SERVED WITH CHIPOTLE AIOLI ON A HAWAIIAN ROLL

CRAB CAKE SLIDERS

Pecan Pie

Key Lime Pie

AWARD WINNING... OUR SIGNATURE HONEY PECAN SAUCE SERVED OVER PERFECTLY MARINATED FRIED CHICKEN. ACCOMPANIED WITH HOME-STYLE MASHED POTATOES AND FRESH VEGETABLE MEDLEY.

Honey Pecan Fried Chicken

TILAPIA FILET, BLACKENED AND PAN SEARED FINISHED WITH A CITRUS BUTTER SAUCE. SERVED WITH HOME-STYLE MASHED POTATOES AND FRESH VEGETABLE MEDLEY.

Blackened Tilapia

FANTAILS LIGHTLY BREADED AND QUICKLY FRIED. SERVED WITH FRENCH FRIES, COCKTAIL & TARTAR SAUCE.

Fried Shrimp Savannah

SAUTEED CHICKEN BREASTS AND ANDOUILLE SAUSAGE IN A CREOLE SPICED CLASSIC TOMATO AND OKRA BROTH. SERVED WITH SAVANNAH RED RICE.

Chicken Gumbo

Cheeseburger

Fried Shrimp

THINLY SLICED SEARED FILET SERVED WITH CREAM HORSERADISH CREMA AND PICKLED ONION

STEAK SLIDERS

Banana Pudding

Chicken Fingers

Baked Salmon

CHEESES SELECTED FROM LOCAL GEORGIA CREAMERIES. SERVED WITH CROSTINI, PICKLES,

CHEESE BOARD

CHARCUTERIE BOARD

SMOKED FISH DIP

SPINACH & ARTICHOKE DIP

SMOKED GOUDA PIMENTO CHEESE

HOT HORSERADISH SPIKED CRAB DIP

CHOICE OF HOUSE MADE CAROLINA GOLD OR PIRATE'S HOUSE TRADITIONAL BBQ SERVED WITH PICKLED ONION

BBQ PORK SLIDERS

HERB MARINATED CHICKEN CROSTINI

FRIED CHICKEN ON A SLIDER BUN WITH SPICY HOT SAUCE AND CREAMY COLESLAW

NASHVILLE HOT CHICKEN SLIDERS

FRESH MOZZARELLA, CHERRY TOMATOES, AND BASIL DRESSED WITH WHITE BALSAMIC VINAIGRETTE

CAPRESE SKEWERS

TUNA TARTAR

Gently pick through 1 cup lump crabmeat to remove shells and any cartilage, being careful to keep lumps intact. In a large bowl, combine 1/2 cup panko, 1/4 cup mayonnaise, 1 egg, 1 tablespoon Dijon, 1/2 teaspoon Worcestershire, 1 tablespoon lemon juice, 2 tablespoons thinly sliced green onions, 1 tablespoon chopped parsley, 1 teaspoon Old Bay, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Fold in the crabmeat gently until just combined; avoid overworking to keep the cakes tender.

Prepare crab mixture

Using a 1.5-ounce scoop or a tablespoon, portion the mixture into 12 small patties (about 1 to 1 1/2 inches thick and 2 inches wide). Press each lightly to adhere and then coat the flat surfaces lightly with additional panko if desired for extra crispness.

Form sliders

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon vegetable oil. When butter is foaming and oil is shimmering, add crab cakes in a single layer, leaving space between them. Cook 3–4 minutes per side until golden brown and just cooked through (internal temperature about 145°F / 63°C or until opaque and flaky). Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while you prepare the aioli and rolls.

Cook crab cakes

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon finely minced chipotle pepper, 1/2 teaspoon adobo sauce, 1/2 tablespoon fresh lime juice, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth and uniform. Taste and adjust heat/salt by adding more minced chipotle or adobo sauce in 1/4-teaspoon increments. Refrigerate until ready to use (at least 15 minutes for flavors to meld).

Prepare rolls: Preheat oven to 350°F (175°C). Split the 12 Hawaiian rolls and place bottom halves on a baking sheet. Brush the tops and insides lightly with 2 tablespoons melted butter. Toast in the oven 5–7 minutes until warm and slightly golden.

