Butterhead Salad 9
Sustainable Harvester’s butterhead lettuce topped with blue cheese cream, Crystal hot sauce vinaigrette with dehydrated pecans and blue cheese. (V)
Beet Salad 10
Roasted Atkinson Farms beets, goat cheese and candied pecans.(V)
Chicken and Sausage Gumbo 9
A rich Creole-style gumbo made with chicken and sausage. No rice needed for this gumbo.
Big Nasty Biscuit 11
buttermilk fried chicken, cheddar cheese sausage gravy
Crispy Boudin Balls 10
Chappapeela Farms pork boudin stuffed with pimento cheese and
New Orleans Style Beignets 7
cafe au lait anglaise… Its a New Orleans tradition
Mirliton Crab Cake 10
crabmeat, holy trinity and garlic, mirliton squash, bread-crumbs, parmesan, remoulade sauce
Yogurt and Granola 8
House made yogurt with pecan granola and local fruit. (V) (GF)
Perfect Before A Nap
Local Gulf Seafood Po’Boy 16
fried local gulf seafood, lettuce, tomatoes, remoulade sauce, Leidenheimer baguette & served with hand-cut fries
Fried Chicken & Pancake 17
Double brined half fried chicken on top of house-made roasted corn pancakes, served with watermelon syrup.
Harold’s Double Cheese Burger 17
10oz 44 Farm beef burger grilled over wood fire, cheese, bacon jam,
caramelized onions, all the fixin’s & hand-cut fries
Lost Bread 12
“Old Style” French toast, homemade jam, served with fruit salad
Big Damn Breakfast 18
Eggs cooked any style, bacon, house made sausage, roasted potatoes, biscuit, jelly made from local seasonal fruit and toast
Grits & Grillades 16
Chappapeela pork belly in grillade sauce with pimento cheese, stone-ground grits, fried egg on top.
Corn-Beef Hash 18
House-made corn-beef hash with sunny side up duck egg.
Creole Benedict 16
Crispy beef debris served with creamed greens, poached egg and creole hollandaise.
Vegetables Du Jour 16
Atkinson Farms roasted zucchini and yellow squash served with corn and lima bean succotash. (V)
Lamb Pastrami Sandwich 16
Barry Farm lamb, sauerkraut, russian dressing and swiss cheese.
(V) – Vegetarian (GF) – Gluten Free
Vegetable of the day
Our vegetables and protein are locally and regionally sourced.