Pan roasted with cajun spices then plated over spring mix tossed with lemon poppyseed vinaigrette. Topped with strawberries, pecans, crumbled feta, and bacon.

Served with carrots, celery, and blue cheese dressing.

Dusted in Southern breading and flash fried. Served with remoulade sauce for dipping.

North Atlantic salmon filet pan seared with a Creole mustard and sweet BBQ marinade then plated over tasso maque choux spicy ham and corn succotash and topped with crisp fried onion strings.

Served with a fried green tomato bacon, watercress, and BBQ ranch dressing.

Panko encrusted flounder plated over a shrimp pirloo, then topped with a crab, tomato, and asparagus salad.

Rainbow trout pan sauteed with pecans and crab meat in a citrus wine sauce. Accompanied by rice and vegetables.

Boneless chicken breast flash fried in Southern breeding and sliced. Then served atop penne pasta tossed with sun dried tomatoes, asparagus, and portobello mushrooms in a spicy cream sauce.

A grilled skinless chicken breast marinated in Caribbean jerk seasonings and served with a peach pepper jelly. Accompanied by black beans and rice.

Tender chicken breast, shrimp, kielbasa, corn, and shallots sauteed in a sherry butter. Accompanied by mashed skin on red potatoes and Southern greens.

A Angus New York strip fire grilled with a herb and spice rub then finished with a crab and smoked gouda gratin. Accompanied by mashed skin on red potatoes and sauteed garlic green beans.

Gulf shrimp, andouille sausage, roasted chicken, and chopped vegetables tossed with penne pasta in a Cajun cream sauce.

Gulf shrimp and chorizo sausage simmered in a succulent tasso gravy. Served over creamy Cheddar grits.

Fresh tuna loin pan seared with Cajun seasonings then plated over orzo pasta tossed with Gulf shrimp, cherry tomatoes, and baby spinach in a garlic, olive oil, and white wine butter sauce.

Pork tenderloin cutlets fried in Southern breading then topped with a mushroom Marsala gravy. Accompanied by mashed potatoes and sauteed garlic green beans.

Certified black Angus sirloin dusted in southern breeding, deep fried, and topped with country gravy. Accompanied by mashed skin on red potatoes and stewed green beans.

Filet pan seared and blackened with Cajun spices. Accompanied by Southern greens and rice.

North Atlantic salmon filet pan seared with a creole mustard and sweet BBQ marinade then plated over tasso maque choux spicy ham and corn succotash and topped with crispy fried onion strings.

Mashed potatoes, Southern greens, Cheddar grits, and succotash stew. Accompanied by cornbread.

Roasted chicken, shrimp, andouille sausage, and smothered vegetables simmered in a spicy gumbo stew. Plated over rice.

Recipe of ground beef, pork, and veal topped with a tomato bacon gravy. Accompanied by mashed skin on red potatoes and stewed green beans.

Asiago risotto sauteed with spinach, asparagus, roasted red peppers, and portobello mushrooms. Accompanied by sauteed garlic green beans.

Slow cooked chicken seasoned with jalapenos, honey, and BBQ spices. Accompanied by French fries and coleslaw.

Shavings of slow roasted, seasoned roast beef topped with debris gravy and dressed with mayonnaise, shredded lettuce, and tomatoes on a crispy French roll. Accompanied by French fries.

Chicken, shrimp, and andouille topped with sauteed onion, peppers, and Jack cheese on a toasted sub roll. Accompanied by fries and coleslaw.

Portobello mushrooms, roasted red peppers, and sauteed onions drizzled with balsamic vinegar and topped with Jack cheese. Served on a toasted French roll with French fries.

Crab, grilled chicken breast, bacon, Swiss cheese, lettuce, tomato, and mayonnaise. Accompanied by French fries and state fair pickles.

A grilled skinless chicken breast with lettuce, tomato, and pickles. Accompanied by French fries.

Served with fried green tomato bacon, watercress, and BBQ ranch dressing.

A thick and juicy Angus burger grilled to order with lettuce, tomato, pickles, and onion. Accompanied by French fries.

Topped with Virginia ham, Cheddar cheese, and hickory smoked BBQ sauce. Accompanied by French fries.

Southern fried chicken breast. Served on a toasted roll with a side of spicy honey butter. Accompanied by French fries and coleslaw.

Pork slow roasted in smokey vinegar based seasonings. Accompanied by French fries and coleslaw.

Catfish breaded, deep fried, and loaded into a crusty French roll. Accompanied by French fries and coleslaw.

Crawfish breaded, deep fried, and loaded into a crusty French roll. Accompanied by French fries and coleslaw.

Oyster breaded, deep fried, and loaded into a crusty French roll. Accompanied by French fries and coleslaw.

