Pit to Table Menu

Sampler of chorizo and kielbasa sausage with house made pimento cheese

Although the origination of this hearty stew is widely debated, one thing is for certain, ours started with here in Lizton, IN. A delicate broth of pork and chicken spiked with a little spice and a pinch of lemon juice to balance the richness of the ingredients. A medley of corn, butter beans, potatoes and […]

Not just any Mac, this Mac is made from scratch with milk, cream and three cheeses with a splash of beer for a unique flavor once finished. Served with a sprinkling of our childhood favorite Goldfish crackers.

Inspired in part by Italy, this side dish includes freshly sliced zucchini, Roma tomatoes, sweet onions, garlic, olive oil and fresh basil.

A favorite of Granny Duncan, is this simple southern side of freshly sliced summer squash, sweet Vidalia onions and whole butter. (SUMMER AVAILABILITY)

The original southern health food! High in nutrients and low in calories, we slow cook our freshly chopped greens with ham hocks, bacon, onion and a sprinkling of southern goodness to produce this true southern comfort dish.

Idaho potatoes boiled until fork tender mixed with a dressing of Duke’s mayonnaise and French’s mustard, spiked with aromatic vegetables, relish and a splash of cane sugar.

Locally grown sweet corn from Zach Frazee and Neier Farms, steamed to perfection and then painted with a zesty Mexican inspired crema loaded with Cotija cheese, El Gordo’s chili powder, fresh lime wedge and cilantro. (SUMMER AVAILABILITY)

Kentucky grown and milled non-GMO corn from the 150+ year old Weisenberger Mill, located on the South Elk Horn Creek in Midway, simmered with butter, cream and milk, finished with freshly grated sharp cheddar cheese.

Cole Slaw with a Rusted Silo twist, chopped cabbage and carrots with fresh squeezed lime juice, locally sourced honey, cilantro and scallions.

When the cattle drives of the west were in full swing, the cook would keep a pot of beans on the fire at all times, constantly adding ingredients to make a hearty stew for the cow hands at the end of the day. Our rendition combines pinto beans with chunky bits of tomato, pepper, onions, […]

Without a doubt the best pecan pie ever assembled. Locally produced Wick’s pie shells baked with a rich filling of Jim Beam bourbon toasted pecans, vanilla, butter and sweet Karo syrup make for a sticky sweet slice of heaven with just a hint of Kentucky bourbon.

A southern comfort meal would not be complete without a scoop of cobbler. Often found in the south with a filling of blackberry, blueberry or peach, we just love our Georgia version with sweet peaches and a touch of cinnamon sugar for that perfect post meal sweet tooth satisfier.

Made from scratch just like, well, Mama June makes. Milk, butter, flour and vanilla start this journey to decadence to create the pudding, which is layered between Nilla Wafers and freshly sliced bananas, topped with a toasted meringue.