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menu

–  for the table –

shareable snacks

  • savory & sweet

    bourbon, chex mix, popcorn, peanuts

    5 / 9
  • pork rinds

    garlic parmesan aioli

    6.50
  • pickled beets

    creamy feta, sweet lemon

    7
  • deviled eggs

    smoked yolks, bacon jam

    9
  • smoked bologna

    spicy mustard

    9
  • spicy fried grits

    dill pickle aioli

    10
  • graclyns’s sausage balls

    cheddar cheese, pepper jelly

    14 / 25

with bread/crackers

  • butterbean hummus

    smoked olive muffuletta, grilled pita

    12
  • smoked fish dip

    cartel hot sauce, garlic crackers

    12
  • ellen's pepperoni dip

    cream cheese, toasted pecans, fresh tortilla chips

    12
  • fresh burrata

    macerated strawberries, balsamic, basil, grilled bread

    13
  • spicy beer cheese

    crudité, crackers

    13

appetizers –

salads

  • wedge salad *

    apples, blue cheese, rye, spiced nuts, creamy horseradish dressing, bacon lardon

    12 / 21
  • grilled caesar *

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

    12 / 21
  • crab & citrus salad

    jumbo lump crab, ginger, butter lettuce, winter citrus, champagne vinaigrette

    15 / 28

seasonal starters

  • chilled corn soup

    spicy shrimp, pickled blueberries, ginger, fresh herbs

    12
  • bbq carrot napoleon

    whooped ricotta, roasted garlic, puff pastry, cartel honey, pecans

    12
  • mushrooms a la plancha

    ky mushrooms, crispy dirty rice, sassafras glaze, pumpkin seed pesto

    13
  • soft boiled scotch egg

    cole slaw, sesame, sweet orange, spicy chili peanuts

    14
  • steak tartare

    prime beef, hot sauce cured egg yolk, mustard, buttered toast

    16

–  supper –

from the garden

  • blackened cabbage gumbo *

    creole cabbage, hoppin johns, cajun trinity, slow cooked spicy etouffee

    21
  • heirloom carrots *

    brown butter parmesan polenta, maple dijon glaze, candied pecans

    21
  • * to any salad or entree,

    add pork belly 9

    add grilled shrimp 11

land, lake, & sea

  • local catfish

    crispy fingerling potatoes, english peas, tartar malt vinaigrette

    27
  • pressed meatloaf stroganoff

    hand cut egg noodles, asparagus, black garlic, maitake mushroom gravy

    29
  • braised pork shoulder

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

    29
  • shepherd’s pie

    ground lamb and beef, english peas, parmesan crusted mashed potatoes, lamb velouté

    30
  • shrimp & grits

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

    30
  • roasted duck

    couscous risotto, charred fennel, wild cherry, preserved lemon gremolata

    37
  • riverfront steak

    hand cut prime aged new york strip, twice baked gruyere potato, port onion jam, black garlic bordelaise

    62

– sides –

  • black eyed peas 4

  • pimento cheese grits 4

  • sweet greens 4

  • parmesan truffle fries 11

  • bacon fat cornbread 2.5

  • grilled bread 3

  • garlic fries 9

sweets –

  • bacon fat brownie pie

    toasted brown sugar marshmallow fluff, peanut butter sauce

    12
  • sweet pea cake

    buttermilk pudding, lemon curd, pistachios

    13
  • mocha chai sundae

    house churned coffee ice cream, chocolate baked meringue, whoop, chai spiced caramel, cherry

    12
  • bourbon munchies

    peanut butter bourbon fudge & bourbon ball brownies

    7

– after dinner drinks –

  • freight house express

    mr. black coffee liqour, lavazza espresso, jeptha creed vodka, chocolate bitters

    14
  • featured after-dinner bourbon

    elijah craig barrel proof

    notes of molasses, honey-roasted peanuts, spicy ginger

    25
  • round of beers for the kitchen

    food so good you want to thank the kitchen for a job well done?

    buy a round for the staff to enjoy at the end of their shift

    50

chef’s tasting menu –

  • five savory courses + one sweet course 110

    optional six-course wine pairing 65

    * available by reservation only and must be booked 48 hours in advance

20% gratuity for parties/reservations of five or more, six-course chef’s tasting, prepaid bills, and tabs left open overnight 

$3.50 per person fee when bringing any outside desserts into the restaurant

10% service charge on to-go orders

$25.00 cork fee 

like many small businesses, we’ve seen a rise in operating costs.

to continue offering the convenience of credit cards, a small 3% surcharge will be added to credit card payments beginning april 1st, 2024.

this amount is not more than what we pay in fees.

 we encourage paying with debit cards, cash, or gift certificates to avoid the 3% fee.

 thank you for your continued understanding and support of our small business!

sara bradley: chef/proprietress

tyler van de velde: sous chef

megan broussard: pastry chef

zack smith: 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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