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