Fried green tomatoes, mozzarella cheese, pico de gallo, pesto, Parmesan cheese and a balsamic reduction.

Tender calamari, shrimp, and sweet peppers, lightly battered and fried to crispy, golden perfection, tossed with arugula and served with a side of lemon aioli.

Mussels steamed in a lemon white wine broth.

Creamy, decedent brie, battered with herb bread crumbs and fried to golden perfection, served with ciabatta bread, a small salad and topped with a raspberry chipotle glaze.

Pan seared jumbo lump crab cakes served with a spicy pepper corn slaw and remoulade sauce.

Pork ribs braised and fried until crispy and falling off the bone tender, tossed with a sweet Thai garlic chili sauce and sprinkled with Gorgonzola cheese.

Crisp fresh greens and a fried green tomato.

Lightly grilled romaine hearts with herb croutons, shaved Parmesan and Caesar dressing.

Crispy kale and baby spinach tossed with a honey dijon vinaigrette, topped with feta cheese, sweet dried cranberries and pecans.

A gooey, melted grilled cheese served with a small arugula salad and your choice of soup.

Cheddar and American cheese grilled in butter to gooey, melted perfection, served with crispy french fries

A blend of beef brisket and chuck, flame broiled to your desired doneness, served on brioche bread with lettuce, tomato, housemade pickles, caramelized onion jam and house sauce and served with crispy french fries.

Crispy bacon, lettuce and a fried green tomato, on sourdough bread with house sauce, served with crispy french fries.

Eggs benedict duo, one traditional benedict with Canadian bacon and 1 with a grilled tenderloin medallion topped with chipotle hollandaise and served Texas hash.

Grilled to order and served with two eggs your way and Texas Hash

A 3-egg omelet made to order with your choice of cheese, diced tomato, onion, bacon, ham, mushrooms or spinach.

Smoked ribeye, caramelized onions, topped with chipotle hollandaise and served with Texas hash.

A breakfast hash with potatoes, ribeye, roasted peppers and caramelized onions, topped with two poached eggs and chipotle hollandaise.

Hand breaded, cold smoked New York strip steak, 2 eggs your way, Texas hash and creamy poblano gravy.

Pan-seared shrimp tossed in a creamy lemon butter sauce.

Pan seared jumbo lump crab cakes served with spicy pepper corn slaw and remoulade sauce.

Mussels steamed in a white wine lemon broth and served with toasted ciabatta bread.

Local quail breasts, wrapped in bacon and pan roasted, served with roasted poblano grits and a raspberry chipotle glaze cakes.

Tender calamari, shrimp and sweet peppers lightly battered, fried to crispy, golden perfection and tossed with arugula and served with lemon aioli.

Creamy, decedent brie, battered with herb bread crumbs and fried to golden perfection, served with ciabatta bread, a small salad and topped with a raspberry chipotle glaze.

Fried green tomatoes, mozzarella cheese,pesto, pico de gallo, Parmesan cheese and a balsamic reduction.

Pork ribs braised and fried until crispy and falling of the bone tender, tossed with a sweet Thai garlic chili sauce and sprinkled with Gorgonzola cheese.

Crisp romaine lettuce, arugula and spinach tossed with carrots, tomatoes and your dressing of choice and served with a fried green tomato.

Lightly grilled romaine hearts with herb croutons, shaved Parmesan and Caesar dressing.

Crispy kale and baby spinach tossed with a honey dijon vinaigrette, topped with feta cheese, sweet dried cranberries and pecans.

A blend of beef brisket and chuck, flame broiled to your desired doneness, served on brioche bread with lettuce, tomato, house-made pickles, caramelized onion jam and house sauce.

7 oz pan seared beef tenderloin.

14 oz ribeye, crusted with black pepper, cold smoked then flame broiled.

12 oz New York strip steak, grilled and served with roasted mushrooms.

7 oz bacon wrapped beef tenderloin, pan seared and served with a bacon wrapped shrimp brochette and topped with a crab buerre blanc sauce.

1 lb pork chop marinated in garlic and local rosemary, served with roasted poblano grits, dr. Pepper braised cabbage and shiner bock mustard sauce.

Cheesy, creamy, decadent risotto with roasted kitchen pride mushrooms and topped with flash fried spinach.

A cold smoked then tenderized New York strip, buttermilk breaded and fried to crispy golden perfection, served with roasted garlic mashed potatoes, seasonal vegetables and poblano cream gravy.

Chicken breast, flame broiled and topped with a roasted poblano cream sauce, served with roasted garlic mashed potatoes and seasonal vegetables.

8 oz fresh Atlantic salmon, crusted with pecans and served over creamy risotto and flash fried spinach.

Texas gulf snapper, stuffed with crab and roasted, served with basmati rice, fried kale and a tomato beurre blanc sauce.

Pan seared shrimp tossed with fresh herbs and a creamy, lemon butter sauce.