Alligator meatballs, deep-fried and served with a spicy crawfish cream sauce.

Gator Balls

Thousand Island

Sweet Garlic Vinaigrette

Ranch

Bleu Cheese

A cup of our popular award-winning Bratwurst Jambalaya.

Bratwurst Jambalaya

House Salad

It's Back! Our famous Bleu Cheese Cole Slaw.

Bleu Cheese Cole Slaw

Red Beans & Rice

Deep-fried cheese curds using Wisconsin cheese!

Wisconsin Spicy Cheese Curds

Home Fries

Steak cut onion rings deep-fried to perfection.

Beer Battered Onion Rings

Buffa's French Fries, lightly seasoned for just the right taste! Add cheese or Jalapeños for an additional charge.

French Fries

Delicious green beans fried to perfection. Served with our special Sambal sauce.

Fried Green Beans

Place breadcrumbs in a bowl and pour milk over them; let sit 5 minutes until moistened. In a large mixing bowl combine ground alligator, ground pork, minced onion, celery, green pepper, garlic, parsley, moistened breadcrumbs, egg, Creole seasoning, salt, and black pepper. Mix gently with your hands or a spatula until just combined; avoid overworking to keep meatballs tender.

Prep and combine

Using a small scoop or tablespoon, portion the mixture into roughly 1–1¼ inch meatballs (makes about 24–28). Roll each into a compact ball between your palms and place on a tray lined with parchment. Chill in refrigerator 15–20 minutes to help them hold shape.

Portion meatballs

In a shallow bowl combine all-purpose flour and cornstarch and a pinch of salt. Roll each chilled meatball in the flour mixture to lightly coat; shake off excess. Set on a rack while heating oil.

Prepare dredging station

Pour vegetable oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). Fry meatballs in small batches (do not overcrowd) for 3–4 minutes per batch, turning as needed, until golden brown and an instant-read thermometer in center registers 160–165°F (71–74°C). Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Heat oil and fry

In a medium saucepan over medium heat melt butter. Add minced shallot and cook 2–3 minutes until softened and translucent. Add garlic and cook 30 seconds until fragrant.

Sauté aromatics

Stir in the teaspoon of Cajun paste (or tomato paste + hot sauce) and cook 30 seconds. Sprinkle the tablespoon of flour over the shallot mixture and stir to make a light roux, cooking 1 minute while stirring.

Build roux and deglaze

Slowly whisk in chicken stock until smooth. Bring to a gentle simmer and cook 2–3 minutes to thicken slightly. Stir in heavy cream and simmer 2 minutes more until sauce is glossy and coats the back of a spoon. Add crawfish tails, hot sauce, lemon juice, salt, and pepper; simmer 1–2 minutes just to warm the crawfish and marry flavors. Taste and adjust seasoning. If sauce is too thick, thin with up to 1–2 tablespoons more stock.

Finish sauce

For an ultra-smooth cream sauce, pulse the mixture briefly in an immersion blender (or transfer a portion to a blender) and return to saucepan. Stir in chopped chives or parsley just before serving.

Blend (optional) and finish

Arrange warm gator balls on a platter or individual plates and spoon the spicy crawfish cream sauce over them or serve the sauce on the side for dipping. Garnish with additional chopped parsley or chives and a lemon wedge. Serve immediately while hot.

ground alligator meat

ground pork

yellow onion, finely minced

celery, finely minced

green bell pepper, finely minced

garlic, minced

fresh parsley, chopped

plain breadcrumbs

whole milk

large egg

Creole seasoning (or Cajun)

salt

black pepper

vegetable oil (for deep frying)

all-purpose flour (for dredging)

cornstarch (for dredging)

unsalted butter

shallot, finely minced

cajun paste (or tomato paste with hot sauce)

all-purpose flour

chicken stock

heavy cream

canned or cooked crawfish tails (drained)

hot sauce (e.g., Crystal or Tabasco)

lemon juice

chopped chives or parsley (for garnish)

Finely mince the shallot (or red onion) so pieces are very small — about 2 teaspoons when packed. Small pieces disperse through the dressing without large bites of raw onion.

