Fried Chicken Livers**

served w/2 eggs any style, grits, caramelized onions & brown gravy

Country Fried Steak**

w/cheese grits, wheat toast & house-made honey mustard

Suzi’s Chicken Finger Basket**

w/2 eggs any style, grits & house-made tartar sauce

Fried Catfish Filet**

w/sautéed peppers & onions over home fries topped w/2 eggs any style

Steak Hash**

GA shrimp sautéed w/onions, peppers, garlic & butter over cheese grits

Shrimp & Cheese Grits**

1 salmon patty, 1 fried green tomato, sautéed spinach & roasted tomatoes w/melted pimento cheese

Lynne Stack**

2 beef patties served on a wheat bun w/spinach, tomato & pickles

Home grown Hamburger**

a beef hot dog on a wheat bun covered in chili, cheddar & jalapeño slaw

Chili Cheddar Slaw Dog**

grilled chicken w/cheddar, mozzarella, caramelized onions & bacon topped w/bbq sauce

Wild Wes Sandwich**

w/spinach, roasted tomato & horseradish ranch on grilled Texas toast

Fried Chicken Sandwich**

w/spinach, tomato & mayo on grilled Texas toast

Fried Bologna Sandwich**

homemade pimento cheese w/fried green tomatoes & bacon on grilled Texas toast

Grant’s Stack**

homemade pimento cheese served on grilled Texas toast

Pimento Cheese Sandwich*

Our Award Winning Sloppy Joe

open-faced biscuit w/fried chicken covered in pork sausage gravy

Comfy Chicken Biscuit **

Seasonal bean/pea

Corn Bread

Sautéed cabbage

Sautéed mushrooms

Mashed potatoes & gravy

Broccoli cheddar salad

Jalapeño cole slaw

Collard greens

Rinse the chicken livers under cold running water and pat dry with paper towels. Remove any connective tissue or fat.

Clean the Livers

In a bowl, mix the flour, salt, and black pepper. Dredge the cleaned chicken livers in the seasoned flour, ensuring they are well-coated and shake off any excess flour.

Season and Coat

In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.

Heat the Oil

Carefully add the coated chicken livers to the hot oil in batches. Fry for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove and drain on paper towels.

Fry the Livers

In a separate pan, melt the butter over medium heat. Add the sliced onion, season with salt, and sauté until they are soft and caramelized, about 10-15 minutes.

Cook the Onions

In the same pan used for frying the livers, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for about 1-2 minutes until it turns golden brown.

Make the Roux

Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and black pepper to taste.

Add Broth

On a serving platter, arrange the fried chicken livers and top with the sautéed onions. Drizzle the brown gravy over the top before serving.

Plate the Dish

Chicken livers

All-purpose flour

Salt

Black pepper

Vegetable oil

Onion

Butter

Chicken broth

Season the beef cube steaks with salt, black pepper, garlic powder, and onion powder on both sides.

Prepare the Steak

In a shallow dish, whisk together the flour and a pinch of salt. In another bowl, whisk together the eggs and milk until well combined.

Set Up the Breading Station

Dredge each seasoned steak in the flour, shaking off any excess. Then, dip the steak into the egg mixture, allowing excess to drip off, and finally coat again in the flour.

Bread the Steaks

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded steaks and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Fry the Steaks

In a saucepan, bring 4 cups of water to a boil. Stir in the grits and salt, reduce the heat to low, and cover. Cook, stirring occasionally, for about 20-25 minutes until thickened.

Cook the Grits

Once cooked, stir in the butter until melted and creamy. Keep warm until serving.

Finish the Grits

Slice the Onions

In a skillet, melt the butter over medium heat. Add the sliced onions and brown sugar, cooking slowly for about 15-20 minutes, stirring frequently until they are deep golden brown and caramelized.

Caramelize the Onions

In the same skillet used for the steaks, remove most of the oil, leaving about 2 tablespoons. Add the flour and stir constantly over medium heat for 2-3 minutes until golden.

Make the Gravy Roux

Gradually whisk in the beef broth, stirring constantly to avoid lumps. Add salt and black pepper, and let simmer for a few minutes until thickened.

Add Broth and Season

In a non-stick skillet, cook the eggs to your liking (scrambled, fried, or poached) over medium heat, seasoning with a little salt and pepper.

Cook the Eggs

beef cube steak

all-purpose flour

salt

black pepper

garlic powder

onion powder

eggs

milk

vegetable oil

grits

water

butter

yellow onions

brown sugar

beef broth

Cut the boneless chicken breasts into strips about 1 inch wide.

Prepare the Chicken

In three separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with salt, pepper, garlic powder, and paprika.

Set Up Breading Station

Dredge each chicken strip in flour, dip in beaten eggs, then coat with breadcrumbs. Set aside on a plate.

Bread the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken strips in batches and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Fry the Chicken

In a medium saucepan, bring 4 cups of water to a boil.

Boil Water

Once boiling, slowly stir in the grits and reduce heat to low. Cover and cook for about 15-20 minutes, stirring occasionally.

After the grits are thickened, stir in the milk, butter, salt, and cheddar cheese. Cook until the cheese is melted and grits are creamy.

Add Milk and Cheese

While the chicken and grits are cooking, toast the whole wheat bread slices in a toaster or on a skillet until golden brown.

Toast the Bread

Spread butter on the toasted bread slices while warm.

Butter the Toast

In a small bowl, combine honey and Dijon mustard. Stir until well blended.

