Starters
grandma daisy’s biscuits | 8
drunken deviled eggs | 9Â {gf,v}
cornbread | 9
fried tomato “b.l.t.” | 14
cheese curds | 14
smoked fish dip | 14
potato barrels* | 14
chicken biscuits | 15
Salads
add: grilled chicken breast 6 | shrimp 8 | salmon 10
farmer’s salad | 13Â {gf,v}
strawberry & spinach salad | 14 {gf,v}
wedge salad | 15 {gf}
Sandwiches
spicy chicken sandwich | 15
burger | 16
schnitzel | 16
SIGNATURES
fried chicken – half | 21Â whole | 36
make it chicken & waffles +5
bbq spare ribs – half | 21Â whole | 36 {gf}
Supper
spring ravioli | 22
shrimp & grits* | 26 {gfp}
brisket “meatloaf” | 27 {gf}
apricot chicken | 27
salmon* | 28 {gf}
12oz ribeye* | 42 {gf}
Sides
asparagus | 9
fries | 9 {v}
grits | 10 {gfp,v}
mac & cheese | 10 {v}
whipped potatoes | 10
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.