starters

GRANDMA’S DEVILED EGGS  pickled onions, country ham cracklings  6

OUR FAMOUS FLASH FRIED OYSTERS  Gulf Select Oysters, classic cocktail sauce  14

LOW COUNTRY SHRIMP SKILLET  blackened shrimp, green tomatoes, andouille sausage,

low country butter, grilled green onions  13 

FRIED ADLUH YELLOW GRITS  herb goat cheese, roasted garlic head, bbq vinaigrette  9

CORNMEAL FRIED GREEN TOMATOES  applewood bacon pimento cheese, creole ranch dressing  9

HARVEST VEGETABLE “FRICASSEE”  pan roasted seasonal vegetables, local honey-bourbon glaze,

brown sugar pumpkin puree, herb gremolata, candied pecans   9      also available as a vegetarian entrée  16

 SKILLET BAKED COUNTRY HAM-SPINACH DIP  toasted ciabatta bread, parmesan  9

 

soup, salads

CREOLE CHICKEN, TOMATO & COUNTRY HAM STEW   rice, green onions      cup 4,5   bowl 7

 LOW COUNTRY SEAFOOD BOUILLABAISSE   roasted red pepper rouille    cup 4.5  bowl 7

FRIENDLY SALAD  mixed greens, mandarin oranges, applewood bacon, blue cheese, candied pecans, bbq vinaigrette  9

SEASONAL SALAD  mixed greens, apples, blackberries, pickled onions, cornbread croutons, white balsamic-sorghum vinaigrette  9

 

entrees

OUR FAMOUS HOUSE-GROUND MEATLOAF

blue cheese bbq sauce, crispy fried onion rings, roasted garlic mashed potatoes, country ham stewed collard greens  19

 BUTTERMILK FRIED CHICKEN BREAST

tasso ham gravy, roasted garlic mashed potatoes, country ham stewed collard greens  19

 PEACH MUSTARD BBQ GLAZED ATLANTIC SALMON

our famous peach chutney, creamy stone-ground grits, seasonal vegetable sauté   23

BLACKENED SHRIMP & GRITS

your choice of tasso ham gravy or andouille sausage creole sauce, creamy stone-ground grits   23

 CORNMEAL FRIED N.C. CATFISH

blackened shrimp, pickled onions, fresh herb tartar sauce, creamy stone-ground grits, country ham stewed collard greens  21

HERB MUSTARD GRILLED PORK TENDERLOIN

local honey-bourbon glaze, apple-vidalia sauté’, roasted garlic mashed potatoes, buttermilk fried local okra  24

 YOUR CHOICE OF

OUR BACON-WRAPPED 7oz. ANGUS FILET MIGNON or  14oz HAND-CUT CAB RIBEYE

“french quarter” pimento cheese, roasted garlic mashed potatoes, seasonal vegetable sauté   36 / 38

TONIGHT’S VEGETARIAN ENTRÉE

ask your server for tonight’s creation   18

 

sides, extras, split charges

5      creamy stone-ground grits          seasonal vegetable sauté         roasted garlic mashed potatoes

country ham stewed collard greens          roasted garlic head

6.5       plain side of fried green tomatoes              plain side of grilled green tomatoes

split charge for all entrees  7            split charge for all salads  3.5            substitute fried or grilled green tomatoes  3