Mince shallot

Measure 1/4 cup sweet pickle relish. If your relish is very wet, drain briefly on paper towel to avoid thinning the dressing too much.

Measure relish

In a medium bowl, add 1 cup mayonnaise, 1/4 cup ketchup and 1/4 cup sweet pickle relish. Stir until the mixture is smooth and uniform in color.

Add the minced shallot (2 tsp), 1 tsp prepared yellow mustard, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, 1 tsp granulated sugar, and 1/4 tsp hot sauce if using. Whisk or stir thoroughly to combine every ingredient.

Season the dressing with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust: add up to another 1/2 tsp sugar if you prefer sweeter, or another 1/2 tsp vinegar or 1 tsp lemon juice if you prefer brighter acidity.

Stir in 1 teaspoon fresh lemon juice and 1 teaspoon chopped fresh parsley, if using, for a fresh lift.

Transfer the dressing to an airtight container or jar. Refrigerate at least 1 hour (better: 4 hours or overnight) to let the flavors meld. The dressing will thicken slightly as it chills.

Before serving, give the dressing a final stir and adjust seasoning with a pinch of salt, a squeeze of lemon, or a dash more hot sauce if desired.

mayonnaise

ketchup

sweet pickle relish

finely minced shallot (or red onion)

prepared yellow mustard

apple cider vinegar

Worcestershire sauce

granulated sugar

hot sauce (optional)

freshly ground black pepper

fresh lemon juice

chopped fresh parsley (optional)

Peel and very finely mince 2 cloves of garlic (or grate on a microplane). Finely mince one small shallot to measure about 1 tablespoon. This ensures even texture and releases flavor.

Prep aromatics

In a medium bowl or a jar with a tight lid, add 2 tbsp rice vinegar and 1 tbsp apple cider vinegar. Whisk in 1.5 tbsp honey and 1 tsp Dijon mustard until smooth and the honey begins to dissolve.

Combine vinegar and seasonings

Stir in the minced garlic and minced shallot, then add 1 tsp soy sauce, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Mix until the salt starts to dissolve in the acid mixture.

Add garlic, shallot and umami

While whisking vigorously, slowly drizzle in 3 tbsp extra-virgin olive oil followed by 2 tbsp neutral oil (or add oils into the jar and shake vigorously). Continue whisking or shaking until the dressing emulsifies and becomes slightly thickened and glossy.

Emulsify oils

If the vinaigrette is too thick, whisk in up to 1 tablespoon warm water a teaspoon at a time until desired consistency is reached. Taste and adjust: add more honey for sweetness, more vinegar for brightness, or a pinch more salt. If using, stir in 1/2 tsp toasted sesame oil for a nutty note and 1 tsp chopped fresh parsley or chives for brightness.

Adjust texture and flavor

Let the vinaigrette sit at room temperature for 10–15 minutes to allow the garlic and shallot to mellow and flavors to meld. Transfer to a covered jar and refrigerate. Shake or whisk well before using. Stored refrigerated in a sealed container, it will keep 5–7 days; bring to room temperature and re-emulsify before serving.

Rest and store

Serving suggestion: Use as a dressing for mixed greens, grain bowls, roasted vegetables, or as a marinade for chicken or salmon. Shake well before each use.

extra-virgin olive oil

neutral oil (grapeseed or canola)

rice vinegar

honey

Dijon mustard

fresh garlic (minced)

shallot (finely minced)

soy sauce (or tamari)

sea salt

black pepper (freshly ground)

warm water (to adjust consistency)

optional: toasted sesame oil

optional: chopped fresh parsley or chives

In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and fully integrated. Aim for a pourable but still creamy consistency; if too thick, add up to 2 tablespoons more buttermilk.

