Bourbon Bar

Sliced bentons ham

Hot pepper jelly, basil crisp

Benne seed, scallions, southernyaki sauce

WInter harvest of vegetables creole mustard cream

Chicken & dumplings

Crudite of vegetables bourbon-sorghum dressing

Alabama goat cheese, toasted pecans, arugula

Parmesan, cornbread croutons, lardons

Bacon, chopped egg, blue cheese, peanuts, grapes, tomato, cucumber, radish lemon dressing

Swiss cheese, sauerkraut, russian dressing, marble rye

Crawfish, clams, mussels, smoked seafood sausage

Poached chicken breast, dukes mayonnaise, pickles, swiss cheese, sourdough

Pickles, cabbage slaw, bourbon BBQ sauce, brioche bun

Sharp white cheddar, lettuce, tomato, onion, dijonnaise, wholegrain bread

Pimento cheese, caramelized onions, butter lettuce, tomato, brioche bun. Add applewood smoked bacon $2.00

Whipped potatoes, garlic green beans, red pepper gravy

Housemade andouille, okra, hominy, field peas, tomato shrimp scallion broth

Selection of house cured, smoked, poached and dried meats, mustards, housemade saltines

The oak in italian, the pork is fed acorns for flavor, prosciutto style, salty, sweet soft texture and a fruity finish

Free range hogs and vegetarian diet. Aged for 400 days, rich butter flavor with hickory smoked finish

100-Year-old family recipe, sugar cured, hickory smoked, aged 8-12 months slightly sweet, smoky finish

Curemaster reserve mangalista alabama hogs, aged 15 months, smooth texture, slightly salty with sweet finish

Salt & brown sugar cured aged 10 months salty flavor with sweet finish

Nitrite free, aged 12 months slightly sweet flavor, peppery finish

Certified organic berkshire hams, hand rubbed with sea salt, prosciutto style nutty & buttery finish

Aged 12 months, salt, sugar & dried honey cured. Slightly sweet with hickory smoke finish

Soft texture, aged 12 months, cured the same way as italian prosciutto in tennessee

Aged in a smoke house for 12-18 months, soft texture, smokey finish, entered the jamon museum in aracena, spain

Cup of todays soup half sandwich of the day garden green salad

Todays blue plate special

Chicken & dumpling

Greek yogurt, cra nberry, apricot, honey and chinnamon

Roasted beets, apples, alabama goat cheese croquette bolirbon sorghum dressing

Bacon, chopped egg, blue cheese, peanuts, grapes, tomato, cucumber radish, lemon dressing

Cheddar cheese, pork sausge and breakfast potatoes

House made andouille, okra, hominy, field peas, tomato shrimp scallion brot

Pickles, cabbage slaw, coca cola bbq sauce

Roasted peaches, candied pecans, maple-bacon syrup

Two poached eggs, english muffin, canadian bacon hollandaise and breakfast potatoes

Belgian waffle, buttermilk fried chicken, maple syrup

Anson mills cheddar grits, braised collard greens, chipotle hollandaise

5 oz. Shaved prime rib, two sunny eggs, breakfast potatoes

Blue crab, crisped potato, tomato concassee, chive hollandaise

Three of my regional favorites served with house saltines, jams, honey comb

Selection of house made cured, smoked, poached and dried meats, mustards, toast

Sliced bentons ham

Chefs selection

Benne seed, southernyaki sauce, scallions

filled with alabama goat cheese, hot pepper jelly

Winter harvest of vegetables, creole mustard cream

Chicken & dumplings

Crudite of vegetables, bourbon-sorghum dressing

Bacon, chopped egg, blue cheese, peanuts, grapes, tomato, cucumbers, radishes, lemon dressing

Alabama goat cheese, toasted pecans, arugula

Parmesan, cornbread croutons, lardons

Means the oak in Italian, the pork is fed acorns for flavor, prosciutto style, salty, sweet soft texture and a fruity finish

Made from Six Spotted Berkshire Hogs, aged for 400 days, soft texture and moist delicate favor

100 year old family recipe, sugar cured, hickory smoked, aged 8-12 months

Curemaster rufus brown, aged 15 months, heath putnam raised the hogs in alabama, smooth texture, high fat content, rich aged flavor

Hickory smoked, salty flavor aged 14 months

Sugar, salt, red and black pepper, sweet and salty flavor profile nitrate and nitrite free, aged 12 months

Certified organic berkshire hams, hand rubbed with sea salt, prosciutto parma style aged 16 months

Grand champion ham, hickory smoked, salty smokey finish, aged up to 12 months

Soft texture, aged 12 months, cured the same way as Italian prosciutto just in tn

aged in a smoke house for 12-18 months, soft texture, smokey finish

Housemade andouille, okra, hominy, field peas, tomato, shrimp scallion broth

Seared red snapper, crawfish, clams, smoked seafood sausage

Seeded mustard glaze, savory cabbage, lardons, anson mills hominy, smoked tomato butter

Butterbeans, brown butter sauce

Whipped potatoes, garlic green beans, red pepper gravy

Lima beans, roasted root vegetables, duck sausage

Braised collard greens, bourbon jus

Aged in-house, scalloped sweet potatoes, bourbon butter

Creamed swiss chard, braised root vegetables

Green beans, mushrooms, fried shallots

Chicken & dumplings

Pimento cheese, house made saltines

Sliced bentons ham

Sharp white cheddar, lettuce, onion, tomato, dijonnaise

Bacon, chopped egg, blue cheese, peanuts, grapes, tomato, cucumbers, radish, lemon vinaigrette

Surry sausage, okra, hominy, field peas, tomato, shrimp, scallion broth

Tanglewood farms, benne seeds, scallions

Winter harvest of vegetables, creole mustard cream sauce

Pork rinds, arugula, parker house roll

Pimento cheese, caramelized onion, butter lettuce, tomato (choice of fries or house salad)

Chefs daily selection

Daily selection of regional favorites served with saltines, honey comb, green tomato apple chutney, fig jam

Selection of cured, smoked, poached and dried meats, mustards, house made saltines

Thin flaky crust filled with pecan, white chocolate whipped cream

Vanilla wafer crust filled with sweet bananas, pastry cream, and whipped cream

Rich flourless chocolate cake finished with candied pecans bourbon cherries

12 Layers of moist red chocolate cake 12 layers of cream cheese frosting

Pretzel crust filled with duo chocolate cream and topped with caramel chantilly

Vanilla cake filled with coconut icing and topped with shredded coconut

Selection of three local cheeses, honey comb, marmalade, parker house melba, sa saltines