Menu

Brewed fresh daily. Properly sweet — the way it should be.

Freshly squeezed with a hint of lavender simple syrup. Ask for it spiked.

Hot or iced. Local pressed cider with cinnamon, clove, and star anise.

Rotating local taps. Ask your server what's pouring tonight.

Carefully selected regional pours by the glass. Ask about our bottle list.

Muddled fresh peach, Tennessee bourbon, lemon, and mint over crushed ice.

Six halves — classic, smoky bacon, and sweet-heat — topped with crispy shallots.

Low-and-slow smoked wings tossed in cider-pepper glaze. Served with buttermilk blue cheese dip.

Skillet-baked stone-ground cornbread with whipped honey butter and a drizzle of sorghum syrup.

Crispy fried pimento cheese bites with house-pickled jalapeño ranch.

Slow-simmered chicken broth with root vegetables, pulled rotisserie chicken, and pillowy drop biscuits.

Velvety sweet potato soup with smoked paprika cream, toasted pepitas, and sage oil.

Bibb lettuce, grilled peaches, candied pecans, goat cheese, and sweet onion vinaigrette.

Seasonal heirloom tomatoes, torn cornbread croutons, basil oil, and aged balsamic.

Seasonal vegetables and white beans in a sage cream sauce, topped with an all-butter puff pastry lid. Vegetarian.

48-hour brined, double-dredged half chicken served over whipped potatoes with peppered cream gravy and local wildflower honey.

Thick-cut heritage pork chop with apple-bourbon pan sauce, wilted greens, and roasted fingerlings.

12-hour hickory-smoked Texas-style brisket sliced to order with house pickles, white bread, and two sides.

Red wine–braised bone-in short rib over stone-ground cheddar grits with crispy tobacco onions and gremolata.

Appalachian trout with brown butter, capers, charred lemon, and a side of hoppin' john.

High-heat roasted with rendered bacon, whole-grain mustard, and lemon.

Braised low and slow with smoked turkey neck, apple cider vinegar, and a pinch of red pepper.

Cavatappi pasta, béchamel, sharp cheddar, gruyère, and smoked gouda. Breadcrumb crust.

House cornbread, sage, celery, country ham drippings, and chicken stock.

Slow-cooked white corn grits with sharp cheddar and a knob of cultured butter.

Brown sugar, bourbon, and a dusting of cinnamon — lightly whipped, not a casserole.

House-made banana pudding layered with fresh bananas and hand-crushed 'Nilla wafers. Old school.

A slice of classic Southern chess pie — silky, custardy, with a flaky lard crust and powdered sugar.

Bourbon-spiked Georgia peach cobbler with a drop-biscuit top and house-churned vanilla bean ice cream.

Rich dark chocolate and bourbon bread pudding with salted caramel sauce and whipped crème fraîche.