Starters
grandma daisy’s angel biscuits | 8
honey chicken jus & sea salt
drunken deviled eggs | 9Â {gf,v}
pickled beets & root chips
beet tartare | 14Â {gf,v}
ground fresh roots, lattice chips, black garlic aioli, capers & horseradish
“b.l.t.” | 14
fried green tomato, pimento cheese, pork belly & tomato jam
r&b chicken biscuits | 15
two biscuits, signature fried chicken, tabasco pepper jelly & pickles
crab hush puppies | 14
jumbo lump crab, cornmeal & chive batter with green goddess dressing
bacon board | 18
salty, smoky, sticky bacon, crispy skin, marinated cheese & mixed pickles
salads
farmer’s salad | 13Â {gf,v}
garden vegetables, candied pecans, sourdough croutons & lemon vinaigrette
peach salad | 14 {gf,v}
grilled peaches, burrata cheese, cornbread croutons, hot honey vinaigrette, shaved fennel & arugula
r&b wedge salad | 15 {gf}
baby romaine, tomato confit, sweet corn, blue cheese, avocado, bacon, ranch & dill
ENTRÉES
roasted butternut squash | 21 {gf,vegan}
cranberries, fried chickpeas & kale, pecans, pomegranate & maple vinaigrette
brick chicken | 27
seared airline breast, lemon-thyme pan sauce, carrot & apple farro
salmon* | 28Â {gf}
seared filet, tri-color quinoa, sweet pea purée, heirloom tomato, sweet corn & dill crème fraiche
cast-iron duck breast* | 29 {gf}
fingerling potatoes, roast carrots, arugula & peach bbq
pork*Â | 29 {gfp}
bone-in center cut chops, black-eyed pea hoppin’ john, pickled sweet peppers, smoked pepper romesco
12 oz ribeye* | 42 {gf}
r&b steak sauce, brûléed blue cheese butter, arugula & sweet corn salad
r&b famous fried chicken – half | 21Â whole | 36
sweet tea brined bird, lemon dust & spicy honey
bbq spare ribs – half | 21Â whole | 36 {gf}
brûléed ribs, pickled chilies, tangy bbq sauce & smokin’ rosemary
shrimp & grits* | 26 {gfp}
royal red shrimp, stone-ground grits, tomato confit, sweet corn, andouille sausage & rich beer jus
brisket “meatloaf” | 27Â {gf}
creamy whipped potatoes, green beans, veal demi-glace & heirloom tomato jam
Sides
green bean | 9
sautéed green beans, bacon vinaigrette & hazelnuts
gooey sweet corn soufflé  | 9 {gf,v}
baked to order, cheddar & sour cream
r&b fries | 9 {v}
chunky remoulade, buttermilk ranch & fresh herbs
heirloom carrots | 9 {gf,v}
pomegranate glaze, toasted almonds & yogurt
grits | 10 {gfp,v}
creamy stone-ground grits, pimento cheese crust & grilled sweet corn
mac & cheese | 10Â {v}
gooey cheese & biscuit herb crust
whipped potatoes | 10
creamy whipped potatoes & beef gravy
gf: gluten free | gfp: gluten free possible
v: vegetarian | vp: vegetarian possible
 Chef Partners: Jeffrey McInnis & Janine Booth
Executive Chef: Paolo Duenas
*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.