Mix Honey and Mustard

Boneless chicken breasts

Eggs

Breadcrumbs

Garlic powder

Paprika

Grits

Water

Milk

Shredded cheddar cheese

Whole wheat bread

Honey

Dijon mustard

In a shallow dish, combine the cornmeal, flour, salt, black pepper, and cayenne pepper. Mix well.

Prepare the Coating

Pat the catfish fillets dry with paper towels. Dredge each fillet in the cornmeal mixture, ensuring they are fully coated.

Coat the Catfish

In a large skillet, heat the vegetable oil over medium-high heat until hot.

Carefully place the coated catfish fillets in the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

Fry the Catfish

In a medium saucepan, bring the water and salt to a boil. Gradually add the grits while stirring continuously to avoid lumps.

Reduce the heat to low and cover. Cook for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy.

Simmer

Stir in the butter and cheddar cheese until melted and well combined. Keep warm.

Add Butter and Cheese

In a skillet, heat the butter or oil over medium heat. Crack the eggs into the skillet. Cook to your desired doneness, seasoning with salt and pepper.

In a small bowl, combine mayonnaise, dill pickle relish, lemon juice, capers, and fresh dill. Stir until well mixed.

Mix the Ingredients

Catfish fillets

Cornmeal

Cayenne pepper

Cheddar cheese

Butter or oil for cooking

Mayonnaise

Dill pickle relish

Lemon juice

Capers

Fresh dill, chopped

Wash and peel the potatoes. Cut them into small cubes. In a large skillet, heat olive oil over medium-high heat. Add the cubed potatoes and season with salt and black pepper. Cook for about 15-20 minutes, stirring occasionally, until golden brown and crispy. Remove from heat and set aside.

Prepare and Cook Potatoes

Season the steak with salt, black pepper, paprika, and chili powder. Heat olive oil in a skillet over high heat. Add the steak and cook for about 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from skillet, let rest for a few minutes, then chop into small pieces.

Cook the Steak

In the same skillet, add chopped onions, bell peppers, and minced garlic. Sauté over medium heat for 5-7 minutes until the vegetables are soft and slightly caramelized.

Sauté the Vegetables

Add the chopped steak back into the skillet with the sautéed vegetables. Stir well and cook for an additional 2-3 minutes to heat through. Adjust seasoning with salt and pepper.

Combine Steak and Vegetables

In a separate frying pan, heat butter or oil over medium heat. Crack the eggs into the pan and cook to your preference (sunny-side up, over easy, or scrambled). Season with salt and pepper.

On a plate, serve a generous portion of the home fries. Top with the steak hash mixture. Place the cooked eggs on top of the hash. Enjoy your delicious steak hash with sautéed peppers and onions!

Serve the Dish

Potatoes

Olive oil

Steak (sirloin or ribeye)

Bell peppers (red, green, or yellow)

Garlic

Chili powder

Pepper

Butter or oil (for cooking)

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until they begin to soften.

Stir in the minced garlic and cook for an additional minute until fragrant. Add the shrimp to the skillet, season with salt, black pepper, and cayenne pepper, and cook for 3-4 minutes until the shrimp turn pink and opaque.

Add Garlic and Shrimp

Add the butter to the skillet, stirring to combine, and allow the shrimp to cook for another minute. Remove from heat and set aside.

Finish with Butter

In a medium saucepan, bring 4 cups of water to a boil. Once boiling, add 1 teaspoon of salt.

Gradually whisk in the grits, reducing the heat to low. Cover and simmer for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy.

Cook Grits

Stir in the milk and shredded cheddar cheese, along with the butter. Mix well until the cheese is melted and the grits are creamy. Adjust seasoning with additional salt if needed.

Large shrimp, peeled and deveined

Onion, diced

Bell pepper, diced (red or green)

Garlic, minced

Cheddar cheese, shredded

In a bowl, combine the salmon fillet (cooked and flaked), bread crumbs, egg, green onion, lemon juice, salt, and pepper. Mix until well combined.

Prepare the Salmon Patty

Form the mixture into a patty shape. Heat olive oil in a skillet over medium heat. Cook the salmon patty for 4-5 minutes on each side or until golden brown.

Shape and Cook

Dip the sliced green tomatoes in buttermilk, then dredge them in cornmeal mixed with salt and pepper.

Prepare the Tomatoes

In a deep skillet, heat vegetable oil over medium-high heat. Fry the breaded tomatoes for about 3-4 minutes on each side, or until golden brown. Drain on paper towels.

Fry the Tomatoes

Preheat the oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes.

Roast Cherry Tomatoes

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute. Add spinach and sauté until wilted, about 3-4 minutes.

Sauté Spinach

In a small saucepan, combine pimento cheese spread and milk. Cook over low heat, stirring until melted and creamy.

Fried Chicken Livers**

Country Fried Steak**

Suzi’s Chicken Finger Basket**

Fried Catfish Filet**

Steak Hash**

Shrimp & Cheese Grits**

Lynne Stack**

Home Grown Hamburger**

Chili Cheddar Slaw Dog**

Wild Wes Sandwich**

Fried Chicken Sandwich**

Fried Bologna Sandwich**

Grant’s Stack**

Pimento Cheese Sandwich*

Our Award Winning Sloppy Joe

Comfy Chicken Biscuit **

Seasonal Bean/pea

Corn Bread

Sautéed Cabbage

Sautéed Mushrooms

Mashed Potatoes & Gravy

Broccoli Cheddar Salad

Jalapeño Cole Slaw

Collard Greens