Reserve

Menu

November 3, 2023

Starters and Small Plates

Crispy Squash & Kale Salad 15
winter squash, kale, shallot, candied pumpkin seeds, ricotta salata, buttermilk ranch dressing

Oysters Rockefeller 16
bread crumbs, butter, herbs, garlic

Hoppin’ John 14
with collards and smoked ham

Gumbo cup 10, bowl 14
shrimp, crab, andouille, chicken, okra and white rice

Buttermilk Biscuits 12
with warm honey and whipped garlic butter

Mains

Fried Chicken and Hoe Cakes 24
chili sorghum, sweet pickles, green onion hoe cakes, bourbon whip cream

‘Chicken’ Fried Eggplant 22
roasted cabbage and apples, sweet potato hash, tomatillo relish

Pork Chop 28
roasted cabbage and apples, sweet potato hash, apple cider reduction

Sweets

Peanut Butter Chess Pie 12

Apple Cobbler 12
buttermilk ice cream, caramel

Drinks

Sweet Tea with Ginger Simple 4
Sazerac 15
Mint Julep 15