Chicken Fried Steak

Sliced akaushi beef cutlet, buttermilk dipped, breaded and slow fried then served with black pepper cream gravy, mashed potatoes and choice of one side.

Chicken Fried Chicken

Chicken breast, buttermilk dipped, breaded and slow fried then served with black pepper cream gravy, mashed potatoes and choice of one side.

Pan Roasted Chicken

Two pieces of skin on chicken breast brined in house with heavy herbs, garlic, and citrus. Sauced in a tarragon jus and served with mashed potatoes and choice of side.

Bacon Glazed Meatloaf

Mix of pork and beef meatloaf topped with bacon based tomato glaze. Served with mashed potatoes and choice of side.

Sriracha Shrimp with Pesto Linguine

Five piece, Patagonian, tail-on shrimp marinated in sriracha honey and citrus, sautéed in butter and white wine over linguini tossed in basil pesto cream sauce. Served with grilled garlic bread.

Sriracha Shrimp & Grits

Five large, sriracha marinated, Patagonian shrimp atop Cheddar poblano grits with house made creamy creole sauce garnished with fire roasted corn.

House-Smoked Ribeye

House-smoked ribeye seasoned with a BBQ dry rub and served with a horseradish sour cream sauce. Served with buttermilk mashed potatoes and choice of one side.

Grilled Salmon

Atlantic salmon rubbed with olive oil, grilled to medium, then served with a citrus herb beurre Blanc, and choice of two sides.

Three Side Medley

Cajun Redfish

Redfish dusted in seasoned flour and cornmeal for a crust, pan seared with a creamy creole sauce. Served with Cheddar poblano grits and choice of side.

Cashew Alfredo Spaghetti with Lentil Balls

Vegan. Vegetarian. Cashew alfredo sauce (onions, garlic, cashews, lemon juice, almond milk and nutritional yeast) dresses six ounces of gluten free spaghetti tossed with onion, bell pepper, mushroom, and spinach. Served with five lentil meatballs (lentils, brown rice flour, onions, garlic herbs, and tomato paste) and grilled garlic bread.