Starters Salads

SEAFOOD GUMBO SWEET POTATO SOUP WOOLWORTH SALAD

cup 5 | bowl 8 with kale and black eyed peas with iceberg, tomato, red onions, cucumbers and choice of dressing
cup 4 | bowl 7 8
CORN & BLACK EYED PEA FRITTERS
with peri peri sauce FRIED CHEESE CURDS FRIED CHICKEN SALAD
9 with ranchero sauce and dijon cream with hominy, roasted tomato, black eyed peas,
10 poblano, cornbread croutons and buttermilk dressing
PICKLED SHRIMP 13
with arugula, corn, tomato and avocado ROASTED BRUSSELS SPROUTS
12 with alabama white sauce SOUTHERN CAESAR
8 | add slab bacon 3 with country ham, fried okra and black strap
ROASTED HARISSA CHICKEN THIGH 11
with buttermilk dressing and LAMB MEATBALLS
minted cucumber salad with fennel mint relish and harissa yogurt BLUE RIBBON SALAD
8 9 with ribbons of iceberg and romaine, crumbled blue cheese, fried
spiced walnuts, crispy veggie chips and white peach vinaigrette
11

ORGANIC GREENS
with roasted baby beets, heirloom carrots,
pistachio and red pepper vinaigrette
13
Mains ADD CHICKEN 6 | SHRIMP 6

FRIED CHICKEN *8 OZ. FILET MIGNON

with country green beans, whipped potatoes with mashed potatoes, roasted brussels sprouts and wild onion gravy
and bird pepper mac & cheese 39
quarter bird 12 | half bird 15
ANCHO RUBBED PORK BELLY
BRAISED PORK KNUCKLES with collard greens, candied yams and maple cider reduction
with peas & rice 28
18
CRISPY FRIED CHICKEN LIVERS
BLACKENED CATCH with bacon-kale grits and blackberry gastrique
with succotash and potlikker beurre blanc 16
MKT
FRIED FLOUNDER
PAN-ROASTED BONE-IN CHICKEN BREAST with stone ground grits, collard greens, tomato gravy
with stewed white beans, tomatoes, fennel and greens and crackling bread
18 24

KITCHEN PEPPERED RIBS * HIBISCUS BRINED PORK CHOPS

with sweet potato fries and peach slaw smothered, served with whipped potatoes, stewed okra, corn and tomatoes
26 30

* 16 OZ. PRIME BONE-IN RIBEYE *6 OZ. BEAR CREEK BURGER

with fries with country ham, pimento cheese, crisp onions and fries
46 13

BRAISED SHORT RIBS CLASSIC VEGGIE PLATE

with corn pudding, wilted greens and crispy onions pick four sides
32 16

ROASTED POBLANO PEPPER FARMER’S PLATE

with red quinoa, wild onions, pigeon peas, avocado and red mole sauce daily farmer’s choice of fresh organic vegetables, creatively prepared by our chefs
18 MKT

PORK & PEANUT STEW CHICKEN & DUMPLINGS POT ROAST

curried pork shoulder, coconut
milk, peanuts, lime and cilantro,
served over peas & rice
54
roasted chicken, buttermilk braised beef chuck,carrots,
dumplings and stewed vegetables parsnips, leeks, celery
and potatoes
48
64

Sides
WHIPPED POTATOES CORN PUDDING RED BEANS & RICE
STEWED OKRA, CORN AND TOMATO FRIES SWEET POTATO FRIES
BLACK EYED PEAS WITH CHOW CHOW COLLARD GREENS
PICKLED VEGETABLES BIRD PEPPER MAC & CHEESE
GREEN BEANS CANDIED YAMS
4

* Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness
** Please make your server aware of any allergies