North of Bourbon

Chef’s whim accompaniments; baked available for an upcharge

One dozen oysters with four High Life ponies

3D Valley Farms pork belly, remoulade, spicy pickles, scallion

Louisiana catfish, house tiger sauce, tartar sauce, lemon wedge

Citrus-marinated royal red shrimp, red onion, cucumber, watermelon, radish, avocado puree, cilantro and benne crackers

Kenny’s Norwood mornay, trinity, jumbo lump blue crab, pepper jelly drizzle and Blue Dog baguette

Po boy option with shrimp on house-baked bread.

Hot sausage po boy on house-baked bread.

Gem lettuce, preserved cherry tomatoes, cucumber and red wine vinaigrette

Baby red romaine, preserved blackberries, herbsaint tomatoes, creole cream cheese, Benton’s ham, benne crunch and Carolina gold rice vinaigrette

Groganica lettuces, Appalachian blue barley, poached beets, pickled red onion, goat cheese, pickled egg, candied pecans and cane vinaigrette

Braised beef belly, gulf shrimp, Barcat oysters, trinity, piment d’espelette cream, cilantro and lemon wedge

Chocolate roux, Stone Cross Farms andouille and chicken, okra, trinity, file, fried chicken thigh and Carolina gold rice

Frondosa Farms mushroom mix, okra, amethyst rice middlins, cashew cream, arugula and spicy lemon emulsion

Seared scallops, Poche’s chaurice, charred okra and tomatoes, Cajun popcorn rice risotto, sweet corn butter and benne seed

Grilled royal red shrimp, tasso crawfish, local summer vegetables, shiitake, Thai basil, glass noodles, boiled peanuts and crispy shallots

3D Valley Farms pork chop, peach jam glaze, pickled Fresno peppers, red pea succotash, Weisenberger Mills grits and Benton’s ham jus

Beer battered potato wedges served with Duke’s mayo

Baked cavatappi with seven cheeses

Frondosa Farms mushroom mix, Anson Mills Carolina gold rice and fine herbs

Satsuma marmalade and benne seed

Braised with heritage hams and Benton’s bacon

Anson Mills Carolina gold rice and scallion