Starters & Snacks

Relish Tray 8
A bodacious way to start your meal a variety of house pickles & homemade pimiento cheese

Butchers Block
Authentic Cajun charcuterie made in-house following traditional recipes made with local pastured pork
Acadian Andouille 5
Smoked over pecan wood, natural beef casings, with chow-chow and Creole mustard

Crawfish Boudin 8
Traditional Cajun crawfish and rice sausage breaded & fried crisp, with Aunt Roses piccalilli and spicy mayonnaise (2 pieces)

Soup du Jour 6
Made fresh daily from local, artisan, and heirloom ingredients

Smoky, Spicy Tasso 5

Heavily spiced, dry cured and smoked for two days, with piccalilli and house benne crackers

Gumbo Ya-Ya 8
Traditional Cajun chicken & sausage gumbo in dark, smoky roux, with buttered aromatic rice from Arkansas

Boudin Rouge 6
A vanishing Cajun art, aka Cajun blood sausage local market pears, shaved fennel, and fresh baked Sally Lunn

Creamy Sweet Potato Soup 8

Coconut milk, cornbread croutons, spicy apple chutney, fried sage, and toasted pumpkin seeds

Tte de Cochon Cajun-style 5

Hogs head pt, made with brandy and peppercorns, with pickled onions and toast

Colonial Peelcorn Oat Flour Scone 6

Artisan colonial oat scone flour & golden raisin biscuit, served with Carolina sourwood honey comb and clotted cream

Creamy Liver Pt 7
Flavored with Calvados and port wine, with salted heirloom onions & orange marmalade

Lunch Platters
Shrimp & Grits 13
Gulf Coast white "gumbo" shrimp, creamy antebellum heirloom grits, mushroom & tasso gravy with house-made Worcestershire, scallions

Boucherie Plate 15
A taste of each of our traditional charcuterie above

Chicharrones 7
Malt vinegar seasoned, with creamy & spicy shrimp dip

Gumbo Ya-Ya 12
It begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, and aromatic rice from Arkansas

A Boarding House Lunch

ca. 1933
Family style, available 11 am 3 pm. $16 per person, children under 12 $1 per year total table participation requested

Antebellum Red Fife Wheatberry Risotto 12

With creamed rutabaga, roasted hen of the woods and shiitake mushrooms, English peas, and parsnip crisps

Chicken-Fried Cauliflower 9
An ode to our chef's Grandma her favorite vegetable, her favorite way. Creamy grits, giardineira, & pimiento butter

Biscuits and Cornbread

Timeless recipes served with homemade preserves and whipped sweet cream butter

Red Beans and Rice, ca. 1885 8

Authentic Nola Creole - pickled pork shank, smoked jowl, voodoo greens, and aromatic rice from Arkansas

Fried Chicken
Cooked according to Edna Lewis recipe in fresh leaf lard with butter and a ham hock, in a cast iron kettle. Served with our signature sides:

Garden & Gun 12

Pickled baby beets, venison jerky dust, heirloom lettuces, tiny rye croutons, clotted cream, and absinthe gems

A Simple Autumn Salad 11

Local farm heirloom lettuces and apples, watermelon radishes, golden raisins, cilantro, scallion, and honey-benne vinaigrette

Mashed Potatoes & Gumbo Gravy Voodoo Greens Sea Island Red Peas & Rice
And for dessert:

Sandwiches
Townhouse Barbecue Burger 14
Grilled over a pecan wood fire, with organic baby swiss, griddled onions & mushrooms, and homemade aioli. With choice of side.

Heirloom Apple Pie and Ice Cream

Smoked and Smothered Pork Shoulder 12

Local pastured pork shredded and served with Dutch Fork, SC-style tart mustard sauce, topped with vinegar slaw on an egg bun, with choice of side

Side Dishes
Hushpuppies 4 Voodoo Greens 4 Creamy Cheese Grits 3 Buttered Popcorn Rice 2 Petite Green Salad 5 Peas & Rice 4 Mashed Potatoes & Gumbo Gravy 4

Carolina Shrimp Burger 12

A local favorite in Beaufort, SC with butter lettuce, spicy mayonnaise, and home made chow-chow, with choice of side

Toasted Pimiento Cheese 8

Made with local heirloom pimientos, served on buttered marble rye bread with chow-chow & choice of side. Add fried eggs +3

Starters & Snacks

Relish Tray 8
The bodacious way to start your meal a variety of house pickles and home-made pimiento cheese.

