House Smoked Duck, pan seared, served with fried Garlic Chile Haricot Verts Chefs Temp Medium Rare

SMOKED DUCK

Pan seared Grouper topped with Louisiana lump crab in a Sherry Imperial Sauce, Garlic Haricot Verts

GROUPER IMPERIAL

House-made Boudin baked in Mushroom Caps with an Au Poivre Sauce

CHARGRILLED OYSTERS

BUTCHER BLOCK

Various selection of our house-made sausages and spreads served with House Pickles and Candied Jalapenos

SAUSAGE BOARD

Topped with Vanilla Ice Cream and Salted Caramel Bourbon Sauce

SOUTHERN BOURBON PECAN PIE

Layered Devil’s Fook Cake, Chocolate Mousse, Raspberry and Chocolate Ganache

CHOCOLATE RASPBERRY CAKE

House-smoked duck breast, mixed greens, blackberries, brie croutons, blackberry vinaigrette

SMOKED DUCK SALAD

Two crabcakes on top of a fried green tomato round topped with poached eggs and a spicy hollandaise served with Parmesan bacon grits

CRAB CAKE BENEDICT

Seared Jumbo Scallops, Pommes Aligote, Fennel Mousseline Sauce

SEARED SCALLOPS

Two buttery biscuits with southern white sausage gravy

BISCUITS & GRAVY

Thinly sliced saw tenderloin dressed with shaved Parmesan and Arugula salad topped with Louisiana Gulf Fried Oysters

BEEF CARPACCIO WITH FRIED OYSTERS

TURTLE SOUP

French toast with fried chicken tossed in our house-made praline sauce and finished with candied pecans

PRALINE CHICKEN PAIN PERDU

Marinated Louisiana Shrimp, Scallops and Crab, Avocado Dip, Pico de Gallo with Ceviche Sauce

SEAFOOD TARTARE

Artichokes, Smoke Oysters and Spinach in a bubbly Mornay sauce served with crostini’s

STUFFED ARTICHOKE AND OYSTER DIP

Turtle Meat and Italian sausage Bolognese over Angel Hair pasta

TURTLE BOLOGNESE

Turkey, ham, Swiss and American cheese, honey wheat, fried in pancake batter topped with powdered sugar, with fig jam served with fries

THE MONTECRISTO

Jumbo shrimp in our New Orleans butter sauce served over creamy Parmesan bacon grits

SHRIMP & GRITS

Two Smash Patties, bacon slices, American Cheese, Onions, Bacon Jam, Lettuce, Tomatoes

WV BURGER

Two smash patties, bacon slices, American cheese, onions, bacon jam, lettuce, tomatoes, sunny side up egg served with fries

BRUNCH BURGER

Airline Chicken Breast, Whiskey Pan Sauce, sauteed Creamed Spinach

WHISKEY CHICKEN

Fried Gulf Shrimp tossed in Creamy Sweet Chili Sauce on a bed of mixed greens

JAZZY SHRIMP

Thick cut slab bacon glazed with a spicy fig gastrique, layered between two slices of fresh brioche, spicy aioli, shredded iceberg and a beefsteak tomato served with fries

Season the duck breasts with salt and black pepper on both sides. Let them sit at room temperature for 30 minutes.

Prepare the Duck

Preheat your smoker or grill. Add hickory wood chips and smoke the duck breasts for about 1 hour at a temperature of 225°F (107°C). Aim for an internal temperature of 135°F (57°C) for medium rare.

Smoke the Duck

Remove the duck from the smoker and let it rest for 10 minutes. Heat a skillet over medium-high heat and add the duck breasts skin-side down. Sear for about 4-5 minutes until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes.

Pan-Seal the Duck

In another pan, heat olive oil and butter over medium heat. Add minced garlic and sliced chili peppers, cooking for 1-2 minutes until fragrant. Add haricot verts and sauté for about 5-7 minutes until they are tender but still crisp.

Prepare the Haricot Verts

Slice the smoked duck breast and serve alongside the fried garlic chile haricot verts.

