Fried green tomatoes, topped with grilled shrimp, two eggs sunny side up and avocado crema, served with hash browns.

House dry rub 10 oz ribeye grilled to your liking, served with eggs and sweet potato hash browns.

Scrambled eggs, chorizo, potatoes, peppers, okra, onions and mushrooms, topped with cheddar cheese.

Sweet potato home fries, topped with smoked pork belly, over-easy eggs, chipotle cheese sauce, and shredded Dubliner cheddar cheese.

A new Orleans classic ? shredded slow-roasted chuck roast with eggs and house hash browns.

Crumbled tofu sauteed with peppers, onions, okra, sweet potatoes, tomato, spinach, dill, and scallion in a seasoned broth.

Buttermilk-marinated and fried chicken served over a Belgian waffle with bourbon maple syrup and sweet potato hash browns.

Marinated and fried, tossed in a sweet and spicy jerk sauce.

Classic southern cornmeal batter, mixed with scallions and served with honey vanilla cinnamon butter.

Three flour tortillas, topped with pineapple salsa and avocado crema.

Served with a citrus rum sauce.

With garlic mojo sauce.

Pasta with house-made cheese sauce and Cajun spices.

Rings flash fried and tossed in a lemon cream sauce with spicy cherry peppers and chorizo.

With your choice of ranch, house-made bbq or honey mustard sauce.

French fries with smoked pork belly, house-made cheese sauce, Dubliner cheddar, and scallions.

Featuring local farm cheeses, cured meats, fig jam, and crackers.

Classic.

Organic greens, cucumber, tomato, and red onion with balsamic-thyme vinaigrette.

The Chef's whim, ask your server.

Shredded greens with warm roasted sweet potatoes, goat cheese, cashews, and pomegranate vinaigrette.

Mojo-marinated thighs seared, chopped and served over yellow rice and black beans.

10 oz ribeye, grilled to your liking and served with oven-roasted sweet potatoes and vegetable of the day.

A New England classic served with house slaw and tarter sauce.

The official soup of Bermuda. Made with haddock, tomato, onions, vegetables, and spices in a clear broth, served with goslings dark rum and Outerbridge's sherry pepper sauce.

Old Bay-seasoned crab cakes topped with Old Bay tartar sauce over wilted spinach served with cool corn succotash.

Topped with a granny smith apple and Irish whiskey cream, served over oven-roasted sweet potatoes and vegetables.

Served with cajun mac and cheese and black beans.

A New Orleans classic ? slow-roasted chuck roast, Vermont cheddar, lettuce, tomato, horseradish mayo and house-made pickles on a toasted roll.

Southern fried chicken topped with cheddar cheese and bacon served with maple chipotle aioli on a ciabatta roll.

Natural raised burger with lettuce and tomato on a ciabatta roll.

House-smoked Eastern Carolina-style, with house slaw on a potato roll.

A southern staple ? house-made pimento cheese spread (cheddar, cream cheese, mayonnaise, pimentos, and jalapenos) on white bread, grilled.

Choice of house-made black-eyed pea and portobello or "Ten veggies". Pan-seared and topped with lettuce and tomato served with a side of remoulade on a ciabatta roll.

Anjou pears baked in a pudding, topped with Irish whiskey whipped cream.

Served warm and topped with vanilla ice cream.