Indulge in our Biscuit Beignets, a delightful twist on a classic treat! These fluffy, golden pastries are perfectly fried to a light crisp and dusted with powdered sugar. Drizzled with a rich, velvety bourbon caramel sauce, they offer a warm, decadent combination of flavors that’s simply irresistible. Perfect for sharing—or keeping all to yourself!

Biscuit Beignets with bourbon caramel sauce

House braised pork shoulder, bacon, coleslaw, pickled red onion and BBQ sauce served on a toasted brioche bun. Served with fries

Pulled Pork Sandwich

Spinach Artichoke Dip

Buttermilk fried chicken breast with house made Nashville hot sauce with lettuce, pickles, and mayo on a brioche bun. Served with fries

Nashville Hot Chicken Sandwich

House meatloaf topped with glaze and served with roasted russet potatoes and sauteed broccoli

Ma! The Meatloaf

Served with bourbon caramel sauce, seasonal fruit, and whipped cream

Belgian Waffle or Buttermilk Pancakes

Braised ham, andouille and bacon served over rice with a homemade biscuit

Red Beans and Rice

Grilled chicken breast topped with bacon, melted Swiss cheese & chipotle aioli on a toasted brioche bun with lettuce, tomato, onion and pickles. Served with fries

Chicken Bacon Swiss

Soft scrambled eggs, caramelized onions, cheddar cheese and siracha aioli on a brioche bun add Redneck Sausage patty 3

OP Breakfast Sandwich

Homemade buttermilk biscuits with Redneck sausage gravy and potatoes O'Brien

Biscuits and Gravy

Made with the holy trinity, okra, and Redneck Andouille sausage. Served with rice.

Chicken and Andouille Gumbo

Topped with vanilla ice cream and chocolate sauce

Chocolate Coconut Bread Pudding

Local Montana Beef with epic sauce, lettuce, tomato, onion and pickles. Served with fries

OP Cheeseburger

Topped with mushrooms, chipotle aioli, lettuce, onion, tomato and pickles. Served with fries

Garden Burger

Thick-cut fries smothered with Redneck sausage gravy, caramelized onions, cheese curds and fried egg

OP Breakfast Poutine

Beer battered Cod filets, coleslaw, cheese, house-made pico de gallo, chipotle aioli. Served with lime (2 tacos per order)

Fish Tacos

Two fried eggs, Redneck sausage patty OR bacon, potatoes o'brien, 9 Grain toast

OP Breakfast

Ask your server about our rotating special

Taco of the Day

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until just combined.

Make the Biscuit Dough

Turn the dough out onto a floured surface and knead gently for about 30 seconds. Roll the dough to about 1/2 inch thickness and cut into squares or circles.

Shape the Beignets

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Fry the beignets in batches until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Fry the Beignets

all-purpose flour

baking powder

salt

granulated sugar

butter

milk

vanilla extract

vegetable oil

Preheat your oven to 300°F (150°C). In a large oven-safe pot, heat olive oil over medium heat. Season the pork shoulder with salt and black pepper. Sear the pork on all sides until browned. Remove from pot and set aside.

Prepare the Pork

In the same pot, add bacon and cook until crispy. Add chopped onion and minced garlic, sauté until fragrant and onions are translucent.

Cook the Bacon and Aromatics

Return the pork shoulder to the pot, add BBQ sauce, cover, and transfer to the oven. Braise for 4-5 hours, or until the pork is tender and easily shredded.

Braise the Pork

In a bowl, mix the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, and a pinch of salt. Toss until well combined and set aside.

Make the Coleslaw

Once the pork is cooked, remove it from the pot and let it rest for a few minutes. Shred the pork using two forks.

Shred the Pork

Toast the brioche buns. Layer the shredded pork, coleslaw, pickled red onion on the bottom half of the bun, and top with the other half of the bun. Serve with fries.

Assemble the Sandwich

pork shoulder

bacon

onion

garlic cloves

BBQ sauce

brioche buns

cabbage (shredded)

carrot (shredded)

mayonnaise

apple cider vinegar

black pepper

pickled red onion

olive oil

In a large skillet over medium heat, sauté the chopped spinach until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

Prepare the Spinach

In a large mixing bowl, combine the sautéed spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, minced garlic, Parmesan cheese, and half of the mozzarella cheese. Mix until well combined.

Mix the Ingredients

Add salt and black pepper to taste. Mix again to incorporate the seasonings.

Season the Dip

Preheat the oven to 350°F (175°C). Transfer the mixture to a baking dish and top with the remaining mozzarella cheese. Bake for 20-25 minutes, or until the cheese is bubbly and golden.

Bake the Dip

While the dip is baking, place the pita bread wedges on a baking sheet and warm them in the oven for about 5 minutes.

Prepare the Pita Bread

Remove the dip from the oven, let cool slightly, then serve warm with the pita wedges.

Serve

Fresh spinach, chopped

Artichoke hearts, drained and chopped

Cream cheese, softened

Sour cream

Mayonnaise

Garlic, minced

Parmesan cheese, grated

Mozzarella cheese, shredded

Salt

Black pepper

Pita bread, cut into wedges

In a bowl, soak the chicken breasts in buttermilk for at least 1 hour or overnight in the refrigerator.