Whisk base together

Stir in the finely chopped chives, parsley, and dill, followed by the minced garlic and the very finely minced shallot or sweet onion. Mix until herbs are evenly distributed through the base.

Add the sea salt, black pepper, dried onion powder, dried garlic powder, and sugar (if using). Stir in the lemon juice or white wine vinegar and the olive oil and hot sauce if using. Taste and adjust: add more salt, pepper, or a splash more acid (lemon/vinegar) if it needs brightness.

Transfer the ranch to an airtight container or jar. Refrigerate for at least 1 hour, preferably 3–24 hours, to let flavors meld. The dressing will thicken slightly as it chills; stir before serving and thin with a little extra buttermilk if desired.

Serve chilled as a salad dressing, dip for vegetables, wings, or fries. Store in the refrigerator for up to 7 days. If separation occurs, stir or shake well before using.

sour cream

buttermilk

fresh chives, finely chopped

fresh parsley, finely chopped

fresh dill, finely chopped (or 1 tbs dried dill)

shallot or small sweet onion, very finely minced

dried onion powder

dried garlic powder

lemon juice or white wine vinegar

sugar (optional, balances acidity)

olive oil (for a silkier finish)

hot sauce (optional, for a kick)

Pour 4 cups whole milk and 1 cup heavy cream into a large, heavy-bottomed pot. Slowly heat over medium-low to 86°F (30°C), stirring gently to avoid scorching.

Prepare milk and culture

Sprinkle 1 tsp mesophilic starter culture evenly over the surface of the milk. Allow to rehydrate for 1–2 minutes, then stir gently for 30 seconds to incorporate. Sprinkle 1 tsp Penicillium roqueforti powder into the milk and stir gently for another 30 seconds.

Add starter and mold spores

Maintain the milk at 86°F (30°C) and cover the pot. Let the milk ripen with cultures for 45–60 minutes; it should slightly sour and thicken but not set.

Ripen

Dilute 1 tsp liquid rennet in 1/4 cup cool, non-chlorinated water. Stir the rennet solution into the milk with an up-and-down motion for about 30 seconds, then stop stirring. Cover and let set undisturbed at 86°F (30°C) until a clean break forms, about 45–60 minutes (time varies with rennet strength and temperature).

Add rennet and set curd

When the curd has a clean break, cut it into 1-inch cubes using a long knife or curd cutter. Let the cut curds rest for 5 minutes to heal slightly.

Cut curd

Over 30 minutes, slowly raise the curd temperature to 90°F (32°C), increasing by roughly 1°F every minute. Stir gently and occasionally to keep curds from matting. Once at 90°F, continue gentle stirring for 10 more minutes to encourage whey expulsion.

Cook curds gently

Line a colander with buttered cheesecloth and place it over a bowl. Ladle curds into the colander and allow whey to drain for 10–15 minutes. Gather the cloth around the curds and hang or place under light weight for 1–2 hours to expel more whey until curds hold together but remain moist.

Drain whey

Transfer drained curds to a clean bowl and break them into walnut-sized pieces. Sprinkle 2 tbs non-iodized salt evenly over the curds and gently mix by hand to distribute salt without crushing curds.

Break and salt curds

Pack the salted curds into a cylindrical cheese mold (2–3" diameter for a small wheel) lined with cheesecloth. Press at light pressure (about 5–10 lbs) for 12 hours, flipping the cheese every 3 hours to form an even disk and to expel remaining whey. The finished disk should be firm but still slightly springy.

Mold and press

Unmold the cheese and remove the cheesecloth. Place the cheese on a rack at room temperature for 24 hours to dry the surface, turning occasionally to ensure even drying.

Remove and dry

Optionally rub the surface with 1 tsp butter or neutral oil to prevent excessive skin cracking. Place the cheese in an aging environment (a cheese cave or a sealed container in the refrigerator where you can maintain 50–55°F / 10–13°C and 85–95% humidity).

