A sampling of our housemade pickles served with salted sorghum butter and home baked Sally Lunn bread
Hook's Cheddar blended with pimientos and homemade Worcestershire sauce, served with piccalilli and homemade benne crackers
It all begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, pork, and aromatic Arkansas rice
Heritage beans of the Stono River Valley slowly cooked in vegetable broth, served with buttered cornbread crumbs, crème fraiche, chives
Made from scratch daily using heirloom recipes and the best local ingredients
Fresh baked farmstead biscuit with creamy debris gravy, voodoo greens, and two poached farm eggs
Local asparagus and LaClare chevre, choose Potatoes O'Brien, fresh fruit, or creamy Anson Mills grits
Delicate rice flour pancakes filled with coconut cream and topped with local strawberries and coconut-benne granola
Crispy rice flour-fried Alabama catfish, Anson Mills grits, sea island petit rouge peas, pickled peppers
Two farm eggs with crispy fried crawfish boudin patties, cornbread, and creamy grits or Potatoes O'Brien
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
Crispy heritage pea patties with local lettuce, pickled okra, shallot, cucumber, sea island benne, and buttermilk herb dressing
Homemade Laughing Bird shrimp pickle with local lettuce, avocado, tomato, black beans, and cornbread crumbs in light vinaigrette
Local lettuce and frisee tossed in citrus basil vinaigrette with dried cherries, pecans, blue cheese, and benne
Local lettuce and frisee tossed with scallions, sage croutons, shaved Chandoka cheese and bacon, topped with a poached egg
Crispy chicken breast on local farm lettuce with cucumbers, tomatoes, buttermilk herb dressing, Hook's Blue Paradise cheese, and piccalilli
Buttery toasted Sally Lunn with griddled Chandoka and Nordic Parmesan cheeses, mighty vine tomatoes, lettuce, pickles. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
Crispy breaded and fried boneless chicken thigh, egg bun, homemade mayonnaise, local lettuce, chow-chow. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
Key West pink shrimp ground and seasoned high, with cayenne mayonnaise, chow-chow, local lettuce. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
Slagel Farm beef and Fruiting Mushrooms blended and grilled, with Chandoka cheese, lettuce, tomato, egg bun. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
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
An old Edna Lewis recipe, made with Kilgus Farmstead milk and artisanal flour, served with whipped butter and homemade preserves
Made with house-rendered leaf lard and cultured buttermilk, served with home made five pepper jelly
Believed to date from a 13th-century bakery in England, a staple in Southern cooking for centuries. Baked fresh every morning & served with honey butter and homemade preserves
Inspired by an 18th century colonial plantation recipe, baked with local cornmeal and hominy, with honey butter and homemade preserves
With Lonesome Stone Milling's heritage turkey red wheat flour and Stover Farms dried cherries, served with Green Acres honeycomb and creme fraiche
Louisiana crawfish, spicy smoked andouille, and cream cheese, with bearnaise sauce and scallions, choose potatoes or creamy grits
House-cured smoked bacon and organic baby swiss cheese with Spring onions and local spinach, choose potatoes or creamy grit
Growing Power plum tomatoes roasted in the oven with basil, with creamy LaClare Chevre, choose potatoes or creamy grits
Antique rustic aromatic buckwheat flour pancakes served with toasted almonds, salted caramel, and banana anglaise
Thinly sliced homemade bread dipped in a light batter, layered with coconut custard and served with toasted oat streusel, and creme fraiche, topped with local Michigan cherries
Filled with coconut cream, topped with local farm berries, powdered sugar, and Caudill's sorghum molasses
Fresh baked farmstead biscuit with creamy debris gravy, voodoo greens, and two poached farm eggs
Farm-raised Alabama catfish fried in gold rice and corn flour breading with fried plantains, black beans, and buttered aromatic southern rice
A traditional dark Cajun roux with house-made pecan-smoked andouille sausage, Gunthorp Farm chicken, and Cajun aromatic rice
House cured and smoked ham simmered in Kilgus Farmstead cream, served on a traditional farmstead biscuit with poached eggs & Potatoes O'Brien
Ponchartrain blue crab cakes with poached eggs, popovers, and bearnaise sauce, served with Potatoes O'Brien