Build sliders: Spread about 1 teaspoon of chipotle aioli on each bottom roll. Place a small lettuce leaf or a pinch of arugula on top of the aioli to create a barrier so the roll doesn't get soggy. Set a warm crab cake on top of the lettuce. Spoon another 1 teaspoon aioli on the top half of the roll and close the slider.

Finish and serve: Arrange sliders on a platter. Garnish with lemon wedges on the side for squeezing. Serve immediately while crab cakes are warm. Leftover aioli can be refrigerated up to 3 days.

lump crabmeat

panko breadcrumbs

mayonnaise

Dijon mustard

Worcestershire sauce

fresh lemon juice

green onions (thinly sliced)

fresh parsley (chopped)

Old Bay seasoning

salt

black pepper

unsalted butter (for skillet)

vegetable oil (for skillet)

chipotle peppers in adobo (finely minced)

adobo sauce

fresh lime juice

garlic (minced)

smoked paprika

Hawaiian rolls (slider size), split

butter (melted, for rolls)

leaf lettuce or arugula

lemon wedges (optional)

In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 tsp salt, and 1/2 tsp granulated sugar. Add 6 tablespoons cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 strokes).

Make pastry dough

Mix 3 tablespoons ice water with 1/2 teaspoon apple cider vinegar. Drizzle the mixture over the flour-butter and gently toss with a fork until the dough just comes together when pressed. Add a splash more water, 1 teaspoon at a time, if needed — dough should hold but not be sticky. Form into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Add liquid and chill

On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Gently transfer to a 9-inch (23 cm) pie pan, easing it into place without stretching. Trim the overhang to about 1/2 inch, fold under and crimp the edge decoratively. Refrigerate the fitted crust for 15 minutes while oven preheats to 350°F (175°C).

Roll and fit

Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake 5 minutes more until the crust is just set and starting to turn light golden. If you prefer an unbaked shell, you can skip blind baking and bake with filling as directed.

Blind bake (optional for a firmer crust)

While the crust chills or during the blind-bake, whisk together 3 large eggs in a large bowl until slightly frothy. Add 1 cup light corn syrup, 3/4 cup packed light brown sugar, 2 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Whisk until smooth and sugar is mostly dissolved (about 1 minute).

Prepare filling

Stir 1 1/2 cups coarsely chopped pecans into the syrup-egg mixture until evenly distributed.

Add pecans

If you blind-baked the crust, reduce oven temperature to 350°F (if it was higher). Pour the pecan filling into the prepared pie shell, smoothing the top. Arrange 1/2 cup pecan halves over the surface in a decorative pattern if desired.

Assemble pie

In a small bowl, beat 1 egg with 1 teaspoon cold water to make an egg wash. Brush the exposed crust edge lightly with egg wash, taking care not to drip onto the filling.

Egg wash

Place the pie on the center rack of the preheated 350°F (175°C) oven. Bake until the filling is set but still slightly jiggly in the center — about 50–60 minutes. If the crust edge browns too quickly, cover it with foil or a pie shield after 30–35 minutes.

Bake the pie

Remove pie from oven and cool on a wire rack for at least 2 hours (preferably 3) to allow the filling to fully set. Serve at room temperature or gently warmed with whipped cream or vanilla ice cream.

Cool and serve

all-purpose flour

unsalted butter, cold and cubed

granulated sugar

ice water

apple cider vinegar

large eggs

light corn syrup

packed light brown sugar

unsalted butter, melted and slightly cooled

pure vanilla extract

kosher salt

coarsely chopped pecans

whole pecan halves (for topping)

egg (for egg wash)

cold water (for egg wash)

Preheat oven to 350°F (177°C). Use a 9-inch (23 cm) pie dish. Lightly grease the dish or spray with nonstick spray.

Preheat and prepare pan

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl. Stir to evenly distribute.

Add melted butter and stir until the mixture resembles wet sand and holds together when pressed. If too dry add 1 teaspoon more melted butter.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie dish, using the bottom of a measuring cup or glass to compact the crust.

Bake crust for 8-10 minutes until set and beginning to color at edges. Remove from oven and let cool slightly while preparing filling. Reduce oven temperature to 325°F (163°C) if desired for baking the filling.

