Barbeque Pork Sandwich
Served on a Brioche Roll with Napa and Red Cabbage, and a Honey Creole Sauce.
Farmer’s Plate
Eggplant Bisque with Local Heirloom Tomatoes
Fried Green Tomatoes with a Creole Remoulade
House-Made Hummus with Feta and Tortilla Crisps
Purple Hull Peas and Radish Greens with Pancetta
