Menu

Roasted Yukon Gold potatoes, hollowed and broiled until crispy, and filled with traditional Texas chili that is slowed-braised in beer

Our signature collard greens served with pork belly burnt ends and our house made jalapeño cheddar hot water cornbread

Risotto made with sautéed mushrooms and shallots, chilled and formed into balls and dredged in a parmesan cheese and panko bread crumb mixture, and deep fried. Served on top of a blueberry jalapeño reduction

Sautéed corn, bell peppers, onions, and topped with our signature pork belly burnt ends

Slow-cooked red wine braised beef short ribs, served with our house-made pimento Mac and Cheese and coleslaw

Fish croquettes made with house-made truffle oil aioli, served with a spicy fennel and red onion slaw tossed in a Sriracha citrus dressing and served on top of a shallot and bell pepper hoecake

Southern-fried chicken served with our signature sweet potato waffle. Served with a maple creme anglaise or a strawberry and white wine reduction

Chopped hard-boiled eggs with house-made roasted garlic and truffle oil aiöli, pickled red onions, and cucumbers topped with arugula and served open-faced on a shallot and bell pepper hoecake

Southern-fried chicken served with a side of our signature white wine braised collard greens, potato salad, and strawberry white wine reduction to go with the chicken

A slice of sweet potato pie made with maple pastry cream and creamy sweet potatoes, home made vanilla Chantilly, and candied pecans, topped with maple creme anglaise and with a buttery flaky pâte sablée crust

Banana pudding with  housemade vanilla wafers and roasted banana milk topped with creme anglaise and raspberry reduction

Our house-made vanilla bourbon semifreddo

Tart and creamy lemon custard cake served warm with a scoop of house-made vanilla and bourbon semifreddo

Buttery popovers served with a side of sweet bourbon pastry cream, raspberry and white wine reduction, and a buttermilk glaze

A light and airy pâte à choux filled with sweet potato creméux and topped with a buttermilk and brandy hard sauce, and candied pecans

Collard greens braised with crispy salt pork, pork shanks, onions in white wine and chicken stock 

Medium diced Yukon Gold potatoes cooked fork tender and hard boiled eggs tossed with roasted garlic and shallot truffle oil aioli

Roasted sweet potatoes, whipped,  folded into waffle batter, and cooked to golden brown. Served with a maple creme anglaise or a strawberry and brandy reduction

Prepare your palate for the next course with our refreshing black-eyed peas salad. It's a delightful combination of seasonal bitter greens, red onions, and stewed black eye peas, served with a house-made roasted garlic and chives vinaigrette and topped with spiced and roasted pepitas.    

A refreshing cucumber and onion salad with arugula  and roasted minced hazelnuts and a house-made roasted jalapeño and hazelnut oil vinaigrette

Creamy sharp cheddar cheese grits

Authentic hotwater cornbread batter mixed with sharp cheddar cheese and jalapenos and pan-fried in a castiron skillet

Our creamy, house-made pimento cheese sauce folded into al dente elbow pasta

Refreshing herbed strawberry lemonade made with mint, rosemary, thyme, and basil

A refreshing traditionial sweet tea