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menu

–  starters –

  • pork rinds

    chili lime, herbed cilantro aioli

    6
  • pickled cauiliflower

    bread & butter style

    5
  • deviled eggs

    classic picnic style

    3 / 6
  • smoked bologna

    really spicy honey mustard

    9
  • spicy beer cheese

    crudité, crackers

    12
  • vidalia onion dip

    zapp's trinity potato chips

    9
  • smoked fish dip

    pecan smoked salmon, celery, cartel hot sauce, roasted garlic crackers

    10
  • fresh burrata

    marinated beets, stone fruits, celery, spiced pecans, grilled bread

    11
  • chilled carrot soup

    sweet carrots, coconut, ginger, curried yogurt

    9
  • field pea tart

    creamy goat cheese, calabrian pepper jelly, pickled veggies

    11
  • pork belly tostada

    cauliflower, brown butter aioli, grapes, green cabbage

    11
  • pressed meatloaf

    spiced ketchup, greasy beans

    10 / 18

salads –

  • summer wedge salad

    fried sweet corn, peppers, chevre, cilantro vinaigrette

    10
  • melon salad

    agave mint yogurt, serrano chilis, pepitas, mezcal dressing

    10
  • grilled caesar

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

    11 / 18

classics –

  • ky silver carp

    fried oyster, sweet corn & vidalia onion ragu, basiled peaches

    25
  • shrimp & grits

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

    26
  • braised pork shoulder

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

    28
  • riverfront steak

    prime new york strip, grilled corn on the cob, roasted peach & pepper butter

    49

–  features –

  • baked summer squash

    roasted peppers & onions, goat cheese, herbed croutons

    18
  • scottish salmon

    fresh dug potatoes, creamed spinach, bacon & fermented honey glaze

    26
  • griddled burger

    american cheese, griddled red onion, lettuce, kirchhoff’s bun, garlic fries

    * add fried egg 2

    * add parmesan truffle fries 2

    18
  • hot damn hot brown

    sweet tea brined chicken, slab bacon, heirloom tomato, big boy bread, parmesan

    25
  • fork & knife ribs

    watermelon & napa cabbage kimchi, sesame, cilantro, fermented chili bbq

    23
  • kitchen's favorites

    five savory + one sweet

    pricing per person / served family style

    * add a wine pairing 25

    65 pp

–  sides –

  • sweet greens 4

  • black eyed peas 4

  • grilled corn on the cob 4

  • pimento cheese grits 4

  • garlic fries 7

  • white truffle parm fries 9

  • bacon fat cornbread 2.5

  • grilled bread 3

sweets –

  • chocolate buttermilk pie

    malted marshmallow, bourbon caramel sauce

    9
  • ice cream sammich

    red velvet whoopie pie, vanilla bean ice cream

    9
  • peaches & cream

    free stone peaches, olive oil poundcake, whooped cream

    9
  • homemade popsicle

    blueberry-coconut-hibiscus or blueberry-coconut-rosewater

    4

20% gratuity for parties of six or more

$3 per person cake cutting fee

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.

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