Local chanterelles and maitake mushrooms roasted with knob onions and butter, with creamy grits and a sunny duck egg
Anson Mills oat groats simmered in Kilgus cream, with crispy potted duck cakes, kumquat marmalade, huckleberries, and benne brittle
Reconstruction-era corncakes filled with Cheddar cheese, served on black beans and topped with two fried farm eggs, spicy green tomato sauce, avocado, and sour cream
Two farm eggs with crispy fried crawfish boudin patties, cornbread, and creamy grits or Potatoes O'Brien
Gulf gumbo shrimp in house tasso gravy seasoned with Worcestershire sauce, served on creamy heirloom cheese grits
Slow-smoked over pecan wood in natural beef casings. Served with home baked Abruzzi rye bread, chow-chow, and garlic aioli
Heavily spiced, dry cured and smoked for two days, with pimiento cheese, piccalilli and house benne crackers
or hog's head pâté, made with brandy and peppercorns, with bourbon-brown sugar mustard and homemade rye bread
A sampling of house-made charcuterie, pickles, preserves, served with homemade breads and crackers
Rain vodka, tomato juice, housemade Worcestershire, fresh squeezed lemon, Crystal hot sauce, cracked pepper, fresh horseradish, pickles
Lunazul Blanco tequila, fresh grapefruit, lime, simple syrup, cava, tarragon tincture , salt
London Dry Gin, black currant syrup, lemon, Fernet Branca, cava
New Orleans Crystal Rum, orange juice, house falernum
A sampling of our housemade pickles served with salted sorghum butter and home baked Sally Lunn bread
Anson Mills heirloom cornmeal puppies fried crisp, and served with a spicy crawfish sauce and Hook's Cheddar
Hook's Cheddar blended with pimientos and homemade Worcestershire sauce, served with piccalilli and homemade benne crackers
Local zucchini simmered and pureed with buttermilk and basil, served chilled and garnished with apricot and blue crab salad
A sampling of house-made charcuterie, pickles, preserves, served with homemade breads and crackers
It all begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, pork, and aromatic Arkansas rice
Made from scratch daily using heirloom recipes and the best local ingredients
Organically grown maitake and wild foraged chanterelles roasted with butter and garlic and served in a wine sauce with Carolina Gold Rice and ramp green risotto and sea island petite rouge peas
Laughing Bird sustainable shrimp, creamy antebellum heirloom grits, mushroom and tasso gravy, housemade Worcestershire, and scallions
Crispy catfish in a light corn and rice flour breading, served with creamy grits, butterbeans, tasso Beurre monte, piccalilli
Sweet tea-brined and lightly smoked house-butchered pork loin, crispy boudin ball, baked bean puree, sweet potato hash, crackling
Fried in leaf lard, ham drippings, and clarified butter, served with sweet potato hash and voodoo greens. Allow 30 minutes.
Abbeville, Louisiana crawfish tails smothered in onions, butter, and wine, served with organic Braggadocio rice
Hand-rolled egg noodles with blue crab, clams, cherry tomatoes, sweet corn, and herbs, topped with Chandoka goat Cheddar
Crispy heirloom cornbread baked in cast iron with bacon fat and green onions, served with Ellis Farms honey and whipped butter
A staple in southern cooking for centuries; a soft rich butter and egg bread served with honey butter and homemade preserves
Heritage Carolina-grown rye flour baked with Caudill's sorghum molasses, served with honey butter and homemade preserves
Local sweet corn fricassee with okra, baby lime beans, trinity, and bacon, seasoned with Worcestershire and hot sauce
Growing Power green tomatoes fried in a light cornmeal breading, served with remoulade and pickled shrimp (in season only)
Ripe heirloom tomatoes with cucumber, shallot, and fresh herbs, dusted with buttered cornbread crumbs and LaClare chevre
Tossed with buttermilk-herb dressing, shallots, and radish, with Sally Lunn croutons and Hook's blue cheese
Key West pink shrimp ground and seasoned high, with cayenne mayonnaise, chow-chow, butter lettuce, and a side of creamy grits
Crispy oysters on crusty bread with remoulade, cabbage, and bread and butter pickles, with Creole-spiced potato chips
Slagel Farm beef and Fruiting Mushrooms blended and grilled, with Chandoka cheese, lettuce, tomato, egg bun. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
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
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
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