Big Jones Menu

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter. Gluten free!

Three Creole doughnuts lightly spiced and deep fried, buried in confectioner's cugar

SW Louisiana-style, a sweet milk roll filled with homemade peppery duck boudin sausage.

Artisan pastry flour with local butter and buttermilk, served with homemade preserves and whipped sorghum butter

A southern adaptation of a classic - buttermilk Choux pastry glazed with local honey and Meyer lemon

Hand-laminated butter pastry filled with homemade Creole cream cheese and Oaxaca vanilla bean, finished with a light drizzle of dark chocolate

Please allow up to 20 minutes - cast iron-baked German-style pancake studded with local apples and showered in powdered sugar and homemade rum caramel

Homebaked buttermilk bread griddled in dreamsicle custard, homaemade Cortland apple butter, creme anglaise, toasted oat streusel, whipped cream

Fluffy flapjacks spiced with Mexican cinnamon and soaked in three milks, filled with dulce de leche and topped with Klug Farm raspberries and blueberries and homemade pecan granola

Anson Mills Carolina Gold rice flour and local pumpkin flapjacks, pumpkin cream filling, spiced pecan granola topping. Gluten free.

Four pieces of the recipe some have called the Best in America, gluten free and fried crisp in canola oil, with red beans and rice, sweet potato puree, and sweet chili sauce. Gluten free.

One thigh and one leg, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

One breast and one wing, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits. Contains pork and gluten. Can be made gluten or pork-free upon request.

Char-grilled house-cured andouille sausage on sweet potato biscuits with redeye gravy, served with two fried eggs

Alabama catfish fried crisp in corn and rice flour breading, served with creamy grits, sea island red peas, and tasso ham beurre monte. Gluten Free.

Two Milo's Farm eggs cooked your way with a cornbread muffin and choice of creamy grits. Choice of meat +4

Savory flapjacks filled with sharp Cheddar and topped with two eggs, tomato gravy, sea island red peas, avocado, creme fraiche

Fischer Farms eye of round pounded thin and fried crisp, with Nichols Farm vegetable ratatouille and two eggs your way

Local Four Star Mushrooms Farm maitake and lion’s mane roasted in a buttery wine sauce, nestled in creamy Anson Mills grits and crowned with a sunny John’s Fowl Farm duck egg.

Anson Mills Carolina Gourdseed White flint grits cooked in Kilgus Farmstead Jersey cow milk with aged Cheddar cheese

Gotham Greens butter lettuce dressed with tarragon vinegar and extra virgin olive oil

Strictly seasonal fruit

Shredded potatoes cooked in butter with onion and green bell pepper

Housemade with Fischer Farms' pork and a clutch of pungent spices

Indiana smoked ham poached in Kilgus Farmstead cream

Pasture-raised eggs from near the Quad Cities

Cured in-house starting with Beeler's Pure Pork bellies, smoked with applewood

Homemade peppery pork and rice sausage croquettes, served with cayenne mayonnaise and piccalilli

Fried crisp in Hazzard Free Farm cornmeal, smoked catfish salad and deviled egg puree. gluten free.

Louisiana crawfish tail patties seasoned with mustard and cayenne and sauteed, served with sweet corn relish and remoulade. Pescatarian.

Sic of our housemade pickles served with olive oil toast points and whipped sorghum butter

Gotham Greens butter lettuce tossed with shaved red onion, local radishes, candied pecans, and Gorgonzola cheese in our green buttermilk-herb dressing. Gluten free, vegetarian.

Miller Farms Amish chicken rubbed with spices and charred, served with Gotham Greens butter lettuce tossed with tomato confit, cornbread crumbs, avocado, and buttermilk herb dressing. Gluten free.

Savory bisque puréed with Kilgus Farmstead Jersey cow milk, served with crispy Cotija toast

Two dainties fresh baked to order, served with roasted jalapeno honey butter

Four Farmer's Hen House eggs filled with Four Star Mushroom duxelles, melted leeks, and Prairie Fruits Farm chevre, choice of side

Three farm eggs, our house-cured & smoked bacon, griddled onion, Jarlsberg cheese, choice of side

Fluffy flapjacks spiced with Mexican cinnamon and soaked in three milks, filled with dulce de leche and topped with Klug Farm raspberries and blueberries and homemade pecan granola

Alabama catfish fried crisp in corn and rice flour breading, served with creamy grits, sea island red peas, and tasso ham beurre monte. Gluten Free.