Marinate the Chicken

Mix flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish. Dredge the marinated chicken in the flour mixture, ensuring an even coating.

Bread the Chicken

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

Heat Oil

Fry the chicken breasts for about 6-8 minutes on each side, or until golden brown and cooked through. Place on a wire rack to drain.

Fry Chicken

In a bowl, mix together cayenne pepper, brown sugar, oil from frying, garlic powder, and salt to create the hot sauce.

Combine Ingredients

Brush the hot sauce generously over the fried chicken.

Add Sauce

Spread mayonnaise on the bottom half of the brioche bun. Add lettuce, then the hot chicken, followed by pickles. Top with the other half of the bun.

Build Sandwich

Cook frozen fries according to package instructions. Season with salt to taste.

Cook Fries

chicken breast

buttermilk

cayenne pepper

paprika

garlic powder

onion powder

oil (for frying)

brown sugar

oil (from frying)

lettuce

pickles

frozen fries

Preheat the oven to 350°F (175°C). In a large bowl, combine ground beef, breadcrumbs, milk, eggs, diced onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix until well combined.

Prepare the Meatloaf

Transfer the meat mixture to a loaf pan and shape it into a loaf. Bake in the preheated oven for about 1 hour.

Shape and Bake

In a small bowl, mix together ketchup, brown sugar, and mustard. After the meatloaf has baked for 1 hour, spread the glaze over the top and bake for an additional 15 minutes.

Make the Glaze

While the meatloaf is baking, toss the cubed russet potatoes with olive oil, salt, black pepper, and chopped rosemary. Spread them on a baking sheet and roast in the oven for about 30 minutes or until golden brown.

Roast the Potatoes

In a skillet over medium heat, add olive oil and minced garlic. Sauté for 1 minute, then add broccoli florets. Sauté for about 5-7 minutes until tender. Season with salt and black pepper.

Sauté the Broccoli

Once everything is cooked, slice the meatloaf and serve it alongside the roasted potatoes and sautéed broccoli.

ground beef

breadcrumbs

eggs

onion, diced

garlic, minced

Worcestershire sauce

Preheat the waffle iron. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, eggs, melted butter, and vanilla. Combine the wet and dry ingredients, stirring until just combined. Pour batter into the preheated waffle iron and cook according to the manufacturer's instructions until golden brown.

For Waffles

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, eggs, melted butter, and vanilla. Combine the wet and dry ingredients, stirring until just combined. Heat a non-stick skillet over medium heat. Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.

For Pancakes

All-purpose flour

Granulated sugar

Baking powder

Baking soda

Buttermilk

Eggs

Unsalted butter, melted

Vanilla extract

Rinse the red beans and soak them in water overnight. Drain and set aside.

Prepare the Beans

In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.

Cook the Bacon

Add onion, green bell pepper, celery, and garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.

Sauté the Vegetables

Add the drained beans, water, ham hock, andouille sausage, bay leaves, cayenne pepper, salt, and black pepper to the pot. Bring to a boil.

Reduce heat to low, cover, and simmer for about 1.5 to 2 hours or until beans are tender. Stir occasionally and add water if needed.

Simmer

In a separate pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat, cover, and simmer for about 20 minutes or until rice is tender.

Cook the Rice

Make your favorite biscuit recipe or use store-bought. Bake according to instructions.

Prepare the Biscuits

Remove the ham hock from the beans, shred the meat, and return it to the pot. Serve red beans over rice and garnish with crumbled bacon. Enjoy with biscuits on the side.

red beans

water

andouille sausage

ham hock

green bell pepper

celery

garlic

bay leaves

rice

water (for rice)

Season the chicken breasts with olive oil, salt, black pepper, and paprika. Let them marinate for at least 15 minutes.

Prepare the Chicken

In a skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels to drain excess fat.

Preheat your grill to medium-high heat. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).

Grill the Chicken

In the last minute of grilling, place a slice of Swiss cheese on each chicken breast to melt.

Melt the Cheese

While the cheese is melting, toast the brioche buns on the grill until golden brown.

Toast the Buns

Spread chipotle aioli on the bottom half of each bun. Layer with lettuce, grilled chicken with melted Swiss, crispy bacon, tomato slices, onion slices, and pickles. Top with the other half of the bun.

Serve the chicken bacon Swiss sandwiches with your favorite fries on the side.

Chicken breast

Bacon

Swiss cheese

Brioche buns

Lettuce

Tomato

Onion

Pickles

Chipotle aioli

Olive oil

Paprika

In a skillet over medium heat, melt the butter. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until the onions are soft and caramelized.

Biscuit Beignets With Bourbon Caramel Sauce

Pulled Pork Sandwich

Spinach Artichoke Dip

Nashville Hot Chicken Sandwich

Ma! The Meatloaf

Belgian Waffle Or Buttermilk Pancakes

Red Beans And Rice

Chicken Bacon Swiss

Op Breakfast Sandwich

Biscuits And Gravy

Chicken And Andouille Gumbo

Chocolate Coconut Bread Pudding

Op Cheeseburger

Garden Burger

Op Breakfast Poutine

Fish Tacos

Op Breakfast

Taco Of The Day