Andouille sausage & smoked gouda creamy grits served with sautéed Georgia shrimp, multi – color bell pepper, red onion & andouille sausage. Topped with Creole Cajun cream sauce.

Shrimp & Grits

Mashed Potatoes

Beer Battered Onion Rings

Mashed Potatoes & Gravy

Cottage Cheese

Fruit

Cole Slaw

Handmade everyday and fried golden brown. Served with a white cream gravy and your choice of two sides.

Brown Croquettes

A classic Kentucky dish of roasted turkey & Texas toast, topped with bacon, tomato, cheddar cheese & mornay sauce.

Suggins Hot Chicken

Blackened chicken tucked with sautéed green peppers, cheddar and cheese.

Quesadilla Beef

Hot roast beef thinly sliced inside a large flour tortilla, and piled high on white bread, topped with mashed potatoes & brown gravy.

Open Face Roast

Seared Ahi Tuna served with jasmine rice.

Tuna Bowl

Multi – color quinoa, couscous, mixed spring vegetables & chopped kale with a fresh mango vinaigrette.

Quinoa & Vegetables

Northern Italian Arborio rice, creamy sun dried tomato & parmesan cheese topped with roasted eggplant, red onion & bell pepper.

Roasted Vegetable Risotto

Served in a phyllo cup and garnished with green onion and diced tomatoes. Served with a garlic aioli dipping sauce.

Mushroom Arancini

Slow braised meat on a brioche roll, horseradish cream cole slaw & natural au jus. Served with pommes frites.

Short Rib Sliders

Chicken Al Pastor

Flour tortilla with shredded chicken breast, with a sweet & spicy sauce.

Tulip Tacos A La Carte

Panko crusted & topped with fresh dill & caper cream sauce. Served with parmesan risotto & roasted seasonal vegetables.

Pan Fried Grouper

Fresh lump crab, garlic, Old Bay, lemon juice, and creamy Dijon mustard sauce. Served with our home – made teriyaki sauce, sesame seeds & Parmesan cream corn and grilled asparagus.

Crab Cakes

12 hour braised short rib served with Yukon gold whipped potatoes, fresh green beans & natural au jus.

Slow Roasted Boneless Short Rib

Bourbon maple syrup sauce, smoked gouda & andouille sausage grits, roasted brussels sprouts.

Tulip Pork Chop

8 oz. certified Angus beef Hanger steak served with Cajun compound butter & pommes frites.

Steak Frites

8 oz Filet

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1.5 tsp salt.

Bring liquid to a boil

Slowly whisk in 1.5 cups stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent lumps, until thick and tender, about 20–25 minutes (follow package if different). If grits thicken too much, add up to 1/2 cup hot water or milk to reach desired creaminess.

Cook the grits

Stir in 3 tbs unsalted butter until melted. Remove from heat and fold in 1 cup smoked gouda and 1/2 cup sharp cheddar until fully melted and smooth. Season with 1/2 tsp black pepper and adjust salt to taste. Cover and keep warm on lowest heat setting or a warm oven (200°F / 95°C).

Finish with butter and cheese

Pat 1 lb peeled and deveined Georgia shrimp dry with paper towels. Toss shrimp with 2 tsp Creole/Cajun seasoning, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Let rest 5 minutes.

Prep and season shrimp

Heat a large skillet over medium-high heat and add 2 tbs olive oil. Add 8 oz sliced andouille sausage in a single layer and cook, turning occasionally, until browned and slightly crisp, about 4–5 minutes. Transfer sausage to a plate leaving rendered fat in skillet.

Brown the andouille

Add 1 tbsp unsalted butter to the skillet with the rendered sausage fat. Add 3/4 cup sliced red onion and 1.5 cups mixed julienned bell peppers (combined red, yellow, green). Sauté over medium-high heat until softened and slightly caramelized, about 4–5 minutes. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant.

Sauté vegetables

Push vegetables to the side of the skillet, increase heat to high, add the seasoned shrimp in a single layer. Cook shrimp 1.5–2 minutes per side until pink and just opaque (internal temp 120–130°F for best tenderness). Spoon vegetables and sausage back in with the shrimp and toss to combine. Remove from heat and keep warm.

