Craft cocktails made with fresh ingredients.

Signature Cocktails

Enjoy live jazz performances every Friday night.

Live Jazz Nights

Creamy macaroni and cheese made with a blend of cheeses.

Macaroni and Cheese

Slow-cooked collard greens seasoned to perfection.

Collard Greens

Crispy fried chicken served with your choice of sides.

Fried Chicken

Cornbread

DUL FOOD MUSIC SPIRITS

Eggplant Rollatini

Pasta Primavera Alfredo

Pasta Alfredo

Baked Ziti

Blackened Chicken Florentine

1/2 pan of grits & 1/2 pan of shrimp sauce

Shrimp & Grits

Smothered Pork Chops

Chicken Gumbo

Smothered Turkey Chops

Fried Pork Chops

Fried Turkey Chops

Sausage & Peppers

Swedish Meatballs

Meatballs Marinara

Turkey Wings

Sliced Beef & Gravy

Sliced Turkey Breast & Gravy

In a sturdy glass, add the fresh mint leaves and lime juice. Use a muddler or the back of a spoon to gently press the mint leaves to release their oils.

Muddle the Mint

Pour in the simple syrup and white rum over the muddled mint and lime mixture.

Add Simple Syrup and Rum

Fill the glass with ice cubes and stir gently to combine all the ingredients.

Mix with Ice

Pour the club soda over the ice mixture for a refreshing finish.

Top with Club Soda

Garnish with a lime wedge on the rim of the glass and serve immediately.

Garnish and Serve

Fresh Mint Leaves

Lime Juice

Simple Syrup

White Rum

Club Soda

Ice Cubes

Lime Wedge

In a large pitcher, combine the red wine and sparkling water. Stir gently to mix.

Prepare the Wine Spritzer

Squeeze the juice of the lemon into the pitcher, and add the lemon halves for extra flavor. Toss in the mint leaves.

Add Fresh Ingredients

Pour the wine spritzer into glasses filled with ice. Garnish with additional mint leaves if desired.

Serve

Red Wine

Sparkling Water

Lemon

Mint Leaves

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

Cook the macaroni

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly until smooth and bubbly.

Make the cheese sauce

Slowly whisk in the milk, continuing to stir until the mixture is smooth and begins to thicken, about 3-5 minutes.

Add milk

Reduce the heat to low and add the cheddar, mozzarella, and Parmesan cheeses, stirring until melted and creamy.

Incorporate cheeses

Add the cooked macaroni to the cheese sauce, stirring well to coat. Season with salt, black pepper, and paprika.

Combine macaroni and sauce

Serve hot, garnished with additional paprika if desired.

Elbow macaroni

Butter

All-purpose flour

Milk

Cheddar cheese, shredded

Mozzarella cheese, shredded

Parmesan cheese, grated

Salt

Black pepper

Paprika

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Sauté the Aromatics

Add the chopped collard greens to the pot, stirring to combine with the onions and garlic. Pour in the vegetable broth and bring to a simmer.

Cook the Collard Greens

Stir in the apple cider vinegar, sugar, salt, black pepper, and red pepper flakes. Mix well.

Season the Greens

Reduce the heat to low, cover the pot, and let the greens simmer for about 45 minutes to 1 hour, or until they are tender and flavorful.

Slow Cook

Once the collard greens are cooked to your liking, taste and adjust seasoning if necessary. Serve hot as a side dish.

Collard greens, chopped

Olive oil

Onion, diced

Garlic, minced

Vegetable broth

Apple cider vinegar

Sugar

Red pepper flakes

In a large bowl, combine the buttermilk, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Chicken

In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Prepare the Coating

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.

Coat the Chicken

In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place the coated chicken pieces in the hot oil, without overcrowding the pan. Fry for about 12-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Fry the Chicken

Remove the fried chicken from the oil and place on a wire rack or a plate lined with paper towels to drain excess oil. Let it cool slightly before serving.

