Big Jones

Grilled American cheese on homemade bread, fresh fruit

A half portion of our delicious shrimp & grits

Hand-breaded Amish chicken tender with buttered rice

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.

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.

Crusted in Hazzard Free Farm cornmeal and served with spicy remoulade and buttermilk herb dressing.

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.

Piquant pork and rice sausage breaded and fried crisp, served with cayenne mayonnaise and green tomato relish.

Jumbo Gulf shrimp and pickled okra breaded and fried crisp, served with sweet chili sauce. Minimum 24 hours advance notice please.

Louisiana crawfish tails dressed in mustard and hot sauce and griddled in butter, served with pickled corn relish and spicy remoulade. 2-ounce patties.

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.

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.

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.

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.

Texas Gulf shrimp, pulled chicken, and homemade andouille sausage steamed with Cahokia white rice and trinity, seasoned high with Cajun spices.

Anson Mills heritage Carolina Gourdseed White hominy grits cooked in Kilgus Farmstead milk, baked with Cheddar cheese on top. Gluten free.

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.

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.

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.

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.

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.

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.

Minimum order 24 sandwiches

Our medium-spicy hot sauce for garlic lovers! Red jalapenos, cayenne peppers, roasted garlic & onion, cider vinegar, brown sugar, kosher salt. 5-ounce bottle.

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.

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.