Cook the shrimp

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs finely minced shallot and cook 1–2 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds. Sprinkle in 1 tbs all-purpose flour and whisk constantly for 1 minute to cook the raw flour taste.

Make a roux

Gradually whisk in 1 cup chicken stock until smooth. Bring to a gentle simmer and allow to thicken slightly for 2–3 minutes. Stir in 1/2 cup heavy cream, 1 tsp Creole seasoning, 1/2 tsp smoked paprika, 1 tsp tomato paste, and 1/2 tsp (or to taste) hot sauce. Simmer 2–3 more minutes until sauce coats the back of a spoon.

Build the sauce

Remove from heat and stir in 1 tsp lemon juice and 1 tbsp chopped parsley. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper as needed. Keep warm until serving.

Finish and season

Plate 1 to 1 1/4 cups of cheesy grits per serving in shallow bowls (see servings). Spoon a generous portion of the shrimp, andouille and pepper mixture over the grits.

Ladle 2–3 tablespoons of the Creole Cajun cream sauce over the shrimp and grits. Garnish with 2 tbs chopped green onions and 1 tbsp chopped parsley per recipe. Serve with lemon wedges and additional hot sauce on the side.

stone-ground grits

water

whole milk

unsalted butter

smoked gouda, shredded

sharp cheddar, shredded

salt

black pepper

raw Georgia shrimp, peeled and deveined (16-20 count)

andouille sausage, sliced 1/4-inch

red bell pepper, julienned

yellow bell pepper, julienned

green bell pepper, julienned

red onion, thinly sliced

garlic, minced

olive oil

Creole or Cajun seasoning

lemon juice

shallot, finely minced

all-purpose flour

chicken stock

heavy cream

tomato paste

Creole seasoning

smoked paprika

hot sauce (optional)

fresh parsley, chopped

chopped green onions

extra parsley, chopped

lemon wedges

Peel the Russet potatoes and cut them into even-sized chunks, about 1-2 inches in size.

Prepare the Potatoes

Place the chopped potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt. Bring the water to a boil over high heat, then reduce to medium heat and simmer until the potatoes are fork-tender, about 15-20 minutes.

Cook the Potatoes

If using garlic, peel the cloves and add them to the pot with the potatoes during the last 5 minutes of cooking.

Prepare the Garlic (Optional)

Once the potatoes are cooked, drain them in a colander and return them to the pot.

Drain the Potatoes

Using a potato masher or a fork, mash the potatoes until smooth and creamy. Add in the butter and continue to mash until melted and well combined.

Mash the Potatoes

Gradually stir in the milk, and season with salt and black pepper to taste. Mix until the potatoes are fluffy and creamy.

Add Milk and Season

If desired, finely chop the chives and sprinkle them over the mashed potatoes before serving.

Garnish (Optional)

Russet potatoes

Butter

Milk

Salt

Black pepper

Garlic (optional)

Chives (optional)

Peel the onions and slice them into 1/4-inch thick rings. Separate the rings and set them aside.

Prepare the Onions

In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and free of lumps. The batter should be thick enough to coat the onion rings.

Make the Batter

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip the separated onion rings into the batter, ensuring they are fully coated.

Coat the Onion Rings

Carefully place the battered onion rings in the hot oil, a few at a time, to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove the rings and place them on a paper towel-lined plate to drain excess oil.

Fry the Onion Rings

Serve the beer-battered onion rings hot with your favorite dipping sauce.

Serve

Large onions

All-purpose flour

Beer (lager or ale)

Baking powder

Vegetable oil (for frying)

Peel the Russet potatoes and cut them into quarters. Rinse under cold water to remove excess starch.

Place the quartered potatoes in a large pot and cover with cold water. Add 1 tsp of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes or until fork-tender.

Boil the Potatoes

Once cooked, drain the potatoes in a colander. Return them to the pot. Add 4 tbs of butter, 1 cup of milk, 1 tsp of salt, and 0.5 tsp of pepper. Mash until smooth and creamy.

