by Henry Hicks, Jr.
Wednesday, Oct. 29 and Friday, Oct. 31
11 a.m. to 12:30 p.m.
Buttermilk biscuits served with honey infused butter.
Chicken and Dumplings
Handmade chive dumplings in a creamy chicken stock garnished with onions, celery, carrot and peas, and finished with black pepper.
Cup $1.95/ Bowl $2.25
Collard Green Salad
Chopped collard greens marinated over night with apple cider vinaigrette and garnished with sundried tomatoes, red pepper flakes and slivered onion.
Shrimp and Rice Salad
Traditional shrimp and rice salad served with fried green tomatoes, and a corn, zucchini and red bell pepper salad. Served over iceberg lettuce tossed in our house made Thousand Island dressing.
Barbeque Pulled Pork Sandwich
Hickory smoked barbeque pulled pork sandwich served on a grilled jalapeño cheddar bun and topped with a brown sugar and molasses barbeque sauce. Served with classic southern buttermilk coleslaw and cornmeal battered fried pickles.
Peanut Crusted Pan Fried Pork Chops
(Served with soup or salad)
Crispy corn flake and peanut pan fried pork chops with a mustard sage sauce served with cheddar, gruyere and bacon cheese macaroni, bourbon maple glazed carrots, and sautéed red chili flake zucchini and yellow squash.
Bread Pudding and Praline Ice Cream
Bourbon bread pudding served with praline ice cream. Garnish with mint and powdered sugar.
Soft drinks • Iced tea • Flavored tea of the week • Assorted hot tea • Coffee
Cappuccino • Latté