succotash

Layers of vanilla wafer, vanilla pudding, bourbon caramel, vanilla whip cream, and smoked sugar bruleed banana.

Three-layered cake with bananas, pineapple, raisins, dates, and bourbon, topped with cream cheese icing and toasted coconut.

Rich pecan pie with dark chocolate, brushed with bourbon, served with orange whipped cream.

Seasonal fruit cobbler with a cinnamon biscuit and vanilla whipped cream.

Waffle stuffed with sweet-potato mash, fried crispy, tossed in cinnamon-sugar, served with bourbon whipped cream and caramel.

Grilled salmon glazed with strawberry-tamarind, served with miso radishes, arugula, and crispy onions over succotash.

Grilled salmon glazed with strawberry-tamarind, served over a farmer’s market salad and topped with crispy onions.

Smoked baby back ribs slathered in apple cider vinegar BBQ sauce, garnished with pickled peppers and fried black eyed peas.

Hominy grits with crab etouffee, cheddar, and sautéed shrimp.

Blackened and grilled ribeye served with dirty rice and grilled broccolini.

8 oz. beef burger with bacon jam, pimento cheese, and pickles on a sesame bun. Served with fries and gochujang ketchup.

Grilled fish served with gochugaru-lime butter, smoked soy, and sautéed baby bok choy.

Fried chicken brined in apple cider vinegar, served with waffles, shaved Manchego, and bourbon maple syrup.

Cornmeal-crusted catfish served with mint-jalapeno aioli, lettuce slaw, and burnt lemon.

Fried chicken tossed in gochujang-honey sauce, served with blue cheese fondue, pickled fennel, and fried nori.

Smoked bone-in short rib with black BBQ sauce, pickled okra, fennel, and house pickles.

Pulled pork with apple cider vinegar BBQ, kimchi collards, and house pickles on a brioche bun. Served with fries.

Vegan rice bowl with smoked tofu, bulgogi mushrooms, soy-pickled cucumbers, kimchi, and dirty sauce.

Open-faced sandwich on Sally Lunn bread with bacon, smashed avocado, tomato, arugula, and radish.

Catfish sandwich with jalapeno-mint aioli, cole slaw, and house pickles. Served with fries.

Fried chicken thigh with Dirty Lee sauce, snow onion slaw, blue cheese, and pickled okra on a sesame bun. Served with fries.

Fried chicken thigh with pimento cheese, Duke’s remoulade, cole slaw, and house pickles on a potato bun. Served with fries.

Open-faced blackened trout sandwich on Sally Lunn bread with caper aioli and apple-frisee salad.

Signature deviled eggs filled with either bacon jam or green tomato-kimchi hidden underneath the egg yolk mixture.

Buttermilk dredged cauliflower florets, twice fried and tossed in a Korean sauce. Served with pickled beech mushrooms and daikon-carrot slaw.

Crispy caraway-brined pickles served with a lemon-sriracha aioli.

Sampler platter featuring fried pickles, deviled eggs, and crispy Korean cauliflower.

Creamy gruyere and heavy cream dip with jumbo lump crab and kimchi. Served with grilled Sally Lunn bread.

Flash-fried oysters tossed in Nashville hot sauce, served over Sally Lunn bread with bread and butter cucumbers and dill-ranch.

Spice-rubbed and smoked wings, fried to order and tossed in rub. Served with Alabama white BBQ sauce and celery slaw.

Pan-seared jumbo lump crab cake with curried remoulade and mirliton mint sesame slaw.

Mini cornbread loaves served with hot honey and brown butter.

Poached Gulf shrimp and local oysters served over crushed ice with assorted sauces.

Buttermilk biscuits served with sorghum butter and seasonal jam.

Three slices of thick-sliced Nueske’s bacon brushed with bourbon maple syrup and smoked sugar.

Sticky buns with cinnamon-sugar, pecan butter, and cream cheese frosting.

Brioche dipped in creme anglaise, crusted with frosted flakes, served with lemon curd and berries.

Skillet with fried eggs, pulled pork, warm potato salad, red-eye gravy, and a buttermilk biscuit.

Crab cake hash with potatoes, peppers, poached egg, and kimchi hollandaise.

Open-faced turkey sandwich on Sally Lunn bread with bechamel, slab bacon, tomatoes, and Manchego.

Blackened ribeye with warm potato salad and two eggs.

Smoked and grilled pork belly served in butterleaf lettuce cups with spicy cucumber salad and citron tea BBQ sauce.

Fried green tomatoes topped with arugula, pickled green tomatoes, cherry tomatoes, radish, goat cheese, and buttermilk dressing.

Cobb salad with fried chicken thigh, bacon jam, blue cheese, egg, cornbread croutons, and buttermilk dressing.

Crispy fries served with gochujang ketchup.

Collard greens cooked with smoked turkey, tamari, and kimchi.

Collard greens cooked with country ham, butter, tamari, and kimchi.

Elbow macaroni in a creamy cheddar sauce, topped with Old Bay and toasted.

Jalapeños pickled in bourbon, vinegar, and spices. Served with house pickles.

Succotash of corn, lima beans, edamame, cow peas, zucchini, and red peppers in a curry chowder.

Rice cooked with mushrooms, vegetables, and Cajun seasonings.

Tater tots topped with gochujang mayo, furikake, and scallions.

Diced watermelon with olive oil, smoked sugar, mint, sesame seeds, and crispy fried peanuts.

Sautéed long-stemmed cauliflower drizzled with ginger-chili sauce.