Reservations and Events Below
Here at Whiskey Kitchen we want you to have freedom in ordering. If we can make it happen, we will. We are all here to provide the best experience possible. Please do not hesitate to ask.
Six deviled eggs minus the devil (he's not welcome down here), topped with fried oysters with our in-house Bo Bo sauce and remoulade.
Mustard BBQ, mac n' cheese, and collard greens in a crispy southern style egg roll.
You've seen your Grandad love them, now you can on Captain John Derst's Bread. With garden tomatoes, Duke's mayonnaise, and a hefty helping of pink and black peppercorn. (Add pimento cheese for $3.)
Fresh cut French fried potatoes, mmm-hmm, accompanied with truffle oil and topped with shaved Pecorino Romano.
Fried okra with an Alabama Remoulade sauce.
Three large local fried green tomatoes with our southern breading and perfectly fried topped with pimento cheese and bacon jam.
Slow roasted, fried crispy wings. Ask your server about tossing it with one of our six Whiskey Kitchen Barbecue Sauces.
Flash-fried shrimp, lightly coated in our southern breading and topped with Bo Bo sauce.
Handmade sweet corn and sweet potato, fried in a pocket dough and accompanied with a whiskey molasses sauce to dip in.
A ground steak burger on a brioche bun topped with cheddar, thick cut pepper bacon, crispy onion straws, and our Whiskey Kitchen tomato-based BBQ sauce.
A ground steak burger on a brioche bun topped with your choice of lettuce, tomato, onion, and/or pickle. (Add cheese +$1.00), (Add bacon + $2.00)
Chicken salad served on a hoagie roll, topped with our whiskey kitchen coleslaw.
Thick fried turkey and apple-wood smoked honey ham with bacon, provolone, American cheese, tomato, lettuce, and duke's mayo on Captain John Derst's bread.
Plant-based patty ! You can substitute in our Whiskey Kitchen Burger or customize your own patty with any of our burger toppings.
Hand-pulled twelve hour slow roasted pork, topped with your choice of one of our six signature sauces.
Our sweet tea brined crispy chicken is fried and topped with mayo and pickles.
New Orleans style open-faced pistolette sandwich with our wild caught domestic shrimp. Lightly fried in our signature southern breading and placed on a bed of lettuce, tomato, slaw, and topped with our remoulade sauce.
New Orleans style open-faced pistolette sandwich with our east coast oysters. Lightly fried in our signature southern breading and placed on a bed of lettuce, tomato, slaw, and topped with our remoulade sauce.
Served in a hoagie roll, topped with lettuce, tomato, onion, and our WK black garlic aioli.
Chicken salad served on a bed of lettuce, tomatoes, and cucumbers, accompanied with club crackers.
Artisan romaine lettuce tossed with bacon, ham turkey, boiled eggs, cucumbers, onions, tomatoes, and shredded cheddar and your choice of dressing.
Artisan romaine lettuce tossed in our WK ceaser dressing, shaved Pecorino Romano cheese, and croutons.
Mixed greens with cucumbers, tomatoes, red onions, and tossed in your choice of dressing.
Mixed greens, cucumbers, red onions, and tomatoes with your choice of dressing: Balsamic, Thousand Island, Champagne Vinaigrette, or Ranch.
Romaine lettuce, parmesan cheese, house-made croutons, tossed in our classic whiskey kitchen caeser dressing. (Add chicken $5, shrimp $5, mahi $6, bistro steak $7.)
Slow cooked sweet tea brined porkchop topped with a Peach whiskey bourbon glaze, served with collards and mac & cheese.
Whiskey marinated bistro steaks topped with a house-made roasted garlic and blue cheese compound, accompanied with our whipped garlic herb mashed potatoes and green beans
Coffee Chipotle Rubbed Lamb Rack, topped with a red wine demi, and accompanied with whipped garlic herbed mashed potatoes and asparagus
Crispy breast with our whiskey kitchen house blended seasoning, topped with a bourbon sauce, and plated with coleslaw and mac & cheese.
Adding our southern gourmet twist to fish and chips, we season our Mahi Mahi with a blackened house dry rub, pan sear it to perfection, and serve it with our WK slaw and truffle parmesan fries.
Pan-seared wild caught domestic shrimp with Cassie Mae's Creamy, Creole roasted tomato garlic sauce, over a crispy grit cake.
Feel free to switch out any side or order a la carte.
French fried potatoes, mm-hmmm, accompanied with truffle oil and topped with Pecorino Romano shaved over the top.
Shredded cabbage with carrots.
Hundred-year-old recipe from Norway, South Carolina. The recipe has never been officially written down, only taught in the kitchen.
Southern Gourmet Style
Cheesy country style baked macaroni and cheese.
Skin on roasted garlic and herbed creamy taters.
Secret Recipe from Gresham South Carolina.