The Rarebit

Roasted tomato soup served cold topped with goat cheese.

Romaine and mixed green lettuces topped with tomato, avocado, hard boiled egg, blue cheese and bacon with herb buttermilk dressing.

Roasted red and golden beets, arugula, goat cheese, candied pecans and basil with lemon vinaigrette.

Mixed greens topped with cucumber, tomato, red onion, and balsamic vinaigrette.

Romaine lettuce tossed in house-made Caesar dressing with sourdough croutons, hard-boiled egg & fresh Parmesan cheese.

Pressed flat steak burger with ketchup, mustard and pickles on a Cuban bun.

American, cheddar on classic white bread.

Bacon, Roma tomatoes & green leaf lettuce on toasted wheat bread with mayonnaise.

Braised pork shoulder with BBQ sauce and jalapeno-buttermilk slaw on a toasted potato bun.

Fried shrimp or catfish with bibb lettuce, tomato and house-made mustard remoulade on a New Orleans French roll.

Grilled chicken breast with bacon, lettuce, tomato and mayonnaise on toasted white bread.

Fried chicken and pickles on a toasted potato bun with sides of honey and BBQ sauce.

Grilled 10 oz. ribeye topped with red wine compound butter and fresh herbs, served with a baked potato and green beans.

Center cut, topped with green tomato chutney, served with mac and cheese and green beans.

Local farm raised catfish served with mac and cheese and sauteed spinach.

Buttermilk battered flounder and shrimp fried golden brown with house cut fries and jalapeno coleslaw.

3 egg omelet prepared with tomato, spinach, caramelized onion, bacon and cheddar cheese.

2 pressed flat angus patties topped with American cheese and caramelized onions on rye toast.

Texas toast with syrup, honey butter and powdered sugar. Add strawberries and bananas for an additional charge.

Served with syrup and honey butter. Add buttermilk fried chicken for an additional charge.

Bacon, 2 eggs and cheddar cheese on Texas toast.

Cooked in peanut oil.