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Little Plates to Share
Fried Green Tomatoes
Fried crisp in Hazzard Free Farm cornmeal, with creamy buttermilk, deviled egg puree, and pickled Key West Pink Shrimp
Sweet Corn Fritters
Hazzard Free Farm cornmeal and sweet corn puffs served with spicy tomato chutney
Piquant spread of aged Cheddar cheese, homemade Worcestershire, and pimientos, with piccalilli and benne crackers
Cajun Boudin Balls
Peppery pork and rice sausage breaded and fried crisp, served with cayenne mayonnaise and green tomato relish
Local cauliflower charred on the grill with blackening seasonings, served on black walnut and Fresno chili romesco sauce
Deviled Crawfish Cakes
Louisiana crawfish tail patties seasoned with mustard and cayenne and sauteed, served with sweet corn relish and remoulade
A Simple Southern Breakfast
Two Milo's Farm eggs cooked your way with a cornbread muffin and choice of creamy grits. Choice of meat +4
Roasted Tomato & Goat Cheese Omelet
Three farm eggs filled with confit Mighty Vine tomatoes and Prairie Fruits Farm chevre, choice of side
House-cured Bacon Omelet
Three farm eggs, our house-cured & smoked bacon, griddled onion, Jarlsberg cheese, choice of side
Tres Leches Pancakes
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
Crispy Catfish a la Big Jones
Alabama catfish fried crisp in corn and rice flour breading, served with creamy grits, sea island red peas, and tasso ham beurre monte
A big deviled crawfish cake on a buttery bun with spicy remoulade, butter lettuce, tomato, and bread and butter pickles, choice of side
Fried Chicken Sandwich
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
Pimiento Cheese Jucy Lucy
House-ground Fischer Farms regenerative-ranched beef patty stuffed with pimiento cheese and grilled, with butter lettuce, tomato, bread & butter pickles, cayenne mayonnaise, pickled onion rings, with bacon fat fries
Broccoli and Pimiento Cheese Melt
Down at the Farms broccoli and homemade pimiento cheese griddled in housemade cubano bread. Add crumbled crisp bacon, $2
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
Smoked & Smothered Pork Soulder
Fischer Farms pork shoulder smoked over applewood and smothered in tangy Eastern Carolina-style sauce, served on a buttered roll with creamy cole slaw and bacon fat fries
Soups and Salads
Fried Chicken Salad
Crispy breast strips in our signature dredge, served on butter lettuce with Mighty Vine tomato and cucumber salad, pickled red onion, Hook's blue cheese, buttermilk herb dressing
Sweet Potato Soup
Local sweets simmered in Kilgus Farmstead Jersey cow milk with leeks and warm spices, garnished with cornmeal biscotti, spicy apple chutney, and fried sage
Soup du Jour
Made daily from seasonal inspirations and local and southern ingredients always
Grilled Salmon Salad
Norwegian salmon marinated in sweet herbs and char-grilled, served with artisan lettuce, boiled potato and egg, lima beans, buttery croutons, lemon-basil vinaigrette
Rooftop Garden Salad
Gotham Greens butter lettuce, radish, shallot, candied pecan, Hook's Blue Paradise, Green Goddess
House cured and smoked andouille sausage with chicken in smoky black roux, with buttered Cahokia rice
Fried Chicken (Half)
Four pieces of the recipe some have called the Best in America, fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens
Fried Chicken (Dark Meat)
One thigh and one leg fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens
Fried Chicken (Light Meat)
One breast and one wing fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens
Crawfish Etouffee a la Breaux Bridge, ca. 1930
Louisiana crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice
Chicken and Dumplings
Local Amish chicken smothered in onion gravy with butter and knefle dumplings, garnished with fried broccoli
Shrimp & Grits
Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits
Fall Mushroom Etouffee
Viridian Farms oyster and lion's mane mushrooms smothered in dark roux gravy, tossed with knefle dumplings and garnished with pea greens
Vegetable Dishes and Sides
Garlicky Bacon Fat Fries
Hard-fried kennebec potatoes tossed in bacon fat & malt vinaigrette with parsley
Macaroni & Cheese
Four blended cheeses in a piquant mustard cream sauce with buttery bread crumb topping
Cup of reezy-peezy
Creamy Cheese Grits (SIDE)
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
Petite Green Salad
Our homemade pimiento cheese spread with house made worcestershire sauce and Wisconsin aged Cheddar, garnished with piccalilli and served with vegetable sticks and homemade benne crackers.
A selection of our house-cured Cajun-style charcuterie, andouille, tasso, tete de cochon, and a surprise or two presented with pickles, relishes, crackers, and toast. Serves 15-20.
A selection of seasonal fruits (always local in season) with butter lettuce and creme fraiche sauce. Serves 15-20. 24 hours minimum advance notice please.
Fruit and Cheese Tray
A selection of local cheeses with homemade crackers and toast and fresh fruit garnish. Serves 15-20. Minimum 24 hours notice please.
Local cornmeal and sweet corn fritters studded with sweet onion and jalapeno, served with honey butter pepper jelly dip.
Fried Green Tomatoes
Crusted in Hazzard Free Farm cornmeal and served with spicy remoulade and buttermilk herb dressing.
Big Jones Hot Wings
Amish chicken wings tossed in a light dredge and fried crisp, tossed in Louisiana-style hot sauce with Cajun seasonings, served with celery sticks and buttermilk herb dip. Minimum 24 hours advance notice please.
