Praline Pecan French Toast
Thick sliced baguette soaked in cinnamon vanilla custard,
covered with a pecan praline topping, baked and served
with pure maple syrup.
Southern Eggs Benedict
Over corn bread rounds or fried green tomatoes
with shaved country ham.
Lemon Soufflé Pancakes
Light, fl uffy and delicately fl avored with fresh squeezed
lemons, served with raspberry syrup.
Fried Green Tomatoes
Served with roasted red pepper coulis and goat
Steak Bites with Bloody Mary Sauce
Beef tenderloin cubes caramelized with a Bloody Mary
dipping sauce until medium rare, then skewered for
dipping in a rich thick vodka tomato sauce.
Crawfish Tini Cocktail
Cajun Seasoned crawfi sh tails presented in a martini glass.
Georgia Peach and Chicken Salad
Mixed fi eld greens with fried chicken, cheddar cheese,
toasted pecans and sliced summer peaches.
Fried Green Tomato BLT Salad
Mixed salad greens layered with bacon, tomato
and fried green tomato crowned with goat cheese.
Served with an herb vinaigrette on the side.
Pecan Crusted Trout
Georgia mountain trout, lightly breaded in finely
crushed pecans, and sautéed in extra Virgin olive oil.
BBQ Ribs Coated in Peach Chutney
Thick cut from the rack, these ribs are coated with a tomato
chipotle BBQ sauce and peach chutney.
Savannah Lump Crab Cakes
Served with roasted corn cheddar grits and sautéed spinach.
Roasted Stuffed Quail
Served with cranberry wild rice, pearl onions, broccoli.
Carrot Pecan Cake