Haberdish Menu

fried cornmeal dough, sweet tea butter

smoked whites, chives, paprika; add smoked trout (+$)

thick cut Edward's bacon, maple peanut butter, pepper jelly, cabbage-jalapeño slaw in a banana vinaigrette

charred herbs, biscuit crumb, pickle brine mignonette

Anson Mills pan fried grit cakes, pan seared shrimp, Edward's ham, pickled collard greens, maple chipotle sauce

housemade crust, heirloom tomatoes, harmony ridge eggs, white cheddar, herbs

layered rainbow of chilled roasted root vegetables, purple beet mayo, sieved egg

brined, battered, fried

tossed in Alabama white sauce (available half, whole)

St. Louis-style cut, house BBQ sauce (available half, whole)

dill and scallion compound butter

chicken fried cauliflower, smoked chimichurri

smoked, garlic-chili rub, pickled local mushrooms, pan sauce, gremolata

any bone-in fried chicken tossed in housemade Nashville hot sauce

slow-cooked in smoked vegetable stock

sunflower seed & roasted red pepper sauce, toasted sunflower seeds, scallions (available small or large)

creamy three-cheese mornay sauce, baked cheese top (add spicy, crispy chicken skins +$)

housemade, pillowy tots (available small or large)

second hills farm gem lettuce, candied hazelnuts, herbs, radish, shaved parmigiano reggiano, creamy herb dressing (add cast iron shrimp +$)

bacon jam, tomato vinaigrette (available small or large)

local sorghum, lusty monk mustard, seasoned sunflower seeds

two biscuits made with butter & lard

bananas, vanilla wafers, whipped cream

toasted with lemon whipped cream, seasonal fruit

smoked whites, chives, paprika (add smoked trout +$)

house dill or bread & butter, daily pickle special, or pickle trio

thick cut Edward's bacon, maple peanut butter, pepper jelly, cabbage-jalapeño slaw in a banana vinaigrette

local sorghum, lusty monk mustard, seasoned sunflower seeds

smoked egg whites, pickled red onions, lusty monk honey mustard, micro arugula (add smoked trout +$4)

Edward's ham, fried egg, bacon aioli, aged white cheddar, red pepper jelly

pan fried, lemon, shallot, & thyme aioli, arugula, cold pickled red onions, potato roll

fried chicken thigh or tender with liège waffle and honey butter syrup, served with pickles and slaw

butter lettuce, deviled eggs, grilled local apples, blue cheese, bacon lardons, pickled red onion, ranch vinaigrette (add cast iron trout filet +$, fried chicken thigh +$, fried tenders +$ each, or cast iron shrimp skewer +$)

second hill farm gem lettuce, candied hazelnuts, herbs, radish, shaved parmigiano reggiano, creamy herb dressing

cucumbers, red onions, charred tomatoes, dill

Alabama white sauce

sunflower seed & roasted red pepper sauce, toasted sunflower seeds, scallions

creamy three-cheese mornay sauce, baked cheese top (add spicy, crispy chicken skins +$)

made with butter & lard

two waffles, chef ’s choice of housemade topping, lemon whipped cream

choice of fried tenders or fried de-boned thigh, pearl sugar liège waffle, maple syrup (additional waffles +$, nashville hot +$)

two housemade biscuits with bacon jam, sweet tea butter, & our seasonal fixing

two open faced biscuits, housemade black pepper sausage gravy

de-boned fried chicken thigh, slaw, honey mustard, bread & butter pickles

fried egg, cheddar, edward’s thick cut bacon, housemade biscuit

chef ’s daily presentation, served with leafy greens

fried boneless thigh or tenders, classic white bread, pickled red onions, bread & butter pickles

top off chicken & waffles with a scoop of housemade buttermilk ice cream

slow-cooked anson mills grits, aged white cheddar

two slices