One thigh and one leg, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

Four pieces of the recipe some have called the Best in America, gluten free and fried crisp in canola oil, with red beans and rice, sweet potato puree, and sweet chili sauce. Gluten free.

Louisiana crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free, pescatarian.

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits. Contains pork and gluten. Can be made gluten or pork-free upon request.

Anson Mills Carolina Gourdseed White corn hominy grits cooked in Kilgus Farmstead milk and seasoned with butter and Cheddar Cheese, finished in the oven. Gluten free, vegetarian.

Anson Mills Carolina Gourdseed White flint grits cooked in Kilgus Farmstead Jersey cow milk with aged Cheddar cheese

Shredded potatoes cooked in butter with onion and green bell pepper

A double patty of Fischer Farms regenerative ranched Black Angus beef ground in-house and char-grilled, fully dressed with homemade pimiento cheese. Choose seasoned frites or creamy grits.

A thick slab of Fischer Farms regenerative ranched beef bologna pan-fried and served on a soft bun with Dijon mayonnaise, Gotham Greens butter lettuce, homemade bread and butter pickles, onion jam, and pickled Fresno chilies. Choose creamy grits or salt and vinegar kennebec fries.

Roast Fischer Farms round steak sliced thin and smothered with debris gravy, fully dressed with Gotham Greens butter lettuce, Mighty Vine tomato, homemade Bread and butter pickles. and Dijon mayonnaise. Choose creamy grits of malt vinegar fries

Crispy Gulf of Mexico gumbo shrimp on homemade French bread with remoulade, Gotham greens butter lettuce, Mighty Vine tomato, and homemade bread & butter pickles. Choose creamy grits or malt vinegar fries

A tribute to our favorite shop in the Quarter - roast Ferndale Market turkey, Fischer Farms beef, and Sander's ham with Jarlsberg Swiss cheese on homemade French bread with remoulade, Gotham greens butter lettuce, Mighty Vine tomato, and homemade bread & butter pickles. Choose creamy grits or malt vinegar fries

Roast Ferndale Market turkey breast and Jarlsberg Swiss cheese on homemade French bread with cayenne mayonnaise, Gotham greens butter lettuce, Mighty Vine tomato, and homemade bread & butter pickles. Choose creamy grits or malt vinegar fries

Boneless skin-on chicken thighs fried crisp in our legendary recipe and served on homemade French bread with cayenne mayonnaise, sweet & spicy chow-chow, shredded butter lettuce and ripe tomato, choose hushpuppies or creamy grits

Fried crisp in Hazzard Free Farm cornmeal, smoked catfish salad and deviled egg puree. gluten free.

Homemade peppery pork and rice sausage croquettes, served with cayenne mayonnaise and piccalilli

Louisiana crawfish tail patties seasoned with mustard and cayenne and sauteed, served with sweet corn relish and remoulade. Pescatarian.

A staple of Southern hospitality - homemade pimiento cheese with a sampling of seasonal house pickles and hand-rolled benne crackers

Char-grilled in a spicy rub, nestled in wild black walnut romesco sauce with piccalilli

Chicken, housemade andouille sausage, and homemade worcestershire sauce flavor this broth along with a dark, smoky roux, served with steamed Cahokia rice

Cooked in Kilgus Farmstead Jersey cown mil and purees, served with crispy Cotija toast

Seasoned Sapelo Island Red Pea fritters served with North Carolina red miso peanut dipping sauce

Two dainties fresh baked to order, served with roasted jalapeno honey butter

Louisiana crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free, pescatarian.

One breast and one wing, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

One thigh and one leg, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

Four pieces of the recipe some have called the Best in America, gluten free and fried crisp in canola oil, with red beans and rice, sweet potato puree, and sweet chili sauce. Gluten free.

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits. Contains pork and gluten. Can be made gluten or pork-free upon request.

D’Artagnan Pekín duck butchered in-house and served as a seared breast, leg & thigh confit rillette, savory pecan and wild rice granola with crispy duck skin, bourbon giblet jus. With celery root puree and balaton cherry puree.

