Dinner is served nightly from 5pm.
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 or Slagel Family Farm. Beef and lamb by Mint Creek Farm, Q7 Ranch, or Slagel. 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 (certified organic.) Carolina Gold Rice and rice flour by Carolina Plantation in Darlington, SC. Southern rice by Southern Brown Rice in Weiner, AR (certified organic.) 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.
BUTCHER'S BLOCK
Authentic Cajun charcuterie made in-house following traditional recipes made with local pastured pork
Acadian Andouille
smoked over pecan wood, natural beef casings, with chow-chow and Creole mustard 5
Smoky, Spicy Tasso
heavily spiced, dry cured and smoked for two days, with piccalilli and house benne crackers 5
Boudin Rouge
a vanishing Cajun art, aka "Cajun blood sausage" local market pears, shaved fennel, and fresh baked Sally Lunn 6
Tête de Cochon Cajun-style
or hog's head pâté, made with brandy and peppercorns, with pickled onions and toast 5
Creamy Liver Pâté
flavored with Calvados and port wine, with salted heirloom onions & orange marmalade 7
Boucherie Plate
A taste of each of our traditional charcuterie above 15
Chicharrones
Malt vinegar seasoned, with creamy & spicy shrimp dip 7
STARTERS and SNACKS
Relish Tray
The bodacious way to start your meal - a variety of house pickles and home-made pimiento cheese 8
Crawfish Boudin
Traditional Cajun crawfish and rice sausage with Aunt Rose's piccalilli and spicy mayonnaise 11
Pecan Wood-Fired Oyster Roast
According to the ancient seaside ritual - fresh Virginia oysters cooked over a wood fire with Creole mignonette, garlic butter 17
Ponchartrain Lump Crab Cakes, ca. 1885
Louisiana crab meat and an 1885 Creole recipe, with Louis dressing and butter lettuce 12
Chicken-Fried King Trumpet Mushroom
A whole organic trumpet mushroom fried as we would chicken, in buttermilk and spicy breading, with pepper jelly & and marinated watermelon radish 9
Creamy Sweet Potato Soup
Coconut milk, cornbread croutons, spicy apple chutney, fried sage, and toasted pumpkin seeds 8
Soup du Jour
Made fresh daily by hand using local, artisanal, and heirloom ingredients 6
Garden & Gun, 2011
Pickled baby beets, venison jerky dust, heirloom lettuces, tiny rye croutons, clotted cream, and absinthe gems 12
DINNER ENTREES
Sweet Tea-Brined Pork Loin
Sweet potato hash with house-cured bacon & scallions, Creole red bean puree, and a Cajun pork boudin ball 24
Stuffed Chicken a la Mrs. Dull, 1928
Cornbread and sage butter-stuffed breast, roasted crisp & served with creamed barley, candied baby carrots, and giblet jus 22
Hunter & Ploughman
House-made sweetbread, smoked duck, and smoked venison sausages with home made sauerkraut, braised rutabaga, and buttered fingerling potatoes 25
Fried Seafood Plate, Low Country-Style
Rushing Waters trout, oysters, & shrimp in a rice & corn flour dredge, with hushpuppies, frites, slaw, and white remoulade 24
Delicata Squash Love Letters
Delicate pasta pillows filled with local squash & fromage blanc, served with butter bean puree, brandied heirloom Harrow's Delight pears, fried local black walnuts, and rosemary 18
SIMPLE SUPPERS
Shrimp and Grits
Gulf Coast white "gumbo" shrimp, creamy antebellum heirloom grits, mushroom & tasso gravy, house-made Worcestershire, and scallions 17
Gumbo Ya-Ya
It all begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, and aromatic rice from Arkansas 12
Townhouse Barbecue Burger
Grilled over a pecan wood fire, with organic baby swiss, griddled onions & mushrooms, and homemade aioli. With choice of side 14
Smoked & Smothered Pork Shoulder
Served with Dutch Fork,SC-style tart mustard sauce, topped with vinegar slaw on an egg bun. With choice of side 12
Carolina Gold Rice Risotto
With carrot puree, roasted chanterelle and shiitake mushrooms, heirloom purple hull peas peas, and parsnip crisps 12
FAMILY MEAL
A special meal served family-style for the entire table
25 dollars per person, children under twelve $1 per year. Available 5-9 pm, changes weekly and with the seasons
Heritage Grains of the South
Four centuries of the cultivated South
Sea Island Red Pea Bisque with rustic bennecake flour biscuits and green tomato chutney
Carolina gold rice risotto with garlic confit, cauliflower, yellow eye peas, and chives
Bread service: House-Milled Red Fife Sourdough - House-cultured sour starter and house-milled antebellum red fife wheat bread served with home made pear butter
Green Farro Salad - organic green wheat, local black walnuts, parsley, and mint
Heirloom Squash Noodle Casserole - local kuri squash & Farina di Maccheroni "00" heirloom flour noodles, leeks, tupelo honey, and pumpkin seed oil
Rustic Aromatic Buckwheat Crepes with satsuma marmalade, toasted almonds, and laurel-aged Charleston gold rice horchata sorbet
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
Our menu is seasonal and items change from time to time. List and prices are subject to change; web site may not be up-to-date.
Last updated December 31, 2011.