Today’s Gumbo Rich brown stock slow cooked with Creole seasonings	7
Pimento Cheese Fritters Prodigal Farms goat cheese cream, roasted red pepper, green tomato “chow chow”	9
New Orleans BBQ Shrimp Toasted garlic, rosemary, lemon, peppery butter sauce	9
Louisiana Crawfish Remoulade Fried green tomatoes, “cowboy caviar”	9
Batt’s Egg Drop Soup Mullen Farm’s fresh farm eggs, veggie broth, green onions	6
Plantation Salad Baby spinach, shaved onion, spiced pecans, bleu cheese, molasses, black pepper dressing	7
Selection of Cheeses from Hillsborough Cheese Co. Red onion marmalade, grilled Andouille sausage, green tomato “chow chow”, French bread toast, local creole honey mustard	9 / 11

Entrées

Pain Perdu New Orleans French toast, grilled Andouille sausage, Steen’s cane syrup, whipped cream	11
Pecan Crusted NC Catfish Louisiana popcorn rice ,garlicky spinach, Meuniere sauce	16
Springer Mountain Farm Herb Crusted Chicken Andouille sausage, Jambalya, New Orleans red gravy	12
Rare Earth Farms Country Fried Steak Creole hash browns, whiskey smoked onions, sweet peppers, oyster mushrooms, sawmill gravy	14
Shrimp & Grits Prodigal Farms goat cheese, Carolina grits, “holy trinity” sauce	12
Blount St. Benedict Poached eggs, tasso ham, French bread toast, hollandaise	11
Soup & Sandwich Andouille sausage, fried egg, and hoop cheddar po’ boy served with a cup of today’s gumbo	13
Sides Prodigal Farms Goat Cheese Grits with charred green onion butter Grilled Andouille Sausage Creole Hash Browns	5

Starters

Today's Gumbo rich brown stock slow cooked with creole seasoning	6
Batt’s Soup of the Day Fresh regional ingredients using varied cooking techniques	5

Salads

Plantation Salad baby spinach, shaved red onion, spiced pecans, bleu cheese, molasses black pepper vinaigrette Add Blackened or Grilled Chicken 2 Add Blackened or Grilled Shrimp 3	8
Batt’s Cobb Salad Roasted chicken, crispy tasso ham, diced red & green tomatoes, pressed egg, red onion, and creamy white remoulade dressing	9
The City Market smokey chicken salad, shrimp remoulade, egg salad, herb marinated tomatoes, pickled cucumbers, french bread toast	10
Your choice of - Chicken 2.50 - Shrimp 3 - Oysters 4

Po' Boys

served on French bread and dressed with lettuce, tomato, and mayonnaise

Fried or Blackened North Carolina Catfish	10
French Fry with Brown Gravy	7
Fried or Blackened Gulf Coast Shrimp	9
Fried Oyster	10
Rare Earth Farms Cheeseburger withHoop Cheddar	9
Muffuletta Sandwich Ham, salami, provolone, New Orleans olive salad	8
Add hand-cut fries or creamy slaw	2

Lunch Entrées

Shrimp and Grits Prodigal Farms goat cheese grits, andouille sausage, "Holy Trinity" sauce	9
Springer Mountain Farm Herb Crusted Chicken NC Hoop cheddar mac & cheese, pan-fried cabbage, New Orleans red gravy	9
Louisiana Crawfish Étouffée The King of Cajun dishes with Louisiana Popcorn rice	10
Fried Georgia Quail Whiskey smoked onions, Creole home fries, green onion hollandaise	10
Bowl of Today’s Gumbo Rich brown stock slow cooked with Creole seasonings	11

Batt's Seafood Plates

Served with hand-cut fries, creamy slaw, pimento cheese fritters, and choice of Batt’s remoulade, cocktail, or tartar sauce

Fried or Blackened Gulf Shrimp	10
Fried Oyster	11
Fried or Blackened NC Catfish	12

* Extra sauces .50
* Substitutions subject to upcharge

Appetizers

Today’s Gumbo Rich brown stock slow cooked with Creole seasonings	7
Pimento Cheese Fritters Prodigal Farms goat cheese cream, roasted red pepper, green tomato “chow chow”	8
New Orleans BBQ Shrimp toasted garlic, rosemary, lemon, peppery butter sauce	9
Louisiana Crawfish Remoulade Fried green tomatoes, “cowboy caviar	9
Creamy Oyster Stew Gaufrette potato, crispy oyster, NC trout caviar	9
Plantation Salad baby spinach, shaved red onion, spiced pecans, bleu cheese, molasses black pepper vinaigrette	7