In a medium bowl whisk together egg yolks and whole egg until smooth and slightly thickened, about 30 seconds.

Add the sweetened condensed milk and whisk until fully incorporated and smooth.

Stir in the key lime juice, lime zest, vanilla extract and salt. Whisk until the mixture is uniform; it will thicken slightly as the acid reacts with the dairy.

Pour the filling into the warm (not piping hot) baked crust, smoothing the top with a spatula.

Bake in the preheated oven at 325°F (163°C) for 12-15 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Do not overbake — the filling should have a custard-like set.

Remove the pie from the oven and cool on a wire rack for about 1 hour, then cover loosely with plastic wrap and refrigerate at least 4 hours or preferably overnight to fully set and chill.

When ready to serve, chill a medium bowl and beaters for 10 minutes in the freezer (optional) for best whipped cream volume.

Add heavy cream, powdered sugar and vanilla to the chilled bowl. Whip on medium-high speed until medium-stiff peaks form, about 2-3 minutes. Do not overwhip or it will become grainy.

Spread or pipe whipped cream around the edge of the chilled pie or dollop in the center. Garnish with lime slices or extra lime zest to taste.

Slice with a hot, clean knife (wipe between cuts) and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.

graham cracker crumbs

unsalted butter, melted

fine salt

key lime juice (fresh or bottled)

zest of key limes (or regular limes)

sweetened condensed milk

large egg yolks

large whole egg

vanilla extract

heavy whipping cream

powdered sugar

lime slices or extra zest

In a large bowl combine buttermilk, hot sauce, garlic powder, onion powder, kosher salt, and black pepper. Whisk to combine.

Prepare marinade

Trim excess skin fat from chicken if desired. Add chicken pieces to the buttermilk mixture, pressing to submerge. Cover and refrigerate for at least 4 hours or up to overnight (8–12 hours) for best flavor and tenderness.

Marinate chicken

In a shallow dish whisk together flour, cornstarch, paprika, cayenne, dried thyme, garlic powder, onion powder, kosher salt, and black pepper. In a second shallow bowl whisk eggs and milk until smooth.

Prep breading station

Remove each chicken piece from the buttermilk, letting excess drip off. First dip into the egg wash, then press thoroughly into the seasoned flour mixture to coat well. For extra-crispy double-coat: return coated piece to egg wash briefly, then re-coat with flour. Place on a wire rack and let rest 10 minutes to set the crust.

Dredge chicken

In a large heavy skillet or Dutch oven add vegetable oil to a depth of about 1 to 1.5 inches (about 1–1.5 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, it's ready.

Heat oil

Fry chicken in batches without crowding, skin-side down first, adjusting heat to maintain 325–350°F. Fry for 12–15 minutes per piece, turning once or twice for even browning, until internal temperature reaches 165°F (74°C) and crust is golden brown. Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven while remaining pieces finish.

Fry chicken

In a small dry skillet over medium heat toast the chopped pecans, stirring frequently, until fragrant and slightly darker, about 3–4 minutes. Remove to a plate to cool.

Toast pecans

In a small saucepan melt the butter over medium heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Stir in honey, brown sugar, apple cider vinegar, and soy sauce. Bring to a gentle simmer and cook 2–3 minutes, stirring, until slightly thickened. Season with salt and black pepper. Remove from heat and stir in the toasted pecans. Keep warm until serving.

Make sauce

Place peeled, cut potatoes in a saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15–18 minutes.

Cook potatoes

Drain potatoes thoroughly and return to the hot pot to evaporate excess moisture for 1 minute. Add butter, milk, remaining 1/2 teaspoon salt, and black pepper. Mash with a potato masher or ricer until smooth and creamy. Adjust seasoning to taste and keep warm.

Mash and finish

Heat a medium skillet over medium-high heat with olive oil. Add carrots first and sauté 2–3 minutes, then add broccoli and snap peas. Cook, stirring occasionally, until vegetables are bright and tender-crisp, about 4–5 minutes total. Season with salt and black pepper. Remove from heat.

Sauté vegetables

To assemble, place a portion of mashed potatoes on each plate, arrange 1–2 pieces of fried chicken alongside, and spoon 2–3 tablespoons (or more to taste) of warm honey pecan sauce over the chicken. Scatter extra chopped toasted pecans and chopped parsley over the sauced chicken for crunch and color. Serve the vegetable medley on the side.

