White corn hominy grits cooked in Kilgus Farmstead milk and seasoned with butter and Cheddar Cheese, finished in the oven. Gluten free, vegetarian.

Anson Mills Carolina Gourdseed White flint grits cooked in Kilgus Farmstead Jersey cow milk with aged Cheddar cheese

Shredded potatoes cooked in butter with onion and green bell pepper

Grilled American cheese on homemade bread, fresh fruit

A half portion of our delicious shrimp & grits

Hand-breaded Amish chicken tender with buttered rice

Homemade Cuban-style bread filled with Fischer Farms ham, smoked pork shoulder, Jarlsberg cheese, homemade bread & butter pickles, Creole mustard, pickled Fresno peppers, with bacon fat fries

A double patty of Fischer Farms regenerative ranched Black Angus beef ground in-house and char-grilled, fully dressed with homemade pimiento cheese. Choose seasoned frites or creamy grits.

Hand-deboned skin-on leg & thigh quarter fried crisp with our legendary recipe, on a buttery bun with cayenne mayonnaise, Gotham Greens butter lettuce, chow-chow. Choose bacon fat fries or petite salad. "Nashville Hot" style, + $2

A thick slab of Fischer Farms regenerative ranched beef bologna pan-fried and served on a soft bun with Dijon mayonnaise, Gotham Greens butter lettuce, homemade bread and butter pickles, onion jam, and pickled Fresno chilies. Choose creamy grits or salt and vinegar kennebec fries.

Roast Fischer Farms round steak sliced thin and smothered with debris gravy, fully dressed with Gotham Greens butter lettuce, Mighty Vine tomato, homemade Bread and butter pickles. and Dijon mayonnaise. Choose creamy grits of malt vinegar fries

Crispy Gulf of Mexico oysters on homemade Nola French bread, fully homemade French bread with remoulade, Gotham greens butter lettuce, Mighty Vine tomato, and homemade bread & butter pickles. Choose creamy grits or malt vinegar fries

Crispy Gulf of Mexico gumbo shrimp on homemade French bread with remoulade, Gotham greens butter lettuce, Mighty Vine tomato, and homemade bread & butter pickles. Choose creamy grits or malt vinegar fries

A tribute to our favorite shop in the Quarter - roast Ferndale Market turkey, Fischer Farms beef, and Sander's ham with Jarlsberg Swiss cheese on homemade French bread with remoulade, Gotham greens butter lettuce, Mighty Vine tomato, and homemade bread & butter pickles. Choose creamy grits or malt vinegar fries

Roast Ferndale Market turkey breast and Jarlsberg Swiss cheese on homemade French bread with cayenne mayonnaise, Gotham greens butter lettuce, Mighty Vine tomato, and homemade bread & butter pickles. Choose creamy grits or malt vinegar fries

Piquant spread of aged Cheddar cheese, homemade Worcestershire, and pimientos, with piccalilli and benne crackers. Pescatarian (contains Worcestershire sauce)

Fried crisp in Hazzard Free Farm cornmeal, smoked catfish salad and deviled egg puree. gluten free.

Homemade peppery pork and rice sausage croquettes, served with cayenne mayonnaise and piccalilli

Louisiana crawfish tail patties seasoned with mustard and cayenne and sauteed, served with sweet corn relish and remoulade. Pescatarian.

A staple of Southern hospitality - homemade pimiento cheese with a sampling of seasonal house pickles and hand-rolled benne crackers

Creole-style, Louisiana Gulf shrimp smothered in a decadent butter sauce and served on toast Nola baguette

Puna Gardens Peach Palm hearts crisped in rice flour tempura, served with guasacaca sauce and five pepper relish

Chicken, housemade andouille sausage, and homemade worcestershire sauce flavor this broth along with a dark, smoky roux, served with steamed Cahokia rice

Eleven greens and herbs with okra in a rich potlikker, served with steamed African red sorghum

Creole-style, catfish, shrimp, oysters, crawfish and okra in a medium-dark roux, topped with steamed Cahokia rice and served with house-ground file on the side

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter. Gluten Free.

Two dainties fresh baked to order, served with roasted jalapeno honey butter

Alabama catfish fried crisp in corn and rice flour breading, served with creamy grits, sea island red peas, and tasso ham beurre monte. Gluten Free.

Louisiana crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free, pescatarian.

