Big Jones Andersonville

Fried Green Tomatoes

Cooked crisp in Weissenmuller's cornmeal, dressed with butter lettuce, pickled Texas Gulf of Mexico shrimp, spicy remoulade, green tomato relsih

Gumbo Yaya

Chicken, housemade andouille sausage, and homemade worcestershire sauce flavor this broth along with a dark, smoky roux, served with steamed Cahokia rice

Savannah Crab Cakes

Based on Chef Joe Randall's heritage recipe. Lump blue crab cakes, with Creole choron sauce and sweet corn relish

Firecracker Okra

Popcorn-style okra crisped in corn and rice flour breading, tossed in a tangy sauce of ginger, gochujang, and kecap manis with toasted benne

Thrice-fried Potatoes

Jumbo russets cut thick and cooked three times, served crispy with homemade French onion dip

Candied & Caramelized Baby Carrots

Werp farm Carrots candied with brown sugar and ginger then caramelized on the griddle, with sunflower seed dressing, natto, preserved lemon, dill

Garlicky Baked Mac

Cavatelli noodles baked in bechamel seasoned with Vietnamese-style toasted garlic, Jarlsberg Swiss cheese, crispy bread crumb topping

Cajun Boudin Fritters

Peppery pork & rice sausage ball rolled in panko and fried crisp, served with cayenne mayoinnaise and piccalilli

Pimiento Cheese

Blended with sharp Wisconsin Cheddar and our housemade Worcestershire sauce, served with Southern TNT crackers

Hushpuppies (3)

Shrimp Toast

Potato Leek Soup

Creamy puree of Werp farm leeks and potatoes in Kilgus Farmstead milk, with crisp applewood smoked bacon and freshly snipped chives

Killed Mustard Greens

Werp Farm greens wilted with a hot dressing of smoky bacon, apple cider vinegar, mustard seed, and onion, garlicky croutons

Stuffed Squash Blossoms

Filled with a grilled ratatouille of Nichols Farm vegetables and Capriole chevre and tempura fried, with squash blossom vinaigrette and werp farm mustards

Bourbon-Ginger Bread Pudding

Richly spiced pudding spiked with bourbon whiskey and baked from scratch - please allow thirty minutes. Served with bourbon vanilla butterscotch sauce: Vegetarian.

Lady Baltimore Cake

The daintiest white cake in Swiss buttercream scented with pistachio, with rum-soaked fruits and candied pecans.

Peach Cobbler

Only when local Michigan peaches are in season! Klug Farm peaches and snickerdoodle crust topping, served with homemade Tahitian vanilla bean ice cream

Crawfish Etouffee a la Breaux Bridge, ca. 1930

Louisiana crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free, pescatarian.

Crispy Catfish a la Big Jones

Shrimp & Grits

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits. Contains pork and gluten. Can be made gluten or pork-free upon request.

Fried Chicken (Light Meat)

As only Big Jones does it - an Amish bird (one wing and one breast) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

Fried Chicken (Dark Meat)

As only Big Jones does it - an Amish bird (one leg and one thigh) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

Fried Chicken (Half)

As only Big Jones does it - an Amish bird (one each wing, leg, breast, thigh) fried crisp in 14 spices with special rice flours and canola oil, sweet chili sauce, sweet potato puree. Gluten free and celiac friendly.

Stuffed Collard Rolls

Filled with farro piccolo, grilled eggplant, okra, trumpet mushrooms, and yellow eye peas and braised with spicy Creole tomato gravy. Vegan and gluten free.

Blackened Salmon Salad

Norwegian trout filet charred in cast iron, served with Creole sweet corn & cherry tomato salad, lemon=basil vinaigrette, local honey, Werp Farm oak leaf

Pimiento Cheeseburger

House-ground blend of Fischer Farms round, short rib, and heart grilled and double stacked with homemade pimiento cheese, Werp lettuce, tomato, bread & butter pickles. Choose fried potatoes or grits.

Soft Shell Crab Tempura

Chesapeake blue crab, Cajun Maque Choux of Nichols farm sweet corn and house smoked Tasso ham, grilled local zucchini and smoked cherry tomato vinaigrette.

Florida Red Grouper

Cast iron-seared and basted in brown butter, grilled klug farm peaches and Nichols farm zucchini, werp farm fennel cream, green tomato salsa verde. Gluten free.

Barbecued Beef Back Ribs

A full rack of cherry wood-smoked Fischer Farms beef ribs finished on the char grill with ginger-sorghum barbecue sauce, served a mixed grill of local farmer's market vegetables

Skillet Cornbread

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter. Gluten Free.

Sweet Potato Biscuits

Baked Cheese Grits

Anson Mills Carolina Gourdseed White corn hominy grits cooked in Kilgus Farmstead milk and seasoned with butter and Cheddar Cheese, finished in the oven. Gluten free, vegetarian.

Reezy-peezy

Anson Mills sea island red peas and Cahokia Rice long grain with sea island benne and piccalilli

Werp Farm Greens

Select local farm greens tossed with homemade buttermilk herb dressing, candied pecans, Hook's blue cheese, radish, and red onion

Voodoo Greens

Werp Farm braising greens smothered in coconut milk with chilies, onions, and vinegar, topped with garlicky croutons and scallions