Fruit-Infused Water

Blueberry Lemonade

Southern Sweet Tea

Beignets

Peach Cobbler

Honey Butter Cornbread Muffins

BBQ Beef Sliders

Mini Crab Cakes w/ Cajun Aioli

Fried Green Tomatoes w/ Remoulade

Choice of 3 menu items from the options below: Chicken and waffles. House Salad included. Bread Option Included (Mini Cornbread Muffins or Cheddar Biscuits). **Premium Meats available for a surcharge Salmon |Lamb chops| Shrimp at market price.

Grand Southern Spread

Choice of 2 menu items from the options below: Shrimp and grits, Roasted Chicken, Chicken and waffles, Southern Fried Chicken, Catfish Basket (2 per person). Side Options (2): Dirty rice, collard greens, or mac and cheese.

Signature Soul Feast

Choice of 1 single item from the options below: Roasted Chicken (thighs only), Southern Fried Chicken (thighs only), Catfish Basket. Side options: Dirty rice or collard greens*.

Southern Comfort Buffet

Rinse all fruit, berries, herbs, and cucumber under cold running water. Pat dry with a clean towel.

Wash and trim

Thinly slice the half lemon, half lime, and quarter orange into rounds (about 1/8-inch thick). Remove any seeds you see.

Slice citrus

Hull and slice the 4 strawberries into halves or quarters depending on size. Leave blueberries whole.

Prepare berries

Thinly slice the cucumber into rounds. Gently clap or bruise the mint sprigs between your palms to release aromatic oils.

Slice cucumber and bruise mint

Place the citrus slices, prepared strawberries, blueberries, and cucumber slices into a 1- to 2-quart pitcher.

Add the bruised mint sprigs, tucking some leaves into the liquid and leaving a few for garnish if desired.

If using sweetener, dissolve 1 teaspoon honey or agave in 2 tablespoons warm water, then add to the pitcher and stir to combine.

Pour 8 cups cold filtered water over the fruit, then add 1 cup ice cubes. Gently stir once to distribute ingredients.

Cover the pitcher and refrigerate for at least 1 hour. For a stronger flavor, refrigerate 3–4 hours or overnight. If serving immediately, let sit 10–15 minutes at room temperature to infuse.

Stir gently before serving. Pour infused water into glasses, using a spoon to hold back fruit if preferred. Add fresh ice and mint sprig garnish as desired.

Store any leftovers covered in the refrigerator for up to 48 hours for best flavor. After 48 hours the fruit may start to break down and flavors can become bitter.

cold filtered water

ice cubes

lemon

lime

orange

strawberries

blueberries

fresh mint leaves

cucumber

honey or agave syrup

Place 2 cups fresh blueberries, 3 tablespoons granulated sugar, and 1 cup water in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, and cook 5–7 minutes until berries burst and sugar dissolves.

Make blueberry puree

Remove saucepan from heat and let cool 5 minutes. Transfer the blueberry mixture to a blender or use an immersion blender; blend until smooth (about 30–45 seconds).

Strain the puree through a fine-mesh sieve into a bowl or pitcher, pressing with a spoon to extract as much liquid as possible; discard seeds and solids. You should have about 1 to 1 1/4 cups blueberry liquid.

Add 1 cup fresh lemon juice to the strained blueberry liquid and stir to combine. Taste for sweetness and acidity; if too tart, add up to 1 additional tablespoon sugar, stirring until dissolved.

Combine with lemon

Pour the blueberry–lemon concentrate into a 2-quart pitcher. Add 3 cups cold water and stir until fully combined. Adjust dilution to taste (add more water for a milder lemonade).

Add 4 cups ice to the pitcher and stir briefly to chill the lemonade. If you prefer a fizzy lemonade, substitute 1 cup of the cold water with 1 cup club soda and stir gently just before serving.

Prepare garnish: gently bruise 10 mint leaves by clapping between your palms or lightly muddling to release aroma. Add to the pitcher or individual glasses.

Divide lemonade among 6 glasses filled with ice. Garnish each glass with a lemon slice and a few extra blueberries. Add a sprig of mint to each glass if desired.

Serve immediately. If making ahead, store the blueberry concentrate (before adding cold water and ice) in the refrigerator up to 3 days; combine and add ice just before serving.

fresh blueberries

granulated sugar

water (for blueberry puree)

fresh lemon juice

cold water (to dilute)

fresh lemon slices

club soda (for fizz, optional)

extra blueberries (for garnish)

Pour 8 cups of cold water into a large pot or kettle. Heat over medium-high until it reaches a rolling simmer (just before a full boil), about 6–8 minutes depending on equipment.

