BRUNCH
SMALL PLATES
Drunken Deviled Eggs | 8
pickled Vital Farms eggs, fresh dill & pickled beets, served with root chips {GF,V}
Grandma Daisy’s Angel Biscuits | 9
honey chicken jus, sea salt & benne seeds {VP}
Root & Bone Chicken Biscuits | 15
biscuits topped with our signature fried chicken, pepper jelly & homemade pickles
Fried Green Tomato ‘BLT’ | 15
fried pickled green tomato, pork belly bacon, pimento cheese & tomato jam
Smoky Bacon Board  | 18
salty, smoky sticky pork belly bacon, crispy skin, marinated cheese, pickled fresh & mixed pickles {GF}
SALADS
R & B Wedge Salad | 15
baby iceberg lettuce, blue cheese, bacon, avocado, corn, pickled onion & buttermilk ranch {GF}
Peach & Tomatoes  | 16
Pimento cheese croquette, heirloom tomatoes, aged balsamic vinegar, evoo, baby arugula & basil {GFP,V}
Farmer’s Salad | 13
garden vegetables, candied pecans, sourdough croutons & lemon thyme vinaigrette {GFP,V}
Add to Any Salad Fish +12 | Shrimp +10 | Chicken Breast +8
R & B FAVORITES TO SHARE
Fried Chicken Brined in Sweet Tea
Miller Amish Chicken, lemon dusted & honey hot sauce {GFP}
Half Bird | 21 Â Whole Bird | 38
-Make it Indy Summer Hot! | +8Â tableside Indy hot sauce, spiced watermelon & house pickles
Â
Barbecue Brûléed Spare Ribs
smoky & burnt brown sugar crusted ribs, pickled fresno chilies & tangy bbq {GF}
Half  Rack | 21  Full Rack | 38
BRUNCH PLATES
Shrimp & Grits* | 21
brunch sized portion of our famous shrimp & grits served with a sunny side up egg {GFP}
Caramel Apple Waffle | 15
apple compote, salted caramel ice cream, candied pecans & whipped cream {V}
American Roots Breakfast* | 18
soft scrambled eggs, thick cut house bacon, grits & a biscuit {GF,VP}
Steak & Egg  | 19
grilled scrambled eggs, thick cut house bacon, grits & a biscuit {GF,VP}
Biscuits and Gravy | 15
two buttermilk biscuits, black pepper sausage gravy & sunny side up egg
Homestyle Hotcakes | 15
three homestyle hotcakes, chicken sausage, whipped butter & pear marmalade {GF}
Avocado Toast | 16
smashed avocado, goat cheese, tomato, radish & lemon zest {v}
Brunch Burger* | 18
blend of chuck, brisket & short rib, bacon, pimento cheese & tomato jam on a toasted potato roll {GFP}
Shrimp Po’boy | 18
breaded & fried gulf shrimp, house-made remoulade & pickled cabbage on a toasted hoagie
Chicken & Waffles | 21
our signature fried chicken, honey hot sauce & bourbon maple on a buckwheat waffle
Vegan Country Fried “Steak” | 18
breaded & fried seitan chorizo charred red cabbage & vegan “country gravy” {V}
SIDES
Thin Cut Fries | 9
malt vinegar powder & tomato jam {GF,V}
Two Eggs | 8
two eggs cooked any way you like {GF}
Grilled Asparagus | 11
pickled lemon emulsion {GF,V}
Bacon | 9
five slices of applewood smoked bacon {GV}
Grits | 9
creamy grits, pimento cheese, sweet corn & cornbread crumbles {GF, V}
Mac & Cheese | 10
crunchy cheese & biscuit herb crust {V}
Chicken Sausage | 10
five links of applegate chicken sausage {GF}
watermelon & Pickle Jar | 9
fresh watermelon, citrus & pickled vegetables {GF,V}
Gooey Sweet Corn Soufflé  | 10
cast iron baked, cheddar & sour cream {GF, V}
Chef Partners: Janine Booth & Jeffrey McInnis
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
{  GF:Gluten Free | GFP:Gluten Free Possible | V:Vegetarian | VP:Vegetarian Possible  }