breads
cheddar cornbread | 9 {v}
poblano cream cheese, agave, lime & coriander
grandma daisy’s angel biscuits | 8
local sourwood honey chicken jus & sea salt
Starters
drunken deviled eggs | 7Â {gf,v}
vital farms pasture raised eggs, pickled beets, dill & root chips
smoked trout dip | 14 {gfp}
local smoked trout, capers, pickles & lavash
stuffed dates | 12
bleu cheese stuffed & wrapped in bacon & pepper jelly dip
“b.l.t.” | 14 {vp}
fried green tomato, pimento cheese, pork belly & tomato jam
r&b chicken biscuits | 16
two biscuits, signature fried chicken, tabasco pepper jelly & pickles
baked brie | 16 {v}
honey, almond, thyme, caramelized vidalia onion jam & buttery puffed pastry
salads
farmer’s salad | 14 {gfp,v}
local garden vegetables, candied pecans, sourdough croutons & lemon vinaigrette
caesar salad | 14 {gf}
romaine, creamy caesar, parmesan snow & biscuit crumb
r&b wedge salad | 16 {gf,vp}
crisp iceberg, tomato confit, grilled corn, pickled onions, house bacon & blue cheese crumble & ranch
SIGNATURES
famous fried chicken – half | 21Â full | 36
sweet tea brined bird, lemon dust & spicy honey
*make it with chicken & waffles + 5
bbq spare ribs – half | 21Â full | 36 {gf}
brûléed ribs, pickled chilies, tangy bbq sauce & smokin’ rosemary
Supper
shrimp & grits | 27 {gfp}
royal red shrimp, stone-ground grits, sundried tomato, andouille sausage & rich beer jus
short rib “meatloaf” | 27 {gf}
creamy whipped potatoes, asparagus, veal demi-glace & heirloom tomato jam
indiana schnitzel & spaetzle | 25
crispy pork tenderloin, brown butter spaetzle, purple cabbage, caramelized onion & mustard cream
winter ravioli | 25 {v}
maitake mushrooms, brussels sprouts, pepitas, fried sage & roasted butternut squash puree
salmon* | 28 {gf}
honey mustard glaze & grilled asparagus
8oz center cut filet*Â | 44 {gf}
bearnaise sauce, yukon gold potatoes
Sides
asparagus | 8 {gf,vp}
grilled asparagus, olive oil & lemon
r&b fries | 6 {v}
chunky remoulade, buttermilk ranch & fresh herbs
waffles | 8 {v}
buckwheat waffles, cheddar & bourbon maple syrup
grits | 7 {gfp,v}
creamy stone-ground grits, pimento cheese & corn
heirloom carrots | 7 {gf,v}
pomegranate glaze, toasted almonds
mac & cheese | 9 {v}
gooey cheese & biscuit herb crust
whipped potatoes | 7 {gf,v}
creamy whipped potatoes & chives
gf: gluten free | gfp: gluten free possible
v: vegetarian | vp: vegetarian possible
 Chef Partners: Jeffrey McInnis & Janine Booth
Executive Chef: Kieffer Gonzalez
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food-borne illness. Some items we prepare may contain nuts. Please advise staff of all allergies. 20% gratuity will be added to parties of 6 or more.