A selection of small plates and appetizers ideal for enjoying with your favorite drinks.

Bar Menu

An evening menu featuring hearty Southern-inspired dishes perfect for supper.

Supper

A selection of our finest breakfast dishes inspired by Southern cuisine.

Breakfast

A special $25 lunch menu with proceeds supporting the Houston Food Bank.

Houston Restaurant Week Menu

In a bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Mix well and let it sit for 10 minutes to allow the flavors to meld.

Prepare the Topping

Slice the loaf of bread and toast the slices until golden brown.

Toast the Bread

Top each toasted slice of bread with the prepared tomato mixture and serve immediately.

Assemble the Bruschetta

Cut the carrots into sticks and slice the cucumbers.

Prepare the Veggies

Place the hummus in a bowl and arrange the carrot sticks and cucumber slices around it for dipping.

Serve

On a large platter, arrange an assortment of cheeses, crackers, and grapes for a delightful cheese platter.

Arrange the Platter

Bruschetta

Tomatoes, diced

Fresh basil, chopped

Garlic, minced

Olive oil

Balsamic vinegar

Salt

Pepper

Hummus

Carrot sticks

Cucumber slices

Assorted cheeses

Crackers

Grapes

Season the chicken thighs with salt, pepper, garlic powder, and paprika. Set aside.

Prepare Chicken

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken thighs and sear until golden brown on both sides, about 5-7 minutes. Remove chicken from skillet and set aside.

Sear Chicken

In the same skillet, add chopped onion and sliced bell pepper. Sauté until softened, about 4-5 minutes.

Sauté Vegetables

Add corn and chicken stock to the skillet. Bring to a simmer.

Combine Ingredients

Stir in the rice, then nestle the seared chicken thighs on top. Cover the skillet and reduce heat to low. Cook for 20-25 minutes, until the rice is tender and the chicken is cooked through.

Add Rice and Chicken

Remove from heat, fluff the rice with a fork, and serve hot, garnished with chopped green onions and a dash of hot sauce if desired.

Chicken thighs

Black pepper

Garlic powder

Paprika

Onion, chopped

Bell pepper, sliced

Corn (frozen or canned)

Chicken stock

Rice (long grain or jasmine)

Green onions, chopped

Hot sauce

In a large skillet over medium heat, cook the bacon until crispy. Remove from skillet and set aside, leaving the bacon grease in the pan.

Cook the Bacon

In a bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the buttermilk and eggs. Combine wet and dry ingredients, and stir in chopped chives.

Prepare the Cornbread

In the same skillet with bacon grease over medium heat, pour the cornbread batter, cooking until golden brown on the bottom (about 5 minutes). Flip and cook the other side until browned (about 5 more minutes).

Cook the Cornbread

In a separate pan, melt butter over medium heat. Whisk the eggs in a bowl, season with salt and pepper, and pour into the pan. Stir gently until scrambled and cooked through.

Scramble the Eggs

Serve the scrambled eggs alongside the cornbread and crispy bacon. Drizzle with maple syrup if desired.

Eggs

Bacon

Buttermilk

Cornmeal

All-purpose flour

Baking powder

Sugar

Fresh chives

Butter

Maple syrup

Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper, then grill for 6-7 minutes on each side or until fully cooked. Let them rest for a few minutes before slicing.

Grill the Chicken

In a large bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with balsamic vinaigrette and toss to combine.

Prepare the Salad

In a separate bowl, prepare a fresh fruit medley using seasonal fruits like strawberries, blueberries, and melons.

Serve the Fruit Medley

Serve chocolate mousse in small cups or bowls. Optionally, top with whipped cream or chocolate shavings.

Prepare the Dessert

Serve iced tea in a glass with ice cubes. You can sweeten it to taste.

Beverage

On each plate, serve sliced grilled chicken alongside the mixed greens salad and a portion of the fresh fruit medley. Add a serving of chocolate mousse for dessert and a glass of iced tea.