Our house-made sweet potato pie slice, served with a scoop of Cinnamon Toast ice cream made locally.

Sweet Potato Pie A La Mode

Traditional New Orleans style muffaletta.

The Bayou

Our creamy whipped dessert loaded with chocolate and golden Oreos.

The Neuralyzer

Spring mix, ham, salami, hot capicola, bell peppers, red onions, mushrooms, smoked gouda, croutons.

The Lunchbox Salad

Chopped romaine tossed in house caesar dressing, croutons, parmesan, add: chicken, shrimp.

The Face / Off

Spinach, bacon, red onion, strawberries, blueberries, candied pecans, feta, balsamic drizzle, raspberry vinaigrette.

The Mystery Machine

Turkey, bacon, romaine, tomato, pepperjack, chipotle mayo, on toasted sourdough.

The How You Doin

Fried mortadella, smoked gouda, house chips, hot honey, on a toasted kaiser bun.

The Spinelli

Mixed greens, tomato, onion, mushrooms, bell peppers, sweet thai chili sauce, pepperjack, in a spinach wrap.

The Little Foot O

Choice of pulled bbq brisket or chicken, topped with coleslaw on a kaiser bun.

The Fat Bastard

Turkey, bacon, mayo, cheddar, on sourdough, panini style!

The Johnny Bravo

Chopped Italian cold cuts, lettuce, tomato, smoked gouda, Italian dressing, on fresh cuban bread.

The Karate Kid

Sliced grilled chicken, creamy smoked gouda, bell peppers, onions, mushrooms, on fresh cuban bread.

The Electric Boogaloo

Pulled bbq brisket sliders topped with pepperjack and candied jalapeños. Served with our house chips and a cool, creamy, french onion dip.

The Chip Dale

Savory chicken salad club, stacked on sourdough with romaine, tomato, and pepperjack.

The Big Bird

Six wings tossed in your choice of sauce: Buffalo, BBQ, Garlic Parm, Sweet Thai Chili.

The House Party

Our house-made, New Orleans style Pierogies topped with jambalaya topped with fresh grilled shrimp.

The Rolie Polie Olie

coconut creme, pineapple juice, lemon juice, simple syrup.

THE BEACH BOYS

Bubbas Shrimp

pineapple juice, lime juice, cranberry juice, sour mix.

THE KIRBY

orange juice, lime juice, sour mix, lemonade, honey simple syrup.

THE PRETTY WOMAN

orange juice, pineapple juice, lemon juice, sour mix, splash of lemonade & grenadine.

BUFFY THE VAMPIRE SLAYER

LIKE A VIRGIN

Juicy beef patty with lettuce, tomato, and onion

Burger

Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, then cut them into chunks. Boil the chunks in a pot of water for about 20 minutes, or until soft.

Prepare Sweet Potatoes

Drain the sweet potatoes and mash them in a large bowl. Add granulated sugar, brown sugar, ground cinnamon, ground nutmeg, vanilla extract, and eggs. Mix until well combined. Gradually stir in the evaporated milk until smooth.

Make Sweet Potato Filling

Pour the sweet potato mixture into the prepared pie crust, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes or until a knife inserted in the center comes out clean.

Assemble Pie

Remove the pie from the oven and let it cool for at least 30 minutes before slicing.

Cool the Pie

In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, ground cinnamon, vanilla extract, brown sugar, and a pinch of salt until the sugar is dissolved.

Mix Ingredients

Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.

Chill Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn Ice Cream

Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.

Freeze Ice Cream

Sweet potatoes

Granulated sugar

Brown sugar

Ground cinnamon

Ground nutmeg

Vanilla extract

Eggs

Evaporated milk

Pie crust

Heavy cream

Whole milk

Salt

In a medium bowl, combine the green olives, black olives, pickled vegetables, minced garlic, dried oregano, red wine vinegar, and olive oil. Mix well until all ingredients are evenly combined.

Make the Olive Salad

Slice the muffaletta bread in half horizontally. Make sure to keep the top and bottom halves intact.

Prepare the Bread

Spread a generous layer of the olive salad on the bottom half of the bread. Then, layer the Genoa salami, capicola, mortadella, provolone cheese, and mozzarella cheese on top of the olive salad.

Layer the Ingredients

Spread another layer of the olive salad over the meats and cheeses, ensuring everything is well-covered.

Top with More Olive Salad

Place the top half of the bread back on and press down gently to help the flavors meld together. Wrap the muffaletta tightly in plastic wrap.

Close and Press

Refrigerate the wrapped muffaletta for at least 1 hour, preferably overnight, to allow the flavors to meld.

Chill

When ready to serve, remove the muffaletta from the refrigerator, unwrap, and slice into wedges. Enjoy your traditional New Orleans-style muffaletta!

Slice and Serve

Muffaletta bread

Green olives, pitted and chopped

Black olives, pitted and chopped

Pickled vegetables (like giardiniera), chopped

Garlic, minced

Oregano, dried

Red wine vinegar

Olive oil

Genoa salami, sliced

Capicola, sliced

Mortadella, sliced

Provolone cheese, sliced

Mozzarella cheese, sliced

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Beat the Cream Cheese

Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, continuing to beat until well combined.