One breast and one wing, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

One thigh and one leg, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

Four pieces of the recipe some have called the Best in America, gluten free and fried crisp in canola oil, with red beans and rice, sweet potato puree, and sweet chili sauce. Gluten free.

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits. Contains pork and gluten. Can be made gluten or pork-free upon request.

D’Artagnan Pekín duck butchered in-house and served as a seared breast, leg & thigh confit rillette, savory pecan and wild rice granola with crispy duck skin, bourbon giblet jus. With celery root puree and balaton cherry puree.

Locally grown maitake and oyster mushrooms atop Anson Mills Appalachian Blue Barley in Always Somethin’ Farm cushaw squash puree, pea shoots, piccalilli

A specialty of French Louisiana - ballotine of milk-fed young pig served with sweet potato puree, charred broccoli raab, and pickled summer cherries

Louisiana lump blue crab-loaded crab cakes in the Baltimore style, celery root puree, charred rapini, melted leek beurre monte, perigord truffle

Homemade Cuban-style bread filled with Fischer Farms ham, smoked pork shoulder, Jarlsberg cheese, homemade bread & butter pickles, Creole mustard, pickled Fresno peppers, with bacon fat fries

A double patty of Fischer Farms regenerative ranched Black Angus beef ground in-house and char-grilled, fully dressed with homemade pimiento cheese. Choose seasoned frites or creamy grits.

Miller Farms Amish chicken rubbed with spices and charred, served with Gotham Greens butter lettuce tossed with tomato confit, cornbread crumbs, avocado, and buttermilk herb dressing. Gluten free.

Crispy Rappahannock oysters on a homemade New Orleans-style baguette with spicy remoulade, lettuce, Mighty Vine, and homemade bread and butter pickles. Served with spicy salt & vinegar crisps.

Crispy Gulf of Mexico oysters on homemade Nola French bread, fully homemade French bread with remoulade, Gotham greens butter lettuce, Mighty Vine tomato, and homemade bread & butter pickles. Choose creamy grits or malt vinegar fries

Cavatelli pasta with four blended cheeses in a piquant mustard cream sauce with buttery bread crumb topping. Pescatarian (contains Worcestershire sauce)

Hard-fried kennebec potatoes tossed in bacon fat & malt vinaigrette with curly parsley. Gluten free.

Anson Mills Carolina Gourdseed White corn hominy grits cooked in Kilgus Farmstead milk and seasoned with butter and Cheddar Cheese, finished in the oven. Gluten free, vegetarian.

Gotham Greens butter lettuce tossed with shaved red onion, local radishes, candied pecans, and Gorgonzola cheese in our green buttermilk-herb dressing. Gluten free, vegetarian.

Sustainably grown Hawaiian peach palm heart roasted in brown butter, served with blond frisee and ginger-benne vinaigrette

Candied red and pickled yellow Sola Gratia Farm beets, lemon curd, Creole cream cheese, wild black walnuts, pea greens

Spicy mustard and turnip greens smothered in vinegary potlikker with smoked onions, cornbread crumbs, mustard seed

Grilled American cheese on homemade bread, fresh fruit

A half portion of our delicious shrimp & grits

Hand-breaded Amish chicken tender with buttered rice

Served three to four: relish tray, sweet potato biscuits & jalapeño honey butter, a whole fried chicken, sizzling jambalaya, bourbon bread pudding

For the whole table to share—Cahokia Rice stir-fried with Gulf of Mexico white shrimp (shell & head-on), charred house andouille, chicken, and smoked pork shoulder, seasoned with homemade crawfish X/O sauce and served on a sizzle platter with scallions, hog crackling, and a sunny duck egg 36

Choose one per course, includes a complimentary relish tray for the table. Total table participation only, please.

Richly spiced pudding spiked with bourbon whiskey, served with homemade Nichols Farm apple butter, honey coriander ice cream. Vegetarian.

TCHO fair trade-certified organic chocolate baked in crème custard, sauced with salted Jamaican rum caramel, dusted in candied peanuts and topped with crème fraiche. Gluten free, vegetarian.

A baked version with layers of vanilla cookies, creme custard, and bananas covered with Swiss Meringue and served hot

Creole sourdough rice fritters tossed in powdered sugar and nested in vanilla pudding with chocolate and caramel sauces, crused candied peanut

Meyer lemon ice nestled in black walnut crumble. Wheat free, Vegan.

Kilgus Farmstead's pasture-grazed Jersey cow cream really sings with Tahitian vanilla bean. Nestled in candied pecans and drizzled with homemade salty caramel. Gluten free, vegetarian.

