braised short rib, goat cheese scallion mashed potatoes, baby carrots, bleu cheese crumbles

POT ROAST ON A PLATE

Fettuccine, sausage, shrimp, crab & creole cream sauce

CREOLE SEAFOOD PASTA

served with collard greens, goat cheese scallion mashed potatoes and a house made brown gravy

DEEP FRIED PORK CHOP

WITH a Mornay Sauce served on a bed of ricotta spinach ravioli & asparagus

CREAM CHEESE & SPINACH STUFFED CHICKEN BREAST

DELMONICO 16OZ RIBEYE

fresh fish, stone ground cheddar grits, bacon caramelized green beans, conecuh shrimp cream sauce

HOOK TO TABLE

12oz ground wagyu, goat cheese scallion mashed potatoes, sautéed onions, green and red bell peppers, house made brown gravy

DUMBWAITER CHOP STEAK

twin 4oz filet medallions, grilled shrimp, goat cheese scallion mashed potatoes, grilled asparagus, bourbon peppercorn sauce

TENSAW TOURNEDOS

stone ground cheddar grits, conecuh sausage and cream reduction

SHRIMP AND GRITS

MIXED GREENS

baby wedge, tomato, red onion, bacon lardons, smoked bleu cheese dressing

WEDGE SALAD

Mozzarella, seasonal tomatoes, basil, pesto, mixed greens and a balsamic reduction

CAPRESE SALAD

Romaine, house made dressing, crostini, parmesan cheese

CAESAR SALAD

creole mozzarella, Conecuh, bacon, crab cream sauce

FRIED GREEN TOMATOES

Cheese & Rinds

breaded pimento cheese, apple jam, candied onions, bacon

DEEP FRIED PIMENTO

BLACKENED TUNA

prepared in cast iron topped with spinach, artichoke, mozzarella cheese

HALF BAKED OYSTERS

Blackened shrimp served on a bed of fresh greens

GRILLED MARINATED SHRIMP

bacon lardons, shaved red onion, honey balsamic dressing

NEW SOUTH BRUSSELS SPROUTS

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hot dog

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nachos

Crumble the bleu cheese into small pieces with your hands or a fork.

Prepare Bleu Cheese

Bleu Cheese

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.

Sauté the Vegetables

Add the minced garlic and sliced Andouille sausage to the skillet. Cook for an additional 2-3 minutes until the sausage is browned and the garlic is fragrant.

Add Garlic and Sausage

Stir in the canned diced tomatoes and Creole seasoning. Let it simmer for about 5 minutes, allowing the flavors to meld.

Incorporate the Tomatoes

Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and let cook for an additional 5 minutes, stirring occasionally.

Prepare the Cream Sauce

Gently fold in the shrimp and crab meat. Cook for about 4-5 minutes, or until the shrimp turns pink and is cooked through. Season with salt and black pepper to taste.

Add Seafood

Add the cooked fettuccine to the skillet with the seafood and sauce. Toss everything together gently until the pasta is well coated with the sauce.

Combine with Pasta

Garnish with chopped parsley before serving. Enjoy your Creole Seafood Pasta!

Serve

Fettuccine pasta

Shrimp, peeled and deveined

Crab meat, lump

Andouille sausage, sliced

Heavy cream

Chicken broth

Olive oil

Garlic, minced

Onion, chopped

Bell pepper, chopped

Celery, chopped

Diced tomatoes, canned

Creole seasoning

Salt

Black pepper

Parsley, chopped (for garnish)

In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the pork chops, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Pork Chops

In a shallow dish, mix together the flour and cornmeal. Set aside.

Prepare the Breading

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the pork chops from the marinade, allowing excess buttermilk to drip off. Dredge each chop in the flour-cornmeal mixture, ensuring an even coating. Shake off any excess.

Bread the Pork Chops

Carefully place the breaded pork chops into the hot oil. Fry in batches, if necessary, for 6-8 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Pork Chops

Wash the collard greens thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces.

Prepare the Collard Greens

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the chopped collard greens to the skillet and stir to coat in the oil. Pour in the chicken broth, add the red pepper flakes and salt. Cover and simmer for about 30 minutes, stirring occasionally, until the greens are tender.

Cook the Collard Greens

Peel and chop the potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Cook for about 15-20 minutes, or until tender.

Boil the Potatoes

Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash the Potatoes

Fold in the goat cheese and sliced scallions, mixing until well combined and the cheese has melted slightly.

Incorporate Goat Cheese and Scallions

In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2-3 minutes until it turns a light golden color.

Make the Roux

Slowly add the chicken broth while whisking to avoid lumps. Continue to whisk until the mixture thickens.

Add Chicken Broth

Add salt and black pepper to taste. Simmer for a few additional minutes until the gravy is smooth and coats the back of a spoon.

Season the Gravy

Pork chops (bone-in or boneless)

Buttermilk

All-purpose flour

Cornmeal

Paprika

Garlic powder

Onion powder

Vegetable oil (for frying)

Collard greens

Garlic (minced)

Red pepper flakes

Potatoes (Yukon gold or Russet)

Goat cheese

Scallions (sliced)

Butter

Milk

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

Prepare the Spinach Filling

In a bowl, combine the sautéed spinach and garlic with cream cheese, salt, and pepper. Mix until well combined and set aside.

