Topped with melted gorgonzola cheese and our signature black-eyed pea salsa

Hand-rolled blended meatballs with roasted garlic herbed cream and smokey tomato sauce dipper.

Blackened shrimp and stone cheddar grits stacked on fried green tomato.

served with grilled peasant bread

Chopped romaine hearts, sunflower seeds and parmesan cheese, tossed in our tangy basil-infused caesar's dressing, topped with fried onion rings.

Vine-ripened organic Roma tomatoes, candied pecans, sweet onions, bleu cheese, and warm raspberry bacon dressing.

Sweet Clementine peel and chai-spiced almonds, with creamy fennel slaw.

Crawfish stuffed southern fried hush puppies with cilantro serrano cream.

Dill roasted beets and goat cheese, tomato apricot chutney and parmesan, and green tomato lemon jam and brie topped toast points trio.

Chef's daily soup creation

Cucumbers, onions, and roma tomatoes in mixed field green lettuces tossed with our house blended balsamic vinaigrette.

Mixed field greens, with sautéed peppers, onions, broccoli, squash, mushrooms, gorgonzola, roasted tomatoes with housemade balsamic vinaigrette.

Chicken breast, southern kettle fried to perfection, waits in stone cheddar grits with fried green tomatoes, topped with our signature black-eyed pea salsa.

Parmesan crusted, kettle fried chicken breast, served with garlic mashed potatoes and topped with artichokes, onions, & mushrooms. Finished with a caper lime cream.

Stack of crispy eggplant rounds with 4 cheese topping of ricotta, mozzarella, parmesan, goat cheese, and a tomato asiago syrup, served with orzo pasta.

grilled pork tenderloin, candied sweet potatoes and grilled okra

Chateau cut filet, finished with our savory mountain picked blueberry glaze, with lemon grass French green beans and mashed potato.

grilled bistro filet crusted with ground chicory, brown sugar, sea salt, and whole black pepper, topped with our delectable aged balsamic cream, mashed potato and grilled broccoli crown.

Southwest marinated chicken breast, char grilled and finished with a snappy poblano and sweet bell pepper cilantro cream, with texican sweet onion rings and cheddar polenta.

Oven roasted in parchment paper, with creamy caper and lemon dill cream, au gratin russets, and asparagus.

Chef's daily fin special