Starters
grandma daisy’s biscuits | 8
deviled eggs | 9 {gf,v}
cheddar cornbread | 9
fried tomato “b.l.t.” | 14
fried cheese curds | 14
smoked fish dip*Â | 14
potato barrels* | 14
r&b chicken biscuits | 15
Salads
enhance any salad by adding: grilled chicken breast 6 | shrimp 8 | salmon 10
farmer’s salad | 13Â {gfp,v}
wedge salad | 15 {gf}
Sandwiches
spicy chicken sandwich | 15
pimento burger | 16
indiana pork schnitzel | 16
SIGNATURES
famous fried chicken – half | 21
make it chicken & waffles +5
bbq spare ribs – half | 21Â full | 36 {gf}
Supper
autumn ravioli | 22 {v}
shrimp & grits* | 26 {gfp}
brisket “meatloaf” | 27 {gf}
apricot chicken | 27
salmon* and bacon green beans | 28 {gf}
coulotte steak | 29 {gf}
Sides
green beans & bacon | 7
fries & dips | 7 {v}
pimento grits | 7 {gfp,v}
gooey mac & cheese | 7 {v}
whipped potatoes & gravy | 7
gf: gluten free | gfp: gluten free possible
v: vegetarian | vp: vegetarian possible
 Chef Partners: Jeffrey McInnis & Janine Booth
Executive Chef: Cody Mitchell
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness. Some items we prepare may contain nuts. Please advise staff of all allergies. 20% gratuity will be added to parties of 6 or more.