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Congratulations Chef Sara — Top Chef: World All-Stars finalist!
Stream the entire season on Peacock

–  for the table –

sharable snacks

  • 🔪tc baby back ribs

    pecan pork, brown butter streusel, chocolate buttermilk

    16

  • pork rinds

    lemon poppy seed aioli

    6.5

  • cold smoked olives

    rosemary, picante peppers

    8

  • nashville hot fried grits

    sweet pickle aioli

    9

  • smoked bologna

    sorghum baked beans, herbed buttermilk

    9

  • deviled eggs

    french onion

    9

  • shishito peppers

    chili lime

    9

with bread/crackers

  • whooped chevre

    tamarind chutney, fresh tortilla chips

    12

  • butterbean hummus

    smoked olive gremolata, sujuk, walnuts, grilled pita

    12

  • fresh burrata

    fresh peaches, country ham, balsamic-basil vinaigrette, smoked pecans, grilled bread

    13

  • smoked fish dip

    garlic crackers, cartel hot sauce

    13

  • whooped feta

    lardo, almonds, honey, grilled pita

    13

  • spicy beer cheese

    crudité, crackers

    13

– appetizers –

salads

  • 🔪tc everything salad

    everything rice spice, capers, raisins, dill cream cheese dressing

    12 / 20

  • bibb & bacon salad

    bleu cheese, wheatberries, apples, candied pecans

    12 / 20

  • grilled caesar

    castelvetrano olives, grilled onions, herbed bread crumbs, parmesan cheese

    12 / 20

seasonal starters

  • 🔪tc mushroom soup

    oxtail marmalade, duxelle, truffle, pears

    SOLD OUT

  • smashed avocado

    coriander coleslaw, citrus vinaigrette, crispy quinoa & pepitas

    11

  • bbq eggroll

    pulled pork, chow chow, cucumber, sorghum, spicy mustard

    13

  • fried green tomato

    bread & butter pickled shrimp, creole remoulade, dill

    13.5

–  supper –

features

  • chilled grain bowl

    market fruits & veggies, roasted garlic, feta, nuts, honey mustard vinaigrette

    * add pork belly 7

    * add grilled shrimp 10

    19

  • parisian gnocchi

    spring vegetables, mushrooms, poppy seed & preserved lemon gremolata, watercress

    * add pork belly 7

    * add grilled shrimp 10

    21

  • chicken pot pie

    sweet tea brined thighs, mirepoix, traditional gravy, puff pastry

    26

  • griddled meatloaf

    couscous, asparagus, oyster mushrooms, sweet pepper glaze

    27

  • grilled pork loin

    harissa-glazed carrots, coriander skhug, walnut tahini

    27

classics

  • 🔪tc riverfront steak

    prime new york strip, broccolini, black walnuts, lardo, truffle vinaigrette

    60

  • local catfish

    smoked tomato & creamed corn succotash, crawfish cocktail, chili oil

    27

  • shrimp & grits

    spicy pork shank, button mushrooms, new orleans bbq sauce, pimento cheese grits

    29

  • braised pork shoulder

    field peas, sweet greens, fennel aioli, bacon fat cornbread

    30

the full experience

  • chef's tasting

    five savory + one sweet

    pricing is per person

    * add a wine pairing 27

    85

– sides –

  • black eyed peas 4

  • pimento cheese grits 4

  • sweet greens 4

  • bacon fat cornbread 2.5

  • grilled bread 3

  • garlic fries 9

  • parmesan truffle fries 11

– sweets –

  • 🔪tc sweet pea cake

    buttermilk pudding, lemon curd, pistachios

    13

  • chocolate fudge cake

    flourless chocolate cake, white chocolate buttercream, peanut butter rum sauce

    12

  • summer fruit cobbler

    corn meal sugar cookie crust, vanilla ice cream

    12

  • strawberry ice pop

    citrus, sweet herbs

    5

  • featured dessert wine

    amberwine, france, clarendelle 2012

    sweet blend of semillon, sauvignon and muscadelle, 2 oz

    15

  • featured after-dinner bourbon

    elijah craig barrel proof

    notes of molasses, honey-roasted peanuts, spicy ginger

    25

20% gratuity for parties / reservations of six or more

$3 per person cake cutting fee

10% service charge on to-go orders

sara bradley: chef/proprietor

tyler van de velde: sous chef

megan broussard: pastry chef

missy jarvis reed: general manager

jake harris: beverage director

A NOTE: we hope you enjoy the food as much as we have enjoyed making it. all of our food is made from scratch daily. we do apologize if we run out of any items. while every effort is made to ensure proper timing of your courses, please keep in mind your food will be delivered as it’s prepared to ensure perfection in temperature and freshness.  

also, consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness.

bourbon & flights

cocktails

wine

beer

spirits

nonalcoholic

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