menu

–  for the table –

– v, gf, df, denote items that are or can be prepared vegetarian, gluten free, or dairy free

shareable snacks

  • pickled vegetables

    cauliflower, sweet drop peppers, onion, bread & butter style

    - v, gf, df

    7

  • deviled eggs

    vadouvan spice, pickled golden raisins

    - gf, df

    9

  • jalapeno cheddar smoked bologna

    spicy mustard

    - gf

    9

  • pork rinds

    shishito herb aioli

    - gf, df

    9

with bread/crackers

  • whooped chevre

    calabrian pepper jelly, goat cheese, butter crackers

    - v, gf

    12

  • sweet potato hummus

    coconut, sweet & sour greens, spicy peanuts

    - v, gf, df

    12

  • stuffed burrata

    muffalata, maple, g.o.d. ricotta, grilled bread

    - v, gf

    14

  • chorizo stuffed dates

    spicy tomato sauce, grilled bread

    - gf

    15

  • smoked fish dip

    cartel hot sauce, garlic crackers

    - gf

    12

  • spicy beer cheese

    crudite, garlic crackers

    - v

    13

– appetizers –

salads

  • black kale salad *

    goat cheese, tahini honey vinaigrette, roasted cauliflower, bacon, walnuts

    - v, gf, df

    12 / 21

  • grilled caesar *

    castelvetrano olives, grilled onions, parmesan, herbed bread crumbs

    - gf, df

    12 / 21

  • winter citrus salad *

    olive oil croutons, parsnips, feta, coriander, almond

    - gf, df

    12 / 21

  • avocado & crab salad

    west indies crab salad, smoked tomato, radish, crispy tortilla

    - v, gf, df

    16

seasonal starters

  • lobster & potato bisque

    tarragon cream, laird’s brandy, butter fried cheese crackers

    - gf

    13

  • grilled frog legs

    roasted cauliflower, capers, preserved lemon, brown butter

    - gf

    13

  • railroad french toast

    kirchhoff’s country loaf, sawmill gouda mornay, pork belly, maple glaze

    - v

    15

  • beef tartare

    chili cured egg yolk, toasted sesame, lemongrass, buttered toast points

    df

    18

  • sticky ribs

    apple pie glaze, celery root slaw, cheddar cheese streusel

    - df

    14 / 28

–  supper –

from the garden

  • confit mushrooms *

    lemon risotto, roasted garlic, parsley crumble. hazelnut

    - v, gf, df

    22

  • loaded b-nut squash *

    goat cheese, sesame rice crispy, pepitas, curried honey butter, chili

    - v, gf, df

    22

  • * to any salad or entree,

    add pork belly 9

    add grilled shrimp 11

land, lake, & sea

  • local catfish

    brown butter polenta, maple - dijon, heirloom carrots, sweet chili aioli, spiced pecans

    - v, gf

    27

  • meatloaf sandwich

    open-faced, big boy bread, mashed parsnips, mushroom gravy, crispy fried onions

    28

  • chicken & “dumplings”

    parisian gnocchi, roasted sweet potato, veloute, sherry - maple, hazelnuts

    28

  • pot roast lasagna

    french onion ricotta, handmade pasta, smoked tomato sauce

    29

  • braised pork shoulder

    field peas, sweet greens, fennel aioli, bacon fat cornbread

    - gf, df

    29

  • shrimp & grits

    spicy pork shank, button mushrooms, new orleans bbq sauce, pimento cheese grits

    - gf

    30

  • riverfront steak

    prime aged new york strip, mee-maws hashbrown casserole, brown butter crackers, bone sauce

    - gf, df

    62

– sides –

  • cornbread 4

  • black eyed peas 4

  • pimento cheese grits 4

  • grilled bread 3

  • sweet greens 4

  • garlic fries 9

  • parmesan truffle fries 11

– sweets –

  • chocolate champagne chess pie

    toasted marshmallow fluff, glazed blood orange, bebe’s pie crust

    - v

    13

  • red velvet cake

    dark chocolate, smoked sea salt, buttermilk fluff, pecans

    - v

    13

  • banana foster pudding

    brown sugar, nilla waffers, boozey whoop

    - v

    13

  • latte sundae

    coffee ice cream, white chocolate meringue, coconut caramel

    - v, gf, df

    12

  • chocolate coconut popsicle

    - v, gf, df

    5

– after dinner drinks –

  • freight house express

    mr. black coffee liqour, lavazza espresso, jeptha creed vodka, chocolate bitters

    14

  • featured after-dinner bourbon

    m.b. roland, single barrel, freight house barrel pick "fiddle faddle"

    notes of custard, spiced praline, plum jam, brown butter

    16

  • round of beers for the kitchen

    food so good you want to thank the kitchen for a job well done?

    buy a round for the staff to enjoy at the end of their shift

    50

– chef’s tasting menu –

  • five savory courses + one sweet course 110

    optional six-course wine pairing 65

    * available by reservation only and must be booked 48 hours in advance

BOOK CHEF'S TASTING NOW

sara bradley: chef/proprietress

20% gratuity for parties/reservations of five or more, six-course chef’s tasting, prepaid bills, and tabs left open overnight 

$3.50pp fee when bringing any outside desserts into the restaurant

10% service charge on to-go orders

$25.00 cork fee 

like many small businesses, we’ve seen a rise in operating costs. to continue offering the convenience of credit cards, a small 3% surcharge will be added to credit card payments beginning april 1st, 2024. this amount is not more than what we pay in fees.  we encourage paying with debit cards, cash, or gift certificates to avoid the 3% fee.

 thank you for your continued understanding and support of our small business!

tyler van de velde: sous chef

megan broussard: pastry chef

zack smith: general manager

jake harris: beverage director

A NOTE: we hope you enjoy the food as much as we have enjoyed making it. all of our food is made from scratch daily. we do apologize if we run out of any items. while every effort is made to ensure proper timing of your courses, please keep in mind your food will be delivered as it’s prepared to ensure perfection in temperature and freshness.  

also, consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness.

chef’s tasting

bourbon & flights

cocktails

wine

beer

spirits

nonalcoholic

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