Starters
grandma daisy’s biscuits | 8
two fluffy biscuits, honey chicken jus, salt & sesame seeds
deviled eggs | 9 {gf,v}
four pickled halves, dill & root chips
cheddar cornbread | 9
three slices, poblano cream cheese, cilantro & agave
fried tomato “b.l.t.” | 14
three fried green tomatoes, pimento cheese, bacon & greens
fried cheese curds | 14
fried pepperjack cubes, jalapeno ranch & honey
stuffed dates | 12
bleu cheese stuffed & wrapped in bacon & pepper jelly dip
smoked fish dip*Â | 14
smoked trout dip, fried saltines & house pickles
r&b chicken biscuits | 15
two biscuits stuffed with fried chicken, pepper jelly &
house pickles
Salads
enhance any salad by adding: grilled chicken breast 7 | shrimp 11 | salmon 11
farmer’s salad | 13Â {gfp,v}
mixed greens, lemon-thyme vinaigrette, candied pecans,
cornbread croutons & veggies
caesar salad | 14 {gf}
romaine, creamy caesar, parmesan snow & biscuit crumb
Sandwiches
pimento burger | 16
tomato jam, house pickles, bacon & pimento cheese
spicy chicken sandwich | 15
hot honey fried chicken breast, pickled green tomato, ranch, romaine & bacon
indiana pork schnitzel | 16
fried pork tenderloin, mustard seed slaw, house pickles & french onion cream cheese
SIGNATURES
famous fried chicken – half | 21
make it chicken & waffles +5
half bird, sweet tea brined & lemon dust
bbq spare ribs – half | 21Â full | 36 {gf}
glazed and brûléed, smoking rosemary & fresno chiles
Supper
spring rigatoni | 19 {v}
broccolini, asparagus, rigatoni pasta & preserved lemon garlic cream
shrimp & grits* | 26 {gfp}
gulf shrimp, white corn grits, andoullie sausage, bacon, sundried tomatoes & sweet corn
brisket “meatloaf” | 28 {gf}
pressed brisket & short rib blend, whipped potatoes & beef gravy, asparagus & tomato jam
apricot chicken | 27
tender chicken breast, apricot cous cous & goat cheese
salmon* | 28 {gf}
honey mustard glaze, grilled asparagus & bacon
beef filet* | 33 {gf}
6 oz filet, bearnaise sauce & smashed yukon gold potatoes
Sides
grilled asparagus | 7
french 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.