MAC & CHEESE

Grilled blackened or crispy fried chicken, with bacon, lettuce, tomato, onion, pimento cheese and Bubba's remoulade in a grilled tortilla.

CHICKEN & BACON WRAP

Buttermilk-fried chicken breast with lettuce, tomato, onion, Bubba’s remoulade and bread-and-butter pickles on South Union Bakery brioche.

FRIED CHICKEN SANDWICH

Side Ranch

Red Beans & Rice with Andouille Sausage

Buttermilk Fried Chicken - 2-piece White

CHEESEBURGER

HAMBURGER

GRILLED CHEESE

CATFISH FINGERS

CHICKEN STRIPS

CHEF'S CHOICE SORBET

Peanut butter mousse with chocolate ganache.

CHOCOLATE PEANUT BUTTER PIE*

WHISKEY PECAN PIE*

CHEF'S BREAD PUDDING

Bourbon-caramelized bananas over vanilla ice cream on a buttermilk waffle.

BOURBON BANANAS FOSTER

Pineapple-banana spiced cake with pecans, toasted coconut & cream cheese frosting.

HUMMINGBIRD CAKE*

12 oz. grilled NY strip with jalapeño, bacon and Cheddar grit cake, asparagus and Cajun butter.

NEW YORK STRIP*

16oz flame-grilled steak with loaded garlic-buttermilk mashed potatoes and crispy Brussels sprouts.

GRILLED RIBEYE*

Zucchini, lima beans, onion, corn, tomato, garlic, herbs, squash and bell pepper; over rice and beans with fire-roasted tomato purée and green onion aioli.

CRISPY SUCCOTASH-STUFFED CHILE RELLENO (v)

Catfish filet (blackened or fried) over succotash, red beans and rice with andouille sausage, bread-and-butter pickles and Bubba’s remoulade.

SOUTHERN CATFISH SKILLET

Roasted chicken, carrots, parsnips, celery, onion, potato and herbs in a chicken broth with house made noodle style dumplings and a petite Bubba salad.

CHICKEN & DUMPLINGS

Mashed potatoes loaded with Cheddar, bacon and scallions with smoky bacon green beans.

DR.PEPPER GLAZED HAM

Cremini, Portobello and oyster mushrooms, carrot, onion, celery, sweet potato, rosemary and flaky pastry topping; petite Bubba salad with apple cider vinaigrette.

MUSHROOM POT PIE (v)

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Boil the Pasta

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes, stirring continuously until it forms a smooth paste.

Prepare the Roux

Slowly pour in the milk while whisking to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.

Add Milk

Remove the saucepan from heat and stir in the shredded cheddar cheese until completely melted. Add salt, black pepper, paprika, and garlic powder. Mix until fully combined.

Incorporate Cheese and Seasoning

Add the cooked elbow macaroni to the cheese sauce, stirring until the pasta is evenly coated.

Mix Pasta and Sauce

If desired, sprinkle breadcrumbs over the top of the mac and cheese for added texture.

Optional Breadcrumb Topping

For a baked version, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish, top with breadcrumbs, and bake for 15-20 minutes until golden and bubbly.

Bake (Optional)

Serve hot with your choice of side, such as a salad, garlic bread, or steamed vegetables.

Serve

Elbow Macaroni

Cheddar Cheese (shredded)

Milk

Butter

All-purpose Flour

Salt

Black Pepper

Paprika

Garlic Powder

Breadcrumbs (optional topping)

Rub the chicken breasts with blackening seasoning. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side or until cooked through and blackened. Remove from heat and let rest before slicing.

Season and Cook Chicken

In the same skillet, add the bacon strips and cook over medium heat until crispy. Remove and place on paper towels to drain excess grease.

Crispy Bacon

Wash and chop the lettuce, slice the tomato, and thinly slice the onion.

Chop Vegetables

Lay the tortilla flat and spread pimento cheese evenly on one half. Layer sliced chicken, crispy bacon, lettuce, tomato, onion, and drizzle with Bubba's remoulade. Fold the tortilla over the filling and press lightly to secure.

Wrap It Up

Place the assembled wraps on a hot grill or skillet. Grill for about 2-3 minutes on each side or until golden brown and warmed through.

Grill the Wraps

Remove the wraps from the grill, slice in half, and serve immediately.

Slice and Serve

Chicken breast

Blackening seasoning

Olive oil

Bacon strips

Lettuce

Tomato

Onion

Pimento cheese

Bubba's remoulade

Large tortilla

In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Whisk until smooth. Add chicken breasts, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a shallow dish, mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir until well combined.

Prepare the Breading

In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Remove marinated chicken from the refrigerator. Dredge each piece in the breading mixture, ensuring it is fully coated. Shake off excess flour.

Bread the Chicken

Carefully place breaded chicken breasts into the hot oil, working in batches to avoid overcrowding. Fry for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove and drain on paper towels.