Bring water to near-boil

Remove the pot from heat. Add 6 black tea bags to the hot water. Cover the pot and let the tea steep for 5 to 7 minutes for a strong flavor typical of Southern sweet tea. For a slightly stronger brew, steep up to 8 minutes — avoid much longer to prevent bitterness.

Steep tea

Carefully remove and discard the tea bags, pressing gently on each with the back of a spoon against the pot to extract extra brewed tea (do not squeeze too hard or you may add bitterness).

Remove tea bags

In a heatproof measuring cup or small bowl, add 1 cup of hot water (from the kettle or warmed) and 1 cup granulated sugar. Stir until sugar is completely dissolved, creating a simple syrup. This ensures even sweetness without undissolved sugar settling.

Dissolve sugar

Pour the dissolved sugar (simple syrup) into the hot brewed tea and stir thoroughly to combine while still warm. Taste and adjust: for slightly less sweet tea, use 3/4 cup sugar; for sweeter, add up to 1 1/4 cups total.

Combine syrup with tea

Allow the sweetened tea to cool to room temperature on the counter, about 20–30 minutes. Stir occasionally to help dissipate heat faster.

Cool to room temperature

Transfer the tea to a pitcher if not already in one, cover, and refrigerate until thoroughly chilled, at least 2 hours. Chilling also mellows the flavor.

Refrigerate until chilled

Fill glasses with ice (about 1 cup ice per 8-ounce glass). Pour chilled sweet tea over the ice. Garnish each glass with an optional lemon slice and a mint sprig if desired. Stir gently and serve immediately.

Serve over ice

Store leftover sweet tea in a covered pitcher in the refrigerator for up to 3–4 days. Stir or shake lightly before serving. Avoid leaving tea at room temperature for extended periods once sweetened.

Storage

water

black tea bags (strong breakfast or orange pekoe)

hot water (for dissolving sugar)

fresh lemon slices (optional)

fresh mint sprigs (optional)

In a large bowl, whisk the warm water, warm milk, and granulated sugar until sugar dissolves. Sprinkle the instant dry yeast over the liquid, wait 2 minutes, then whisk gently to incorporate. Let sit 5–7 minutes until foamy. Whisk in the egg and melted butter until combined.

Activate yeast and combine liquids

In a separate large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center and pour in the liquid mixture. Stir with a wooden spoon or a dough scraper until a shaggy dough forms. The dough will be slightly sticky but should come together into a ball.

Mix dry and wet ingredients

Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth and elastic, adding small pinches of flour only if the dough is overly sticky. If using a stand mixer, knead on medium-low with the dough hook for 2–3 minutes.

Knead briefly

Lightly oil a clean bowl. Place the dough ball into the bowl, turning once to coat with oil. Cover tightly with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 hour (time varies with room temperature).

First rise

Gently punch down the risen dough to release gas. Turn it out onto a lightly floured surface and flatten it into a rectangle about 1/2-inch thick. For best texture and easier handling, cover and refrigerate the dough for 30–60 minutes; chilled dough is easier to roll and cut and gives a lighter beignet.

Deflate and chill (optional but recommended)

On a lightly floured work surface, roll the dough to about 1/4- to 1/3-inch thickness (roughly 9–10 inches square if you started with the quantity here). Use a sharp knife or a pizza cutter to cut the dough into 2 to 2 1/2-inch squares or rectangles. You should get roughly 18–24 pieces depending on exact thickness.

Roll and cut

Place the cut pieces on a lightly floured tray, spaced so they aren't touching. Cover loosely with plastic wrap or a clean towel and let them rest in a warm place for 20–30 minutes, until slightly puffed. They should be light and airy but not doubled.

Final proof

Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 4–6 cups depending on pot). Warm the oil over medium heat until it reaches 355°F (180°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a small piece of dough—it should sizzle and rise to the surface within a few seconds without browning instantly.

Heat the oil

Fry the dough pieces in batches of 3–6 (do not overcrowd) for about 2 to 3 minutes per side, turning once with a slotted spoon or spider. Cook until they are puffed and golden brown on both sides. Adjust heat to keep oil between 340–360°F (170–182°C); lower the heat if they brown too quickly, raise if they take too long to color.

