Cornmeal batter-fried green tomatoes with a salad of mixed greens, Vidalia onions and ripe tomatoes with a buttermilk bleu cheese dressing.

Crab, vegetables, shiitake mushrooms in a crispy, fried spring roll with rice noodles and fresh mint wrapped in butter lettuce with a spicy Asian dipping sauce.

Sheehan's version of the green jacket with crisp greens, tomatoes, Vidalia onions, bleu cheese and pita chips with the famous green jacket vinaigrette.

Beer battered fried shrimp in a sweet chili sauce with sticky rice and stir-fried vegetables.

Creamy stone-ground grits with roasted peppers and Asiago cheese, lightly fried and topped with blackened shrimp, caramelized onions, peppers and andouille sausage.

Crispy fried catfish, Asian slaw, jalapeno cheddar grits, honey hot sauce.

Fresh Mississippi farm-raised catfish topped with sauteed crawfish and mushrooms in a lemon white wine butter sauce over stilton cheese grits.

Sushi grade tuna seared over stir-fried vegetables with a ginger soy glaze and wasabi aioli.

Fresh beer battered fried cod, homemade chips and tartar sauce.

Half a boneless, roasted ginger soy, marinated duck flash fried and served over stilton cheese grits topped with an Asian barbeque sauce with fried green beans.

Classic shrimp and grits with a tasso gravy.

A center cut 8 oz. choice filet grilled, mashed potatoes, sautéed asparagus and a red wine veal reduction sauce.

Fresh Scottish salmon, grilled and served with mashed potatoes, roasted vegetables and a lemon caper butter sauce.

Fresh lemon dijon marinated swordfish, lightly blackened, served over stewed okra, tomatoes and corn with sticky rice and rosemary hollandaise.