a taste of naulins (new orleans) with our house smoked chicken and
homemade boudin sausage
Beer Battered Onions Rings
hand cut, beer battered and deep fried goodness.
Chef Rich soul Rolls
seasoned collard greens, red beans and rice wrapped like an egg roll, deep fried and served with herbed vinaigrette.
Fried Green Tomatoes Or Fried Dill Pickles
seasoned and cornmeal breaded fried to perfection and served with a spicy remoulade sauce.
eight lightly seasoned , dusted with flour and deep fried to perfection. served plain, tossed mild, hot bbq sauce or have them dusted with our own caribbean jerk spices.
cheddar cheese, whole kernel corn and jalapeno infused deep fried and served with our own cinnamon honey butter.
pulled pork served atop a bed of house cut tortilla chips with bbq sauce,
cheddar cheese sauce, chili sauce, black olives, diced tomato and sliced jalapeno. 12 pork and 12 beef brisket available at an additional charge. pulled chicken, beef brisket or turkey.
fresh okra, hand cut, buttermilk dipped, cornmeal dusted and deep fried to perfection served with our spicy remoulade sauce.
Eat Your Greens
Served With Bbq Ranch, Comfort Zones Herbed Vinaigrette, Honey Mustard Or Bleu Cheese Dressing.
a spring mix blend with cucumbers, tomatoes and onions.
Comfort Zones Pit Salad
a spring mix blend with tomatoes, cucumbers, onions and
cheddar topped with your choice of hand pulled pork, beef brisket, smoked turkey or pulled chicken.
Comfort Zone Bbq Chicken Chopped Salad
chopped lettuce with diced tomatoes, diced cucumbers, chopped green onions and chopped house smoked diced chicken tossed in our own bbq ranch dress-ing
jamaican Me Crazy Jerk Chicken Salad
hand pulled jerk chicken sits atop a bed of mixed field greens with tomatoes, sliced red onions, cheddar cheese, then drizzled with our own jerk vinaigrette
Tossed In Our Comfort Zone Pit Liquor And Served With Our House Made zone Chips Or Hand Cut Fries.
Smoked Prime Rib
whole black angus prime rib dry rubbed and marinated for 24 hours then gently smoked with a blend of hickory and mesquite woods for 4 hours until medium rare. then we shave 8 oz of goodness and pile it high into a toasted hoagie roll with grilled red onion and ladled with comfort zones pit liquor.
The Triple Threat
sliced ham off the bone, pulled pork and applewood smoked bacon on a kaiser and topped with our comfort zones pit liquor
For The By-pass Add A Fried Egg$1.00
Comfort Zone Sliders
one each, mini pulled pork, beef brisket, pulled chicken and smoked
turkey sandwiches. topped with comfort zones pit liquor
slow smoked for 8 hours, pulled pork butt and served on a bun.
Pulled Chicken Or Pulled Smoked Turkey
wet brined, spiced rub, hickory smoked, pulled from the bone and served on a bun.
smoked texas style, slow smoked for 10 hours, trimmed, sliced and served on a bun.
Smoked Brisket-n-hot Link Sand
we take 5 oz smoked beef brisket and one hot link, stuff it in a hoagie roll and slather it in sauce
Southside Smoked Hot Link
5 oz portion lightly smoked and grilled served with white bread
Beef And Turkey Hot Links Are Available For An Additional$1.00
10 oz spare rib tips seasoned with our own comfort zone rub, marinated overnight and slow smoked at 250o for 3 hours. finished on the grill, sauced and chopped into one inch bites and served on our hand cut fries
Large (1-1/2 Lbs) W/fries$13.95
a portabella mushroom 7 to 8 across marinated in balsamic vinegar, olive oil and comfort zone spice rub then grilled and topped with a fire roasted red bell peppers, smoked gouda cheese and served on a bun.
Detroit Style Coney Island Chili Dog
a hot dog with snap and attitude. served in a steamed bun and topped with chili sauce, chopped sweet onions and yellow mustard
Add For Fries$1.50
Served With Dinner Rolls Or Bun And Two Small (6 Oz) Sides. Add A Garden Salad For $1.99.
Pulled Pork Plate
8 oz pork. our pork butts and shoulders are wet brined for up to three days and dry rubbed with the comfort zones own hot rub, marinated and slow smoked for over 10 hours
Beef Brisket Plate
8 oz beef brisket. the brisket is rubbed with the comfort zones own
brisket rub, marinated for 24 hours and slow smoked for 12 hours.
our st. louis style ribs are rubbed with our own comfort zone q rub,
marinated overnight, slow smoked to perfection, finished on the grill and finished off with comfort zones pit sauce. may be served wet, dry or 12 & 12
your wayfried, bar-b-qued or jamaican me crazy jerked.
Pulled Smoked Turkey
wet brined, spiced rub, 8 oz hickory smoked turkey pulled from the bone.
Grilled Vegetable Platter
an array of seasonal vegetable lightly seasoned and grilled to perfection, served with mixed field greens tossed in our house made herb vinaigrette.
Comfort Jone Burgers
A Half Pound On 90% Lean Fresh Ground Beef Seasoned And Prepared Over An Open Flame. All Burgers Are Served With Our Hand Cut Fries Or Comfort Zone Chips.
hand pattied and charbroiled to order.
Add Cheese & Bacon$1.52
Hickory Bar-b-que Burger
topped with cheddar cheese, applewood smoked bacon, beef brisket and finished with comfort zone pit liquor
smothered in comfort zones pit liquor and topped with cheddar, applewood smoked bacon and beer battered onion rings
Hot Just Bar-b-que
Served With Dinner Roll Or Bun And Two Small (6 Oz) Sides. Add A Garden Salad For $1.99.
Mississippi Fried Catfish
fresh mississippi farm-raised catfish filets, lightly seasoned, cornmeal dusted and deep fried to perfection. *whole catfish is available as well
tender chunks of catfish nuggets lightly seasoned, cornmeal dusted and deep fried to perfection
Beer Battered Jumbo Shrimp
florida gulf jumbo shrimp beer battered and deep fried, served with our own absolute cocktail sauce and homemade tartar.
lightly seasoned corn meal dusted and deep fried to perfection
After 25yrs. experience working in The Hilton’s, The Hyatt’s and The Westin’s in Detroit, MI. Chef Richard B. Green relocated to Aurora in 2001 and took on the role as Executive Sous Chef in opening of The Foundry. From the Foundry, Chef Rich was recognized by the General Manager of Stonebridge Country Club and was offered a position to run their facility as Executive Chef. There his passion took on flight as he created ultimate dining experiences with different types of cuisine of food. From Italian to Mediterranean to French and even some good Ol’ Backyard Bar-B-Que. His always joyful personality and his love for cooking shown in everything he prepared. Chef Rich would later take on yet to be his biggest challenge.