Shrimp breaded, deep fried, and loaded into a crusty French roll. Accompanied by French fries and coleslaw.

Combination of oyster and shrimp breaded, deep fried, and loaded into a crusty French roll. Accompanied by French fries and coleslaw.

Chopped greens with cucumber slices, diced tomatoes, carrots, shredded Cheddar, and croutons.

Tossed with croutons and parmesan cheese.

Chopped Romaine tossed with a side of honey mustard vinaigrette topped with fried chicken, egg, bacon, tomatoes, avocado, and crumbled bleu cheese.

Pan roasted with Cajun spices then plated over spring mix tossed with lemon poppy seed vinaigrette. Topped with strawberries, pecans, crumbled feta, and bacon.

Creole Caesar topped with an grilled skinless chicken breast.

Greens with marinated beef tenderloin, roasted red peppers, crumbled blue, and crisp onion strings tossed in a BBQ ranch dressing.

Jalapeno honey pulled chicken, served over chopped greens topped with black beans, shredded Cheddar, and Jack cheese, pico de gallo, carrots, and a side of BBQ ranch dressing.

Parm, Cheddar, Monterey Jack, and smoked Gouda.

Spiced sweet potato puree and mashed skin on red potatoes.

Kale simmered with country ham, chopped onions, vinegar, black pepper, and spices. Served with cornbread.

Buttermilk biscuits, sweet potato biscuits, and cornbread. Served with peach pepper jelly and apple butter.

Served with cornbread.

4 large grilled shrimp marinated chili sauce, brown sugar, and garlic. Then plated over Cheddar grit cakes dressed with a tasso maque choux.

Blend of artichoke hearts, backfin crabmeat, and cream cheese. Served with herb seasoned oven toasted French bread.

Crispy fried oysters. Served over a bed of mashed potatoes dressed with spinach, bacon, and parmesan puree.

Flash fried with a panko crust. Served with jalapeno aioli for dipping.

Backfin crab and Virginia ham simmered in country gravy. Served over sweet potato biscuits.

Served with carrots, celery, and blue cheese dressing.

Choice of Carolina pulled pork or jalapeno honey pulled chicken and then topped with Cheddar and Jack cheese, lettuce, pico de gallo, and sour cream.

Served with remoulade sauce for dipping.

Carolina pulled pork, Cheddar and Jack cheese, black beans, and pico de gallo.

Pickles flash fried in Southern breading. Served with remoulade sauce for dipping.

Dusted in Southern breading and flash fried. Served with remoulade sauce for dipping.

Served with BBQ ranch for dipping.

Fudge brownie topped with vanilla ice cream and hot fudge sauce.

Chocolate dipped key lime pie on a stick.

Served with a graham cracker crust. Served over a fresh berry coulis.

Served with a scoop of vanilla ice cream and topped with a Myers rum and brown sugar syrup.

Vanilla ice cream layered with butterscotch or hot fudge sauce.

A Angus New York strip fire grilled with a herb and spice rub then finished with a crab and smoked gouda gratin. Accompanied by mashed skin on red potatoes and sauteed garlic green beans.

A pan seared chicken breast dredged in chopped pecans. Accompanied by Mason Dixon mashed potatoes, Cheddar grits, and Southern greens.

Gulf shrimp, andouille sausage, roasted chicken, and chopped vegetables tossed with penne pasta in a Cajun cream sauce.

Gulf shrimp and chorizo sausage simmered in a succulent tasso gravy. Served over creamy Cheddar grits.

Certified black Angus sirloin simmered in ale, onions, brown sugar, and spices. Accompanied by mashed skin on red potatoes and Southern greens.

Roasted chicken, shrimp, andouille sausage, and smothered vegetables simmered in a spicy gumbo stew. Served over rice.

Accompanied by French fries and coleslaw.

2 poached eggs. Served over an English muffin and topped with creamy hollandaise sauce. Accompanied by fries.

2 poached eggs. Served over an English muffin topped with bacon, fried green tomatoes, and creamy hollandaise sauce. Accompanied by fries.

2 poached eggs. Served over marinated beef tenderloin and an English muffin and topped with creamy hollandaise sauce.

2 poached eggs. Served over Carolina pulled pork and buttermilk biscuits then finished with creamy hollandaise sauce. Accompanied by fries.

Certified black Angus sirloin dusted in Southern breeding, deep fried and topped with sausage gravy and sunny side up eggs. Accompanied by fries.

Sausage simmered in gravy and poured over buttermilk biscuits, then topped with 2 eggs over easy.

Open faced omelette topped with spinach, tomatoes, mushrooms, fries, and Swiss cheese. Accompanied by cornbread.

Served with andouille sausage and tasso ham. Topped with grilled kielbasa and a sunny side up egg.

Served with lettuce, pico de gallo, and sour cream.