We proudly use only whole animals for all of our pork, poultry, and game. All charcuterie, sausage, bacon, and ham made in house. Our fresh dairy is by Kilgus Farmstead and non-homogenized. All eggs are by New Century Farm from Schullsburg, WI (certified organic) and Moore Family Farm from Watseka, IL (beyond organic.) All preserves and pickles made in house. All pork, chicken, duck, and rabbit by Gunthorp Farm. Beef and lamb by Mint Creek Farm or Dietzler Farms. Field corn (hominy and cornmeal) by Three Sisters Garden in Kankakee, IL. True hominy grits and fine grist corn flour by Anson Mills in Columbia, SC. Carolina Gold Rice and rice flour by Carolina Plantation in Darlington, SC. Fruits and vegetables from more than two dozen local farms in season. Please ask us about individual products or farms, and ask other restaurants too.

HOME BAKED GOODS

Colonial Peelcorn Oat Flour Scone

Artisan colonial oat flour scone baked with golden raisins, served with clotted cream and Tennessee sourwood honeycomb  6

Traditional Farmstead Biscuits

Made with house-rendered leaf lard, served with homemade five pepper jelly and whipped sweet cream butter  4

Popovers

An old Edna Lewis recipe, made with Kilgus Farmstead milk and artisan flour, served with honey butter and homemade fruit preserves  4

Sally Lunn

Fresh baked yeast bread, believed to date from a 13th-century bakery in England and a staple in Southern cooking for centuries. Served with honey butter and homemade fruit preserves  4

Cornbread Muffins

Inspired by an 18th-century colonial plantation recipe, baked with local cornmeal and hominy, served with honey butter and five pepper jelly   3

Awendaw

Ancestral Native American spoonbread from the country just north of Charleston. Hominy grits, artisan cornmeal, and house-cultured buttermilk, baked with cracklin' and scallions   8

BUTCHER'S BLOCK

Pecan Wood Smoked Andouille

Crafted according to Acadian tradition, in natural beef casings  5

Dry-cured Tasso

from lean hog trimmings, heavily spiced and smoked for two days  5

Boudin Rouge

aka "Cajun blood sausage." Rarely seen these days, made with fatback, rice, and aromatic spices  6

Creamy Liver Pate

flavored with calvados, port wine, and aromatic spices  7

Tete de Cochon

Cajun-style hog's head pate, set in terrine with Tellicherry peppercorns  5

Boucherie Plate

Including tastes of all of the above  15

Chicharrones

Handmade and puffed to order, seasoned with malt vinegar and served with spicy shrimp dip  7

OMELETS

Bayou Teche

Louisiana crawfish, house andouille, cream cheese, bearnaise sauce  15

Cajun Ham and Cheese

House tasso, griddled onions, Cheddar cheese, peppers   11

Leek and Mushroom

fresh goat cheese, melted leeks, market mushrooms  11

Bacon and Swiss

house pecan wood smoked bacon, Organic Valley Baby Swiss, scallions  11

GRIDDLE CAKES

Sally Lunn French Toast

House-Baked Sally Lunn with homemade pumpkin butter, benne brittle, crystallized ginger, candied orange peel, and sorghum whipped cream  12

Golden Graham Pancakes

Artisan graham flour cakes filled with organic peanut butter, mocha cream, toasted granola, cane syrup  12

Buckwheat Banana Pancakes

Rustic aromatic buckwheat flour cakes studded with bananas & topped with toasted almonds, caramel, and creme anglaise  11

BRUNCH PLATTERS

Big Jones Benedict

House cured and smoked ham simmered in Kilgus Farmstead cream, served on a traditional farmstead biscuit with poached eggs & Potatoes O'Brien  13

Hominy and Farm Egg Scramble

Homemade hominy scrambled with Moore Family Farm eggs, served with black beans, spicy tomato sauce, avocado, and sour cream  11

Eggs New Orleans

Ponchartrain blue crab cakes with poached eggs, popovers, and bearnaise sauce, served with Potatoes O'Brien  16

Pan-fried Sweetbreads, ca. 1867

Served on traditional farmstead biscuits with oyster sauce, voodoo greens, and antebellum sea island benne  13

Antebellum Rice Waffle

crispy duck confit, melted leeks, duck fat fried pecans, sunny duck egg, five pepper jelly  17

Eugene's Breakfast in Mobile, ca. 1930

Rushing Waters trout fried in gold rice and corn flour breading, served with fried plantains, black beans, aromatic Southern rice, and green tomato relish  15

Sweet Potato Pone

Served with duck fat fried wild black walnuts, fried farm eggs, sage, and house five pepper jelly  12

Shrimp & Grits

Gulf gumbo shrimp in house tasso gravy seasoned with Worcestershire sauce, served on creamy heirloom cheese grits  13

A Simple Southern Breakfast

Two farm eggs cooked your way, with house cured & smoked slab bacon, plus Potatoes O'Brien or creamy cheese grits, and cornbread  9

Corn Griddle Cakes

Reconstruction-era corncakes filled with Cheddar cheese, served on black beans and topped with two fried farm eggs, spicy green tomato sauce, avocado, and sour cream  11

BRUNCH COCKTAILS

Sazerac

Old Overholt rye, cane syrup, Peychaud's bitters, Kübler absinthe  11

Bloody Mary

Svedka vodka, tomato juice, Crystal hot sauce, house Worchestershire, horseradish  10

Big Jones Screwdriver

North Shore vodka, North Shore aquavit, fresh orange juice  9

Side Car

Pierre Ferrand Ambre cognac, curaçao, lemon, egg white  12

Corpse Reviver #2

North Shore Mighty Gin, Cocchi Americano, Mathilde Orange XO, lemon juice, original Herbsainte  12

Southern Spice

D'Aristi Anejo rum, tequila, lime juice, Crystal hot sauce, cane syrup, soda  10

Mimosa

Fresh squeezed organic orange juice, Gran Sarao Cava  6

Italian Mimosa

Orange juice, Cocchi Americano, Gran Sarao Cava  8

Kir Royal

Gran Sarao Cava, Cassis de Dijon, Angostura bitters  6

DESSERTS

Gallberry Honey & Benne Cake

Butter roux icing, apple cider sorbet, sea island benne brittle, flowers  8

Walnut Sorghum Pie

Local walnuts and sorghum baked in leaf lard pastry, with puffed sorghum and vanilla ice cream   8

Chocolate Bread Pudding

Salted caramel sauce, candied walnuts, chocolate chile ice cream  7

Sweet Potato Pie

Toasted coriander marshmallow, blackstrap rum ice cream, puffed wild rice  7

Our menu is seasonal and items change from time to time. List and prices are subject to change; website may not be up-to-date.
Last updated December 31, 2011.