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menu

what’s for supper

the following is a sample of the dishes you will find at freight house. our dinner menu changes with the season and is based on what is currently available from our farmers & partners. our rapidly rotating menu is crafted from highly seasonal, local ingredients, all sourced within a day’s drive. our dedication to agricultural sustainability means the dishes we prepare are created fresh, daily. menu items are subject to change depending on availability. to ensure you have a seat at the dinner table, we recommend you make reservations first.

we believe that the dinner table is a place to share. we want to promote a sharing culture here at freight house that extends beyond conversation. while the menu may be categorized, every dish is meant to be shared with the table. so the next time you dine with us, think more in terms of what you’d like to try instead of what you’re going to get. after all, you miss 100% of the flavors you don’t try.

– starters –

  • pork rinds

    traditional remoulade

    5
  • fall pickles

    cauliflower, banana peppers, cucumbers

    4
  • spicy beer cheese

    crudité, crackers

    9
  • chorizo stuffed dates

    spicy tomato sauce, grilled bread

    13
  • mussels

    ginger, tamarind, coconut, chili lime salt, grilled bread

    13 / 21
  • capriole goat cheese

    three ways, fruit preserves, baked goods

    15
  • warm parsnip soup

    grapefruit, cilantro, almonds, fried bread

    9
  • fried oysters

    nashville hot oil, bread and butter pickles, white bread

    10
  • avocado chilaquiles

    corn tortillas, spicy salsa, queso, lime crema

    9
  • soft boiled scotch egg

    pork simmered white beans, pepper jelly, cornbread crust

    11

– salads –

  • brussels sprouts leaves

    bleu cheese, cranberries, tree nuts, maple vinaigrette

    10
  • kale salad

    cauliflower, cranberries, walnuts, brown butter, sherry vinaigrette

    9
  • grilled caesar

    castelvetrano olives, grilled onions, herbed bread crumbs

    9

– classics –

  • ky silver carp

    caramelized onion vichyssoise, brown butter potatoes, french onion croutons, thyme

    21
  • shrimp & grits

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

    26
  • braised pork shoulder

    black eyed peas, sweet greens, fennel aioli, cornbread

    28
  • riverfront steak

    prime new york strip, fried cabbage, pickled fruit, spiced pecans, bone sauce

    46

– features –

  • open faced b.l.t.

    heirloom beets, lettuce, tapanade, griddled big boy bread

    15
  • o.g. burger

    apple butter, smoked cheddar, house mustard, garlic fries *add farm fresh egg 2

    16
  • smothered pork chop

    mashed parsnip, shallots, plumped raisins, red eye gravy

    26
  • crawfish pot pie

    crawfish tails, spicy gravy, parlsey

    25
  • crab cakes

    fried potatoes, fresh cocktail sauce, lemon

    26
  • pork loin

    heirloom carrots, israeli couscous, dill, maple bacon jus

    24
  • roasted duck

    brussels sprouts, country ham, pepper jelly, parsley

    32
  • kitchen's favorites

    four savory courses, entire table must participate. sorry, no substitutions. additional wine pairing 25

    65

– sweets –

  • pappy endings

    lemon tart, pappy bourbon balls, peanut butter fudge

    9
  • chocolate buttermilk pie

    bebe’s famous crust

    7
  • caramelized banana pudding

    vanilla wafers, whooped bourbon

    8

*nearly every dish can be catered to accommodate common food allergies. we encourage you to engage your server so we may prepare your dish accordingly. 

menu updated 12.19.19

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