Mix the Filling

Using a sharp knife, carefully create a pocket in each chicken breast. Make sure not to cut all the way through.

Prepare the Chicken Breasts

Spoon the cream cheese and spinach mixture into each chicken breast pocket. Secure with toothpicks if necessary.

Stuff the Chicken

In the same skillet, add a bit more olive oil if needed and heat over medium-high heat. Place the stuffed chicken breasts in the skillet and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a golden brown crust.

Cook the Chicken

Chicken breasts

Cream cheese

Fresh spinach

Garlic

Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes. This will help it cook evenly.

Prepare the Steak

Rub the olive oil over both sides of the steak. Generously season both sides with salt, black pepper, and garlic powder.

Season the Steak

Heat a grill or a heavy skillet over high heat until very hot, about 5-10 minutes.

Preheat the Grill or Pan

Place the steak on the grill or skillet. Cook for about 6-8 minutes on one side without moving it, to get a nice sear.

Cook the Steak

Flip the steak using tongs and add butter and fresh rosemary to the pan. Continue cooking for another 6-8 minutes for medium-rare, basting the steak with melted butter.

Flip and Add Butter and Herbs

Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C).

Check for Doneness

Remove the steak from the grill or pan and let it rest for 5-10 minutes. This allows the juices to redistribute.

Rest the Steak

Slice the steak against the grain and serve with your choice of daily features from the chef.

Ribeye Steak

Olive Oil

Black Pepper

Garlic Powder

Fresh Rosemary

In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the stone ground cheddar grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally until thickened. Stir in 1 cup of shredded cheddar cheese, salt, and black pepper to taste. Keep warm.

Prepare the Grits

In a skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pan. Add the trimmed green beans to the skillet and sauté for about 5-7 minutes until tender. Crumble the bacon and add it back to the skillet. Season with salt and pepper to taste. Keep warm.

Cook the Bacon and Green Beans

In the same skillet used for the bacon and green beans, add 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1 minute. Slice the Conecuh sausage and add it to the skillet, cooking until browned. Then add the shrimp and cook until they turn pink, about 3-4 minutes. Pour in the heavy cream and chicken broth, and let it simmer for 5 minutes until slightly thickened. Season with salt and pepper.

Prepare the Shrimp Cream Sauce

In a separate skillet, heat a little olive oil over medium-high heat. Season the fish fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through.

Cook the Fresh Fish

To serve, place a generous scoop of cheddar grits on each plate. Top with the cooked fish fillet, then spoon over the shrimp cream sauce. Serve with the bacon caramelized green beans on the side.

Plating the Dish

Fresh Fish (such as salmon or trout)

Stone Ground Cheddar Grits

Bacon

Green Beans

Conecuh Sausage

Shrimp (peeled and deveined)

Heavy Cream

Chicken Broth

Peel and dice the potatoes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and return to the pot.

Prepare the Mashed Potatoes

Add goat cheese, chopped scallions, butter, salt, and pepper to the drained potatoes. Mash until creamy and well combined. Set aside and keep warm.

Form the ground wagyu into a patty, season with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat. Cook the patty for about 4-5 minutes on each side or until desired doneness. Remove from skillet and keep warm.

Cook the Wagyu Steak

In the same skillet, add chopped onions and bell peppers. Sauté over medium heat until softened and slightly caramelized, about 5-7 minutes. Remove from heat.

In the skillet, add flour and stir to combine with the drippings. Gradually whisk in beef broth and soy sauce. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.

Make the Brown Gravy

On a plate, serve a generous scoop of scallion mashed potatoes, topped with the wagyu chop steak. Spoon the sautéed vegetables over the steak and finish with brown gravy.

Assemble the Dish

Wagyu ground beef

Scallions

Potatoes

Onions

Green bell pepper

Red bell pepper

Beef broth

Soy sauce

Flour

Pepper

Preheat your grill to medium-high heat. Rub the filet medallions with olive oil, salt, and black pepper. Let them sit at room temperature for about 15 minutes before grilling.

Prepare the Filets

Place the filet medallions on the grill. Grill for about 4-5 minutes on each side for medium-rare, or adjust according to your desired doneness. Remove from grill and let rest.

Grill the Filets

In a bowl, combine shrimp, minced garlic, lemon juice, paprika, salt, and olive oil. Toss to coat and let marinate for 15 minutes.

Marinate the Shrimp

Thread the marinated shrimp onto skewers. Grill over medium heat for 2-3 minutes on each side or until they turn pink and opaque. Remove from heat.

Grill the Shrimp

In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain well.

Cook the Potatoes

Return the drained potatoes to the pot. Add goat cheese, chopped scallions, butter, milk, and salt. Mash until smooth and creamy. Adjust seasoning if necessary.

Pot Roast On A Plate

Creole Seafood Pasta

Deep Fried Pork Chop

Cream Cheese & Spinach Stuffed Chicken Breast

Delmonico 16oz Ribeye

Hook To Table

Dumbwaiter Chop Steak

Tensaw Tournedos

Shrimp And Grits

Mixed Greens

Wedge Salad

Caprese Salad

Caesar Salad

Fried Green Tomatoes

Cheese & Rinds

Deep Fried Pimento

Blackened Tuna

Half Baked Oysters

Grilled Marinated Shrimp

New South Brussels Sprouts

Hot Dog

Nachos