Our menu

Mixed greens, mandarin oranges, candied pecans, celery, and tomatoes with a Honey Mustard Vinaigrette. Add pulled chicken for $4.

Our gumbo is a savory slow cooked masterpiece. True to its Creole roots with Andouille sausage, pulled chicken, okra and "The Holy Trinity with da Pope" of Creole Cooking: celery, onion, bell pepper and roasted garlic!

Spicy andouille sausage links grilled with olive oil, then cut into bite sized pieces and sautéed in a homemade sweet and spicy Creole sauce. and served with Texas Toast.

A marinated, grilled Portobello mushroom cap stuffed with gorgonzola, bacon, and sautéed red peppers.

One pound of jumbo chicken wing drumettes are slow roasted in the oven at a low heat, tossed with any of our delicious sauces and then flash grilled to perfection! Served with celery and ranch dressing. Creole, BBQ, Buffalo, Garlic Parmesan, Teriyaki or Honey Sriracha

Our recipe using this small triangular cut of beef from the sirloin started in central California and has become famous all over the country! We stay true to the original recipe by marinating and then slow roasting this delicious cut of meat in the oven, then slice it thinly and flash grill with a touch of BBQ sauce. Served with a small house salad and a medley of roasted root vegetables: russet potatoes, sweet onions, carrots and beets all tossed with herbs and spices.

Served with BBQ sauce, a small house salad and a medley of roasted root vegetables: russet potatoes, sweet onions, carrots and beets all tossed with herbs and spices.

On our delicious fresh baked Brioche bun with your choice of Swiss or Cheddar, served with lettuce, onion and pickle on the side. Add bacon for $1.

We mixed our burger patty with scallions and creole seasoning, spread a little mayo, spicy mustard and hot sauce on our fresh Brioche bun and top with a grilled red onion slice.

With BBQ sauce on a fresh baked Brioche bun. Add swiss or cheddar for $1.

Our vegetarian version of the Classic Philly Cheesesteak Sandwich uses meaty marinated Portobello mushrooms instead of beef. We sauté sliced Portobello mushrooms with onions and roasted red peppers, melt cheddar cheese on top and served with garlic mayo on a fresh baked French Roll.

We feel no need to tinker with this almost 100-year-old truly American creation. The trick has always been cooking the raw corned beef brisket perfectly; one bite and you will see we do! Then we slice it thin, serve with Swiss cheese, Sauerkraut, and 1000 island dressing on Rye. Same as it ever was!

We flash grill our marinated and thin sliced Tri-Tip roast with a touch of BBQ sauce and serve on a fresh baked French Roll. Add swiss or cheddar for $1.