Drain and Serve

whole chicken, cut into pieces

buttermilk

all-purpose flour

paprika

garlic powder

onion powder

salt

black pepper

cayenne pepper

vegetable oil

Preheat the Oven

In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.

Mix Dry Ingredients

In another bowl, whisk together the milk, egg, and melted butter until well combined.

Combine Wet Ingredients

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

Combine Mixtures

Grease an 8-inch square baking dish or cast-iron skillet and pour the batter into it.

Pour into Pan

Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Bake

Allow the cornbread to cool for a few minutes before slicing. Serve warm with butter.

Cool and Serve

Butter, melted

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

Cook the Pasta

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

Sauté the Garlic

Add the halved cherry tomatoes to the skillet. Season with salt and black pepper. Cook for about 5-7 minutes, until the tomatoes start to soften.

Add Tomatoes and Seasoning

Add the cooked pasta to the skillet along with the chopped basil and balsamic vinegar. Toss everything together until well combined and heated through.

Combine with Pasta

Serve the pasta in bowls, topped with crumbled feta cheese and grated Parmesan cheese.

Olive Oil

Cherry Tomatoes, halved

Fresh Basil, chopped

Balsamic Vinegar

Black Pepper, freshly ground

Feta Cheese, crumbled

Pasta of choice

Parmesan Cheese, grated

Slice the eggplants lengthwise into thin strips. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

Prepare the Eggplant

In a bowl, mix ricotta cheese, half of the mozzarella, half of the Parmesan, chopped basil, minced garlic, salt, and black pepper until well combined.

Prepare the Filling

Preheat the oven to 375°F (190°C). Brush eggplant slices with olive oil and roast on a baking sheet for about 20 minutes until tender.

Cook the Eggplant

Place a spoonful of the cheese filling at one end of each eggplant slice, roll it up, and place seam-side down in a baking dish.

Assemble the Rollatini

Pour marinara sauce over the assembled rollatini and sprinkle with the remaining mozzarella and Parmesan cheese.

Add Sauce and Cheese

Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Let it cool for a few minutes before serving. Garnish with additional basil if desired.

Eggplant

Ricotta cheese

Mozzarella cheese

Parmesan cheese

Fresh basil

Garlic cloves

Marinara sauce

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

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add bell peppers, zucchini, broccoli, and carrots. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still crisp.

Sauté the Vegetables

In a medium saucepan, combine 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and salt and pepper to taste. Cook over low heat until the cheese melts and the sauce is creamy.

Prepare the Alfredo Sauce

Add the cooked fettuccine to the skillet with the sautéed vegetables. Pour the Alfredo sauce over the pasta and toss to combine. Cook for an additional 2-3 minutes until heated through. Serve hot, garnished with additional Parmesan if desired.

Combine and Serve

Fettuccine pasta

Bell peppers (red, yellow, green)

Zucchini

Broccoli florets

Carrots (sliced)

Garlic (minced)

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

Prepare the Sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is creamy.

Add Cream and Cheese

Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the Alfredo sauce. Season with salt and black pepper to taste.

Combine Pasta and Sauce

Serve immediately, garnished with chopped parsley if desired.

Unsalted butter

Heavy cream

Black pepper, freshly ground

Parsley, chopped (for garnish)

Boil a large pot of salted water and cook the ziti according to package instructions until al dente. Drain and set aside.

Cook the Ziti

In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened. Add the ground turkey or beef, and cook until browned. Drain excess fat if necessary.

Prepare the Meat Sauce

Stir in the marinara sauce and Italian seasoning into the meat mixture. Season with salt and black pepper to taste. Let simmer for about 5 minutes.

Combine with Sauce

In a bowl, combine ricotta cheese with a pinch of salt and pepper. Mix well.

Mix the Cheeses

In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer half of the cooked ziti over the sauce, then add half of the ricotta mixture, followed by half of the mozzarella cheese. Repeat the layers with the remaining meat sauce, ziti, ricotta, and mozzarella. Top with grated Parmesan cheese.