supper

small plates

  • fresh-baked buttermilk biscuits with house jam 8
  • boiled peanuts a southern tradition 6
  • house-made beef jerky jalapeño agave hot sauce 8
  • house-made benne wafers with pimento cheese 7
  • pork rinds jalapeño agave hot sauce 8
  • fried green tomatoes scotch bonnet aioli, kohlrabi & brussels sprout slaw with hot bacon vinaigrette 12
  • deviled eggs southern style with house-made B&B pickles 6
  • pork belly brussels sprouts with smoked gouda, green apples and crispy pork belly 7
  • petite shrimp & grits anson mills grits, smoked cheddar & smoky tomato butter 10
  • duck wings house barbecue sauce 10
  • bacon-crab beignets with smoked gouda fondue & baby kale salad 12
  • skillet mac & cheese with biscuit crumbles 8
  • buffalo pig ear crispy strips of pork tossed in buffalo sauce with carrots & bleu cheese 8

 

salads

  • roasted cauliflower wedge bleu cheese crumbles, bacon, tomatoes, pecans, bleu cheese dressing 12
  • baby green salad garden vegetables, smoked gouda, hard-boiled egg and bleu cheese dressing 12
  • baby kale salad with caramelized onions, goat cheese croutons & creamy pecan dressing 12
  • add crispy pig ear 5

main course suggested wine pairings

  • tri-tip steak bleu-cheese crusted steak with shiitake bordelaise, sautéed broccoli rabe & onion straws 31 * benziger merlot
  • roasted half chicken with roasted baby carrots and herb  fingerling potatoes 25 teresa’s unoaked chardonnay
  • braised bison short rib with anson mills rice grit risotto cake, roasted cauliflower & demi-glace 34 trapiche medalla malbec
  • pan-seared pork belly topped with house-smoked pulled pork, with baked sea island red peas, pickled red onions and orange fennel slaw 28 sonoma-cutrer pinot noir
  • fried chicken with mashed potatoes, brown gravy & ham-hock collard greens 25 pine ridge chenin blanc/viognier blend
  • shrimp & grits anson mills grits, andouille sausage, charred tomatoes, onions & peppers, beurre monte 28 le caprice de clementine rose
  • bacon-wrapped meatloaf with mashed potatoes, demi-glace and roasted brussels sprouts 26 cline zinfandel
  • low-country gumbo spicy tomato-based stew with shrimp, crab, & andouille sausage 28 charles de fere sparkling rose
  • vegetarian chef’s daily creation MKT

 

As we are a chef-driven restaurant, we urge you to avoid modifications or substitutions. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. Please alert your server of any allergies. We fry in peanut oil. We cannot split checks for parties of six or more and reserve the right to add a gratuity.