Choose three ice creams or sorbets homemade from Kilgua Farmstead cream and local fruits

TCHO cocoa, anejo rum, Ceylon cinnamon, and a whisper of chiles de arbol make a decadent combination in Kilgus Farmstead cream. Nestled in crushed candied peanuts. Gluten free, vegetarian.

Made with Kilgus farmstead cream, Milo’s Farm eggs, and staff of life farms honey, nestled in toasted peelcorn oat streusel. Vegetarian, gluten free.

Klug Farm Raspberries preserved in pear brandy with a whisper of rose petal

Old school and Chef Paul's favorite, Klug Farm damson plums preserved in plum brandy with sugar. Damsons are naturally high in pectin, giving a luxurious texture on the palate.

San Gabriel Ranch Murcott mandarins preserved from an oleo-saccharum of their peels and infusion of their tart juice in Rye vodka.

A Big Jones original punch - Housemade loquat cordial blended with white wine, black tea, gin, brandy, and orange and lemon oleo saccharum.

From Chef Paul’s new book Midwestern Food, Seedling Farm blackberries preserved in white lightening

Graves, France. Sauvignon Blanc and Semillon.

Durkeheimer Feuerburg, Pfalz, Germany

Lodi, CA. Organically farmed grapes. Sauvignon blanc, riesling, colombard, clairette, chardonnay.

Willamette, OR. Müller-Thurgau, Riesling, Gewurztraminer, Pinot Gris.

Valencia, Spain

Languedoc, FR.

Calatayud, Spain.

Rioja, Spain

Rhone Valley, France. Grenache, Cinsault, Syrah.

Oregon. Pinot Noir and Gamay.

Graves, France. Sauvignon Blanc and Semillon.

"Cuvee Renee Dopff"

Calatayud, Spain.

Rioja, Spain

Languedoc, FR.

St. Emilion Grand Cru

Dundee Hills, Oregon

A beer of the week and a 1.5 ounce pour of the Bourbon of the Week

Burnt City Brewery: Gemini Rising Cherry Berliner Weisse

A New Orleans classic done the Big Jones way. Sazerac Rye whiskey, Peychaud's Bitters, Herbsainte, orange peel.

Lavender-infused vodka, Zirbenz stone pine, Cocchi Americano, local honey, lemon

Rhubarb-infused Letherbee gin, Aperol, orange, Cava, club soda

A more bodacious bloody. Our piquant house bloody mix spiked with Wheatley vodka and served in a hurricane glass with celery, an assortment of homemade pickles, freshly grated horseradish, and a twist of black pepper

Wheatley vodka, selection of house-made pickles, olive, celery, lemon, horseradish, cracked pepper

As one does for brunch. Hand-squeezed orange juice splashed over Penedes Cava,

Klug Farm balaton cherry infusion with Kilgus farmstead cream, acid phosphate, fee foam, club soda

Sazerac Rye, Dolin Rouge, Benedictine, Herbsaine, Peychaud’s. As if a Sazerac went on a bender.

Lyre Zero Proof London Dry, emperor’s lemongrass wild rose tea, orange oleo, club soda, butterfly pea flower

Lyre Zero Proof American Malt, Demerara-orange oleo-saccharum, big jones blend coffee,

Steaming mug of Seedling Apple cider spiked with Angostura anejo and Smith & Cross rums, mace, ginger, allspice, laurel, sweet cream butter

Cane Run blanco, choya black sugar plum umeshu, Demerara sugar

Klug black raspberry-infused blanco rum, Smith & Cross, house Crème de Banane, pineapple, lime

Booth’s barrel-aged gin, lemon, simple, Peychaud’s, Tenuta Santome Prosecco rose

Tromba blanco tequila, house ginger syrup, lime, Crème de Mure, sparkling water

Herbsainte, house orget, Marie Brizzard menthe blanche, Kilgus Farmstead cream, egg white, nutmeg

House-aged sweet and dry vermouths in equal measure, lemon bitters

Sazerac rye, sweet vermouth, bigallet China-China, Zirbenz stone pine liqueur

Tromba anejo, mezcal Union Uno, mole bitters, expressed grapefruit oil

Klug Farm Raspberries preserved in pear brandy with a whisper of rose petal

San Gabriel Ranch Murcott mandarins preserved from an oleo-saccharum of their peels and infusion of their tart juice in Rye vodka.