Our signature fries made with buttermilk batter, black pepper and spices served with Hyde Park sauce. Vegetarian.

Three cheesy parmesan polenta triangles, deep fried and served with house made basil pesto. Vegetarian.

Chicken, cabbage, onion, ginger, garlic and spicy Thai sauce.

Avocado wedges breaded with buttermilk and seasoned flour, dusted with tabasco powder and served with pepper lime aioli for dipping. Vegetarian.

Smoked salmon cakes served with pepper lime aioli.

Tender green beans with a Shiner Bock beer batter, served with a side of tangy malt vinegar aioli. Vegetarian.

A thin hand sliced all natural grass fed Akaushi beef cutlet from HeartBrand Beef, buttermilk dipped, breaded and fried, topped with black pepper cream gravy. Served with mashed potatoes and your choice of one side.

An all natural chicken breast buttermilk dipped, breaded and fried, topped with black pepper cream gravy. Served with mashed potatoes and your choice of one side.

House made cashew Alfredo sauce dresses six ounces of linguini tossed with onion, bell pepper, mushroom, and spinach. Served with five delicious lentil "meat" balls and grilled garlic bread.

Five large, Sriracha marinated, Patagonian shrimp atop our cheddar poblano grits with a our house made creamy creole sauce garnished with fire roasted corn.

A house-smoked ribeye seasoned with a BBQ dry rub. Served with buttermilk mashed potatoes and your choice of one side.

Jumbo Sriracha-marinated shrimp sauteed in butter and white wine, placed over linguine and tossed with basil pesto cream sauce, served with fresh garlic toast.

Fresh filet of salmon rubbed with olive oil, grilled and served with a citrus herb beurre blanc and your choice of two sides.

A homestyle mix of pork and beef meatloaf, topped with a new, sweet and tangy bacon based tomato glaze. Served with mashed potatoes and choice of side

Chicken breasts brined in lemon, thyme and garlic, crisped in a pan and served with a tarragon jus, mashed potatoes and your choice of one side.

A hefty 8 ounce portion of farm raised, light and flaky redfish dusted in seasoned flour and cornmeal for a crispy crust, pan seared with a creamy creole sauce. Served with cheddar poblano grits and your choice of one side.

Served with your choice of 3 of our side dishes.

A half pound all natural choice Angus patty topped with cheddar, house made sweet and savory bacon jam, topped with a runny sunny-side-up egg on a toasted brioche bun.

A half pound all natural choice Angus patty, blackened with local Southern Style blackening seasoning with bleu cheese compound butter, sherry mushrooms, and naturally peppery arugula on a toasted brioche bun.

A half pound all natural choice, Angus patty served with new and improved, creamy jalapeno-dill pimento cheese, house pickles, lettuce, tomato, and onion on toasted brioche bun.

A half pound all natural choice Angus patty served with our secret sauce, caramelized onions, fontina cheese, house pickles, lettuce and tomato on a toasted brioche bun.

Our homemade blend of mushroom, black bean, cheese and rice vegetarian burger, lettuce, tomato, onions and house pickles on a toasted wheat bun. Vegetarian.

A half pound all natural choice Angus patty served with house pickles, lettuce, tomato and onion on a toasted brioche bun.

A generous portion of flaky, farm raised Redfish seared in local Southern Style blackening seasoning, topped with new, crispy Sriracha slaw, raw onion, and cilantro on choice of corn or flour tortillas with a side of fresh, tomatillo salsa.

Lean pastrami made in house with Akaushi inside top round, sliced thin, topped with Swiss cheese and sauerkraut on toasted rye bread and served with mustard, Russian dressing and homemade pickles.

Grilled all natural chicken breast with homemade guacamole, lettuce, tomatoes, onions and bacon on a toasted brioche bun.

Two fried eggs, deli ham, American and Swiss cheese, lettuce, sliced tomato and onion on sourdough toast.

Breaded and deep fried chicken breast served with lettuce, tomatoes and onions on a toasted brioche bun.

Grilled chicken breast served with lettuce, tomato and onion on a toasted brioche bun.

Tender lentils stewed with tomatoes, carrots, celery and fresh herbs. A favorite since 1982. Vegan.

Quick braised collard greens seared and tossed with bits of bacon. Gluten-free.

Homemade from scratch twice daily, and finished with tangy buttermilk, cream and butter. Vegetarian and gluten-free.

Velvety Southern style, cheesy grits with roasted poblano peppers in heavy cream with butter. Vegetarian.

Baby mixed greens, tomato, and your choice of dressing. Vegetarian.

Broccoli florets dressed with olive oil, chili flake and sea salt, then lightly charred. Vegetarian and gluten free.

Homemade cheese sauce tossed with macaroni pasta and topped with bread crumbs. Vegetarian.

Tender young green beans lightly steamed. Vegan and gluten-free.

Our classic peach pudding made with peaches and buttermilk. Warm it up and serve with fresh cream.

Silky smooth chocolate icing between rich layers of dark chocolate cake