Cajun Boudin Balls
Piquant pork and rice sausage breaded and fried crisp, served with cayenne mayonnaise and green tomato relish.
Crispy Shrimp & Okra
Jumbo Gulf shrimp and pickled okra breaded and fried crisp, served with sweet chili sauce. Minimum 24 hours advance notice please.
Deviled Crawfish Cakes
Louisiana crawfish tails dressed in mustard and hot sauce and griddled in butter, served with pickled corn relish and spicy remoulade. 2-ounce patties.
Fried Chicken - by the Bird
Our acclaimed recipe fried in pork fat. Sold by the bird, each bird is eight pieces: two breasts, two wings, two legs, two thighs. A la carte, please order sides separately.
Alabama-style Smoked Chicken
Please order at least 48 hours in advance. A whole chicken slow-smoked and finished on the char grill, served with extra Alabama white sauce on the side. One chicken is cut into four quarters: two breast & wing quarters and two leg & thigh quarters. Gluten free.
Done in the Cajun style, Atchafalaya basin crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free.
Southern Fried Catfish
Cooked Louisiana-style, given a hard fry in corn and rice flour breading. Gluten free. Each piece is approximately 3.5-4 ounces before breading. Served with spicy remoulade on the side.
Please order at least 48 hours in advance. Louisiana-style, Texas Gulf of Mexico white shrimp (21-25 count) boiled with our house cured & smoked andouille sausage and red potatoes, tossed in butter and Cajun seasonings. The shrimp is served shell-on; shells are edible and the crunch is cherished by connoisseurs, or you can peel & eat. Served with hot sauce on the side. 5 pounds shrimp, 5 pounds potatoes, 2 pounds andouille serves 10-15 as an entree. Gluten free.
Chicken & Dumplings
Please order at least 24 hours in advance. An old Fehribach Family recipe, Miller Farms hen stewed with Knefles, a chewy Southern German farmhouse dumpling.
Shrimp, Chicken, and Sausage Jambalaya
Texas Gulf shrimp, pulled chicken, and homemade andouille sausage steamed with Cahokia white rice and trinity, seasoned high with Cajun spices.
Catering Side Dishes
Creamy Cheese Grits
Anson Mills heritage Carolina Gourdseed White hominy grits cooked in Kilgus Farmstead milk, baked with Cheddar cheese on top. Gluten free.
Stewed Turnip Greens
A Gullah method of cooking greens, smothered in coconut milk with benne (heirloom sesame) seed and hot peppers. Gluten free and vegan.
A Gullah and Geechie tradition. Sea Island red cowpeas mixed with long grain rice and garnished with piccalilli and scallions.
Macaroni & Cheese
Our blend of four cheeses baked with cavatappi pasta in a decadent sauce spiked with mustard and hot sauce, topped with buttered bread crumbs.
Our classic recipe of shredded hash brown potatoes cooked in butter with green bell pepper and sweet onion. Gluten free.
Please order at least 24 hours in advance. Red potatoes pureed with garlic butter and creme fraiche and baked. Gluten free.
Creamy Cole Slaw
A must with barbecue and a treat with fried chicken or seafood. Finely shredded cabbage, sweet peppers, and onions tossed with Duke's mayonnaise and Creole mustard. Gluten free.
Cajun-style Potato Salad
Please order at least 24 hours in advance. Red skin potatoes tossed with chopped boiled egg, celery, scallions, and a mustardy sauce based on Duke's mayonnaise.
Rooftop Garden Salad
Named for Gotham Greens' vertical garden on the South Side. Butter lettuce, radish, shallot, candied pecans, and blue cheese. Creamy buttermilk herb dressing served on the side. Gluten free.
Bourbon Bread Pudding
Please order at least 24 hours in advance. In the New Orleans style, boozy with bourbon and scented with sweet spices, smothered in caramel sauce.
Please order at least 48 hours in advance. A Southern classic which needs no explanation, except that we use a special snickerdoodle topping.
Catering a la Carte
Vampire Slayer Hot Sauce
Our medium-spicy hot sauce for garlic lovers! Red jalapenos, cayenne peppers, roasted garlic & onion, cider vinegar, brown sugar, kosher salt. 5-ounce bottle.
Pickled Peach Hot Sauce
Our mildest hot sauce, flavored with pickled local peaches and sweet spices. Delicate and floral, this one packs a softer punch. Ripe peaches, Fresno peppers, onion, cider vinegar, sugar, spices, kosher salt. 8-ounce bottle.
Jerked Hot Sauce
Our spiciest hot sauce, for those that love the heat! Jerked (rubbed with spices and cooked over coals) carrot, onion, and scotch bonnet peppers with allspice, black pepper, thyme, our housemade worcestershire sauce, molasses, cider vinegar, kosher salt. 5-ounce bottle.
The Big Jones Cookbook
Chef Paul's first cookbook and a gem. Over 100 of Big Jones' most famous recipes you can make at home, from the amazing cornbread to ice creams, pickles, fried chicken, even our andouille sausage recipe is in there! With stories of the people and places that bring Southern cuisine to life. University of Chicago Press, 2015. 300 pages.
Now available! Chef Paul's love letter to his home region in the form of 140 recipes, filled with stories and anecdotes about the people and places that make Midwestern food come alive. Painstakingly researched, it's full of thrilling surprises. 300 pages. University of Chicago Press, September 2023.