Locally grown maitake and oyster mushrooms atop Anson Mills Appalachian Blue Barley in Always Somethin’ Farm cushaw squash puree, pea shoots, piccalilli

Sweet tea-brined loin and braised belly of Catalpa Grove Farm duroc pork, baked bean purée, scarlet turnips

10-ounce regeneratively ranched Black Angus steak cooked on the char grill, served with creamed barley, braised bibb lettuce, and crawfish beurre blanc

Lake Superior walleye back filet cooked in a cast iron skillet, served with confit Red Norland potatoes, char-grilled rapini, piccailli beurre blanc

A Friday Lenten tradition - tempura- fried Lake Superior Walleye belly with hand-cut fries warm vinegar slaw, homemade remoulade and cocktail sauces

A double patty of Fischer Farms regenerative ranched Black Angus beef ground in-house and char-grilled, fully dressed with homemade pimiento cheese. Choose seasoned frites or creamy grits.

Miller Farms Amish chicken rubbed with spices and charred, served with Gotham Greens butter lettuce tossed with tomato confit, cornbread crumbs, avocado, and buttermilk herb dressing. Gluten free.

Roast Ferndale Market turkey breast and Jarlsberg Swiss cheese on homemade French bread with cayenne mayonnaise, Gotham greens butter lettuce, Mighty Vine tomato, and homemade bread & butter pickles. Choose creamy grits or malt vinegar fries

Roast Fischer Farms round steak sliced thin and smothered with debris gravy, fully dressed with Gotham Greens butter lettuce, Mighty Vine tomato, homemade Bread and butter pickles. and Dijon mayonnaise. Choose creamy grits of malt vinegar fries

A tribute to our favorite shop in the Quarter - roast Ferndale Market turkey, Fischer Farms beef, and Sander's ham with Jarlsberg Swiss cheese on homemade French bread with remoulade, Gotham greens butter lettuce, Mighty Vine tomato, and homemade bread & butter pickles. Choose creamy grits or malt vinegar fries

Fischer Farms pork shoulder cooked low and slow over applewood, smothered in spicy pickled peach barbecue sauce, and topped with fall kimchee (apple, cabbage, ginger) on a soft egg bun. Choose creamy grits or salt & vinegar kennebec fries.

Anson Mills Carolina Gourdseed White corn hominy grits cooked in Kilgus Farmstead milk and seasoned with butter and Cheddar Cheese, finished in the oven. Gluten free, vegetarian.

Gotham Greens butter lettuce tossed with shaved red onion, local radishes, candied pecans, and Gorgonzola cheese in our green buttermilk-herb dressing. Gluten free, vegetarian.

Spicy mustard and turnip greens smothered in vinegary potlikker with smoked onions, cornbread crumbs, mustard seed

Char-grilled in a spicy rub, nestled in wild black walnut romesco sauce with piccalilli

Local white cornmeal fritters served with guasacaca dip

Creole sourdough rice fritters tossed in powdered sugar and nested in vanilla pudding with chocolate and caramel sauces, crused candied peanut

Butter pastry filled with house-ground marzipan and thinly sliced Moro oranges, absinthe ice cream, fresh coconut

Rich with buttermilk and butter. Served with homemade fruit preserves and whipped sorghum butter on the side. Each biscuit is 3-4 ounces. Order by the dozen.

Please order at least 24 hours in advance. Sweet and delicate yeast rolls served with homemade fruit preserves and whipped sorghum butter on the side. Each roll is approximately three ounces. Order by the dozen.

What made our brunch famous. Creole yeast donuts smothered in powdered sugar. Order by the dozen.

An American classic, with butter and preserves

Sweet milk rolls filled with homemade pimiento cheese before baking

Fragrant with sweet spices, with honey chili butter

A selection of our house-cured Cajun-style charcuterie, andouille, tasso, tete de cochon, and a surprise or two presented with pickles, relishes, crackers, and toast.

A selection of seasonal fruits (always local in season) with butter lettuce and creme fraiche sauce. 24 hours minimum advance notice please.

A selection of local cheeses with homemade crackers and toast and fresh fruit garnish. Minimum 48 hours notice please.

Local cornmeal and sweet corn fritters studded with sweet onion and jalapeno, served with honey butter pepper jelly dip. Minimum 24 hours advance order please.

Crusted in Hazzard Free Farm cornmeal and served with spicy black walnut romesco. Gluten free. Vegan. Usually available same day. Larger orders require 48 hours notice.

Amish chicken wings tossed in a light dredge and fried crisp, tossed in our house made pickled peach hot sauce, served with celery sticks and buttermilk herb dip. Gluten free. Minimum 24 hours advance notice please.