Plate the Dish

Duck breast

Salt

Black pepper

Hickory wood chips (for smoking)

Garlic cloves, minced

Fresh red chili peppers, sliced

Haricot verts (green beans)

Olive oil

Butter

Bring a pot of salted water to boil. Add the haricot verts and blanch for about 3-4 minutes until vibrant green. Drain and immediately plunge into ice water to stop cooking. Set aside.

Season the grouper fillets with salt and black pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.

Pan-sear the Grouper

In the same skillet, add the remaining 2 tablespoons of butter and sauté the minced garlic until fragrant. Pour in the sherry wine, scraping the bottom of the pan to deglaze. Allow it to simmer for 2-3 minutes, then add the heavy cream and stir until thickened, about 5 minutes. Gently fold in the lump crab meat.

Make the Sherry Imperial Sauce

Serve the pan-seared grouper topped with the crab and sherry sauce. On the side, warm the blanched haricot verts in the skillet for a minute and season with salt and pepper. Garnish the dish with chopped parsley.

Combine and Serve

Grouper fillets

Lump crab meat

Sherry wine

Heavy cream

Haricot verts (French green beans)

Parsley, chopped (for garnish)

In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant. Remove casing from boudin sausage and crumble into the skillet. Cook until browned. Remove from heat and mix in chopped parsley.

Prepare the Boudin Stuffing

Preheat the oven to 350°F (175°C). Fill each mushroom cap with the boudin mixture, pressing it in gently. Place stuffed mushrooms on a baking sheet and bake for 15 minutes or until the mushrooms are tender.

Stuff the Mushroom Caps

In a saucepan, combine black peppercorns and white wine. Bring to a simmer and reduce by half. Add heavy cream and remaining 2 tablespoons of butter. Simmer until sauce thickens. Season with salt to taste.

Prepare the Au Poivre Sauce

Preheat the grill to medium-high heat. Place oysters on the grill and cook for about 5-7 minutes, or until they open. Remove from grill.

Grill the Oysters

Top each grilled oyster with a stuffed mushroom cap and drizzle with the Au Poivre sauce. Serve immediately with lemon wedges.

Assemble and Serve

fresh oysters

boudin sausage

mushroom caps

butter

heavy cream

black peppercorns

white wine

garlic, minced

parsley, chopped

salt

lemon wedges

In a bowl, mix olive oil, salt, black pepper, garlic powder, and fresh rosemary. Rub this mixture evenly over all the meat cuts.

Season the Meats

Allow the seasoned meats to rest at room temperature for about 30 minutes to absorb flavors.

Let it Rest

Preheat a grill or skillet over medium-high heat. Cook the beef steak for 4-5 minutes on each side for medium-rare. Cook the pork chops for 6-7 minutes on each side. Chicken breasts should be cooked for 6-7 minutes on each side until internal temperature reaches 165°F (75°C). For lamb chops, cook for 3-4 minutes on each side.

Grill or Sear the Meats

Use a meat thermometer to check the internal temperature of each meat type for desired doneness.

Check Temperature

Once cooked, let the meats rest for 5 minutes before slicing. Serve on a butcher block or platter with your choice of sides.

Rest and Serve

Beef Steak

Pork Chops

Chicken Breasts

Lamb Chops

Black Pepper

Garlic Powder

Olive Oil

Fresh Rosemary

In a large bowl, combine ground pork and ground beef. Add minced garlic, fennel seeds, paprika, salt, black pepper, and crushed red pepper flakes. Mix until well combined.

Prepare the Sausage Mixture

Rinse the sausage casings in cold water. Using a sausage stuffer, fill the casings with the sausage mixture, twisting into links. Tie off the ends.

Stuff the Sausages

Grill or pan-fry the sausages over medium heat until fully cooked, about 15-20 minutes.

Cook the Sausages

In a bowl, mix the softened cream cheese, sour cream, chopped fresh herbs, garlic powder, and lemon juice until smooth. Adjust salt to taste.

Make the Herb Spread

In a saucepan, combine white vinegar, sugar, salt, and dill weed. Bring to a boil, pour over sliced cucumbers in a jar, and let them cool before refrigerating.

