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The Country Cat Restaurant Review: Chef Adam Sappington handles butchering duties in-house, carving a whole heritage pig on-site weekly. Diners can enjoy the fruits of his labor in the Whole Hog plate featuring a brined pork chop, pork belly, smoked shoulder, and a head cheese croquette. Or sample the succulent country ham that's prepared traditionally, and the bacon or beef jerky, which is used, among other things, to garnish Bloody Marys. Happily, non-porcine parts of the menu also hold their own. Order the pan-fried boneless chicken served with mashed potatoes, gravy, and a choice of seasonal salads or vegetable sides. Molasses and hickory-smoked duck legs are paired with juniper-braised cabbage and chanterelle mushroom bread pudding. Clams arrive in a Creole-inspired broth with grilled leeks, fried potatoes, and a smoky paprika aïoli. Pan-roasted trout is served atop a bed of creamy cauliflower. For dessert, don't miss the pudding trio. The brunch menu isn’t limited to egg and pancake standards; there is also a barbecued pork sandwich, vegetable hash, shrimp and grits, and cinnamon rolls. At the lively bar, choose from more than a dozen bourbons. Service is friendly, and a kids’ menu is available on request.