Big Jones

A sampling of our housemade pickles served with salted sorghum butter and homemade New Orleans-style baguette.

Tossed with shallot, early radishes, candied pecans, and Hook's Blue Paradise cheese, with buttermilk herb dressing.

Crispy heirloom cornbread baked in cast iron with bacon fat and green onions, served with whipped Driftless Breeze honey butter.

Made fresh daily using heirloom recipes and the best local ingredients.

It all begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, pork, and aromatic Arkansas rice.

A sampling of house-made charcuterie, pickles, and preserves, served with homemade breads and crackers.

Hook's sharp cheddar blended with pimientos and our homemade worcestershire sauce, with piccalilli and homemade benne crackers.

Breaded liver sausage and cayenne mayonnaise.

Crispy breaded and fried boneless chicken thigh, egg bun, homemade mayonnaise, local lettuce, chow-chow, and choice of side.

Our crispy and juicy fried chicken sandwich basted in a honey and five-pepper rub. Super spicy!

Crispy breaded chicken tenders served on butter lettuce with cucumbers, tomatoes, blue cheese dressing, and pickled onions.

Pecan wood-smoked and smothered in a tart East Carolina-style sauce, topped with creamy slaw, served with choice of side.

Griddled onion and double cheeseburger with home made pimiento cheese on a steamed bun, sloppy and worth it, with choice of side.

Crispy catfish in a light corn and rice flour breading, served with creamy grits, butter beans, tasso beurre monte, and piccalilli.

Laughing bird shrimp, creamy Anson Mills grits, River Valley Ranch mushroom and tasso gravy, housemade Worcestershire, and chives.

A whole fried chicken (8 pieces) served with four buttery biscuits, homemade jam, and whipped butter. Perfect for the beach, park or your backyard! Serves 3-4.

Award-winning fried chicken. Rated among the best in America by critics and fans alike - Miller Farms Amish chicken in a crispy spice and cornmeal crust, fried in pork fat and bacon drippings. Served with Gullah-style turnip greens and hoppin' John. Allow 30 minutes.

Slow-simmered in coconut millk with sea island benne and smoked chilies.

MacCaskle Family Farm aromatic brown rice with Anson Mills petite rouge peas and piccalilli.

Boozy pudding spiked with whiskey and cinnamon. Baked to order and delivered piping hot!

Key West pink shrimp smothered in a tasso ham and mushroom gravy. Served with creamy Geechee boy cheese grits.

King Arthur artisan flour, farmhouse kitchens butter, with Caudill's sorghum butter, and homemade peach preserves.

Our famous recipe fried in pork fat and bacon dripping. Served with red beans, rice, and tump greens.

Boozy with bourbon, aromatic with cinnamon spice, and caramel ice cream.

Boneless, skin-on leg, thigh in our famous recipe breading, on a buttery bun with mayonnaise, pickled peppers, and butter lettuce.

King Arthur artisan flour, farmhouse kitchens butter, with Caudill's sorghum butter, and homemade peach preserves.

Hazzard-free cornmeal and staff of life masa baked in bacon fat, with farmhouse kitchens butter whipped with Caudill's sorghum.

The piquant spread of hook's one-year cheddar and pimientos, piccalilli, benne crackers with homemade Worcestershire.

House-cured, smoked andouille sausage, and chicken in the black roux with buttered aromatic delta rice.

Key West pink shrimp, pickled okra in light cornflour breading, and fried crisp. Served with sweet chili sauce.

Peppery pork, rice sausage breaded, and fried crisp. Served with cayenne mayonnaise and green tomato relish.

Roasted and char-grilled. Served on baked pimiento cheese grits with homemade giardiniera.

Crisp key west pink shrimp mighty vine, homemade pickles, cabbage, and creole style remoulade.

Louisiana crawfish tails fried crisp with mighty vine, homemade pickles, shredded cabbage, and Creole-style remoulade.

Roasted Fischer farms beef thinly sliced and dressed with their own gravy, mayonnaise, mighty vine, cabbage, and pickles.

House-ground Fischer farms short rib, round blend, buttery bun, housemade American cheese, and all the fixings. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Boneless, skin-on leg, thigh in our famous recipe breading, on a buttery bun with mayonnaise, pickled peppers, and butter lettuce.

Giant pork schnitzel on a toasted buttery bun with bread and butter pickles and creole mustard.

Our famous recipe fried in pork fat and bacon dripping. Served with red beans, rice, and tump greens.

Alabama catfish fried crisp in a corn, rice flour dredge with creamy grits, red beans, tomato gravy, and piccalilli.

Ancestral nostra rice simmered in a rich mushroom stock with seared trumpet mushroom and a sunny duck egg.

Key West pink shrimp smothered in a tasso ham and mushroom gravy. Served with creamy Geechee boy cheese grits.

Four incarnations of Fischer farms pork fried with delta rice and crawfish x/o sauce and a sunny duck egg. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Louisiana crawfish tail smothered in wine, butter with onions, and cajun spices. Served with steamed delta rice.

Gotham Greens, radish, candied pecan, shallot, hook's blue, and buttermilk.

Three-cheese blend and buttery bread crumb topping.

Anson mills grits and farmhouse kitchens butter.

Homemade tater tots with a gooey surprise.

Hand-cut and fried in bacon fat with a dose of garlic.

Stewed with coconut milk and benne.

Stewed beans in their gravy over rice and green tomato relish.

Boozy with bourbon, aromatic with cinnamon spice, and caramel ice cream.

Baked with homemade wafers and meringue topping. Serves 2-4.