Roasted portobello mushroom topped with red peppers, sautéed spinach, feta and mozzarella cheese.
Sweet crawfish tail meat lightly breaded, quickly fried; served with cocktail and chipotle honey mustard.
Served in a creamy saffron bisque or a white wine tomato broth.
Lightly breaded, quickly fried; served with chipotle honey mustard and marinara.
Blue crab claws, lightly breaded, quickly fried - served with cocktail and barbecue ranch sauces.
Served in a creamy saffron bisque or a white wine tomato broth.
Sliced green tomatoes, breaded and fried- served with barbecue ranch.
Fried hush puppies and dill pickle chips served with Alabama barbecue sauce.
Fresh crisp greens topped with diced tomatoes, chopped eggs, Georgia pecans, and sun-dried cranberries.
Fresh spinach leaf, topped with a hot bacon vinaigrette, sliced portobellos, chopped eggs, diced tomatoes and shallots.
Fresh greens with roasted red peppers, diced tomatoes, cheddar and mozzarella, chopped eggs, Georgia pecans and sun-dried cranberries.
Mounds of hickory smoked bacon strips piled high with mayonnaise, lettuce, tomatoes, and onions - served on texas toast.
Sandwiched layers of ham, smoked turkey, swiss, and American cheese, lightly battered and quickly fried - topped with confectioners sugar and served with blackberry preserves.
Thinly sliced prime rib with melted provolone cheese on top of a hoagie roll - served with au jus and creamy horseradish sauces.
Fresh ground beef tenderloin grilled to your desired temperature - served on a toasted focaccia bun with mustard, lettuce, onion and pickles.
Slow roasted corn beef with sauerkraut and swiss cheese on texas toast - served with a side of thousand Island.
Grilled beer brats topped with sauerkraut and swiss cheese - served with course mustard on a hoagie roll.
Roasted portobello mushroom topped with red pepper, sautéed spinach, feta and mozzarella cheese - served on a toasted focaccia bun.
Catfish, lightly breaded and quickly fried - served on texas toast with lettuce, tomatoes, onions, and a side of tartar sauce.
Chicken covered in a Georgia pecan sage crust, lightly fried - served over chipotle sweet mashed potatoes and a bing cherry sauce.
Chicken tenderloins lightly battered then fried - served with french fries and chipotle honey mustard.
Lightly breaded and quickly fried - served with french fries.
Grilled shrimp, scallops, beer brats, and polska kielbasa over potato hash served with coarse mustard hollandaise and garnished with fried spinach.
Grilled chicken and shrimp over saffron rice with olive relish, feta cheese and fried leeks.
Pan fried chicken breast over garlic mashed potatoes and sautéed spinach - topped with a creamy saffron bisque.
Garlic roasted shrimp, Polska kielbasa, peppers, and onions; served over yellow corn cheese grits.
Shrimp and sea scallops, pan roasted in garlic butter with prosciutto, peppers and onions over a spicy rigatoni alfredo.
Thinly pounded chicken, egg dipped and sautéed in lemon butter with garlic and capers - served over a pasta alfredo.
Pan roasted mussels with grilled shrimp, scallops, salmon and fresh catch over linguini and spinach - tossed in a creamy bouillabaisse.
Sautéed in a garlic, white wine caper sauce with spinach, sun dried tomatoes, peppers, and leeks; served over an angel hair alfredo.
Jumbo lump crab cakes lightly grilled - served over a shrimp bisque with rice pilaf and vegetable of the day.
Grilled bourbon marinated salmon over rice pilaf and vegetable of the day.
Filet of catfish lightly breaded and fried, topped with an Appalachian style crab cake and an orange hollandaise; served over rice pilaf and vegetable of the day.
Pan fried trout garnished with smoked bacon and Georgia pecan sage crust, topped with a lemon sage butter; served with rice pilaf and vegetable of the day.
Broiled, stuffed shrimp over a saffron bisque - served with rice pilaf and vegetable of the day.
Blackened salmon and shrimp over chipotle sweet mashed potatoes and sautéed spinach - topped with a margarita buerre blanc.
Fresh made salmon fritters; lightly breaded and quickly fried; over saffron rice and sautéed spinach - topped with coarse mustard hollandaise.
Chicken covered in a Georgia pecan sage crust, lightly fried; served over chipotle sweet mashed potatoes and a bing cherry sauce.
Chicken tenderloins, lightly battered then fried; served with french fries and chipotle honey mustard.
Lightly breaded and quickly fried - served with french fries.
Grilled shrimp, scallops, beer brats and Polska kielbasa over potato hash - served with coarse mustard hollandaise and garnished with fried spinach
Grilled chicken and shrimp over saffron rice with olive relish, feta cheese and fried leeks.
Pan fried chicken breast over garlic mashed potatoes and sautéed spinach - topped with a creamy saffron bisque.
Garlic roasted shrimp, Polska kielbasa, peppers and onions - served over yellow corn cheese grits.
Shrimp and sea scallops, pan roasted in garlic butter with prosciutto, peppers and onions over a spicy rigatoni alfredo.
Thinly pounded chicken, egg dipped and sautéed in lemon butter with garlic and capers - served over a pasta alfredo.
Pan roasted mussels with grilled shrimp, scallops, salmon and fresh catch over linguini and spinach - tossed in a creamy bouillabaisse.
Sautéed in a garlic, white wine caper sauce with spinach, sun dried tomatoes, peppers, and leeks - served over an angel hair alfredo.
Jumbo lump crab cakes lightly grilled - served over a shrimp bisque with rice pilaf and vegetable of the day.
Grilled bourbon marinated salmon over rice pilaf and vegetable of the day.
Filet of catfish lightly breaded and fried, topped with an Appalachian style crab cake and an orange hollandaise - served over rice pilaf and vegetable of the day.
Pan fried trout garnished with smoked bacon and Georgia pecan sage crust, topped with a lemon sage butter - served with rice pilaf and vegetable of the day.
Broiled, stuffed shrimp over a saffron bisque - served with rice pilaf and vegetable of the day.
Blackened salmon and shrimp over chipotle sweet mashed potatoes and sautéed spinach - topped with a margarita buerre blanc.
Fresh made salmon fritters - lightly breaded and quickly fried; over saffron rice and sautéed spinach - topped with coarse mustard hollandaise.