two eggs, grit girl cheese grits, fried red potatoes, griddled andouille, bacon, biscuit, butter, jam

Commerce Classic

Local Pie

all po-boys served on leidenheimer’s french bread with seasoned house chips. po-boys served “dressed” with shredded lettuce, tomato, mayo, & pickle.

Hal & Mal’s Poboys

served with house potato chips and raw vegetables

Smoked Salmon Dip

with toasted pecans, maple syrup and whipped butter

Sweet Potato Pancakes

Enjoy our fluffy cathead biscuit, served warm and generously topped with your choice of sweet, homemade jam.

Cathead Biscuit with Jam

Enjoy two fresh farm eggs cooked to perfection, served sunny-side up or scrambled for a hearty start to your day.

2 Two Dog Farm Eggs

eggs poached in spicy tomato sauce with potato, avocado feta, cilantro, and fried pita

Eggs in Hell

served with fried red potatoes & salad days green salad

J.Hobson Quiche of the Day

Enjoy our crispy hand-cut fries, perfectly seasoned and served hot for a delightful crunch in every bite.

Hand Cut Fries

Warm Cinnamon Rolls

chilled shrimp in an herb remoulade served over lettuce

Green Goddess Shrimp Remoulade

A refreshing medley of juicy melon and vibrant berries, perfect for a light and healthy treat.

Fresh Melon & Berries

sliced beef tenderloin, scrambled eggs, onions & peppers, pico and chunky avocado salad

Steak and Eggs Breakfast Tacos

cathead biscuit covered in southern-style sausage gravy

Cathead Biscuit & Sausage Gravy

Mississippi Delta Tamales

Indulge in our Urban Foxes Key Lime Pie, a refreshing dessert featuring a zesty lime filling nestled in a buttery graham cracker crust, finished with a dollop of whipped cream.

Urban Foxes Key Lime Pie

Enjoy our Mississippi Catfish, perfectly seasoned and fried to golden perfection, served with a side of tangy tartar sauce.

Mississippi Catfish

house roast turkey, bacon, ghost pepper jack, chipotle aioli, pepperoncini, pickle relish

Clingman Avenue Thunderbird

grilled or fried, lettuce, tomato, pickle, mayo

Chicken Sandwich

Troy’s Bread Pudding

fresh corn pico, jalapeno crema, original recipe slaw, flour tortillas

Fried Catfish Tacos

tomato sauce, thin spaghetti, parmesan, bread

Caterina’s Meatballs

sushi-grade tuna, cucumber, cilantro, cholula vinaigrette, crushed corn nuts

Tuna Stuffed Avocado

In a pot, bring 4 cups of water to a boil. Stir in the grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until thickened. Add cheddar cheese and stir until melted.

Prepare the Grits

Dice the red potatoes into small cubes. In a skillet, add 1 tablespoon of butter and heat over medium-high heat. Add the potatoes and cook until golden brown and crispy, about 15 minutes. Season with salt and pepper to taste.

Fry the Potatoes

In the same skillet, add the sliced andouille sausage and fry until browned, about 5-7 minutes. Remove and set aside. Next, add the bacon slices and cook until crispy. Drain excess fat and set aside.

Cook the Andouille and Bacon

In a small pan, heat 1 tablespoon of butter over medium heat. Crack the eggs into the pan and cook to your desired doneness (sunny-side up, over-easy, etc.).

Cook the Eggs

On a plate, serve the cheesy grits as a base. Top with the fried red potatoes, cooked andouille, bacon, and eggs. Serve with a warm biscuit, a pat of butter, and a side of jam.

Assemble the Dish

Eggs

Cheddar Cheese

Grits

Red Potatoes

Andouille Sausage

Bacon

Biscuit

Butter

In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.

Make the Pie Crust

In a separate bowl, combine the fresh fruit with sugar, cinnamon, cornstarch, and lemon juice.

Prepare the Filling

Preheat your oven to 425°F (220°C). Roll out one dough disc on a floured surface to fit your pie pan.

Assemble the Pie

Bake in the preheated oven for 15 minutes.

Bake the Pie

all-purpose flour

unsalted butter, chilled and diced

salt

ice water

fresh fruit (like apples, cherries, or berries)

granulated sugar

ground cinnamon

cornstarch

lemon juice

egg (for egg wash)

In a large bowl, toss the shrimp with Cajun seasoning until evenly coated. Let marinate for 15 minutes.

Prepare the Shrimp

In a large skillet, heat the cooking oil over medium-high heat. Once hot, add the seasoned shrimp and fry until golden brown and cooked through, about 3-4 minutes. Remove and drain on paper towels.

Fry the Shrimp

While the shrimp are frying, cut the Leidenheimer’s French bread loaves in half lengthwise. You can toast them lightly if desired.