Piquant pork and rice sausage breaded and fried crisp, served with cayenne mayonnaise and green tomato relish. Generally available same day. Larger orders allow four days notice please.

Louisiana crawfish tails dressed in mustard and hot sauce and griddled in butter, served with pickled corn relish and spicy remoulade. 2-ounce patties.

A forever party favorite made Big jones style, seasoned with our house Vampire Slayer hot sauce and Creole mustard. Gluten Free. Minimum four days advance order required.

Medium button mushroom capes filled with Artichoke puree, topped with pecorino cheese, and baked. Gluten free. Minimum four days advance order required)

Buttery pastry filled with local goat cheese and homemade tomato confit, served with our own pickled peach hot sauce. Minimum four days advance order required.

Thick-cut Kennebec potatoes seasoned with malt vinegar and kosher salt, served with caramelized onion dip. Gluten free. Minimum 48 hours advance order required.

Louisiana crawfish tail meat and Cahokia rice patties breaded and fried crisp, served with spicy remoulade. Minimum four days advance notice please.

U/10 jumbo Galveston white shrimp poached in court-bouillon, served with freshly made cocktail sauce and remoulade. Gluten free. Minimum four days advance notice please.

Minimum 6 birds. Please order at least 48 hours in advance. A whole chicken slow-smoked and finished on the char grill, served with extra Alabama white sauce on the side. One chicken is cut into four quarters: two breast & wing quarters and two leg & thigh quarters. Gluten free.

Done in the Cajun style, Atchafalaya basin crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free.

Cooked Louisiana-style, given a hard fry in corn and rice flour breading. Gluten free. Each piece is approximately 3.5-4 ounces before breading. Served with spicy remoulade on the side.

Please order at least 48 hours in advance. Louisiana-style, Texas Gulf of Mexico white shrimp (21-25 count) boiled with our house cured & smoked andouille sausage and red potatoes, tossed in butter and Cajun seasonings. The shrimp is served shell-on; shells are edible and the crunch is cherished by connoisseurs, or you can peel & eat. Served with hot sauce on the side. 5 pounds shrimp, 5 pounds potatoes, 2 pounds andouille serves 10-15 as an entree. Gluten free.

Please order at least 24 hours in advance. An old Fehribach Family recipe, Miller Farms hen stewed with Knefles, a chewy Southern German farmhouse dumpling.

Texas Gulf shrimp, pulled chicken, and homemade andouille sausage steamed with Cahokia white rice and trinity, seasoned high with Cajun spices.

Chicago-grown lion's mane and black oyster mushrooms smothered in dark roux gravy with sweet potato dumplings, garnished with fried onion straws and chow-chow. Vegan. Please allow 24 hours notice.

Ferndale Market Amish turkey thighs smothered in their own gravy, served with steamed white rice and garnished with sliced green onion. Please allow four days notice.

Four Star Mushrooms black maitakes fried crisp in rice flour tempura, served with sweet chili sauce and steamed rice with sweet red peppers and broccoli.

The dish the Chicago Tribune called "an absolute knockout." Gulf of Mexico white shrimp simmered in a savory tasso ham (pork) and shiitake mushroom gravy, served on creamy Anson Mills grits

Niman Ranch pork brisket bones cooked over hickory wood with Fischer Farms beef franks, smothered in Chicago-style barbecue sauce. Gluten free, please allow four day lead time.

Crispy boneless chicken tenders made by Big Jones' famous recipe, served with buttermilk herb and barbecue dipping sauces

A Gullah method of cooking greens, smothered in coconut milk with benne (heirloom sesame) seed and hot peppers. Gluten free and vegan.

A Gullah and Geechie tradition. Sea Island red cowpeas mixed with long grain rice and garnished with piccalilli and scallions.

Our blend of four cheeses baked with cavatappi pasta in a decadent sauce spiked with mustard and hot sauce, topped with buttered bread crumbs.

Our classic recipe of shredded hash brown potatoes cooked in butter with green bell pepper and sweet onion. Gluten free.

Please order at least 24 hours in advance. Red potatoes pureed with garlic butter and creme fraiche and baked. Gluten free.

A must with barbecue and a treat with fried chicken or seafood. Finely shredded cabbage, sweet peppers, and onions tossed with Duke's mayonnaise and Creole mustard. Gluten free.

