Yardbird Table & Bar

Crispy waffle fries topped with 12-hour smoked brisket, Hooks 2-year cheddar curds, and rich gravy made from pan drippings.

Buttermilk-fried chicken thigh coated in a spicy Nashville-style glaze, served atop a fluffy cornbread waffle with bourbon maple syrup.

Sautéed Gulf shrimp in a smoky Creole sauce with Tasso ham, served over creamy Boursin cheese grits.

A bubbling skillet of cavatappi pasta baked in a creamy five-cheese sauce with a crispy cornbread crumble topping. Add pulled pork or smoked chicken.

Pan-seared Atlantic salmon with a spicy blackening seasoning, served with braised, smoky collard greens and a lemon-herb aioli.

Crispy fried green tomatoes, applewood smoked bacon, crisp lettuce, and Duke's mayonnaise on toasted challah bread. Served with a side of house-made pickles.