Extra Serving Avocado

Extra Serving Grass-Fed Patty

Extra Serving Shrimp (8)

Extra Serving Catfish

Extra Serving Rice Dressing

Extra Serving Rice & Gravy

Extra Serving Vegetable

Extra Serving Smothered Rabbit

Extra Serving Fried Pork Chop

Extra Serving Chicken (boneless)

Extra Servings

Desserts

Skinny/Fat (Keto)

Salads & Gumbo

ADD CHEESE .50  ADD FRIES $1.85. Your choice of white or wheat bread. Served with coleslaw, mayo & mustard on sandwiches.

Sandwiches/Burgers

Friday Special

Thursday Special

Tuesday Special

Wednesday Special

Monday Special

Biscuit with a Meat & Egg

All sandwiches served on white or wheat bread, dressed with cole slaw, mayo, and mustard.

Catfish Sandwich

Fried Shrimp Sandwich

Grilled Chicken Sandwich

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Using a fork or a potato masher, mash the avocados to your desired consistency (smooth or chunky).

Mash the Avocados

Add the lime juice, minced garlic, salt, and black pepper to the mashed avocados. Mix well until combined.

Add Lime Juice and Seasonings

Fold in the fresh cilantro and any optional add-ins like chopped tomatoes, diced red onion, jalapeño, or feta cheese, if using.

Incorporate Fresh Ingredients

Taste the avocado mixture and adjust seasoning if necessary, adding more salt, lime juice, or pepper to taste.

Taste and Adjust

Transfer the avocado mixture to a serving bowl and enjoy with tortilla chips, on toast, or as a topping for your favorite dishes.

Serve

ripe avocados

lime juice

garlic

salt

black pepper

fresh cilantro

chopped tomatoes

diced red onion

jalapeño, diced

feta cheese, crumbled

In a large mixing bowl, combine the grass-fed ground beef, salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Mix gently with your hands until all ingredients are evenly incorporated. Be careful not to overwork the meat, as this can lead to tough patties.

Prepare the Meat Mixture

Divide the meat mixture into two equal portions. Shape each portion into a patty, making it slightly larger than the burger buns, as the patty will shrink while cooking. Make a small indentation in the center of each patty to ensure even cooking.

Form the Patties

Heat a grill or a skillet over medium-high heat. If using a skillet, add the olive oil to prevent sticking.

Preheat the Grill or Pan

Once the grill or skillet is hot, add the patties. Cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes or until the internal temperature reaches 160°F (71°C) for medium doneness. If using cheddar cheese, place a slice on each patty during the last minute of cooking to allow it to melt.

Cook the Patties

While the patties are cooking, you can toast the burger buns on the grill or in a toaster for added flavor and texture.

Toast the Buns (Optional)

Once the patties are cooked, place each patty on a toasted burger bun. Top with lettuce leaves, tomato slices, and pickles if desired. Add the top half of the bun to complete the burger.

Assemble the Burger

Serve the burgers immediately while hot. Enjoy your delicious Extra Serving Grass-Fed Patty!

Grass-fed ground beef

Salt

Black pepper

Garlic powder

Onion powder

Worcestershire sauce

Olive oil

Cheddar cheese (optional)

Burger buns

Lettuce leaves

Tomato slices

Pickles (optional)

Rinse the shrimp under cold water and pat dry with paper towels. Place the shrimp in a large bowl.

Prepare the Shrimp

In a separate bowl, combine the minced garlic, olive oil, lemon juice, paprika, salt, black pepper, and red pepper flakes (if using). Mix well.

Make the Marinade

Pour the marinade over the shrimp in the bowl. Toss to ensure all shrimp are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.

Marinate the Shrimp

Heat a large skillet over medium-high heat. Allow it to become hot before adding the shrimp.

Preheat the Skillet

Add the marinated shrimp to the hot skillet in a single layer. Cook for about 2-3 minutes on one side until they turn pink, then flip and cook for another 2-3 minutes until fully cooked.

Cook the Shrimp

Remove the skillet from heat. Sprinkle the chopped fresh parsley over the shrimp. Serve immediately with lemon wedges on the side.

Garnish and Serve

Large shrimp, peeled and deveined

Garlic, minced

Lemon juice

Paprika

Fresh parsley, chopped

Red pepper flakes

Lemon wedges, for serving

Rinse the catfish fillets under cold water and pat them dry with paper towels.

Prepare the Catfish

In a shallow bowl, beat the eggs until well combined.

Make the Egg Wash

In a separate bowl, combine the cornmeal, all-purpose flour, salt, black pepper, paprika, and garlic powder. Mix well.

Mix the Dry Ingredients

Dip each catfish fillet first into the egg wash, ensuring it is fully coated. Then, dredge it in the cornmeal mixture, pressing lightly to adhere the coating.

