menu

–  for the table –

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

shareable snacks

  • nini’s ice box pickles

    cucumber, ginger, thai basil, lemongrass, chili

    - v, gf, df

    7

  • pork rinds

    hot honey aioli

    - gf, df

    9

  • pickled beets

    feta whoop, preserved lemon

    - v, gf

    9

  • deviled eggs

    chimichurri

    - v, gf

    11

with bread/crackers

  • butter bean hummus

    pesto, lemon, honey yogurt, almonds, pita

    - v, gf, df

    12

  • whooped chevre

    calabrian pepper jelly, goat cheese, butter crackers

    - v, gf

    12

  • double stuffed burrata

    local blueberries, basil balsamic, roasted garlic ricotta, grilled bread

    - v, gf

    14

  • smoked fish dip

    cartel hot sauce, garlic crackers

    - gf

    12

  • spicy beer cheese

    crudite, garlic crackers

    - v

    13

  • ellen’s pepperoni dip

    cream cheese, crispy tortillas, pecans

    14

– appetizers –

salads

  • chopped berry salad *

    bacon toast crunch, feta cheese, raspberry vinaigrette

    - v, gf, df

    12 / 21

  • grilled caesar *

    castelvetrano olives, grilled onions, parmesan, herbed bread crumbs

    - gf, df

    12 / 21

seasonal starters

  • green tomato gazpacho

    coconut, ginger, curry cream, coriander

    - df

    12

  • bologna fried rice

    spring pea, smoked cheddar, pecans, mustard bourbon bbq sauce

    - gf

    13 / 26

  • confit mushroom tostada

    mezcal glaze, charred jalapeno aioli, cashew, salsa macha, flour tortilla

    - v, df

    14 / 28

  • pb&j sticky ribs

    blueberry glaze, spicy peanut butter, brown butter crust

    - gf

    14 / 28

–  supper –

from the garden

  • summer squash *

    smoked tomato, basil mascarpone, eggplant, crispy seeds

    - v, gf

    22

  • bbq carrots *

    white beans, cheddar aioli, b&b pickles, apple cider slaw

    - v, gf

    OUT

  • roasted cauliflower *

    ky mushrooms, black garlic, dilly grapes, brown butter, capers

    - v, gf

    22

  • * to any salad or entree,

    add pork belly 9

    add grilled shrimp 11

land, lake, & sea

  • local ky catfish

    lemon herb couscous, marinated tomato salad, tahini caramel

    - gf, df

    27

  • gulf shrimp roll

    potato salad, watermelon, white bbq sauce, garlic buttered roll

    - df

    28

  • grilled pork loin

    sweet tea brined, sweet cream corn polenta, blackberry bbq

    - gf

    28

  • 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 local ny strip, twice baked potato, onion port jam, bone sauce

    - gf, df

    62

– sides –

  • cornbread 4

  • sweet greens 4

  • black eye peas 4

  • grilled bread 3

  • pimento cheese grits 4

  • garlic butter fries 9

  • parmesan truffle fries 11

– sweets –

  • peach tart

    goat cheese fluff, sweet basil glaze, bebe's crust

    - v

    13

  • chocolate mayo cake

    toasted coffee marshmallow fluff, coconut caramel, salted pecans

    - v, df

    13

  • blueberry sundae

    brown butter cookie dough, house vanilla ice cream, almond

    - v

    13

  • matcha pavlova

    white chocolate, meringue, berries, cherry coulis

    - v, gf, df

    12

  • watermelon lime mint popsicle

    - v, gf, df

    5

  • house churned ice cream

    lemon sesame

    - v, gf

    3 / 6

– 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 "breakfast rye"

    from lead taster and blender gretchen wessels;

    Nose: toffee scone, toasted marshmallow, hints of honeysuckle and light powdered ginger Palate: apricot Danish with vanilla drizzle, soft notes of candied ginger Finish: warm and long, toasted nuts and light charred oak with hints of simple syrup

    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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