Our signature Gumbo sauce loaded with Shrimp, Andouille, Chicken, and Okra. My personal favorite combination. Served over rice.
Shrimp 'N Grits
Move over gumbo 'cuz Shrimp 'n Grits might take your spot as our signature dish. First we start with the Grits, water? No, no, no we cook 'em with milk and chicken stock. Why stop there? So then we sauté Andouille with onions, garlic, and tomatoes. Then we add shrimp and deglaze with white wine before finishing with heavy cream, butter, and some creole seasoning before lettin' it drip all over the Grits and top with green onion, parsley, and Gruyere. You gotta try this! No pork: No Andouille.
A southern staple that too many places treat as an after thought. We're here to set the record straight, this dish can stand all on its own when it's treated with the love it deserves. We serve it up with a double portion of Andouille and make it a meal that's so good you'll be surprised something so simple can be so satisfying. Served over rice.
A Louisiana favorite! Ground pork and rice seasoned with Cajun spices and herbs. We boil it off them brown on the grill before serving it up sliced with stone ground mustard and house made okra pickles or on a bun topped with stone ground mustard and sliced okra pickles. Delicate and savory.
On a Bun
Grilled Hot Link sausage served with stone ground mustard, diced onion, and house-made pickled okra.
Brandon's Nana Pudd'n
Nilla wafers, fresh bananas dredged in Ghirardelli's caramel sauce, and housemade vanilla pudding. Hold up, I ain't done yet. Do that 2 x times, then top with whipped cream and caramel drizzle.
Sweet Potato Pie
A Southern must have! We don't do pumpkin pie down that way. Why would we when we have sweet potato pie which is similiar but twice as nice. A slice topped with whipped cream. So Good!