Haberdish (Plaza Midwood)

Whole tossed in Alabama white sauce.

St Louis-style cut, house bbq sauce.

Brinded, battered and fried.

Oranges, candied benne seeds, goat cheese, and pomegranate molasses dressing.

Pearl sugar waffle, house buttermilk ice cream, and pecan caramel.

Fried cornmeal dough, sweet tea butter.

Smoked whites, chives, and paprika.

Weaver's Lebanon pan-fried bologna, local cheese, haberdish mustard, and pickles.

Thick cut Edward's bacon, maple peanut butter, pepper jelly, and cabbage jalapeno slaw.

Dill, haberdish mustard sauce, pickled red onions, everything seasoning, and fried saltines.

Parmesan, toasted benne dressing, parsley, and lemon.

In the shell.

Brown butter, sage, and Parmesan.

Bacon jam, goat cheese, and scallions.

Slow-cooked in smoked vegetable stock.

Sunflower seed and roasted red pepper sauce, toasted sunflower seeds, and scallions.

Slow-cooked Anson mills grits, creamed kale.

Charred parsley crema, candied benne seeds.

Housemade, pillowy tots.

Oranges, candied benne seeds, goat cheese, and pomegranate molasses dressing.

Brinded, battered and fried.

Whole tossed in Alabama white sauce.

Dill scallion compound butter.

Chicken fried cauliflower smoked chimichurri.

St Louis-style cut, house bbq sauce.

Seasonal fruit sonker, traditional milk dip.

Bananas, vanilla wafers, and whipped cream.

Shortbread cookie, lemon custard, lemon zest, and powdered sugar.

Pearl sugar waffle, house buttermilk ice cream, and pecan caramel.

Cold cream, coffee dust, and chai-spiced sweet potatoes.