Butchers Block
Authentic Cajun charcuterie made in-house following traditional recipes made with local pastured pork
Acadian Andouille 5
smoked over pecan wood, natural beef casings, with chow-chow and Creole mustard

Crawfish Boudin 11
Traditional Cajun crawfish and rice sausage with Aunt Roses piccalilli and spicy mayonnaise.

Pecan Wood-Fired Oyster Roast 17

According to the ancient seaside ritual fresh Virginia oysters cooked over a wood fire with Creole mignonette, garlic butter.

Smoky, Spicy Tasso 5

heavily spiced, dry cured and smoked for two days, with piccalilli and house benne crackers

Ponchartrain Lump Crab Cakes, ca. 1885 12

Louisiana crab meat and an 1885 Creole recipe, with Louis dressing and butter lettuce.

Boudin Rouge 6
A vanishing Cajun art, aka Cajun blood sausage local market pears,

shaved fennel, and fresh baked Sally Lunn

Chicken-Fried Cauliflower 9
An ode to our chef's Grandma her favorite vegetable, her favorite way. Creamy grits, giardineira, & pimiento butter

Tte de Cochon Cajun-style 5

or hogs head pt, made with brandy and peppercorns, with pickled onions and toast

Creamy Sweet Potato Soup 8

Coconut milk, cornbread croutons, spicy apple chutney, fried sage, and toasted pumpkin seeds

Creamy Liver Pt 7
flavored with Calvados and port wine, with salted heirloom onions & orange marmalade

Soup du Jour 6
Made fresh daily by hand using local, artisanal, and heirloom ingredients

Boucherie Plate 15
A taste of each of our traditional charcuterie above

Garden & Gun 12

Pickled baby beets, venison jerky dust, heirloom lettuces, tiny rye croutons, clotted cream, and absinthe gems

Chicharrones 7
Malt vinegar seasoned, with creamy & spicy shrimp dip

Dinner Entrees
Sweet Tea-Brined Pork Loin 24
Sweet potato & house bacon hash, Creole red bean puree, and a Cajun pork boudin ball

Family Meal
A special meal served family-style for the entire table 25 dollars per person, children under twelve $1 per year
Available 5-9 pm

Chicken & Dumplings, ca. 1880 21

Celery root and heirloom baby carrots with tiny lima beans, cippolini onions, potato dumplings, and sassafras gravy

Anise-cured Gunthorp Farm Duck Breast 25

Wild rice pecan granola, wild-harvested hen of the woods mushrooms, rutabaga puree, red rib dandelion greens, house-preserved blackberry

A Creole Sunday Dinner, ca. 1882

Sunday

Fried Seafood Plate, Low Country-Style 24

Rushing Waters trout, oysters, & shrimp in a rice & corn flour dredge, with hushpuppies, frites, slaw, and white remoulade

Oyster and corn fritters Crusty bread with sweet butter Baked ham in its own sauce Stewed greens with cream Boiled rice Bread pudding with ice cream
A Carolina Foraged Dinner, ca. 1870

Monday

Reezy-Peezy, ca. 1730 17

An old-time Gullah dish reborn wood-grilled vegetables, heirloom Sea Island red pea gravy, and laurel-aged Charleston Gold rice cake

Oysters grilled over the wood fire Cornbread with pepper jelly Rabbit bog with woodland mushrooms Swamp cabbage fritters Raisin pie
Fried Chicken in the Big Jones Tradition

Simple Suppers
Shrimp & Grits 17
Gulf Coast white "gumbo" shrimp, creamy antebellum heirloom grits, mushroom & tasso gravy, house-made Worcestershire, and scallions

Tuesday

Relish tray with pickled shrimp Fried chicken Voodoo greens Cornmeal waffles with cream gravy Pecan praline pie with vanilla ice cream
Delectable Dishes from Termite Hall, ca. 1940

Gumbo Ya-Ya 12
It all begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, and aromatic rice from Arkansas

Wednesday

Townhouse Barbecue Burger 14

Grilled over a pecan wood fire, with organic baby swiss, griddled onions & mushrooms, and homemade aioli. With choice of side.

Potlikker with Vanishing Bread Pork with Carolina-style baked beans Celery amandine A proper salad molasses cookies & ice cream
A Virginia Hunting Season Dinner, ca. 1920

Smoked & Smothered Pork Shoulder 12

Served with Dutch Fork, SC-style tart mustard sauce, topped with vinegar slaw on an egg bun. With choice of side.

