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}
dry ridge farm eggs, pickled beets, dill & root chips
beet tartare | 14 {gf,v}
ground fresh local roots, house-made chips, black garlic aioli, capers & horseradish
smoked trout dip | 14 {gfp}
local smoked trout, capers, pickles & lavash
potato barrels & caviar | 14
bacon & chive filled taters, smoked trout roe & creme fraiche
“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
strawberry & goat cheese salad | 16 {gfp,v}
champagne vinaigrette, macerated strawberries, goat cheese croquette, toasted cashews & spinach
r&b wedge salad | 16 {gf}
crisp iceberg, avocado, grilled corn, pickled onions, house bacon & blue cheese crumble & ranch
r&b famous fried chicken – half | 21Â whole | 36
sweet tea brined bird, lemon dust & spicy honey | *make it with chicken & waffles + 5
bbq spare ribs – half | 21Â whole | 36 {gf}
brûléed ribs, pickled chilies, tangy bbq sauce & smokin’ rosemary
ENTRÉES
shrim & grits | 27 {gfp}
royal red shrimp, stone-ground grits, tomato confit, andouille sausage & rich beer jus
short rib “meatloaf” | 27
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
ricotta ravioli | 25 {v}
summer corn broth, morel mushrooms, asparagus tips & truffled sea salt
14oz chargrilled ribeye | 48 {gf}
creamed spinach, potato & leek au gratin & rich blue cheese sauce
r&b burger | 19 {gfp}
chuck, brisket & short rib blend, pimento cheese, bacon, lettuce, tomato & house pickles
cedar plank salmon | 27 {gf}
thyme & lemon rice casserole, heirloom carrots & spiced honey glaze
brick chicken | 27
seared airline breast, creamy pistachio couscous, apricot mustarda
Sides
grilled asparagus | 8 {gf,v}
lemon butter
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.