Fry beignets

Use a slotted spoon to transfer fried beignets to a wire rack set over a baking sheet or to paper towels to drain briefly (30–60 seconds). While still warm, generously dust each beignet with powdered sugar using a fine-mesh sieve or place several in a large sieve with powdered sugar and shake gently to coat. Serve immediately for best texture.

Drain and sugar

Serve beignets hot or warm with extra powdered sugar on the side and optional accompaniments such as café au lait, chocolate sauce, or fruit preserves.

Serving suggestion

all-purpose flour

instant dry yeast

salt

warm water

whole milk

large egg

unsalted butter, melted

vegetable oil (or peanut oil) for frying

powdered sugar (for dusting)

Preheat the oven to 375°F (190°C). Place a 9x13-inch baking dish (or equivalent) on a middle rack to preheat slightly while you prepare the filling.

In a large bowl combine the sliced peaches, 3 tbs granulated sugar, 2 tbs light brown sugar, lemon juice, cornstarch, 1 tsp cinnamon, 1 tsp nutmeg, and 1 tsp sea salt. Toss gently until peaches are evenly coated and cornstarch is dissolved.

Let the mixture sit 5–10 minutes to macerate and thicken; stir once more before transferring.

Carefully pour the peach mixture into the preheated baking dish, spreading into an even layer. If there is any accumulated juice in the bowl, add it to the dish as well.

In a medium bowl whisk together 1.5 cups flour, 0.75 cups granulated sugar, 2 tsp baking powder, and 0.5 tsp sea salt until combined.

In a separate bowl or measuring cup whisk the milk, melted butter (6 tbs), egg, and 1 tsp vanilla until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine. The batter should be thick but pourable—if too thick, add 1–2 tbs milk.

Using a large spoon or small ice cream scoop, drop dollops of batter evenly over the peach layer. Aim to cover most of the surface but it’s okay to leave gaps—batter will spread as it bakes.

Scatter the 2 tbs cold butter pieces over the batter and peaches so some melt into the fruit and some top the batter.

Sprinkle 1 tbs coarse sugar over the top for a sweet, crunchy finish.

Place the baking dish in the preheated oven and bake at 375°F (190°C) for 35–45 minutes, until the topping is golden brown and an inserted knife into the center comes out clean (peach juices should bubble around the edges).

If the topping is browning too quickly while juices are not bubbling, tent loosely with foil and continue baking until done.

Remove from the oven and let the cobbler rest 10–15 minutes to allow the filling to thicken slightly — it will be hot and bubbling.

Serve warm with optional vanilla ice cream or whipped cream.

fresh peaches (peeled, pitted, and sliced)

light brown sugar (packed)

lemon juice

cornstarch

ground cinnamon

ground nutmeg

sea salt

baking powder

unsalted butter (melted)

vanilla extract

unsalted butter (cold, cut into small pieces)

coarse sugar (turbinado) or extra granulated sugar

optional: vanilla ice cream or whipped cream

Preheat the oven to 400°F (200°C). Arrange a 12-cup muffin tin or 10–12 standard muffin cups and lightly grease each cup with butter or nonstick spray, or line with paper liners.

Preheat oven and prepare pan

If using frozen or very cold butter for brushing, melt the 2 tablespoons of unsalted butter now and set aside. Also have extra honey ready for brushing the hot muffins.

In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.

In a separate bowl or large measuring cup, whisk the buttermilk, whole milk, large egg, melted butter (4 tablespoons), honey (3 tablespoons), and vanilla extract until smooth and homogenous.

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the batter just until the dry ingredients are moistened. Do not overmix; a few small lumps are fine. The batter should be thick but scoopable. If it seems very stiff, add up to 1 tablespoon more milk.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. For even muffins use an ice cream scoop or two spoons.

Bake in the preheated oven for 14–18 minutes, rotating the pan halfway through if your oven has hot spots. The muffins are done when the tops are golden, a toothpick inserted into the center comes out clean or with a few moist crumbs, and the edges have slightly pulled away from the pan.

While the muffins are hot, combine the 2 tablespoons melted butter (set aside earlier) with an additional tablespoon of honey if you like extra gloss. Brush the tops of each muffin generously with the honey-butter mixture so it soaks in and forms a shiny, slightly sticky finish. Sprinkle a small pinch of coarse sea salt or flaky salt on top of each muffin to enhance the honey-sweet flavor.

