Our Menu

Traditional Southern deviled eggs elevated with a rich, sweet-and-smoky Maker's Mark Bourbon bacon jam. The creamy yolk mixture is balanced by the jam's salty-sweet depth.

A rustic twist on Mediterranean hummus. Black-eyed peas bring a nutty, earthy flavor, blended smoothly with garlic, lemon, and olive oil.

Crispy on the outside and tender inside, these cornmeal fritters are fried to golden perfection. The Dijon mustard sauce adds a tangy, sharp contrast that cuts through the richness.

Firm, slightly tart green tomatoes breaded and fried until crisp. Chipotle remoulade provides a smoky, mildly spicy kick.

A hearty, colorful salad with crisp greens, applewood-smoked bacon, diced egg, tomato, shredded cheddar, and buttermilk ranch.

Mezcal-marinated beets offer a subtle smokiness, paired with sweet candied pecans, tangy goat cheese, and fresh chimichurri.

Fresh Atlantic cod in a light beer batter, fried until golden. Served with crispy fries and tangy house tartar sauce.

Two juicy beef patties smashed for caramelized edges, layered with white cheddar, house pickles, “Maker’s Mark Bourbon” bacon jam and spicy remoulade on a sesame brioche bun.

Buttermilk-brined for tenderness, fried to a crisp golden crust, and served with cool house ranch and pickles.

Mild white fish seared for a delicate crust, topped with crisp lettuce, tomato, and creamy tartar sauce on a soft roll.

Crispy fried chicken thigh with a tangy slaw and house ranch on a toasted bun.

Layers of creamy cheese sauce and tender pasta baked with a golden crust. A rich and indulgent favorite.

Fried until crisp and tossed with creamy goat cheese, savory bacon, and a drizzle of spicy honey for sweet-heat balance.

Traditional Southern deviled eggs elevated with a rich, sweet-and-smoky Maker's Mark Bourbon bacon jam. The creamy yolk mixture is balanced by the jam's salty-sweet depth.

A rustic twist on Mediterranean hummus. Black-eyed peas bring a nutty, earthy flavor, blended smoothly with garlic, lemon, and olive oil.

Crispy on the outside and tender inside, these cornmeal fritters are fried to golden perfection. The Dijon mustard sauce adds a tangy, sharp contrast that cuts through the richness.

Firm, slightly tart green tomatoes breaded and fried until crisp. Chipotle remoulade provides a smoky, mildly spicy kick.

A hearty, colorful salad with crisp greens, applewood-smoked bacon, diced egg, tomato, shredded cheddar, and buttermilk ranch.

Mezcal-marinated beets offer a subtle smokiness, paired with sweet candied pecans, tangy goat cheese, and fresh chimichurri.

Fresh Atlantic cod in a light beer batter, fried until golden. Served with crispy fries and tangy house tartar sauce.

Two juicy beef patties smashed for caramelized edges, layered with white cheddar, house pickles, “Maker’s Mark Bourbon” bacon jam and spicy remoulade on a sesame brioche bun.

Buttermilk-brined for tenderness, fried to a crisp golden crust, and served with cool house ranch and pickles.

Thick-cut and seared for a flavorful crust, finished with Marsala cream sauce. Served with collard greens and black-eyed peas-hearty and deeply Southern.

Delicate seabass fillet in nutty browned butter with crisp fried parsley and briny capers, plated alongside buttery beans for a refined yet rustic dish.

Fork-tender beef slow-cooked in a rich braising liquid, paired with velvety sweet potato purée, vibrant chimichurri, and crispy patatas for texture.

Juicy chicken roasted to a golden finish, served atop creamy wild mushroom risotto with a silky chicken au jus-an elevated comfort classic.

Layers of creamy cheese sauce and tender pasta baked with a golden crust. A rich and indulgent favorite.

Fried until crisp and tossed with creamy goat cheese, savory bacon, and a drizzle of spicy honey for sweet-heat balance.

Warm peach cobbler with a buttery cookie crust and blueberry compote.