SHAREABLES (sold by the pint):

• Chicken Salad – 10.50
• Corn Dip – 10
• Texas Caviar – 10.25
• Buffalo Chicken Dip – 10.5
• Pimento Cheese – 10

SOUPS (sold by the quart):

• White Bean Chicken Chili – 12
• Taco Soup – 12
• Chicken Tortilla Soup – 12
• Seafood Gumbo – 20

ENTREES (S 13.5 / M 24 / L 48):

• Poppyseed Chicken
• Chicken & Wild Rice
• Chicken Enchiladas
• Dr. Pepper BBQ Chicken
• Chicken Tetrazzini
• Buffalo Chicken Ranch Pasta
• Chicken & Dumplings (16/quart)
• Shrimp & Grits
• Beef Enchiladas
• Beef Stroganoff
• Red Beans & Sausage
• Dr. Pepper BBQ Pulled Pork
• Lemon Pepper Pork Tenderloin

VEGGIES (S 7 / M 12 / L 21):

• Lima Beans
• Green Beans
• Field Peas with Snaps
• Roasted Veggies
• Roasted Potatoes
• Macaroni and Cheese

DESSERTS/BREAD:

• Signature Cake – 15
• Banana Pudding – 6/12
• Pie of the Week – 16 (Key Lime Pie)
• Cornbread – 4.50 for 4
• Mexican Cornbread – 4.50 for 4
• Banana Bread – 7

Weekly Specials:

• Beef Tips ($12.99/lb)
• Chicken Piccata ($13.50 / $24 / $48)
• Chicken Sausage Herbed Pasta ($13.50 / $24 / $48)
• Shrimp Primavera ($13.50 / $24)

All items are made fresh and rotated often.

We do our best to stay stocked on every item, but we don’t have a working crystal ball. Some items sell out before others.

Reheating Chart:

Cook in a preheated oven at 400. Take off the top and wrap with aluminum foil. If there is a crust or cheese, leave uncovered for the last 10 minutes to brown and toast. The internal temperature must be at least 135. 

Everything is fully cooked. You are just bringing it back to temperature.

Cooking times may vary. For best results, thaw before cooking.