If using chives, sprinkle chopped fresh chives on top after brushing for a subtle savory contrast. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

yellow cornmeal (medium grind)

baking soda

fine sea salt

buttermilk

unsalted butter, melted and cooled slightly

honey (plus extra for brushing)

unsalted butter, melted (for brushing)

coarse sea salt or flaky salt

chopped fresh chives (optional)

Pat the chuck roast dry with paper towels. Combine kosher salt, black pepper, garlic powder, and onion powder; rub evenly over the roast. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until a deep brown crust forms, about 3–4 minutes per side.

Season and Sear

Transfer the seared roast to a slow cooker or keep in the Dutch oven. Add beef broth, apple cider vinegar, and Worcestershire sauce around (not over) the roast. Cover and cook until fork-tender: on low for 8 hours or on high for 4–5 hours in a slow cooker; or in a 300°F (150°C) oven covered for about 3–3.5 hours.

Braise

Remove the roast and place on a cutting board. Use two forks to shred the meat into bite-sized strands, discarding any large bits of fat. Skim fat from the cooking liquid if necessary, then stir 1 cup prepared barbecue sauce into the cooking liquid. Return shredded beef to the sauce and mix thoroughly so the meat is well coated. Taste and adjust seasoning with salt and pepper if needed. Keep warm until assembly.

Shred and Sauce

Preheat oven to 350°F (175°C). Slice slider buns in half horizontally. Lightly brush softened butter on cut sides. Place buns, buttered side up, on a baking sheet and toast in the oven for 5–7 minutes until golden and slightly crisp.

Prep Buns

Spread about 1/4 tsp yellow mustard (optional) on the bottom half of each toasted bun. Using tongs, pile about 2 oz (roughly 1/4 cup) of the sauced pulled beef onto each bottom bun (this yields 12 sliders from 2 lb roast). Top the beef with a small spoonful of apple coleslaw and a pickle slice if using. Place the top bun over each slider.

Build Sliders

Arrange sliders on a serving platter and sprinkle chopped fresh parsley over the tops for color. Serve immediately while warm. Leftover pulled beef can be refrigerated in an airtight container for up to 4 days.

Finish

beef chuck roast (boneless)

kosher salt

black pepper (freshly ground)

garlic powder

onion powder

olive oil

beef broth

apple cider vinegar

Worcestershire sauce

prepared barbecue sauce

slider buns (mini brioche or dinner rolls)

butter (softened)

apple coleslaw (optional)

pickles (sliced, optional)

yellow mustard (optional)

fresh parsley (chopped, for garnish)

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp lemon juice, 1 grated garlic clove, 1 tsp Cajun seasoning, 1/4 tsp smoked paprika, 1/2 tsp hot sauce (if using), 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning, cover and refrigerate for at least 20 minutes to let flavors meld.

Transfer 12 oz lump crabmeat to a large bowl. Gently pick through to remove any shells and large cartilage pieces, taking care not to break up the lumps too much.

Prepare crab

Add 1/4 cup mayonnaise, 1 large beaten egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce and 1 tablespoon fresh lemon juice to the bowl with the crab. Stir gently to combine.

Mix base

Fold in 3 thinly sliced green onions, 1 minced shallot, 2 tablespoons chopped parsley, 3/4 cup plain breadcrumbs, 1 teaspoon Old Bay (or seafood seasoning), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix just until mixture holds together when pressed; do not overmix.

Add aromatics & binders

Scoop about 1.5 tablespoons of the crab mixture per cake (you should get roughly 18–20 mini cakes). Lightly form into 1.5–2 inch rounds, pressing gently so they hold shape but remain tender.

Shape mini cakes

Place 1/2 cup panko breadcrumbs in a shallow dish. Lightly press each mini crab cake into the panko to coat the exterior, tapping off excess. This creates a crisp crust when frying.

Coat

Heat a large skillet over medium heat and add 3 tablespoons vegetable oil. Once oil shimmers but not smoking, add crab cakes in a single layer without overcrowding (work in batches). Fry 2–3 minutes per side until golden brown and heated through. Transfer to a paper towel–lined plate to drain. Maintain medium heat — if crust browns too quickly, reduce heat a bit.

Pan-fry

If you prefer baking, arrange coated mini crab cakes on a parchment-lined sheet, spray lightly with oil, and bake at 400°F (200°C) for 8–10 minutes, flipping once, until golden and heated through.

Fruit-infused Water