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

Grilled garlic and black pepper crusted pork flat iron topped
with an onion bourbon BBQ sauce. Accompanied by mac and cheese
and sauteed garlic green beans.

Medallions of roasted pork tenderloin stuffed with bacon and
cornbread and topped with a marsala gravy. Accompanied by
mac and cheese and sauteed garlic green beans.

Fresh mahi fillet pan seared with a panko breading plated over gnocchi tossed with baby spinach and roasted red pepper in an asiago cream sauce.

Our slow cooked ribs baked with an andouille and cornbread stuffing then finished with boilermaker BBQ sauce.  Accompanied by mashed potatoes, cheddar grits, and southern greens.

Fresh swordfish pan seared with Cajun spices then plated over orzo pasta tossed with gulf shrimp, cherry tomatoes, and baby spinach tossed with garlic, white wine, and olive oil.

Fried oysters, two poached eggs, and a spinach and cream puree
over English muffins topped with hollandaise sauce.
Accompanied by home fries.

Maple-brined pork flat iron grilled and topped with a bacon and onion chutney.
Accompanied by mashed red potatoes and garlic green beans.

Thinly sliced medallions of garlic and pepper marinated beef tenderloin stacked with layers of
baby spinach and basil, sliced heirloom tomatoes, and feta then drizzled with a balsamic syrup.