crispy potatoes, sautéed spinach, herb butter

Garlic Rubbed Rosemary Chicken Breast

Butcher’s Steak & Fries

Gulf Shrimp and Grits

Oven Roasted Salmon

two patties, cheddar cheese, lettuce, tomato, pickles, onion, parmesan fries

Hand Pressed Black Angus Burger

warm spinach, creamy orzo, parsley lemon butter

Grilled Mountain Trout

fettuccine, charred tomato, capers, basil, lemon, garlic

Gulf Shrimp Scampi

choice of braised beef, grilled chicken, or shrimp | fried green tomato, cilantro-lime slaw, spicy aioli

Southern Street Tacos

Slow Smoked Brisket Sandwich

Crispy Fish Sandwich

Southern Fried Chicken Sandwich

baby greens, golden apple, feta, candied walnuts, balsamic vinaigrette

Harvest Salad

bacon, carrots, tomato, red onion, buttermilk blue cheese dressing

Classic Wedge

romaine, garlic crumbs, parmesan, house Caesar dressing

Caesar

greens, tomato, bacon, chicken, boiled egg, avocado, blue cheese, buttermilk ranch

Cobb

Crispy Calamari

Crispy Fried Shrimp

Crispy Brussels Sprouts

Pimento Cheese & Ritz

Fried Green Tomatoes

Fried Chicken Bites

changes regularly, inquire with your server

Soup du Jour

In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and black pepper. Mix well to create a marinade.

Garlic and Rosemary Marinade

Rub the marinade all over the chicken breasts, ensuring they are evenly coated. Cover and let marinate for at least 30 minutes in the refrigerator.

Marinating Chicken

While the chicken is marinating, preheat your oven to 425°F (220°C). Wash and cube the potatoes into bite-sized pieces.

Prepare Potatoes

In a large bowl, toss cubed potatoes with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet.

Seasoning Potatoes

Roast the potatoes in the preheated oven for 25-30 minutes or until crispy and golden brown, flipping halfway through cooking.

Roasting Potatoes

In a large skillet over medium-high heat, add a tablespoon of olive oil. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown.

Searing Chicken

Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing.

Resting Chicken

In the same skillet, reduce the heat to medium, add the butter, and let it melt. Then add the spinach and cook for about 2-3 minutes, stirring until wilted. Drizzle with lemon juice for added flavor.

Cooking Spinach

On a plate, arrange the sliced garlic rubbed rosemary chicken breast alongside a serving of crispy roasted potatoes and sautéed spinach. Enjoy your meal!

Assembling the Dish

Chicken breasts

Garlic

Fresh rosemary

Olive oil

Salt

Black pepper

Potatoes

Spinach

Butter

Lemon juice

Garlic powder

Remove the butcher's steak from the refrigerator and allow it to come to room temperature for about 30 minutes.

Prepare the Steak

Rub the steak with olive oil, then season with salt and black pepper. Heat a grill or skillet over medium-high heat, and cook the steak for 4-5 minutes on each side for medium-rare, or until desired doneness.

Season and Cook the Steak

Remove the steak from the heat and let it rest for 5-10 minutes before slicing against the grain.

Rest the Steak

Wash and peel the russet potatoes. Cut them into even sticks, about 1/4 inch thick.

Prepare the Potatoes

In a large pot, heat vegetable oil to 350°F (175°C). Carefully add the potato sticks in batches and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.

Fry the Potatoes

In a small saucepan, melt the unsalted butter over low heat until it is completely melted and hot, but not boiling.

Melt the Butter

In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.

Whisk the Egg Yolks

Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter, a little at a time, until the sauce is thickened and smooth. If it becomes too thick, you can add a teaspoon of warm water to loosen it.

Combine the Mixtures

Remove from heat and season with a pinch of salt and cayenne pepper to taste. Keep warm until ready to serve.

Season the Sauce

Butcher's steak (also known as flank or skirt steak)

Russet potatoes

Vegetable oil (for frying)

Egg yolks

Unsalted butter

Cayenne pepper

In a medium saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt.

Cook the Grits

Slowly whisk in 1 cup of stone-ground grits, reducing heat to low. Cook for 20-25 minutes, stirring occasionally until thickened.

Once thickened, stir in 2 tbs of unsalted butter and 1 cup of grated parmesan cheese until creamy. Remove from heat and set aside.

In a large skillet, cook 4 slices of chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the skillet.

Cook the Bacon

Add 2 tbs of olive oil to the skillet with the bacon drippings. Add 8 oz of sliced andouille sausage and cook until browned, about 5 minutes.

Sauté the Sausage

Stir in 1 lb of peeled and deveined Gulf shrimp, 3 tsp of minced garlic, 1 tsp of cayenne pepper, and 1 tsp of black pepper. Cook until shrimp are pink and cooked through, about 3-4 minutes.

