STARTERS

CAROL SUE’S PIMENTO CHEESE served with saltines   5
MESCLUN GREEN SALAD with crispy cornbread croutons, fresh lemon and extra virgin olive oil   7
BABY ARUGULA GREENS with roasted pears, spiced pecans and Creole mustard vinaigrette   9
SOUTHERN SPICED TURKEY MEATBALLS with French bread for mopping up   8
SMALL BOWL OF CAJUN GUMBO with pulled chicken, fresh okra and smoked andouille sausage   8
FRIED OYSTERS with green Tabasco aioli and house pickle   11
STEAMED MUSSELS with white wine, toasted garlic, fresh herbs and French bread   9
     also available with frites and Tabasco aioli   12

MAIN COURSES

CAJUN GUMBO with pulled chicken, fresh okra and smoked andouille sausage   14
BEER BATTERED CRÊPES filled with spiced roasted pumpkin, smoked gouda cheese and a salad of baby
     arugula and roasted red peppers   15
NEW ORLEANS “RED” JAMBALAYA with smoked andouille sausage and black tiger shrimp   17
DAUBE OF BEEF BRISKET with hominy mashed potatoes, herb roasted root vegetables and horseradish
     cream   19
NORTH CAROLINA PULLED PORK with Meemaw’s red beans, grilled smoky sausage, house pickles
     and cole slaw   18
FRIED CHICKEN with jalapeño mac and cheese, smoky bacon gravy, collard greens and grilled
     cornbread   18
CRISPY CONFIT OF DUCK LEGS with sweet potato mash, herb roasted root vegetables and a side of
     jalapeño-grapefruit BBQ sauce   20
CAJUN SPICED BLACKENED CATFISH over creamy cheddar grits, pickled tomatillo salsa and green
     Tabasco aioli   18

SIDES

HOUSE PICKLE   3       
COLE SLAW   3        
PICKLED TOMATILLO SALSA   3
HOMINY MASHED POTATOES   6
COLLARD GREENS   6       
JALAPEÑO MAC AND CHEESE   6
CREAMY CHEDDAR GRITS   6
SWEET POTATO MASH   6               
RED BEANS AND RICE   6
     also available as an entrée   9

All sides are vegetarian.