Prepare the Bread

Spread mayonnaise on both sides of the bread. Layer the fried shrimp on the bottom half, followed by shredded lettuce, sliced tomato, and pickles.

Assemble the Po-Boys

Close the sandwich and serve immediately with seasoned house chips on the side.

Serve

Leidenheimer’s French Bread

Shrimp (or other protein such as roast beef or fried oysters)

Shredded Lettuce

Tomato, sliced

Mayonnaise

Pickles, sliced

Seasoned House Chips

Cajun Seasoning

Cooking Oil (for frying shrimp)

In a mixing bowl, combine the smoked salmon, cream cheese, sour cream, chopped dill, lemon juice, garlic powder, salt, and black pepper. Mix well until smooth and creamy.

Prepare the Dip

Taste the dip and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Adjust Seasoning

Cover the dip and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Chill

Serve the chilled smoked salmon dip with house potato chips and an assortment of raw vegetables.

smoked salmon

cream cheese

sour cream

fresh dill, chopped

garlic powder

black pepper

potato chips

raw vegetables (carrots, celery, cucumber)

In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.

Prepare the batter

In another bowl, combine the mashed sweet potato, milk, egg, vanilla extract, and maple syrup. Mix until smooth.

Mix wet ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine ingredients

Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 3-4 minutes, then flip and cook for another 2-3 minutes until golden brown.

Cook the pancakes

Serve the pancakes warm, topped with toasted pecans, a dollop of whipped butter, and a drizzle of maple syrup.

Toasted pecans

Whipped butter

Additional maple syrup

Preheat the Oven

In a large bowl, whisk together the flour, baking powder, salt, and baking soda until well combined.

Mix Dry Ingredients

Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Cut in Butter

Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined. Do not overmix.

Add Buttermilk

Turn the dough out onto a floured surface and pat it into a rectangle about 1 inch thick. Use a round cutter to cut out biscuits and place them on a baking sheet lined with parchment paper.

Form the Biscuits

Bake in the preheated oven for 12-15 minutes or until the tops are golden brown.

Bake

Remove from the oven and let cool slightly. Serve warm with your favorite jam.

Serve with Jam

All-purpose flour

Baking powder

Salt

Baking soda

Unsalted butter

Buttermilk

Crack the eggs into a bowl and beat them gently with a fork until the yolks and whites are well combined. Set aside.

Prepare the Eggs

In a non-stick skillet, melt the butter over medium heat. Allow it to coat the bottom of the pan evenly.

Heat the Pan

Pour the beaten eggs into the skillet. Let them sit for a few seconds until they start to set around the edges.

Using a spatula, gently stir the eggs, pushing them from the edges towards the center. Cook until they are softly scrambled and slightly runny.

Scramble

Season with salt and black pepper to taste. If using chives, sprinkle them on top just before serving.

Season

Transfer the scrambled eggs to a plate and serve immediately.

Large Eggs

Black Pepper

Chives (optional)

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Sautéing the Base

Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Adding the Garlic

Add canned tomatoes, red chili flakes, ground cumin, salt, and pepper. Simmer for about 10 minutes until the sauce thickens.

Cooking the Tomatoes

Make small wells in the sauce and crack the eggs into the wells. Cover the skillet and cook for about 5-7 minutes, or until the eggs are poached to your desired doneness.

Poaching the Eggs

While the eggs are cooking, cut the pita bread into triangles and fry them in a separate skillet until golden and crispy.

Frying the Pita

Boil or steam the potato until tender, then dice. Slice the avocado. Crumble the feta cheese and chop the cilantro.

Preparing the Potato and Avocado

Serve the poached eggs in the spicy tomato sauce with diced potato, sliced avocado, crumbled feta, and cilantro on top. Accompany with the fried pita chips.

Plating the Dish

eggs

potato

avocado

feta cheese

cilantro

pita bread

olive oil

onion

garlic

canned tomatoes

red chili flakes

ground cumin

pepper

In a mixing bowl, combine all-purpose flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

In a large bowl, whisk together eggs, heavy cream, salt, black pepper, and nutmeg. Stir in shredded cheddar cheese, spinach, and chopped onion.

Preheat the oven to 375°F (190°C). Roll out the chilled pie crust and fit it into a pie dish. Pour the egg mixture into the crust and bake for 35-40 minutes, or until the filling is set and the top is golden brown.

Assemble the Quiche

In a large skillet, heat olive oil over medium heat. Add the diced red potatoes, paprika, salt, and black pepper. Cook for about 15-20 minutes, stirring occasionally, until the potatoes are crispy and golden brown.

Cook the Potatoes

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar. Toss gently to combine, and season with salt and pepper to taste.