FEATURED APPETIZERS
Fried Green Tomatoes 7-
Cornmeal breaded and fried to a golden brown; served with a Spicy Remoulade
Paring: Ancient Cellars, Gilt Pinot Gris, Oregon, 2008

Crispy Frog Legs 9-
Fried Frog Legs served with House Remoulade
Paring: Santa Rita Sauvignon Blanc, Chile, 2010

Grilled Peaches and Fresh Mozzarella Salad 9.5-
Paring: Oliver Winery, Moscato, Indiana, 2009

FEATURED ENTREES
“Local Fried Chicken” 17-
Duck Confit battered and fried till crispy served with Mashed Potatoes,
Wilted Greens and Duck Gravy
Paring: Ancient Cellars Cabernet Franc, Oregon, 2008

Dry Rubbed Pork Chops and Fries 15-
Two Organic Certified Pork Chops Grilled and Seasoned with our House Dry Rub
Paring: Kenwood Old Vine Zinfandel, California, 2006

Chicken Fried Steak 12-
House Breaded Steak Cutlets with Country Gravy, Fried Corn with Bacon,
and Mashed Potatoes
Paring: Taltarni Shiraz, Australia, 2006

Braised Pork Belly 16-
Fingerling Potatoes, Baby Turnips, Wilted Greens in a Smoked Pork Broth
Paring: Lorinon Tempranillo, Rioja, Spain, 2006

featured dessert
Grilled Peaches with Mascarpone and Honey 6.5-
Paring: Riondo Prosecco, Italy

FEATURED ENTREES ARE SOURCED FROM: GUNTORP FARMS,
HOMESTEAD GROWERS, LOCAL FOLKS FOOD,
MILLER FARMS, and EDEN FARMS