Tonight we do the cooking! On the menu: Brian Medford’s A Southerly Course. “Meat and Three” restaurants embody the very best of Southern culture: hospitality and communion around a table filled with food like Mom used to make. In this meal dedicated to the classic Southern Meat and Three, we’ll honor our early spring harvest with a cooked-with-love Southern tradition: a plate piled high with meat and a few sides to choose from.

Mint sweet tea 

Smothered pork chops with onion gravy, buttered Carolina Gold rice, and pickled peppers

Butter lettuce with English peas, radish, and black pepper tarragon buttermilk dressing

Roasted carrots with shallot, garlic, fresh herbs, and toasted benne seeds 

Southern-style spoon bread with corn, sharp cheddar, and cayenne pepper 

Kentucky bourbon butter cake with vanilla sorghum whipped cream

There is no vegetarian option for this menu. Each ticket is for 2 generous servings, packaged family-style, ready to be picked up any time between 4:30-6pm. The meal is fully prepared, but may require reheating when you get home (we’ll provide instructions for how to do that). We are unable to provide meal delivery.

If you like to sip wine while you feast, consider adding a lovingly paired bottle with your supper! The pairings for this meal are:

Red Wine: Fazio Gabal, Nero D’Avola

White Wine: Domaine de la Foliette, 2018, 100% Sauvignon Blanc

Bubbles: Castell De La Comanda, Cava Brut, 40% Xarel.lo, 40% Macabeo, 20% Parellada