Yeast dough fritters stuffed with goat cheese. Fried to an outer golden crisp and an inner melty perfection. Sweet and savory pepper jelly lends the perfect kick.

Shrimp and sweet corn folded into a sherried cheese sauce. Served with house made chips.

Plump shrimp sautéed in a savory mix of butter, Old Bay, and Tabasco. Skewered on rosemary fronds and served over Granny's Potato Salad.

Inspired by our grandmothers from Eastern Europe and East Tennessee. Cornmeal dusted and fried. Served over cheese grits with tomato jam.

Served with baked apples and mulled bourbon syrup.

With great food, nothing should go to waste. We honor the Southern tradition of turning the broth from cooking greens into a treat all its own. Turnip greens in a soulful broth with crispy brisket.

The school cafeteria was never like this. We use a secret method to keep that real shredded potato texture, stuff them with cheddar and brisket, fry and serve with a horseradish dipping sauce.

Small pieces of pork spare ribs wok fried in house BBQ sauce with bleu cheese slaw. Get them as spicy as you want.

Dry rubbed and smoked crisped in the fryer, and coated with spicy marinade. With bread & butter pickles.

A Kansas City delicacy. The "point" of the brisket cooked low, slow, and long. Charred on the outside and super moist inside. With house pickles.

Silky raw tuna, mango, avocado, jicama, sweet corn, romaine and arugula. Tossed in a spiced cilantro vinaigrette

Romaine hearts, Parmesan, biscuit croutons, sweet corn, roasted tomatoes, fresh cilantro and classic Caesar dressing.

Smoked chicken, sweet GA chicken sausage, hard boiled egg, pecans, jicama, romaine, corn, roasted tomato, black eyed peas, feta cheese, basil vinaigrette.

Romaine, spinach, goat cheese, cashew pralines and truffled lemon vinaigrette.

Romaine wedge topped with braised brisket, bleu cheese crumbles, crispy sweet potatoes and red wine vinaigrette.

You came to eat Caesar not to praise him, but you may praise him after this. Succulent sauteed crawfish atop romaine, oven dried tomatoes and cilantro with challah croutons.

A Sandy Springs Favorite. Traditional dark roux, okra, bell pepper, onion, and celery. Seafood and meat vary (i.e. shrimp, crawfish, chicken sausage, fish...).

Strawberries, pickled red onion, feta cheese, and arugula tossed in mint lime dressing.

Goat cheese, spiced pumpkin seeds, golden raisins, pickled onions, and cider vinaigrette.

Makes everything feel better. Homemade broth with chicken, celery, carrots and a Bubbe's love.

Smoked pecans, mixed greens, corn and truffle lemon vinaigrette dressing.

Crisp skinned duck over seasonal greens tossed with apples, smoked pecans, bleu cheese crumbles, and crispy sweet potatoes with spiced honey dressing.

Another delight that took our home town by storm. Smoked duck breast, thick bacon, provolone, arugula, remoulade and tomato jam.

Anointed by Southern food journalist Chris Chamberlain. Served on a toasted roll with lettuce, pickles and homemade remoulade. Choose from shrimp or catfish (blackened or fried).

You won't miss the meat. Marinated portabella mushrooms, Swiss cheese, onion ragout and Sriracha 1000 Island.

Prepare to be blown away by the Mother Of All Bologna sandwiches. The bologna is smoked in house, and sliced thick. With pimento cheese and pepper jelly.

If Bubba got to name his, so does Chef Bruce. Top quality beef and a touch of our dry rub make for the perfect burger. Served with lettuce, tomato and onion.

Featured on Fox 5's "Burgers with Buck". Caramelized onions, provolone, duck bacon, red eye steak gravy, Sriracha 1000 Island and arugula.

House made corned beef, crispy caraway kraut, sriracha 1000 island, and Swiss cheese on dark bread.

On dark bread with Swiss cheese, cabbage & tomato chow-chow, and Creole mustard.

Seared tuna, arugula, oven dried tomatoes, and bleu cheese aioli.

Dusted with our rice flour coating and fried golden brown. With bacon, provolone, lettuce, and tomato.

Fried, grilled or blackened.

Fried, grilled or blackened.

Like the Frisco Kid, a Jewish classic goes West. Dry rubbed and smoked.

Marinated overnight with just enough spice for a little kick.

Super meaty ribs coated with our dry rub and slow smoked for hours. So tasty and tender that you don't need sauce (but we will give you some anyway).

A comfort classic. With mushrooms & onion gravy and mashes pototoes. Choose 1 extra side

Farm raised seasoned with our sweet and savory dry rub. Pick 2 sides.

Our house salmon, horserasdish mashed potatoes, celery, onion, coated in light bread crumbs and pan fried.

Boneless breast, coated with an Old Bay spiced version of our light rice flour batter. Pan fried crispy. Served with chicken sausage, rice and shrimp etoufee.

It's a classic and we keep it that way. Sauteed shrimp, andouille sausage and sherried seafood broth. Served over our cheese grits with mushrooms and seasonal vegetables.

