We proudly use only whole animals, raised with care on green pasture and sunshine, 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

A bodacious way to start your meal - a variety of house pickles & homemade pimiento cheese  8

Crawfish Boudin

Traditional Cajun crawfish and rice sausage breaded & fried crisp, with Aunt Rose's piccalilli and spicy mayonnaise (2 pieces)  11

Soup du Jour

Made fresh daily from local, artisan, and heirloom ingredients  6

Gumbo Ya-Ya

Traditional Cajun chicken & sausage gumbo in dark, smoky roux, with buttered aromatic rice from Arkansas  8

Creamy Sweet Potato Soup

Coconut milk, cornbread croutons, spicy apple chutney, fried sage, and toasted pumpkin seeds  8

Colonial Peelcorn Oat Flour Scone

Artisan colonial oat scone flour & golden raisin biscuit, served with Carolina sourwood honey comb and clotted cream   6

LUNCH PLATTERS

Shrimp and Grits

Gulf Coast white "gumbo" shrimp, creamy antebellum heirloom grits, mushroom & tasso gravy with house-made Worcestershire, scallions   13

Gumbo Ya-Ya

It begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, and aromatic rice from Arkansas   12

Antebellum Red Fife Wheatberry "Risotto"

With creamed rutabaga, roasted hen of the woods and shiitake mushrooms, English peas, and parsnip crisps  12

Chicken-Fried Cauliflower

An ode to our chef's Grandma - her favorite vegetable, her favorite way. Creamy grits, giardineira, & pimiento butter  9

Red Beans and Rice, ca. 1885

Authentic Nola Creole - pickled pork shank, smoked jowl, voodoo greens, and aromatic rice from Arkansas  8

Garden and Gun

Pickled baby beets, venison jerky dust, heirloom lettuces, tiny rye croutons, clotted cream, and absinthe gems  12

A Simple Autumn Salad

Local farm heirloom lettuces and apples, watermelon radishes, golden raisins, cilantro, scallion, and honey-benne vinaigrette  11

SANDWICHES

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 and Smothered Pork Shoulder

Local pastured pork shredded and served with Dutch Fork,SC-style tart mustard sauce, topped with vinegar slaw on an egg bun, with choice of side  12

Carolina Shrimp Burger

A local favorite in Beaufort,SC - with butter lettuce, spicy mayonnaise, and home made chow-chow, with choice of side  12

Toasted Pimiento Cheese

Made with local heirloom pimientos, served on buttered marble rye bread with chow-chow & choice of side. Add fried eggs +3.   8

A BOARDING HOUSE LUNCH ca. 1933

Family style, available 11am - 3pm.
$16 per person, children under 12 $1 per year
total table participation requested

Biscuits and Cornbread

Timeless recipes served with homemade preserves and whipped sweet cream butter

Fried Chicken

Cooked according to Edna Lewis's recipe in fresh leaf lard with butter and a ham hock, in a cast iron kettle.
Served with our signature sides:

Mashed Potatoes and Gumbo Gravy

Voodoo Greens

Sea Island Red Peas & Rice

Heirloom Apple Pie and Ice Cream

SIDES

Hushpuppies

with spicy shrimp dip  4

Voodoo Greens

Greens with smoked mushrooms, onions, vinegar, chiles, and black pepper  4

Creamy Cheese Grits  3

Buttered Popcorn Rice  2

Petite Green Salad  5

Peas and Rice  4

Mashed Potatoes and Gumbo Gravy  4

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; web site may not be up-to-date.
Last updated December 31, 2011.