Prepare the Pickles

In a saucepan, combine sliced jalapenos, brown sugar, white vinegar, and water. Bring to a boil, then simmer for 10-15 minutes until syrupy.

Candy the Jalapenos

Ground pork

Ground beef

Garlic, minced

Fennel seeds

Paprika

Crushed red pepper flakes

Casing (for sausage)

Cream cheese, softened

Sour cream

Fresh herbs (parsley, chives, dill), chopped

Garlic powder

Lemon juice

Cucumbers, sliced

White vinegar

Sugar

Dill weed

Jalapenos, sliced

Brown sugar

Water

Preheat your oven to 350°F (175°C). If using a store-bought pie crust, fit it into a 9-inch pie pan. If making homemade, roll out the dough and place it in the pan, crimping the edges.

Prepare the Pie Crust

In a dry skillet over medium heat, toast the pecans for about 5 minutes, stirring occasionally, until fragrant. Set aside to cool.

Toast the Pecans

In a large mixing bowl, combine the granulated sugar, corn syrup, melted unsalted butter, and vanilla extract. Whisk until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the bourbon.

Mix the Filling

Fold the toasted pecans into the filling mixture until evenly distributed.

Add Pecans

Pour the filling into the prepared pie crust. Bake in the preheated oven for 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Allow to cool at room temperature.

Bake the Pie

Serve slices of the pie topped with a scoop of vanilla ice cream and drizzled with salted caramel bourbon sauce.

Serve

pecans

granulated sugar

light corn syrup

large eggs

unsalted butter

vanilla extract

bourbon

pie crust

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Cake

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.

Stir in the boiling water (the batter will be thin). Pour evenly into the prepared pans.

Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool.

Melt the chocolate chips in a double boiler or microwave. Let cool slightly.

Make the Chocolate Mousse

In a separate bowl, whip the heavy cream to soft peaks. Fold in the melted chocolate until combined.

Once the cakes have cooled, place one layer on a serving plate. Spread a layer of chocolate mousse over the top.

Assemble the Cake

Add a layer of fresh raspberries, then place the second cake layer on top.

In a saucepan, heat 1 cup of heavy cream until just boiling. Pour over 1 cup of chocolate chips and let sit for 5 minutes.

Prepare the Ganache

Stir until smooth. Pour the ganache over the top of the cake, letting it drip down the sides.

Garnish with additional fresh raspberries and chill for at least 1 hour before serving.

all-purpose flour

unsweetened cocoa powder

baking soda

baking powder

eggs

whole milk

vegetable oil

boiling water

semi-sweet chocolate chips

fresh raspberries

Preheat your smoker to 225°F (107°C). Season the duck breasts with salt and pepper, then place them in the smoker. Smoke for 1.5 to 2 hours until they reach an internal temperature of 165°F (74°C). Let cool, then slice thinly.

Preheat the oven to 375°F (190°C). Cut the baguette into slices and arrange on a baking sheet. Top each slice with a piece of brie cheese. Bake for 10-12 minutes until the cheese is bubbly and the bread is crispy.

Make the Brie Croutons

In a blender, combine blackberries, olive oil, red wine vinegar, honey, salt, and black pepper. Blend until smooth and adjust seasoning to taste.

Prepare the Blackberry Vinaigrette

In a large bowl, combine mixed greens and blackberries. Drizzle with blackberry vinaigrette and toss gently. Top with smoked duck slices and brie croutons before serving.

Smoked Duck

Grouper Imperial

Chargrilled Oysters

Butcher Block

Sausage Board

Southern Bourbon Pecan Pie

Chocolate Raspberry Cake

Smoked Duck Salad

Crab Cake Benedict

Seared Scallops

Biscuits & Gravy

Beef Carpaccio With Fried Oysters

Turtle Soup

Praline Chicken Pain Perdu

Seafood Tartare

Stuffed Artichoke And Oyster Dip

Turtle Bolognese

The Montecristo

Shrimp & Grits

Wv Burger

Brunch Burger

Whiskey Chicken

Jazzy Shrimp

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