Add Sugar and Vanilla

In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until fully incorporated.

Whip the Cream

In a medium bowl, whisk together the chocolate pudding mix and milk until well combined. Let it sit for about 5 minutes to thicken.

Prepare the Pudding

Crush the Golden Oreos into small pieces, either by hand or using a food processor.

Crush the Oreos

In a large trifle dish or individual serving cups, layer the chocolate pudding, followed by a layer of the crushed Golden Oreos, and then a layer of the creamy base. Repeat the layers until you've used all components.

Combine Layers

Spread a layer of whipped cream on top of the last creamy layer.

Top with Whipped Cream

Sprinkle crushed Golden Oreos and chocolate shavings over the whipped cream for garnish.

Garnish

Cream Cheese

Heavy Whipping Cream

Powdered Sugar

Vanilla Extract

Golden Oreos

Chocolate Pudding Mix

Milk

Whipped Cream

Crushed Golden Oreos

Chocolate Shavings

Rinse the spring mix under cold water and spin dry in a salad spinner. Chop the bell peppers, slice the red onion thinly, and slice the mushrooms. Set all vegetables aside.

Prepare the Vegetables

Dice the ham, salami, and hot capicola into bite-sized pieces. Set aside.

Prepare the Meats

Grate or cube the smoked gouda to your desired size. Set aside.

Prepare the Cheese

In a large salad bowl, add the prepared spring mix, bell peppers, red onion, mushrooms, diced ham, salami, and hot capicola.

Combine Ingredients

Sprinkle the smoked gouda over the salad mixture, then add the croutons on top.

Add Cheese and Croutons

Gently toss all the ingredients together until well mixed. Serve immediately or pack in a lunchbox for later.

Toss and Serve

Spring mix

Bell peppers

Red onion

Mushrooms

Salami

Hot capicola

Smoked gouda

Croutons

Wash the romaine lettuce thoroughly under cold water. Remove any wilted leaves and chop the remaining romaine into bite-sized pieces.

Prepare the Romaine

If using homemade dressing, combine mayonnaise, lemon juice, garlic, Worcestershire sauce, Dijon mustard, and grated Parmesan in a bowl. Whisk together until smooth. If using store-bought dressing, skip this step.

Make the Caesar Dressing

Season the chicken breasts with salt and pepper. Heat a grill pan over medium-high heat and cook the chicken for about 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.

Cook the Chicken

In a skillet, heat a tablespoon of olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and are cooked through. Season with salt and pepper to taste.

Prepare the Shrimp

In a large bowl, combine the chopped romaine, Caesar dressing, croutons, and half of the grated Parmesan cheese. Toss until everything is well coated.

Top the salad with sliced grilled chicken and cooked shrimp. Sprinkle the remaining Parmesan cheese on top.

Add Protein

Serve immediately, garnished with additional croutons and Parmesan if desired.

Serve

Romaine Lettuce

Caesar Dressing

Parmesan Cheese

Grilled Chicken Breast

Shrimp

In a skillet over medium heat, cook the bacon until crispy. Once done, remove from heat and place on paper towels to drain excess fat. Once cooled, chop the bacon into bite-sized pieces.

Cook the Bacon

In a large salad bowl, add the fresh spinach as the base for your salad.

Prepare the Spinach

Peel and thinly slice the red onion. Add it to the salad bowl with the spinach.

Slice the Red Onion

Wash the strawberries and blueberries. Slice the strawberries and add both fruits to the salad bowl.

Prepare the Fruits

Sprinkle the chopped bacon, candied pecans, and crumbled feta cheese over the salad.

Add the Toppings

Drizzle the balsamic drizzle and raspberry vinaigrette over the salad. Toss gently to combine all ingredients.

Dress the Salad

Divide the salad into individual serving bowls or plates and serve immediately.

Plate and Serve

Fresh Spinach

Red Onion

Strawberries

Blueberries

Bacon

Candied Pecans

Feta Cheese

Balsamic Drizzle

Raspberry Vinaigrette

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove the bacon and let it drain on paper towels.

In the same skillet, drain excess grease if necessary, and add the ground turkey. Season with salt and pepper to taste. Cook over medium heat until the turkey is browned and cooked through, about 7-10 minutes. Make sure to break it apart with a spatula while cooking.

Cook the Turkey

Wash the romaine lettuce and chop it into bite-sized pieces. Slice the tomato into thin rounds.

While the turkey is cooking, toast the sourdough bread slices in a toaster or on a pan until golden brown.

Toast the Bread

Spread 1 tablespoon of chipotle mayo on one side of each slice of toasted sourdough. On two slices, layer the cooked turkey, crispy bacon, romaine lettuce, tomato slices, and pepperjack cheese. Top with the remaining slices of bread, mayo side down.