JOURNEY 05
THE SOUTHERN TABLE
A Sunday supper shaped by the South—familiar, abundant and unhurried.
Some food doesn't need an introduction. Biscuits on the table. A pot of greens. Something braised until it barely needs a knife. A pie waiting for the end.
The Southern Table takes those familiar flavors seriously without making them precious. It borrows from Texas, the Lowcountry and the Gulf, building a wedding dinner around the kind of food that feels generous before the first platter even reaches the table.
CLASSIC · $38 PER GUEST
ELEVATED · $45 PER GUEST
Family-style at heart. Plated when the occasion calls for it.
BUILD YOUR SOUTHERN TABLE ↓
FOR THE TABLE
A Southern welcome should look generous before anyone takes the first bite. These grazing tables pull together cured meats, biscuits, preserves and the things you'd want nearby with a drink in your hand.
Southern Charcuterie
The charcuterie board, with a Southern accent.
A generous spread of Southern cured meats surrounded by pickles, preserves, cheese, mustard and bread. Salty, tangy, sweet and built for guests to keep coming back to.
Biscuit & Preserves Board
Because sometimes the biscuit is the welcome.
Warm buttermilk biscuits served with a rotating selection of house preserves, honey butter and accompaniments. Familiar, abundant and unmistakably ours.
SLOW COOKING.
GENEROUS PLATES.
This is the heart of the Southern Table: food with history, patience and enough substance to make dinner feel like dinner. Gulf seafood, slow braises, gravy and grits arrive with a little polish but none of the formality.
SAVE ROOM FOR PIE
Dessert stays close to home: fruit, pecans, custard and the kind of sweets that already belong at a Southern celebration.
Shrimp & Andouille Gumbo
A deep, slow-cooked Louisiana-style gumbo with tender shrimp and smoky andouille.
Braised Short Rib, Bourbon Jus
Beef short rib braised until fork-tender and finished with a rich bourbon jus.
Shrimp & Grits
Tender shrimp over creamy stone-ground grits with a deeply savory Southern sauce.
Smothered Pork Shoulder
Slow-cooked pork shoulder served with rich pan gravy—the kind of dish built for mashed potatoes and a crowded table.
Cornbread
Tender, golden cornbread served warm at the table.
Mac & Cheese
Creamy, deeply cheesy and baked until bubbling at the edges.
Southern Potato Salad
Tender potatoes folded into a creamy, tangy Southern-style dressing.
Smothered Green Beans
Green beans slowly cooked until tender and deeply savory.
Peach Cobbler
Sweet peaches baked beneath a golden topping and served warm.
Pecan Pie
Toasted pecans baked into a rich, caramel-like filling.
Bread Pudding
Soft baked custard and bread, served warm with a rich sauce.
Lemon Chess Pie
A classic Southern custard pie—bright with lemon, rich and just a little tangy
CLASSIC · $38 PER GUEST
One starter · One main · One accompaniment · One dessert
ELEVATED · $45 PER GUEST
Two starters · Two mains · Two accompaniments · Two desserts
Signature Canapés · $4 each
Premium Canapés · $6 each
Grazing Display · $15 per guest
DOES THIS FEEL
LIKE YOUR TABLE?
You don't need to arrive with every dish chosen. Tell us what you're drawn to, who you're gathering and how you imagine dinner feeling. We'll help shape the Southern Table around your celebration.
01 THE WELCOME
START WITH
A LITTLE SOMETHING.
Cocktail hour leans into the small things the South does particularly well: deviled eggs, pimento cheese, country ham, pickles and something warm from the oven. Pass a few favorites, build a grazing table, or give guests a little of both.
SIGNATURE CANAPÉS · $4 EACH
Deviled Eggs, Candied Bacon
Classic creamy deviled eggs topped with a shard of sweet candied bacon.
Pimento & Pepper Ham Crostini
Sharp, creamy pimento cheese piled over peppered ham on crisp toast.
Pickled Green Tomato, Pimento Cheese
Tangy pickled green tomato topped with a spoonful of sharp pimento cheese.
Pickled Okra & Pork Belly
Crisp-edged pork belly paired with the bright tang of pickled okra.
Andouille & Sweet Onion Croustades
Smoky Cajun sausage and sweet caramelized onion piled onto crisp toast.
02 TO START
SETTLE INTO
THE TABLE.
Southern cooking isn't only about richness. The first course gives the table some brightness—ripe tomatoes, field peas, citrus, corn and vegetables that taste like the season they came from.
Tomato Pie Crostata
Ripe tomato baked into a flaky, savory free-form tart.
Field Pea Salad
Tender Southern field peas dressed brightly with seasonal vegetables and herbs.
Texas Red Grapefruit & Pecan Salad
Sweet-tart Texas grapefruit with toasted pecans and crisp greens.
Charred Okra & Corn Salad with Buttermilk Dressing
Charred summer okra and sweet corn finished with cool, tangy buttermilk dressing.
03 THE MAIN COURSE
04 FOR THE TABLE
SOMETHING
ALONGSIDE.
No Southern supper is complete with only the main dish. These are the bowls people reach across the table for—the familiar sides that make the meal feel abundant.
05 THE FINISH
06 BUILD THE JOURNEY
MAKE IT
YOUR TABLE.
The Southern Table sets the point of view. From there, choose how much range you want the table to hold.
PREMIUM CANAPÉS · $6 EACH
Warm Crab Salad Stuffed Peppadew Peppers
Sweet, tangy peppers filled with warm, delicate crab salad.
Country Ham & Quail Egg Biscuit Bites
A miniature buttermilk biscuit layered with shaved country ham and a soft quail egg.
Bourbon-Glazed Pork Belly, Cornbread Crouton
Tender pork belly glazed in bourbon and set atop crisp cornbread.
Duck & Fig Jam Crostini, Pecan Crumble
Rich duck and sweet fig jam over crisp toast, finished with pecan.
Wagyu Beef Tenderloin, Bourbon Butter, Toast Point
Tender seared Wagyu finished with rich bourbon butter over crisp toast.