Coat the Fillets

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

Heat the Oil

Carefully place the coated catfish fillets in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry the Catfish

Once cooked, remove the catfish from the oil and place them on paper towels to drain excess oil. Serve hot.

Drain and Serve

Catfish fillets

Cornmeal

All-purpose flour

Eggs

Vegetable oil

Begin by rinsing the long-grain white rice under cold water to remove excess starch. Drain well.

Rinse the Rice

In a large pot, combine the rinsed rice and chicken broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Cook the Rice

In a large skillet, heat the vegetable oil over medium heat.

Add the chopped onion, bell pepper, celery, and minced garlic to the skillet. Sauté for about 5-7 minutes, or until the vegetables are tender and fragrant.

Sauté the Aromatics

Once the rice is cooked, fluff it with a fork and add it to the sautéed vegetable mixture in the skillet.

Combine Sautéed Vegetables

Stir in the dried thyme, paprika, salt, black pepper, and bay leaf. Mix well to evenly distribute the seasonings.

Add Seasonings

If desired, fold in the sliced green onions, shredded cooked chicken, and frozen peas for added flavor and texture.

Incorporate Optional Add-ins

Allow the rice dressing to cook on low heat for an additional 5 minutes, stirring occasionally to prevent sticking.

Simmer

Remove the bay leaf, fluff the rice once more, and serve warm as a delicious side dish or main course.

Long-grain white rice

Chicken broth

Onion, finely chopped

Bell pepper, diced

Celery, chopped

Dried thyme

Bay leaf

Green onions, sliced

Cooked chicken, shredded

Peas, frozen

Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, combine 4 cups of water and 1 tsp of salt. Bring to a boil over high heat.

Boil Water

Once the water is boiling, add the rinsed rice. Stir briefly, then reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.

Remove the saucepan from heat and let it sit covered for 5 minutes. Then, fluff the rice with a fork before serving.

Fluff the Rice

In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat.

Melt the Butter

Add the finely chopped onion to the melted butter and sauté until translucent, about 3-4 minutes.

Sauté the Onions

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Add Garlic

Gradually whisk in 1 cup of all-purpose flour to the onion and garlic mixture, stirring constantly for about 2-3 minutes until a light golden color is achieved.

Make the Roux

Slowly pour in 4 cups of beef broth while whisking continuously to prevent lumps from forming. Bring the mixture to a simmer.

Add Beef Broth

Add 1 tsp of black pepper and salt to taste. Continue to simmer the gravy for 5-10 minutes until it thickens to your desired consistency.

Season the Gravy

Water

Butter

Beef broth

Wash and chop the carrots, bell peppers, zucchini, and cherry tomatoes into bite-sized pieces. Cut the broccoli into florets if not already done.

Chop the Vegetables

Rinse the spinach leaves thoroughly and remove any tough stems. Set aside.

Prepare the Spinach

In a large skillet, heat the olive oil over medium heat.

Heat the Olive Oil

Add the minced garlic to the skillet and sauté for about 1 minute or until fragrant, being careful not to burn it.

Sauté the Garlic

Introduce the chopped carrots, broccoli florets, bell peppers, zucchini, and cherry tomatoes to the skillet. Stir well to combine.

Add the Vegetables

Sprinkle the salt, black pepper, and Italian seasoning over the vegetables. Stir to evenly coat.

Season the Vegetables

Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they are tender but still crisp.

Cook the Vegetables

In the last 2 minutes of cooking, add the spinach to the skillet. Stir until it wilts and combines with the other vegetables.

Add Spinach

Remove from heat and serve the Extra Serving Vegetable warm as a side dish.

Carrots

Broccoli florets

Bell peppers (any color)

Zucchini

Cherry tomatoes

Spinach

Garlic (minced)

Italian seasoning

In a bowl, season the rabbit pieces with salt and black pepper. Ensure all pieces are well coated.

Season the Rabbit

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned rabbit pieces and sear them until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.

Sear the Rabbit

In the same skillet, add a little more olive oil if needed and lower the heat to medium. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened.

Sauté Vegetables

Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes until they are tender.

Add Mushrooms

Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce for about 3-5 minutes.

Deglaze and Simmer

Add the chicken broth, fresh thyme, and bay leaves to the skillet. Stir to combine.

Add Broth and Herbs

Return the seared rabbit pieces to the skillet, ensuring they are submerged in the sauce. Cover and reduce the heat to low. Simmer for 45-60 minutes until the rabbit is tender.

Combine Rabbit and Sauce

Once the rabbit is tender, stir in the butter until melted and well combined. Adjust seasoning with salt and pepper as needed.

Finish with Butter

Sprinkle the chopped fresh parsley over the rabbit and sauce before serving. Serve hot with your choice of sides.