Fry the Chicken

Toast brioche buns lightly. On the bottom half of each bun, place a lettuce leaf, followed by a fried chicken breast, a slice of tomato, a few rings of red onion, a generous spoonful of Bubba’s remoulade, and a few slices of bread-and-butter pickles. Top with the other half of the bun.

Assemble the Sandwiches

buttermilk

chicken breasts

hot sauce

salt

black pepper

all-purpose flour

cornstarch

paprika

garlic powder

onion powder

cayenne pepper

brioche buns

lettuce leaves

tomato

red onion

Bubba’s remoulade

bread-and-butter pickles

vegetable oil

In a medium-sized mixing bowl, combine the mayonnaise, sour cream, and buttermilk. Whisk together until smooth and well blended.

Combine Base Ingredients

Sprinkle the garlic powder, onion powder, dried dill, dried parsley, salt, and black pepper over the base mixture. Add the lemon juice as well.

Add Seasonings

Using a whisk or a spatula, mix all the ingredients together until the mixture is creamy and all the seasonings are evenly distributed.

Mix Thoroughly

Taste the ranch dressing and adjust the seasoning if necessary. You may add more salt, pepper, or lemon juice according to your preference.

Taste and Adjust

Cover the bowl with plastic wrap or transfer the dressing to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

Mayonnaise

Sour Cream

Buttermilk

Onion Powder

Dried Dill

Dried Parsley

Lemon Juice

Rinse the red beans under cold water and soak them in a large bowl overnight. Drain and set aside.

Soak the Red Beans

Chop the onion, green bell pepper, celery, and mince the garlic. Set aside.

Slice the Andouille sausage into 1/4 inch thick pieces.

Slice Andouille Sausage

In a large pot over medium heat, add a tablespoon of oil. Add the chopped onion, green bell pepper, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté Vegetables

Stir in the minced garlic and sliced Andouille sausage. Cook for an additional 3-4 minutes until the sausage is browned.

Add Garlic and Sausage

Add the soaked red beans, chicken broth, Cajun seasoning, bay leaves, salt, black pepper, and red pepper flakes. Stir well to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the beans are tender, stirring occasionally.

Simmer the Mixture

In a separate pot, cook the long-grain white rice according to the package instructions using water or broth.

Cook the Rice

Once the beans are tender, remove the bay leaves. Serve the red beans over the cooked rice, garnished with chopped green onions and parsley.

Red beans

Andouille sausage

Long-grain white rice

Chicken broth

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Garlic, minced

Cajun seasoning

Bay leaves

Black pepper

Red pepper flakes

Green onions, chopped

Parsley, chopped

In a large mixing bowl, combine 1 cup of buttermilk, 2 tablespoons of hot sauce, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk until well combined.

Prepare the Marinade

Add the 2 pieces of chicken thighs to the buttermilk marinade. Ensure the chicken is fully submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for best flavor.

In a shallow dish, mix together 1 cup of all-purpose flour, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1 teaspoon of black pepper until combined.

Remove the marinated chicken from the refrigerator. Let it sit at room temperature for about 15 minutes. Dredge each piece of chicken in the flour mixture, coating evenly. Shake off any excess flour.

In a large, deep skillet or Dutch oven, pour in 4 cups of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature with a kitchen thermometer or by dropping a small amount of flour into the oil; it should sizzle.

Carefully place the breaded chicken thighs into the hot oil, skin side down. Fry for about 7-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil. Serve hot and enjoy your delicious buttermilk fried chicken!

Drain and Serve

Bone-in, skin-on chicken thighs

Hot sauce

All-purpose flour

Garlic powder

Onion powder

Vegetable oil

In a bowl, combine the ground beef, salt, and black pepper. Mix gently until just combined to avoid overworking the meat.

Prepare the Patties

Divide the mixture into two equal portions and shape them into patties, about 1 inch thick. Make a slight indentation in the center of each patty to prevent puffing during cooking.

Form Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for 3-4 minutes on each side for medium-rare, or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt the cheese.

Add Cheese

While the cheese is melting, lightly toast the burger buns on the grill or in a toaster.

Toast the Buns

On the bottom half of each bun, layer the lettuce, tomato, onion, and pickles. Place the cooked patty with melted cheese on top.

Build the Burger

Spread ketchup and mustard on the top half of the bun, then close the burger.

Add Condiments

Select one of the available sides: French fries, coleslaw, or onion rings, and serve alongside the cheeseburger.

Mac & Cheese

Chicken & Bacon Wrap

Fried Chicken Sandwich

Side Ranch

Red Beans & Rice With Andouille Sausage

Buttermilk Fried Chicken - 2-piece White

Cheeseburger

Hamburger

Grilled Cheese

Catfish Fingers

Chicken Strips

Chef's Choice Sorbet

Chocolate Peanut Butter Pie*

Whiskey Pecan Pie*

Chef's Bread Pudding

Bourbon Bananas Foster

Hummingbird Cake*

New York Strip*

Grilled Ribeye*

Crispy Succotash-stuffed Chile Relleno (v)

Southern Catfish Skillet

Chicken & Dumplings

Dr.pepper Glazed Ham

Mushroom Pot Pie (v)