Shrimp sautéed in a savory sauce served over creamy grits.

Shrimp and Grits

Warm and comforting soups made from fresh ingredients.

SOUPS

Rich chocolate cake layered with chocolate frosting.

Chocolate Cake

Fresh and healthy salads made with seasonal ingredients.

SALADS

Crispy fried wings tossed in a spicy honey garlic sauce.

Savannah Style Wings

Golden fried cornmeal balls served with honey butter.

Hush Puppies

Lightly breaded shrimp served with a spicy remoulade.

Crispy Shrimp

Slow-cooked beef brisket served with a side of BBQ sauce.

Beef Brisket

Fried Green Tomatoes

Homemade peach cobbler served warm with vanilla ice cream.

Peach Cobbler

A selection of side dishes to complement your meal.

SIDES

A variety of delicious desserts to satisfy your sweet tooth.

SWEETS

Slow-cooked collard greens seasoned to perfection.

Collard Greens

Served with homemade tartar sauce and lemon.

Southern Fried Catfish

Freshly baked cornbread served with honey butter.

Cornbread

In a saucepan, bring the chicken broth to a boil. Gradually whisk in the grits and reduce heat to low. Cook, stirring frequently, for about 20-25 minutes until thick and creamy. Stir in 2 tablespoons of butter and season with salt and pepper to taste.

Prepare the Grits

In a skillet over medium heat, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and sprinkle with Cajun seasoning. Cook for 3-4 minutes on each side until the shrimp are pink and opaque. Add lemon juice and stir to combine.

Cook the Shrimp

To serve, spoon the creamy grits onto plates and top with the sautéed shrimp. Garnish with sliced green onions and additional Cajun seasoning if desired.

Serve

Shrimp, peeled and deveined

Grits

Chicken broth

Butter

Garlic, minced

Cajun seasoning

Lemon juice

Green onions, sliced

Salt

Black pepper

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Stir in the minced garlic and cook for another minute until fragrant.

Add Garlic

Pour in the vegetable broth and add salt, black pepper, bay leaves, and dried thyme. Bring the mixture to a boil.

Add Broth and Seasonings

Once boiling, reduce the heat to low and let the soup simmer for 20-30 minutes, allowing the flavors to meld together.

Simmer the Soup

Remove the bay leaves. Stir in the chopped parsley and lemon juice just before serving for a fresh flavor.

Finish with Fresh Herbs

Olive oil

Onion, chopped

Carrots, diced

Celery, diced

Vegetable broth

Bay leaves

Thyme, dried

Parsley, chopped

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pans

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in the boiling water until well combined.

Add Wet Ingredients

Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

Cool the Cakes

In a medium bowl, beat the butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk, and beat until smooth. Stir in vanilla extract.

Prepare the Frosting

Place one cake layer on a serving plate and spread frosting on top. Place the second layer on top and frost the top and sides of the cake.

Assemble the Cake

Slice and serve the rich chocolate cake. Enjoy!

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

Wash and dry the mixed greens thoroughly. Halve the cherry tomatoes, peel and slice the cucumber, and thinly slice the red onion.

Prepare the Vegetables

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado, diced.

Assemble the Salad

Sprinkle the feta cheese and chopped fresh herbs over the salad mixture.

Add Cheese and Herbs

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Toss and Serve

Mixed greens (spinach, arugula, kale)

Cherry tomatoes

Cucumber

Red onion

Avocado

Feta cheese

Balsamic vinegar

Fresh herbs (basil, parsley, or cilantro)

In a large bowl, combine flour, salt, pepper, garlic powder, and paprika. Toss the chicken wings in the mixture until well coated.

Prepare the Wings

In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C).

Heat the Oil

Carefully add the wings to the hot oil in batches, frying until golden brown and crispy, about 10-12 minutes per batch. Remove and drain on paper towels.

Fry the Wings

In a saucepan over medium heat, combine honey, soy sauce, minced garlic, red pepper flakes, and sesame oil. Bring to a simmer and cook for 2-3 minutes.

Make the Sauce

In a large bowl, toss the fried wings with the honey garlic sauce until well coated.

Toss the Wings

Serve the wings hot, garnished with sesame seeds if desired.

chicken wings

black pepper

garlic powder

paprika

In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir in the chopped onion.

Prepare the Batter

In another bowl, whisk together buttermilk and egg until well combined.

Mix Wet Ingredients

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

Combine Mixtures

In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).

Using a tablespoon, drop spoonfuls of the batter into the hot oil. Fry until golden brown, about 3-4 minutes, turning occasionally. Remove with a slotted spoon and drain on paper towels.

Fry the Hush Puppies

In a small bowl, mix together softened butter and honey until smooth.

Make Honey Butter

Serve the hush puppies warm with honey butter on the side.

cornmeal

sugar

onion, finely chopped

buttermilk

vegetable oil (for frying)

honey

butter, softened

In a bowl, combine flour, cornstarch, garlic powder, paprika, salt, and black pepper. In another bowl, whisk the eggs. Place panko breadcrumbs in a third bowl.

Prepare the Shrimp

Dip each shrimp into the flour mixture, then into the egg wash, and finally coat with panko breadcrumbs. Ensure each shrimp is well-coated.

Bread the Shrimp

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

Carefully add the breaded shrimp to the hot oil in batches. Fry for about 2-3 minutes per side or until golden brown and crispy. Remove and drain on paper towels.

Fry the Shrimp

Serve the crispy shrimp hot with your favorite spicy remoulade.

large shrimp, peeled and deveined

cornstarch

panko breadcrumbs

oil for frying

Preheat your oven to 300°F (150°C). In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mixture all over the beef brisket.

Prepare the Brisket

In a large skillet over medium-high heat, sear the brisket on all sides until browned, about 4-5 minutes per side.

Sear the Brisket

Transfer the seared brisket to a roasting pan. Pour the beef broth around the brisket. Cover the pan tightly with aluminum foil and place it in the preheated oven. Cook for 4-5 hours, or until the brisket is tender and can be easily shredded with a fork.

Slow Cook the Brisket

Once cooked, remove the brisket from the oven and let it rest for about 20-30 minutes before slicing. Serve with BBQ sauce on the side.

Rest and Serve

Black Pepper

Garlic Powder

Onion Powder

Smoked Paprika

Beef Broth

BBQ Sauce

Slice the green tomatoes into 1/4 inch thick slices. Sprinkle salt on both sides and let them sit for about 15 minutes to draw out moisture.

Prepare the Tomatoes

In one bowl, place the buttermilk. In a second bowl, combine the cornmeal, flour, cayenne pepper, black pepper, and more salt if desired.

Set Up Dipping Stations

Dip each tomato slice in the buttermilk, allowing excess to drip off, then dredge it in the cornmeal mixture, making sure to coat both sides thoroughly.

Coat the Tomatoes

In a large skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C).

Fry the coated tomato slices in batches for about 3-4 minutes on each side or until golden brown. Remove them and place on paper towels to drain excess oil.

Fry the Tomatoes

Serve the fried green tomatoes hot with a spicy ranch dipping sauce.

Green tomatoes

Cornmeal

All-purpose flour

Buttermilk

Cayenne pepper

Vegetable oil

Preheat your oven to 350°F (175°C). Pour the peach filling into a greased baking dish. Spoon the topping evenly over the peaches.

Assemble the Cobbler

Bake in the preheated oven for 30-35 minutes or until the topping is golden brown and a toothpick inserted into the topping comes out clean.

Bake

Let cool slightly before serving warm with a scoop of vanilla ice cream on top.

Granulated sugar

Baking powder

Milk

Unsalted butter, melted

Wash and trim the ends of the green beans.

Prepare the Green Beans

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 green beans to the skillet. Season with salt and black pepper. Sauté for about 5-7 minutes, stirring occasionally, until the beans are tender but still crisp.

Cook the Green Beans

Remove the skillet from heat. Add the lemon juice and chopped parsley, tossing everything to combine.

Add Lemon and Parsley

Transfer the green beans to a serving dish and enjoy as a side dish to complement your meal.

Shrimp And Grits

Soups