Food
Sunday - Wednesday 3pm-12am
Thursday - Saturday 3pm-1am
V = Vegetarian
VGN = Vegan
GF = Gluten Free
Snacks & Sides
-
Sugar & Spice Popcorn
(GF, VGN)
$6
-
Warm Bourbon Bar Nuts
(GF, VGN)
$7
-
Zapp’s Potato Chips
(GF,VGN) Contains Peanuts
$5
-
Smoked Olives
(GF, VGN)
$10
Somethin' Small
-
Smoked Cheddar Biscuits
Steen’s Pure Cane Syrup, Baked to order (V)
$13
-
Pimento Cheese
Fried Saltines (V)
$11
-
Smoked Red Pepper Dip
Crisp Vegetables
$15
-
Nixtamal Nachos & Queso
Fully loaded with chili & all the fixins’ +$6
$12
-
Firecracker Chicken
Habanero Honey (GF)
$16
-
Fried Oysters
Comeback Sauce (GF)
$17
-
Andouille Cheddar Puppies
Marsh Hen Mill Corn Meal, Hot Honey (GF)
$13
-
Street Corn Fritters
Corn, Cotija Cheese, Chili Lime Crema, Micro Cilantro (GF)
$12
-
Pretzel Bites
Cheese & Honey Mustard Sauce (V)
$13
-
Burger Sliders
Bourbon BBQ Sauce, White American Cheese, Crispy Shallots
$20
-
Hot Honey Chicken Sliders
Fresno Slaw, Trinity Rémoulade
$20
Somethin' More
-
Add half a Po’ Boy to soups for +$9
-
Chicken Soup
Buttermilk Herb Dumplings
$12
-
Texas “Bowl of Red” Chili
Beef, Smoked Cheddar, Sour Cream, Green Onion (GF)
$16
-
All sandwiches are served with Zapp’s Potato Chips
Add bacon + $2
-
Double Trouble Burger*
Pimento Cheese, Caramelized Onions, Lettuce, Tomato, Comeback Sauce
$22
-
Tofu Banh Mi
Fried Lemongrass Smoked Tofu, Pickled Vegetables, Gochujang Oil, Benne Miso Slaw (VGN)
$18
Lettuce wraps available to make GF
-
Fried Green Tomato Sandwich
Roasted Garlic Basil Mayo, Pimento Cheese, Pickled Fresno Hot Sauce (V)
$21
-
Pawlet Grilled Cheese
Pawlet Cheese, Bacon Onion Marmalade, Chardonnay Sourdough
$16
-
Grilled Peach Burrata Salad
Arugula, Pickled Red Onions, Pecans (V)
$15
Somethin’ Sweet
-
Strawberry Shortcake in a Jar
Sponge Cake, Whipped Cream, Strawberry Shortcake Crumble (V)
$10
-
Chocolate Chip Cookies
Served warm (V)
$5
-
Kitchen Sink Cookies
Pretzels, White and Dark Chocolate, Ruffle Chips (V)
$5
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness