Seasoned and blackened or grilled gulf shrimp, lettuce, tomato, mayo and pickles on a grilled french roll, served with choice of side.

Gulf Shrimp Poboy

A fresh and crisp salad featuring tender grilled chicken, crisp romaine lettuce, crunchy croutons, and creamy Caesar dressing.

Grilled Chicken Caesar Salad

Slow-smoked pulled pork topped with red onion and bread & butter pickles on a warm brioche, served with warm bbq sauce and choice of side.

Pulled Pork Sandwich

Hand pattied angus fround chuck cooked your way on a grilled brioche, dressed with lettuce, tomato, mayo and pickles, served with choice of side.

Hand Crafted Burger

Marinated and seasoned, grilled to perfection, topped with swiss cheese, lettuce, tomato, and honey mustard on a warm brioche, served with choice of side.

Grilled Chicken Sandwich

In a large bowl, toss the Gulf shrimp with olive oil and Cajun seasoning until well coated. Season with salt and pepper to taste.

Prepare the Shrimp

Heat a grill or skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side, or until they are opaque and cooked through. Remove from heat.

Cook the Shrimp

While the shrimp is cooking, slice the French rolls in half and lightly toast them on the grill or in a toaster.

Prepare the Rolls

Spread mayonnaise on the inside of each toasted roll. Layer with lettuce, grilled shrimp, tomato slices, and pickles. Close the sandwich.

Assemble the Poboys

Serve the poboys immediately with your choice of side.

Serve

Gulf shrimp, peeled and deveined

Olive oil

Cajun seasoning

French rolls

Lettuce, shredded

Tomato, sliced

Mayonnaise

Pickles, sliced

Salt and pepper

Preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.

Grill the Chicken

While the chicken is grilling, wash and chop the Romaine lettuce into bite-sized pieces. In a large bowl, combine the chopped lettuce, croutons, and grated Parmesan cheese.

Prepare the Salad

Slice the grilled chicken into strips and add it on top of the salad. Drizzle with Caesar dressing and toss gently to combine. Serve immediately.

Combine and Serve

Boneless, skinless chicken breasts

Romaine lettuce

Parmesan cheese, grated

Croutons

Caesar dressing

In a bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub. Rub this mixture all over the pork shoulder.

Prepare the Pork

Place the pork shoulder in a smoker at 225°F (107°C) and smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C).

Slow Smoke the Pork

Remove the pork from the smoker and let it rest for at least 30 minutes. Once rested, shred the pork with two forks.

Rest and Shred

In a large bowl, mix the shredded pork with the warm BBQ sauce until well combined.

Mix with BBQ Sauce

Slice the brioche buns in half. Layer the pulled pork on the bottom half, then top with slices of red onion and bread & butter pickles. Place the top half of the bun on.

Assemble the Sandwiches

Serve the sandwiches warm, with additional BBQ sauce on the side and your choice of side dish.

Pork shoulder

Brown sugar

Paprika

Salt

Black pepper

Garlic powder

Onion powder

Cayenne pepper

Apple cider vinegar

BBQ sauce

Brioche buns

Red onion

Bread & butter pickles

In a large bowl, gently mix the Angus ground chuck with salt and black pepper. Divide the meat into two equal portions and shape them into patties about 1 inch thick.

Prepare the Patties

Preheat the grill to medium-high heat. Place the patties on the grill and cook for about 4-5 minutes on one side. Flip the patties and cook for another 4-5 minutes, or until they reach your desired level of doneness.

Cook the Patties

During the last minute of cooking, place the brioche buns on the grill to toast them lightly.

Toast the Buns

Spread mayonnaise on the bottom half of each toasted brioche bun. Place the cooked patty on top, followed by lettuce, tomato slices, and pickles. Top with the other half of the bun.

Assemble the Burger

Serve the burgers warm with your choice of side.

Angus ground chuck

Lettuce

Tomato

Pickles

In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Add the chicken breasts and coat them well in the marinade. Let marinate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and juices run clear. Place a slice of swiss cheese on each chicken breast during the last minute of grilling to melt.

Slice the tomato into thin rounds. Toast the brioche buns on the grill for about 1-2 minutes until golden brown.

Prepare the Sandwich

Spread honey mustard on the bottom half of each toasted brioche bun. Place the grilled chicken with melted cheese on top, followed by lettuce leaves and tomato slices. Top with the other half of the bun.