In the old country, hunters used cooking as their main tool for preserving their game. Experience 2 styles, with a little twist. Smoked breast, plus leg and thigh confit. Served with sweet potato hash and citrus mustard.

Seasonal vegetables sauteed with Cajun trinity (celery, onion and green pepper). Served over rice in a tomato broth with green onion and fresh herbs. Finished with a dusting of Cajun spices to make it flavorful but not spicy.

Shrimp, chicken, local made chicken sausage, catfish, & rice in our gumbo sauce. Choose how spicy you want it!

Pasta in a zesty old bay/parmesan/cream sauce, with chicken and shrimp.

Beer battered Codd served with Bleu cheese slaw and hand cut French fries

Seared medium rare. With crispy onions, garlic spinach, and steakhouse gravy.

Our House Smoked Salmon, horseradish mashed potatoes, celery, onion, coated in light bread crumbs and pan fried

Well marbled. Sublimely seasoned. Grilled to perfection

Clams, shrimp, chicken, crawfish, rice and gumbo sauce.

Small pieces of our pork spare ribs wok fried in spicy barbecue sauce with bleu cheese slaw.

A classic re-invented. 6 plump shrimp with brandied cocktail sauce and Rafi's homemade guacamole.

Delicious fresh oysters seasoned with garlic, Parmesan and Romano cheeses and grilled to perfection.

10 oz. Georgia mountain trout filet dusted with corn meal and pan sauteed. Served with corn and sweet potato risotto and a green goddess sauce.

Chargrilled to caramelized perfection. Served with sesame noodles and a mango pear chutney.

Does anything say Spring more than Lamb? The smoking and our spices give this dish a phenomenal flavor. Served with roasted new potatoes, green beans, and minted pepper jelly on the side.

Okra, corn, tomatoes stewed together.

A combination of smoking and broth cooking makes this extra tasty and tender.

Fried, blackened or chargrilled.

Fried, blackened, or chargrilled

Boneless, skinless breast braised in white wine butter sauce.

Super meaty spare ribs, coated with our dry rub and slow smoked for hours. So tasty and tender that you don't need sauce (but we will give you some anyway).

Homemade butterscotch pudding layered with whipped praline crumbles.

Shortcake style with a mixed berry sauce, fresh berries and vanilla ice cream.

Pecans, chocolate chips and bourbon.....enough said!

Chef Bruce always likes to help the Girl Scouts by using their cookies in his desserts. In this case, it is a S'mores Cookie crust filled with vanilla cheesecake topped with charred marshmallows and hot fudge.

3 scoops of ice cream layered with homemade hot fudge, caramel and smoked pecans. Topped with whipped cream.

Chunks of challah baked in pineapple rum custard served over caramelized pineapple. Topped with vanilla bean ice cream.

It is so hard to choose only 1 of these fantastic options. Try the 3 that excite you most.

A scary name for a scary good dessert. Gooey brownie batter with pecans, marshmallows, and chocolate chips. Served with ice cream

With animal crackers.

Yeast dough fritters, stuffed with pimento or goat cheese, fried to an outer golden crisp and topped with a sweet and savory pepper jelly lends the perfect kick.

Plump shrimp sauteed in savory butter with Old Bay and Tabasco. Served over rosemary biscuits.

Inspired by all grandmothers from Eastern Europe and East Tennessee. Served over our cheese grits and topped with tomato jam.

The school cafeteria was never like this. Stuffed with cheddar and brisket, fried and served with a horseradish dipping sauce.

Made with local made chicken sausage dipped in a cornmeal batter and fried to perfection topped with caraway mustard.

Silky raw tuna, mango, avocado, jicama, sweet corn, romaine and arugula. Tossed in a spiced cilantro vinaigrette with house chips.

Romaine and spinach, goat cheese, cashew pralines and truffled lemon vinaigrette.

Smoked chicken, andouille sausage, hard boiled egg, pecans, jicama, romaine, corn, roasted tomato, black eyed peas, feta cheese and basil vinaigrette.

Anointed by Southern food journalist Chris Chamberlain. Served on a toasted roll with lettuce, pickles and homemade remoulade. Pick your filling.

On rye with Swiss cheese, sweet slaw and brown mustard.

House made corned beef, crispy caraway kraut, Sriracha 1000 Island and Swiss cheese on grilled rye.

Seared tuna, arugula, oven dried tomatoes and bleu cheese aioli.

Another delight that took our home town by storm. Smoked duck breast, thick bacon, provolone, arugula, remoulade and tomato jam.

If Bubba got to name his, so does Bruce. Top quality beef and a touch of our dry rub make for the perfect burger. Served with lettuce, tomato and onion.

Featured on Fox 5's "Burgers with Buck". Caramelized onion, provolone, duck bacon, red eye steak gravy, Sriracha 1000 Island and arugula.

Prepare to be blown away by the mother of all bologna sliders. Thick smoked bologna with pimento cheese and pepper jelly.