Entrées

Louisiana Crawfish Cornbread Stuffed Georgia Quail Braised winter greens and red-eye gravy	22
Blackened NC Catfish Louisiana popcorn rice, crawfish étouffée	23
Louisiana Crawfish Étouffée The King of Cajun dishes with Louisiana popcorn rice	19
Grilled Rare Earth Farms Flat Iron Steak Whiskey smoked onions, sweet peppers, and oyster mushrooms served with Creole home fries and horseradish cream sauce	23
Springer Mountain Farm Herb Crusted Chicken NC Hoop cheddar mac & cheese, pan-fried cabbage, New Orleans red gravy	18
Shrimp & Grits Prodigal Farms goat cheese grits, Andouille sausage, “holy trinity” sauce	19
Fried or Blackened Seafood Platter NC catfish, Gulf shrimp, oysters, hand-cut fries, cole slaw, pimento cheese fritters, choice of Batt’s remoulade cocktail, or tartar sauce	19/24

* Extra sauces .50

Po' Boys

served on French bread and dressed with lettuce, tomato, and mayonnaise

Fried or Blackened North Carolina Catfish	10
French Fry with Brown Gravy	7
Fried or Blackened Gulf Coast Shrimp	9
Fried Oyster	10
Rare Earth Farms Cheeseburger withHoop Cheddar	9
Muffuletta Sandwich Ham, salami, provolone, New Orleans olive salad	8
Add hand-cut fries or creamy slaw	2

Sides

Prodigal Farms Goat Cheese Grits With charred green onion butter	6
Louisiana Crawfish Étouffée With Louisiana popcorn rice	7
NC Hoop Cheddar Mac & Cheese	6
Creole Hash Browns	6

Hors d'oeuvres

Minimum order quantity of 25 per item. Please allow at least 48 hours notice.

Pork Boudin Balls – Delicious fried pork and rice mixture served with Jack Daniels sauce Pork Belly – Braised pork belly on crispy toast points Pulled Pork – On toast points with BBQ sauce	($1.50 per piece)
Chicken Chicken & Goat Cheese Tarts – Chicken and goat cheese baked in a flaky tart shell Chicken Pontalba – Delectable boneless chicken served on sliced potato with our Hollandaise sauce Chicken Liver – Fried and topped with red onion marmalade Chicken Liver Paté – On toast points and topped with red onion marmalade	($1.50 per piece)
Shrimp Stuffed Shrimp – Gulf shrimp stuffed with tasso ham Gulf Shrimp Cocktail – Chilled and served with Battistella’s spicy cocktail sauce Shrimp Remoulade – Boiled shrimp and Creole seasonings Coconut Shrimp – BBQ Shrimp – New Orleans style with toasted garlic, rosemary, lemon and peppery butter sauce Crispy Shrimp with White Remoulade –	($2 per piece)
Fish Southern Fried Catfish Fingers – Crab Cakes – Specialties Crispy Gulf Oysters – Topped with Panola pepper aioli and horseradish cream sauce Lamb Meatballs – Crawfish Tart – Crawfish tails and goat cheese baked in a flaky tart shell Goat Cheese & Sweet Onion Tart – Goat cheese and sweet onion baked in a flaky tart shell Crispy Eggplant Fingers – Served with our Creole sauce Zucchini Fries – With basil aioli sauce	($2 per piece)
Gumbo We add our ingredients to a medium spiced brown sauce seasoned with onion, celery, and bell peppers, served with rice. Chicken & Andouille sausage $35 per gallon Seafood, with shrimp & crabmeat $50 per gallon

Chef B’s Creole Tasting Menu

Today’s Gumbo
Rich brown stock slow cooked with Creole seasonings,
served with a Louisiana crawfish beignet

Crispy Southern Fried Quail
with shrimp étouffée sauce

Red Beans & Rice
Louisiana popcorn rice, grilled Andouille sausage,
cornbread croutons

Cochon de Lait Jambalaya
with Creole tomato sauce and fried okra

Bread Pudding
served warm with white chocolate sauce

Don’t forget to checkout our chalkboard for additional specials!
* Substitutions subject to upcharge

We are committed to supporting the farms and fishermen of the South as we source our ingredients for our cuisine.

20% gratuity will be added to parties of 6 or more.

Menu

Starters

Entrées

Starters

Salads

Po' Boys

8

Lunch Entrées

Batt's Seafood Plates

Appetizers

Entrées

Po' Boys

Sides

Hors d'oeuvres

Chef B’s Creole Tasting Menu

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