Coat and refrigerate

After 3–5 days, when a slight rind has formed, pierce the cheese all over with a sterile skewer or long cheese needle to create air channels for the Penicillium roqueforti. Space holes about 1/2–3/4" apart and pierce to the center of the cheese. Return to the aging environment.

Pierce to develop blue veins

Age the cheese for 4–6 weeks at 50–55°F (10–13°C) and high humidity. Turn the cheese every 2–3 days during the first two weeks, then weekly. Blue veins will develop from the pierced channels; taste periodically. Aging longer (8–12 weeks) yields a stronger, tangier bleu cheese.

Age until flavor develops

Once the desired flavor and veining are achieved, wrap the cheese in wax paper or cheese paper and store in the refrigerator. For serving, allow the cheese to come to room temperature for 30–60 minutes. Optionally sprinkle 1 tsp freshly cracked black pepper on the surface before serving.

Finish and store

Whole cow's milk

Heavy cream

Starter culture (mesophilic, e.g., MA4001/MA4002)

Penicillium roqueforti (blue mold spores, powdered)

Liquid rennet

Non-iodized salt (cheese salt or kosher)

Butter or oil (for coating)

Freshly cracked black pepper (optional)

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the oil. When shimmering, add the chopped bratwurst and sliced andouille. Cook, stirring and breaking up the bratwurst with a spoon, until the pieces are browned and some fat renders, about 6–8 minutes. Transfer browned sausage to a bowl, leaving rendered fat in the pan.

Brown the sausages

If using chicken thighs, add the butter to the pan with the rendered fat, increase heat to medium-high, add chicken pieces, season lightly with a pinch of salt and pepper, and sear until golden on all sides but not fully cooked through, about 3–4 minutes. Remove and set aside with the sausage.

Optional chicken

Reduce heat to medium. Add the diced onion, bell pepper, and celery (the 'holy trinity') to the pan. Sauté in the remaining fat, stirring frequently, until softened and the onion is translucent, about 5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and continue cooking 1 minute to deepen flavor. Add the canned diced tomatoes with their juices and scrape up any browned bits from the bottom of the pan.

Return the browned bratwurst (and andouille/chicken) to the pot. Stir to combine with the vegetables. Add the rinsed rice and stir so the rice is coated with tomato mixture and fat, toasting the rice briefly, about 1 minute.

Pour in the chicken stock, add the Worcestershire sauce, Creole seasoning, smoked paprika, dried thyme, bay leaf, hot sauce (if using), salt, and black pepper. Stir once to combine and bring the mixture to a gentle simmer over medium-high heat.

Once simmering, reduce heat to low, cover tightly with a lid, and cook undisturbed for 18–20 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid during this period so steam cooks the rice evenly.

When the rice is tender, remove the pot from heat and let it rest, covered, for 5 minutes. Remove and discard the bay leaf. Gently fluff the jambalaya with a fork to combine sausage and rice.

Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Stir in chopped green onions and parsley if using.

Serve hot in generous bowls. Garnish with extra green onions and an additional pinch of smoked paprika or Creole seasoning if desired.

Bratwurst links, casings removed and coarsely chopped

Andouille sausage or smoked sausage, sliced 1/4-inch

Boneless chicken thigh (optional), cut into 1-inch pieces

Yellow onion, finely diced

Green bell pepper, diced

Celery stalks, diced

Garlic, minced

Canned diced tomatoes with juice

Long-grain white rice, rinsed until water runs clear

Chicken stock (low sodium preferred)

Tomato paste

Creole or Cajun seasoning

Smoked paprika

Dried thyme

Bay leaf

Hot sauce (optional)

Kosher salt

Black pepper, freshly ground

Chopped green onions (scallions) for garnish

Fresh parsley, chopped for garnish (optional)

Neutral oil (vegetable or canola)

Unsalted butter

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred or julienne the carrots if not pre-shredded.