If desired, reserve some sauce on the side for dipping. Serve immediately while chicken is hot and sauce is glossy.

bone-in, skin-on chicken thighs

buttermilk

hot sauce (e.g., Frank's)

garlic powder

onion powder

cornstarch

paprika

cayenne pepper

dried thyme

eggs

milk

vegetable oil (for frying)

unsalted butter

garlic, minced

honey

light brown sugar, packed

soy sauce

chopped pecans, toasted

russet potatoes, peeled and cut into 1-inch pieces

broccoli florets

carrot, sliced on bias

snap peas

olive oil

chopped fresh parsley

extra toasted pecans, chopped

Pat tilapia fillets dry with paper towels. Season both sides lightly with 1.5 tsp kosher salt and 1 tsp black pepper (included in spice mix below).

Prepare fillets

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne pepper and 1 tsp black pepper. Mix thoroughly. Sprinkle an even coating of the spice mix (about 1.5–2 tsp per fillet) onto both sides of each fillet, pressing gently so it adheres.

Make blackening spice

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add 2 tbs vegetable oil and 2 tbs butter; swirl to coat and let the butter foam and just begin to brown but not burn.

Heat pan

Place fillets in the pan without crowding (cook in two batches if necessary). Sear 2–3 minutes on the first side undisturbed until a dark crust forms. Carefully flip and cook 1.5–2 minutes on the second side until the fish flakes easily and reaches 145°F (63°C). Transfer cooked fillets to a warm plate and tent loosely with foil while you make the sauce.

Cook fillets

Squeeze a little fresh lemon over the cooked fillets (from the lemon listed in ingredients) to brighten flavor before serving with sauce.

Finish with lemon

In a small skillet or the same pan used for fish (wipe excess char but keep fond), melt 4 tbs butter over medium heat. Add the minced shallot and cook 1–2 minutes until softened and translucent, stirring so it doesn't brown.

Add 1 tsp minced garlic and cook 20–30 seconds until fragrant. Deglaze the pan with 2 tbs white wine or fish stock if using, scraping up browned bits for 30–45 seconds until slightly reduced.

Stir in 2 tbs fresh lemon juice and 1 tbs orange juice. Reduce heat to low and simmer 30–60 seconds. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 1 tbsp chopped parsley. If desired, swirl in an additional 1 tbs cold butter off-heat for a glossy finish.

Spoon the warm citrus butter sauce over the blackened tilapia fillets just before serving.

Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain potatoes thoroughly and return to the hot pot. Add 2 tbs butter, 1/2 cup warmed milk (or half-and-half) and 2 tbs sour cream if using. Mash to desired consistency with a potato masher or ricer. Season with 1/2 tsp black pepper and additional salt to taste. Keep warm until plating.

Steam or blanch the broccoli, carrots, and green beans until crisp-tender (about 3–5 minutes in boiling salted water or in a steamer). Immediately transfer to an ice bath if you want bright color and to stop cooking; otherwise drain well.

Toss the vegetables with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Rewarm briefly in a skillet over medium heat for 1–2 minutes if needed. Finish with a squeeze of lemon wedge if desired.

Divide mashed potatoes among 4 plates. Place a tilapia fillet partly over the potatoes. Arrange a portion of the vegetable medley beside the fish. Spoon citrus butter sauce over the fillet and a little around the plate. Garnish with chopped parsley and a lemon wedge or slice.

Crab Cake Sliders

Pecan Pie

Key Lime Pie

Honey Pecan Fried Chicken

Blackened Tilapia

Fried Shrimp Savannah

Chicken Gumbo

Cheeseburger

Fried Shrimp

Steak Sliders

Banana Pudding

Chicken Fingers

Baked Salmon

Cheese Board

Charcuterie Board

Smoked Fish Dip

Spinach & Artichoke Dip

Smoked Gouda Pimento Cheese

Hot Horseradish Spiked Crab Dip

Bbq Pork Sliders

Herb Marinated Chicken Crostini

Nashville Hot Chicken Sliders

Caprese Skewers

Tuna Tartar