Thursday

Antebellum Red Fife Wheatberry Risotto 12

With creamed rutabaga, roasted hen of the woods and shiitake mushrooms, English peas, and parsnip crisps

Quail in casserole Puree of black-eyed peas Steamed broccoli raab crispy biscuits Green tomato preserves warm poached pears

Home Baked Goods

Colonial Peelcorn Oat Flour Scone 6
Artisan colonial oat scone flour & golden raisin biscuit, served with Carolina sourwood honey comb and clotted cream

Butchers Block
Authentic Cajun charcuterie made in-house following traditional recipes made with local pastured pork
Acadian Andouille 5
Smoked over pecan wood, natural beef casings, with chow-chow and Creole mustard

Traditional Farmstead Biscuits 4

Made with house-rendered leaf lard and cultured buttermilk, served with house five pepper jelly and whipped sweet cream butter

Popovers 4
An old Edna Lewis recipe, made with Kilgus Farmstead milk and artisanal flour, served with whipped butter and homemade preserves

Smoky, Spicy Tasso 5

Heavily spiced, dry cured and smoked for two days, with piccalilli and house benne crackers

Fresh-baked Sally Lunn 4

Believed to date from a 13 -century bakery in England, a staple in Southern cooking for centuries. Baked fresh every morning & served with honey butter and homemade fruit preserves
th

Boudin Rouge 6
A vanishing Cajun art, aka Cajun blood sausage local market pears, shaved fennel, and fresh baked Sally Lunn

Tte de Cochon Cajun-style 5

Hogs head pt, made with brandy and peppercorns, with pickled onions and toast

Cornbread Muffins 3 Awendaw 8

Inspired by an 18th century colonial plantation recipe, baked with local cornmeal and hominy, with honey butter & five pepper jelly
Ancestral Native American spoonbread from the country just north of Charleston. Hominy grits, artisan cornmeal, buttermilk and farm eggs baked with cracklin and scallions

Creamy Liver Pt 7
Flavored with Calvados and port wine, with salted heirloom onions & orange marmalade

Boucherie Plate 15
A taste of each of our traditional charcuterie above

Omelets
House Cured & Smoked Bacon & Swiss 11
Homemade pecan wood smoked bacon and organic baby swiss cheese garnished with scallions

Griddle Cakes
Sally Lunn French Toast 12
House-baked Sally Lunn with homemade pumpkin butter, benne brittle, crystallized ginger, and sorghum whipped cream

Bayou Teche 15
Louisiana crawfish tails, spicy smoked andouille, and cream cheese, with a drizzle of barnaise sauce and scallions

Buckwheat Banana Pancakes 10

Antique rustic aromatic buckwheat flour pancakes served with toasted almonds, salted caramel, and crme anglaise

Mushroom & Leek 11

Buttery shiitake mushrooms, melted leeks, and Prairie Fruits Farm creamy goat cheese

Cajun Pancakes 6
Thin, creamy griddle cakes with a dusting of powdered sugar, homemade preserves, and honey butter

Brunch Platters
Antebellum Rice Waffle 17
Served with crispy duck confit, sunnyside farm eggs, toasted pecans, rosemary, and duck jus

Hominy & Farm Egg Scramble 11

Homemade hominy scrambled with farm eggs, served with black beans, spicy tomato sauce, avocado, and sour cream

Eugenes Breakfast in Mobile, ca. 1930 15

Rushing waters trout fried in gold rice and corn flour breading with fried plantains, black beans, and buttered aromatic southern rice

Pan-fried Sweetbreads ca. 1867 13

Served on traditional farmstead biscuits with oyster sauce, voodoo greens, and antebellum sea island benne

Sweet Potato Pone 12

Edna Lewis recipe, served with duck fat fried wild black walnuts, fried farm eggs, sage, and house five pepper jelly

Corn Griddle Cakes 11

Reconstruction-era corncakes served with spicy green tomato sauce, black beans, cheddar cheese, avocado, and sour cream

Big Jones Benedict 13

House cured & smoked ham simmered in Kilgus Farmstead cream, on a farmstead biscuit with poached eggs & Potatoes OBrien

A Simple Southern Breakfast 9

Two farm eggs your way, with house cured & smoked slab bacon, plus Potatoes OBrien or creamy grits & cornbread

Eggs New Orleans 16

Ponchartrain blue crab cakes with poached farm eggs, popovers, and barnaise sauce, served with Potatoes OBrien

Shrimp & Grits 13

Gulf gumbo shrimp in house tasso gravy seasoned with homemade Worcestershire sauce, served on creamy heirloom cheese grits

Side Dishes
House cured & pecan wood smoked bacon 3 Two Moore Family Farm eggs, cooked your way 3 Potatoes OBrien 2 Creamy Heirloom cheese grits with butter 3 Sliced house ham with redeye gravy 6 Fried plantains with pepper jelly 4 Crispy breaded & fried pork boudin balls 4 Buttered aromatic rice 2