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house-made crab cake served with béarnaise sauce and balsamic drizzle.
house-made jambalaya with andouille sausage, chicken and shrimp; served over jasmine rice with collard greens and honey-butter cornbread.
chef ryan’s collard & mustard greens.
bananas with vanilla ice cream; topped with house-made strawberry sauce, fudge, whipped cream and crushed cashews.