Drain and Mash

In a saucepan over medium heat, melt 4 tbs of butter. Once melted, whisk in 4 tbs of all-purpose flour. Cook for 2-3 minutes until golden brown, stirring constantly.

Make the Roux

Gradually whisk in 2 cups of chicken or vegetable broth, ensuring there are no lumps. Continue to whisk until the mixture thickens and comes to a simmer.

Add the Broth

Stir in 1 tbs of soy sauce, 0.5 tsp of salt, and 0.25 tsp of pepper. Adjust seasoning to taste and cook for an additional 2-3 minutes.

Season the Gravy

Pepper

Chicken or vegetable broth

Soy sauce

In a large pot, pour the whole milk and heat it over medium heat. Stir occasionally to prevent the milk from scorching. Heat until the milk reaches a temperature of about 190°F (88°C), just before boiling.

Heat the Milk

Once the milk has reached the desired temperature, remove it from the heat. Stir in the white vinegar gently. Let it sit for about 5 minutes to allow the curds to separate from the whey.

Add Vinegar

After 5 minutes, line a colander with cheesecloth or a fine mesh strainer. Carefully pour the curds and whey into the colander, allowing the whey to drain off. Rinse the curds under cold water to help cool them down and remove the vinegar taste.

Strain the Curds

Transfer the drained curds to a bowl. Sprinkle with salt and mix gently. If desired, add cream for a richer flavor and texture, and mix in chopped chives and black pepper to taste.

Season the Cottage Cheese

Cottage cheese can be served immediately or stored in an airtight container in the refrigerator for up to a week. Enjoy it plain, or use it in salads, dips, or as a topping for fruits and vegetables.

Store or Serve

Whole Milk

White Vinegar

Cream

Chives

Black Pepper

Rinse the strawberries and blueberries under cold water. Remove the stems from the strawberries and slice them into halves or quarters based on your preference. Peel the banana and slice it into rounds. Peel the kiwis and cut them into halves or quarters as well, depending on your size preference.

Prepare the Fruits

In a large mixing bowl, combine the sliced strawberries, blueberries, banana rounds, and kiwi pieces. Gently toss the fruits together to mix them evenly.

Combine the Fruits

In a small bowl, whisk together the honey and lemon juice until well combined. Drizzle this mixture over the fruit salad, and gently toss again to coat the fruits evenly with the dressing.

Add the Dressing

Transfer the fruit salad to a serving dish or individual bowls. Serve immediately or chill in the refrigerator for about 15 minutes before serving for a refreshing taste.

Strawberries

Blueberries

Banana

Kiwi

Honey

Lemon Juice

Remove the outer leaves of the green and red cabbage. Cut the cabbages into quarters and remove the core. Thinly slice the cabbage quarters into shreds and place them in a large mixing bowl.

Prepare the Vegetables

Peel the carrots and grate them using a box grater or a food processor. Add the grated carrots to the bowl with the cabbage.

Shred the Carrots

Toss the shredded cabbage and grated carrots together in the mixing bowl until well mixed.

Combine the Cabbage and Carrots

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth and well combined.

Make the Dressing

Pour the dressing over the cabbage and carrot mixture. Gently toss the slaw with the dressing until all the vegetables are evenly coated.

Combine the Slaw and Dressing

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld.

Chill the Cole Slaw

Green cabbage

Carrot

Red cabbage

Mayonnaise

Apple cider vinegar

Sugar

Celery seed

In a skillet over medium heat, add a tablespoon of oil and sauté the chopped onions until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 1: Cook the Filling

In a large bowl, combine the sautéed onions and garlic with mashed potatoes, cooked ground meat, beaten egg, salt, black pepper, and chopped parsley. Mix until well combined.

Step 2: Combine Ingredients

Cover the mixture with plastic wrap and refrigerate for at least 30 minutes to firm up.

Step 3: Chill the Mixture

Take the chilled mixture out of the refrigerator. Using your hands, form small oval or round shapes, about 1.5 inches in diameter.

Step 4: Shape the Croquettes

Set up a breading station with one bowl of beaten eggs and another bowl of breadcrumbs. Dip each croquette in the egg, then roll it in the breadcrumbs to coat evenly.