Eggs baked with your choice of toppings served with a biscuit.

Oven-Baked Eggs

Crispy fried chicken served on a fluffy waffle with syrup.

Chicken & Waffles

Creamy grits topped with succulent shrimp, spiced with our signature seasonings.

Shrimp & Grits

Fluffy pancakes served with butter and syrup.

Pancakes

A fluffy biscuit filled with your choice of sausage, bacon, or ham and topped with egg.

Biscuit Sandwich

Crispy fried green tomatoes served with a spicy remoulade.

Fried Green Tomatoes

Fresh mixed greens topped with seasonal vegetables and your choice of dressing.

Garden Salad

Thick slices of bread dipped in our special batter, grilled to perfection and served with maple syrup.

French Toast

Prepare the Oven

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Whisk the Eggs

Stir in your choice of cheese, chopped vegetables, and cooked bacon or sausage if using.

Add Toppings

Pour the egg mixture into a greased baking dish. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the top is golden.

Bake the Eggs

Remove from the oven and let cool slightly. Cut into squares and serve warm with biscuits.

Serve

Eggs

Milk

Salt

Black Pepper

Cheese (e.g., cheddar, feta, or mozzarella)

Chopped Vegetables (e.g., bell peppers, spinach, onions)

Cooked Bacon or Sausage (optional)

Biscuit (for serving)

Place a waffle on a plate, top it with a piece of fried chicken, and drizzle with syrup. Serve immediately.

Plate the Dish

all-purpose flour

baking powder

sugar

salt

milk

eggs

unsalted butter, melted

vanilla extract

In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally until the grits are thick and creamy.

Prepare the Grits

Once the grits are cooked, stir in the heavy cream, butter, salt, and black pepper. Mix until smooth and creamy. Keep warm.

Add Cream and Butter

In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the shrimp and Cajun seasoning, stirring frequently until the shrimp are pink and cooked through, about 4-5 minutes.

Sauté the Shrimp

Spoon the creamy grits into bowls and top with the sautéed shrimp. Garnish with sliced green onions and serve with lemon wedges on the side.

Shrimp, peeled and deveined

Grits

Water

Heavy cream

Butter

Garlic, minced

Cajun seasoning

Black pepper

Green onions, sliced

Lemon wedges

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

Prepare the Batter

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

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

Heat the Pan

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown.

Cook the Pancakes

Serve hot with butter and maple syrup on top.

All-purpose flour

Baking powder

Sugar

Unsalted butter, melted

Butter (for serving)

Maple syrup (for serving)

In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.

Prepare the Biscuit Dough

Gradually stir in the milk until a soft dough forms. Do not overmix.

Add Milk

Turn the dough onto a floured surface and knead gently 3-4 times. Pat the dough to a thickness of about 1 inch and cut into rounds using a biscuit cutter.

Shape the Biscuits

Preheat the oven to 425°F (220°C). Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.

Bake the Biscuits

While the biscuits are baking, cook your choice of sausage, bacon, or ham in a skillet over medium heat until cooked through and crispy. Remove from pan and set aside.

Cook the Meat

In the same skillet, crack the eggs and cook to your desired doneness (scrambled, fried, or poached). Season with black pepper.

Prepare the Eggs

Once the biscuits are done, slice them in half. On the bottom half, layer the cooked meat, followed by the egg, and cheese if desired. Top with the other half of the biscuit.

Assemble the Sandwich

Serve warm and enjoy your delicious biscuit sandwich!

Unsalted butter, cold and cubed

Sausage, bacon, or ham (your choice)

Cheese (optional, e.g., cheddar)

Cooking oil or butter (for frying)

Slice the green tomatoes into 1/4 inch thick slices. Sprinkle with salt and let them sit for about 10 minutes to draw out moisture.

Prepare the Tomatoes

In one bowl, place the flour mixed with black pepper. In another bowl, whisk together the eggs and buttermilk. In a third bowl, place the cornmeal mixed with salt.

Set Up Breading Station

Dredge each tomato slice in the flour, shaking off any excess. Dip it into the egg mixture, then coat with cornmeal, pressing gently to adhere.

Bread the Tomatoes

In a large skillet, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).

Heat the Oil

Fry the breaded tomato slices in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side or until golden brown and crispy.

Fry the Tomatoes

Remove the fried green tomatoes from the skillet and place them on paper towels to drain excess oil. Serve hot with spicy remoulade.

Drain and Serve

Green tomatoes

Cornmeal

Buttermilk

Vegetable oil

Wash and chop the mixed greens, cherry tomatoes, cucumber, bell pepper, carrot, and red onion into bite-sized pieces.

Prepare the Vegetables

In a large bowl, combine the chopped mixed greens and all the chopped vegetables.

Combine Ingredients

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

Make the Dressing

Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.

Dress the Salad

Serve immediately, or refrigerate for up to 30 minutes before serving for a chilled salad.

Mixed greens

Cherry tomatoes

Cucumber

Bell pepper (any color)

Carrot

Red onion

Olive oil

Vinegar (balsamic or apple cider)

In a mixing bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.

Dip each slice of thick bread into the batter, ensuring both sides are well-coated. Let any excess batter drip off.

Dip the Bread

In a large skillet or griddle, melt the butter over medium heat. Once hot, place the dipped bread slices onto the skillet. Cook for 3-4 minutes on each side, or until golden brown.

Cook the French Toast

Serve the French toast warm, topped with maple syrup and a dusting of powdered sugar if desired.

Oven-baked Eggs