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

    parmesan chip

    - v, gf

    11

  • jalapeno cheddar smoked bologna

    spicy mustard

    - gf

    9

  • pork rinds

    spicy chili crisp aioli

    - gf, df

    9

  • crispy sunchokes

    pomegranate, red endive, ruby beet yogurt

    - v, gf, df

    13

with bread/crackers

  • whooped chevre

    calabrian pepper jelly, goat cheese, butter crackers

    - v, gf

    12

  • sweet potato hummus

    coconut, sweet & sour greens, chili peanuts, herb oil

    - v, gf, df

    12

  • double stuffed burrata

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

    - v, gf

    14

  • chorizo stuffed dates

    spicy tomato sauce, grilled bread

    - gf, df

    15

  • smoked fish dip

    cartel hot sauce, garlic crackers

    - gf

    12

  • spicy beer cheese

    crudite, garlic crackers

    - v

    13

– appetizers –

salads

  • grilled caesar *

    castelvetrano olives, grilled onions, parmesan, herbed bread crumbs

    - gf, df

    12 / 21

  • chopped blt salad *

    bacon toast, tomato syrup, buttermilk bleu cheese dressing

    - v, gf, df

    12 / 21

  • chilled asparagus salad *

    candied ginger, gribiche aioli, citrus poppy seed vinaigrette, almonds

    - v, gf, df

    13

seasonal starters

  • butternut squash bisque

    coconut milk, lemongrass, pickled ginger, chili peanut

    - v, gf, df

    12

  • roasted cauliflower

    capers, preserved lemon, brown butter, green grapes

    - v, gf

    13

  • railroad french toast

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

    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

    - gf, df

    14 / 28

–  supper –

from the garden

  • confit mushrooms *

    creamed spinach, fried onions, horseradish vinaigrette

    - v, gf, df

    22

  • loaded hashbrowns *

    charred broccolini, black pepper sour cream, green onion, butter fried cheese cracker

    - v, gf

    22

  • * to any salad or entree,

    add pork belly 9

    add grilled shrimp 11

land, lake, & sea

  • blackened local catfish

    baby lima beans, pepper jelly, creamy slaw, cornbread crouton

    - gf, df

    27

  • pressed meatloaf

    pomme puree, asparagus, dill, housemade mustard

    - df

    28

  • crab cake gumbo

    sausage hoppin’ johns, cajun trinity, cartel cocktail sauce

    - df

    30

  • shrimp & grits

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

    - gf

    30

  • riverfront steak

    prime aged new york strip, carbonara baked mac & cheese, bacon, bone sauce

    - gf, df

    62

– sides –

  • cornbread 4

  • black eyed peas 4

  • pimento cheese grits 4

  • grilled bread 3

  • sweet greens 4

  • garlic butter fries 9

  • parmesan truffle fries 11

– sweets –

  • bacon fat brownie pie

    goat cheese whoop, strawberry coulis, bebe’s crust

    13

  • pea cake

    buttermilk pudding, lemon curd, pistachios

    - v

    13

  • dreamsicle cheesecake

    glazed blood oranges, graham cracker crumble, sugared mint

    - v

    13

  • spring sundae

    lavender sesame ice cream, white chocolate meringue, coconut caramel

    - v, gf, df

    12

  • strawberry - pear 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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