Dinner Tuesday to SundayBar open until midnight Friday & SaturdayWalk-ins welcome at the 14-seat bar
Reservations(615) 555-0142

The menu

Rewritten every 6 weeks around the Tennessee growing season. Here is what is on this week.

First course

To start

Cornmeal-fried oysters 16

Remoulade, dill, lemon

Field pea hummus veg 12

Grilled sourdough, olive oil

Little Gem salad veg 13

Buttermilk, benne seed, radish

Smoked catfish dip 14

Saltines, hot pepper jelly

Wood-roasted carrots veg 13

Sorghum, pecan, goat cheese

Deviled farm eggs 9

Country ham, chive

Off the wood fire
At the pass
From the pastry bench
Mains

From the field & fire

12-hour beef short rib 34

Stone-ground grits, charred onion, red-eye jus

Cast-iron pork chop 33

Grilled peaches, whole-grain mustard

Skillet trout 31

Brown butter, capers, new potatoes

Wood-fired half chicken 29

Braised greens, pan gravy

Hand-cut tagliatelle veg 24

Spring garlic, farm egg, parmesan

Cornmeal cauliflower steak veg 22

Salsa verde, toasted almond

Dry-aged cheeseburger 21

Aged cheddar, house pickles, fries

Vegetarian dishes marked veg. Ask your server about gluten-aware swaps.

To finish

Sweets

Buttermilk chess pie 11

Brown sugar cream, sea salt

Skillet apple crisp 12

Brown butter oats, sorghum ice cream

Dark chocolate pot de creme 10

Sea salt, olive oil

Sorghum ice cream sandwich 9

Benne wafer, salted caramel

The rye bar

From the bar

Rye Old Fashioned 15

Tennessee rye, demerara, orange bitters

Paper Plane 16

Bourbon, Aperol, amaro, lemon

Garden Gimlet 14

Gin, cucumber, dill, lime

Smoked Citrus Fizz no abv 9

Zero-proof, charred lemon, tonic

42 American whiskeys from 12

Poured by the ounce, from the back bar

How we cook

Our menu is not printed for the year. Every 6 weeks we sit down with our farmers, look at what is coming out of the ground, and rewrite it.

Meat arrives whole. We butcher hogs, lambs, and chickens in the kitchen, dry-age the beef ourselves, and build the menu so no cut goes to waste.

If you have an allergy or a dietary need, tell your server or note it on your reservation. We adjust most dishes with a day's notice for larger parties.

Good to know

  • Dinner served Tuesday to Sunday from 5 PM
  • Parties of 8 or more: please book at least 48 hours ahead
  • Vegetarian and gluten-aware dishes marked on the menu
  • Free parking lot behind the building after 5 PM
Call (615) 555-0142