Supper MenuTo Share

KY Country Ham, Smoked Nori Sausage, Peach Butter, Jezebel Sauce, Candied Pecans $12

^-Pimento Fundido, Corn Relish, Caramelized Onion, Seed Crackers $11

G-Smoked Chicken Wings, White BBQ Sauce, Celery Slaw $10

Pulled Pork, Buttered Toast, BBQ Vinegar Dip, House Pickles $13

G^-Weisenberger Mills Skillet Cornbread, Sorghum Butter, Scallions $9

G-*Rappahannock Oysters on the half shell, Watermelon Mignonette (HALF/DOZEN) $15/$29

Appetizers^Fried Green Tomatoes, Goat Cheese, Arugula, Peaches, Buttermilk Dressing $9

G^^-Daily Farmer’s Market Salad, Bourbon Vinaigrette $8

G-Grilled Corn Soup, Bacon, Smoked Paprika, Dried Miso, Sour Cream $7

Smoked White Fish, Black Bread, Horseradish, Green Apple $10

Fried Oyster “Rich Boy,” Trout Roe, Duke’s Remoulade, Slaw $12

MainsServed a la carte

Fried Chicken & Waffles, Bourbon-Maple Syrup, Shaved Manchego $20

Dirty Fried Chicken, Gochujang Honey, Blue Cheese, Pickles $20

G-Slab of Baby Back Ribs with House Rub, Apple Cider Vinegar BBQ $22

G-Crispy Local Blue Catfish, Jalapeño-Mint Aioli, Burnt Lemon $19

*Pimento Cheese Burger, Brioche Bun, Slab Bacon Jam, French Fries $17

G-22 oz. Bone-In Smoked Beef Short Ribs, Black BBQ Sauce, Pickles $39

G-Cast Iron Trout Filets, Pecan Butter, Roasted Grapes, Herb Salad $22

G-Shrimp’n’Grits, Runny Egg, Arugula, Red-Eye Gravy $23

^Curried Succotash Pot Pie, Lemon Miso Butter $18Add Andouille, Roasted Chicken +$3

G*-Roseda Farm 20 oz. Dry Aged Bone-In Ribeye, Cheesy Grits, Roasted Veggies, Gochujang Butter $45

Please notify us of any food allergies. ^-Vegetarian ^^-Vegan G-Gluten Free*Food items are cooked to order or served raw. Consuming raw or undercooked meat, seafood or eggs may increase risk of foodborne illness.Please, no more than four credit cards per table.Culinary Director: Edward Lee Executive Chef: Lisa OdomBe Social: FACEBOOK / INSTAGRAM Summer/Fall, 2015

Taste the South PARTIES OF 4 OR MORE (MUST BE ORDERED FOR THE ENTIRE TABLE)

$39 ADULTS, $18 CHILDREN (12 AND UNDER) SMOKED CHICKEN WINGS, PIMENTO FUNDIDO, FRIED GREEN TOMATOES

WEISENBERGER MILLS SKILLET CORNBREAD FRIED CHICKEN & WAFFLES, BABY BACK RIBS, SHRIMP‘N’GRITS

MAC’N’CHEESE, TODAY’S FARMER’S MARKET VEG SEASONAL COBBLER OR CHOCOLATE BOURBON PECAN PIE

No Substitutions PleaseSides

G^^-French Fries $4

G-Chili Cheese Fries $6

G-Collards & Kim-Chi $5

Bacon Mac’n’Cheese $6

G^-Cornbread with Sorghum Butter $3

G^^Watermelon & Fried Peanuts $5

G^Sweet Potato & Beet Gratin $5

G^Succotash Curry $5

G^^Today’s Farmer’s Market Veg $5

G^^Bourbon-Pickled Jalapeños $3

Sweets^Chocolate Bourbon Pecan Pie, Orange Whipped Cream $7

^Hummingbird Cake, Candied Pecans, Toasted Coconut $9

^Seasonal Cobbler, Ice Cream $8

^Red Velvet Affogato, Vanilla Ice Cream, Café Du Monde Chicory Coffee $6

^Butter Pecan Cookies'n’Cream $5

Please notify us of any food allergies. ^-Vegetarian ^^-Vegan G-Gluten Free*Food items are cooked to order or served raw. Consuming raw or undercooked meat, seafood or eggs may increase risk of foodborne illness.Please, no more than four credit cards per table.Culinary Director: Edward Lee Executive Chef: Lisa OdomBe Social: FACEBOOK / INSTAGRAM Summer/Fall, 2015

Lunch Menu

Starters

KY Country Ham, Smoked Nori Sausage, Peach Butter, Jezebel Sauce, Candied Pecans $11

^Pimento Fundido, Corn Relish, Caramelized Onion, Seed Crackers $9

G-Smoked Chicken Wings, White BBQ Sauce, Celery Slaw $10

G^-Weisenberger Mills Skillet Cornbread, Sorghum Butter, Scallions $8

G*-Rappahannock Oysters on the half shell, Watermelon Mignonette (HALF/DOZEN) $15/$29

^Fried Green Tomatoes, Goat Cheese, Arugula, Peaches, Buttermilk Dressing $8

G-Grilled Corn Soup, Bacon, Smoked Paprika, Dried Miso, Sour Cream $6

Mains

Fried Chicken & Waffles, Bourbon-Maple Syrup, Shaved Manchego $16

*Pimento Cheese Burger, Brioche Bun, Slab Bacon Jam, French Fries $15

G-Cast-Iron Trout Filets, Pecan Butter, Roasted Grapes, Herb Salad $20

G-Shrimp’n’Grits, Runny Egg, Arugula, Red-Eye Gravy $21

^Curried Succotash Pot Pie, Lemon Miso Butter $15Add Andouille, Roasted Chicken +$3

Farmer’s Market Cobb Salad, Grilled Chicken, Bacon $15

Fried Oyster Po Boy, Duke’s Remoulade, Chow Chow, BBQ Potato Chips $14

West Virginia Chili Slaw Dog, French Fries $12

Pulled Pork Sandwich, BBQ Vinegar Dip, House Pickles, Apple Slaw $13

Fried Chicken Biscuits, Jezebel Sauce, Pickled Jalapeños, Collards $14

Please notify us of any food allergies. ^-Vegetarian ^^-Vegan G-Gluten Free*Food items are cooked to order or served raw. Consuming raw or undercooked meat, seafood or eggs may increase risk of foodborne illness.Please, no more than four credit cards per table.Culinary Director: Edward Lee Executive Chef: Lisa OdomBe Social: FACEBOOK / INSTAGRAM Summer/Fall, 2015

Sides G^^French Fries $4

G-Chili Cheese Fries $6

G-Collards & Kim-Chi $4

Bacon Mac’n’Cheese $6

G^-Cornbread with Sorghum Butter $3

G^^Watermelon & Fried Peanuts $4

G^Sweet Potato & Beet Gratin $4

G^Succotash Curry $4

G^^Today’s Farmer’s Market Veg $4

G^^Bourbon-Pickled Jalapeños $2

Sweets (Same as Dinner)

Please notify us of any food allergies. ^-Vegetarian ^^-Vegan G-Gluten Free*Food items are cooked to order or served raw. Consuming raw or undercooked meat, seafood or eggs may increase risk of foodborne illness.Please, no more than four credit cards per table.Culinary Director: Edward Lee Executive Chef: Lisa OdomBe Social: FACEBOOK / INSTAGRAM Summer/Fall, 2015