Add the Shrimp

Add 1 cup of chopped green onions and the cooked bacon back to the skillet. Stir to combine and cook for an additional minute. Remove from heat.

Finish with Green Onions

In a small saucepan over low heat, combine 1 cup of heavy cream and 1 cup of grated parmesan cheese.

Prepare the Cream

Stir constantly until the cheese is melted and the mixture is creamy. Season with 1 tsp of salt. Remove from heat and set aside.

stone-ground grits

water

salt

unsalted butter

parmesan cheese, grated

large Gulf shrimp, peeled and deveined

andouille sausage, sliced

bacon, chopped

garlic, minced

green onions, chopped

cayenne pepper

black pepper

olive oil

heavy cream

Prepare the Salmon

In a bowl, mix together olive oil, minced garlic, lemon juice, salt, black pepper, and chopped dill. Rub this mixture over the salmon fillets.

Season the Salmon

Place the seasoned salmon fillets on a baking sheet lined with parchment paper. Roast in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.

Roast the Salmon

In a saucepan, heat the chicken broth over low heat. Keep it warm but do not boil.

Prepare the Broth

In a large pot, melt butter over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes.

Sauté Onions

Add the arborio rice to the onions and stir for 1-2 minutes until the rice is well-coated with the butter.

Cook the Rice

Pour in the dry white wine and stir until it's mostly absorbed.

Deglaze with Wine

Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. This process should take about 18-20 minutes.

Add Broth Gradually

Once the rice is creamy and al dente, stir in the grated parmesan cheese, salt, and black pepper. Remove from heat and let it sit for a minute.

Finish the Risotto

Trim the tough ends off the asparagus. Rinse and pat dry.

Prepare the Asparagus

Toss the asparagus with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven (alongside the salmon) for about 10-12 minutes until tender.

Season and Roast

In a food processor, combine fresh basil leaves, pine nuts, minced garlic, and grated parmesan cheese. Blend until smooth.

Blend the Ingredients

With the processor running, gradually add olive oil until the pesto reaches your desired consistency. Season with salt to taste.

Add Olive Oil

salmon fillets

lemon juice

fresh dill, chopped

arborio rice

chicken broth

dry white wine

butter

onion, finely chopped

fresh asparagus

fresh basil leaves

pine nuts

Start by making the parmesan fries. Preheat the oven to 425°F (220°C).

Prepare the Fries

Wash and cut the potatoes into fries. Toss them in a bowl with olive oil, salt, and black pepper to coat evenly.

Cut and Season Potatoes

Spread the fries in a single layer on a baking sheet. Bake in the preheated oven for 25-30 minutes or until golden brown, flipping halfway through.

Bake the Fries

In the last 5 minutes of baking, sprinkle grated parmesan cheese over the fries and return to the oven until melted.

Add Parmesan

While the fries are baking, shape the ground beef into two equal patties. Season both sides with salt and black pepper.

Form the Patties

Heat a skillet or grill over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Cook the Patties

While the patties are cooking, slice the tomato and onion. Rinse and dry the lettuce leaves.

Prepare the Vegetables

Toast the burger buns lightly on the grill or in a toaster. Place the cooked patties on the bottom bun, followed by lettuce, tomato slices, onion slices, and pickles. Top with the other half of the bun.

Assemble the Burger

Plate the burgers alongside the parmesan fries and serve hot.

Serve

Black Angus ground beef

Cheddar cheese slices

Lettuce leaves

Tomato

Pickles

Onion

Burger buns

Parmesan cheese

Rinse the mountain trout fillets under cold water and pat them dry with paper towels. Brush both sides of the fillets with olive oil and season with salt and black pepper.

Prepare the Trout

Preheat the grill to medium-high heat. Place the seasoned trout fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork. Remove from the grill and keep warm.

Grill the Trout

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook, stirring, until wilted (about 2-3 minutes). Season with salt to taste.

Sauté the Spinach

In a separate pot, cook orzo according to package instructions until al dente. Drain and return to pot. Stir in 1 tablespoon of butter and a splash of pasta water to create a creamy consistency.

Prepare Creamy Orzo

In a small saucepan, melt the remaining butter over low heat. Stir in chopped parsley, lemon juice, and lemon zest. Keep warm.

Make Parsley Lemon Butter

On each plate, place a generous portion of sautéed spinach followed by the creamy orzo. Top with grilled trout fillet and drizzle with parsley lemon butter before serving.

Assemble the Dish

Mountain Trout

Olive Oil

Black Pepper

Creamy Orzo

Fresh Parsley

Lemon Juice

Lemon Zest

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Sauté the Garlic

Add the Gulf shrimp to the skillet and cook for 2-3 minutes or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.