Please order at least 24 hours in advance. Red skin potatoes tossed with chopped boiled egg, celery, scallions, and a mustardy sauce based on Duke's mayonnaise.

Please order at least 48 hours in advance. A Southern classic which needs no explanation, except that we use a special snickerdoodle topping.

Bite-size slices of decadent double chocolate pie spiked with bourbon, pecans and marshmallows. 50 piece minimum, one week advance order required.

Chocolate chip cookies with nutty benne seeds. Four days advance order required.

Buttery pastry billed with lemon curd and local Michigan raspberries. Four days advance order required.

Our decadent bread pudding served chilled in bite-sized portions with fragrant spiced whipped cream

Louisiana-style fry pies scented with sweet spices and iced with almond milk royal ricing. 4 dozen large tray (48).

Devil's food cupcakes with chocolate ganache filling and chocolate cream icing. Four dozen (48).

Vanilla Creme cupcakes with Boston cream filling and vanbilla buttercream with rainbow sprinkles. Four dozen (48).

In season, the best fresh fruit available from local farms

House cured and smoked Amish farm turkey, includes housemade potato chips, select kosher salt or Cajun spiced

Applewood smoked, with Wisconsin Cheddar on choice of bread with Dijon Mayonnaise. Includes housemade potato chips, choose kosher salt or Cajun spiced

2 pounds, 8 ounces precook weight, approximately 24 thick slices

Peppered Fischer Farms roast beef, Cheddar, tomato, crunchy slaw, Dijon mayonnaise, giardiniera, with house Cajun-spiced chips & pickle spear

Fischer Farms ham, Swiss cheese, local lettuce, tomato, Dijon mayonnaise, sweet & spicy chow-chow, with house Cajun-spiced chips and pickle spear

An ultimate combination of roast beef, ham, and turkey with Swiss cheese & giardiniera, lettuce, tomato, lettuce for a ferocious appetite, with house Cajun-spiced chips and pickle spear

Blanched broccoli & cauliflower, local lettuce, tomato, spicy mayonnaise, piccalilli, with house Cajun-spiced chips and pickle spear

Our famous recipe fried chicken off the bone, butter lettuce, tomato, cayenne mayonnaise, chow-chow, with house Cajun-spiced chips and pickle spear

Texas Gulf shrimp fried crisp, butter lettuce, crunchy slaw, tomato, remoulade, bread & butter pickles, with house Cajun-spiced chips and pickle spear

Our renowned fried green tomatoes, cucumbers, red onion, local lettuce, pickles, spicy remoulade, with house Cajun-spiced chips and pickle spear

Charred Amish chicken breast with local lettuce, tomato confit, red onion, cornbread crumbs, avocado, buttermilk herb dressing (for vegetarian sub falafel)

Smoked Turkey or sea island pea falafel on chopped local lettuce with Swiss cheese, crisp bacon, hardboiled egg, tomato, piccalilli, buttermilk herb dressing

Three local Amish chicken breast tenders cooked according to our acclaimed recipe, creamy grits & gravy, voodoo greens

Skillet-charred cauliflower, broccoli, and mushrooms, savory fried rice, fried shallot, piccalilli

Seasoned Fischer Farms beef meatballs simmered in tomato gravy, savory mushroom and broccoli fried rice, scallions

Local Amish chicken and vegetables in a light curry cream sauce with cavatappi pasta

Texas wild Gulf shrimp and house-cured andouille sausage, Cahokia rice, Cajun seasonings

Our mildest hot sauce, flavored with pickled local peaches and sweet spices. Delicate and floral, this one packs a softer punch. Ripe peaches, Fresno peppers, onion, cider vinegar, sugar, spices, kosher salt. 8-ounce bottle.

Our spiciest hot sauce, for those that love the heat! Jerked (rubbed with spices and cooked over coals) carrot, onion, and scotch bonnet peppers with allspice, black pepper, thyme, our housemade worcestershire sauce, molasses, cider vinegar, kosher salt. 5-ounce bottle.

Now available! Chef Paul's love letter to his home region in the form of 140 recipes, filled with stories and anecdotes about the people and places that make Midwestern food come alive. Painstakingly researched, it's full of thrilling surprises. 300 pages. University of Chicago Press, September 2023.

Newly released! This paperback version of Chef Paul’s lauded cookbook is lighter and easier to leaf through for folks who like a more compact book package. Same great stories and recipes, with updated plaudits!