Soul Food, Done Right

Cornmeal-crusted heirloom tomatoes served with our smoked remoulade.

House-made pimento cheese with toasted sourdough and pickled okra.

Golden cornmeal fritters with honey butter and pepper jelly.

Crispy Mississippi catfish nuggets with house tartar sauce.

Brined overnight and hand-breaded. Served with two sides and a buttermilk biscuit.

Hickory smoked for six hours, finished with our bourbon glaze.

Gulf shrimp, andouille sausage, and stone-ground grits with sharp cheddar.

Hand-pounded steak with creamy black pepper gravy and mashed potatoes.

Cajun-spiced catfish over dirty rice with a side of collards.

Tender oxtails simmered in rich gravy over buttered white rice.

Cheddar, gruyère, and smoked gouda.

Slow-cooked with smoked turkey.

Brown sugar, cinnamon, and butter.

Cast-iron baked with honey butter.

Slow-simmered with ham hock.

Flaky, golden, served with sorghum butter.

Alabama pecans in a buttery brown-sugar filling. Served warm.

Chilton County peaches under a golden buttermilk crust.

Layers of vanilla wafers, fresh bananas, and Madagascar vanilla custard.

Spiced sweet potato custard in a flaky pastry shell.

Brewed strong, served over ice with lemon.

Half sweet tea, half house lemonade.

Fresh-squeezed with Alabama strawberries.

Steeped hibiscus with honey and mint.

Locally roasted, slow-steeped overnight.