A grilled 12oz. Pork Chop stuffed with Andouille sausage and corn bread plated over a sautee of blackeyed peas, collard greens, and orzo pasta topped with a home made brown gravy.

Farm raised rainbow trout pan seared then topped with grilled asparagus and soy ginger glaze. Accompanied by rice and fresh vegetables.

Thinly shaved ribeye and country ham topped with sauteed onions and jack cheese on a toasted sub roll.  Accompanied by fries and coleslaw.

Fresh flounder with a crab cake stuffing, pan seared, and topped with a shallot butter sauce.  Accompanied by rice and garlic green beans.

Fresh salmon fillet pan seared with lemon pepper seasonings then served atop our
Creole caesar.

Pan sauteed Catfish topped w/a shrimp creole sauce. Accompanied by rice and fresh vegetables.

Homemade buttermilk biscuits, sweet potato biscuits and cornbread. Served with homemade peach-pepper jelly and apple butter.

Blend of artichoke hearts, backfin crabmeat, and cream cheese.  Served with herb seasoned oven toasted french bread.

Served with carrots, celery and blue cheese dressing.