Two sliders, 2 Mozzy square pieces, crispy wings, and delicious fries.

Six traditional wings, breaded and fried to crunchy perfection, sauces available BBQ, Buffalo, Lemon Pepper, Sweet Thai Chili, Mango Habanero, Nashville hot. 12 wings and more if you know the secret menu.

4 fried green tomatoes on a bed of grits, topped with pimento cheese, bacon jam, and a drizzle of balsamic.

Mozzarella sliced right of the loaf, breaded and fried until golden brown. Served with marinara for dipping.

French fries covered in brown gravy with cheese curds, topped with our Nashville hot chicken strips.

Unique and delicious. Brie, Blackberry jam, and bacon team up to make this one of a kind sandwich.

Fried Green Tomatoes in that classic BLT style.

A giant fried chicken breast gets a full dress with Chef Bobby's secret sauce on a freshly toasted bun. Get it tossed in Nashville hot with slaw if you know the secret menu.

Southern style chicken salad piled high onto our buttery croissant.

A scoop of our house-made chicken salad and pimento cheese, served over lettuce with a side of fruit.

A giant haddock filet is breaded and fried, topped with a spicy tartar sauce and a slice of cheddar cheese, served on a toasted bun.

A juicy fried chicken breast is pounded, breaded and fried, covered in marinara, mozzarella, and served on garlic bread.

Our take on a Chicago classic, pot roast beef on a hoagie roll with pepperoncini.

Two burger patties are pressed thin and topped with American cheese, caramelized onions, and smash sauce.

Our fresh burger patty seasoned to perfection with lettuce, tomato, onion, and pickles with your choice of cheese.

Do you like it hot? Our smashburger topped with Scorch sauce, jalapenos, and pepperjack cheese.

SOMEONE NEEDS HELP. THIS IS A CODE FOR A WOMAN FEELING UNSAFE.

1.5oz prosecco 1oz Aperol splash of soda small wine glass garnished with orange

o 1.5 oz well vodka o Fill glass with ice and mix o Tsp horseradish o 2-3 dash tobasco o ~ tsp Worcestershire o Old bay rim o Tall fancy glass garnished with pickle, bacon, celery

o 1 oz well vodka o .5 triple sec o .5 lime juice o .5 cran o Shaken over ice o chilled martini glass Garnished with lime

1 oz ketel one 1 oz kahlua 1 oz espresso .5 simple syrup .5 egg white dry shake wet shake double strain into coupe glass garnish with 3 coffee beans FOAMY!

4 lime wedges 8 mint leaves slap the mint 1.5 oz house rum .5 simple .5 lime juice muddle add ice and top with soda garnish with a lime round and mint sprigs

o 1.5 house tequila jose silver o 1 oz triple sec o Half a lime squeezed in or .5 lime juie o .5 simple o Lime and salt garnish o Served in a tall fancy or collins

1.5 oz well vodka smirnoff .25 dry vermouth shaken over well ice double strain into martini glass garnish with lemon twist

o 1.5 well vodka o Pour over ice in copper mug o Squeeze in 2 limes o Top with ginger beer o Garnish lime and mint

o 3-5 dashes angostura bitters o Muddled onto orange peel o .5 simple o 1.5 well bourbon o Garnished with orange peel cherry dropped in o Rocks glass with large ice 0 express orange and rub glass

1.5 oz vodka (vanilla or whip) • 1 oz pistachio syrup • 0.5 oz white chocolate syrup • 0.5 oz fresh lemon juice • 1 oz egg white Vigorous dry shake Vigorous wet shake Double strain into regular coupe Garnish top with crushed pistachios

Creekside Cocoa (Mason jar with handle on appetizer plate with folded napkin) -Hot chocolate packet, fill hot water from coffee machine to bottom of rim -1oz Vanilla Vodka -1oz Bailey’s Chocolate -small layer of whip to hold the chocolate sauce -Chocolate sauce drizzled over entire jar (should spill down the sides) -Generous layer of whip on top -Sprinkle of Reese’s Pieces -Garnish with pirouette

• 2 oz gin • 1 oz plum purée • 0.75 oz fresh lemon juice • 0.5 oz simple syrup • 0.5 oz crème de mûre (blackberry liqueur) • 2–3 dashes black pepper bitters

1.5 oz. Grapefruit Juice • 1 oz. Orange Juice • 0.75 oz. Lime Juice • 1–2 Dashes of Cinnamon • 0.25 oz. Agave • 1.5 oz. Espolon • 0.5 oz. Grand marnier * Cinnamon sugar rim * Grapefruit and cinnamon

• 1.5 oz vanilla vodka • 0.75 oz Kahlúa • 1 tsp vanilla bean paste • 1 double shot espresso • 0.5 oz pumpkin syrup • Dash nutmeg • Garnish: coffee beans & cinnamon

• 2 oz makers mark • ¾ oz fresh lemon juice • ½ oz cinnamon syrup • ¼ oz maple syrup • 1 dash Angostura bitters • 1 dash orange bitters • Egg white

1. In a shaker no ice add: 2. 1 oz empress gin 3. 1 oz violet liqeuer 4. .5 oz Amaretto 5. Half lemon squeezed or .5 lemon juice 6. .5 egg white 7. Dry shake then add ice 8. Shake and double strain into coupe glass

1. In a shaker with ice add 2. .75 oz Tito’s Vodka 3. .75 oz Aperol 4. .75 oz pineapple juice 5. .75 oz lime juice 6. Double strain into fancy rocks glass with ice

1. In a shaker with well ice add 2. 1 oz Espolon Tequila 3. .5 oz Aperol 4. Half lemon lemon squeezed in 5. .75 oz simple syrup 6. .75 oz crème de coconut 7. Side salted low round glass 8. Double Strain into well ice 9. Garnish with dried blood orange clothespin to side

1. In a shaker with ice add 2. .5 oz Crown Royal 3. .5 oz Grand Marnier 4. .5 oz Disaronno 5. .5 lemon juice 6. .5 simple syrup 7. Shake and double strain into fancy rocks with ice 8. Garnish with cherry on a crown pick

1. In a mixing jar with ice 2. 1.5 oz Bulleit Rye (or a NC Rye when we get it) 3. .5 oz Chambord 4. 2 dash orange bitters 5. Mix to chill 6. Double Strain into martini glass 7. Garnish with cherry on a fancy pick

1.5 oz bulleit bourbon .5 creme de cacao 2 dashes orange bitter 1 dash chocolate bitters stir over well ice 20-30 stirs

1. In a shaker no ice add 2. 2 oz 2nd Amendment bourbon 3. Half lemon squeezed in 4. .75 oz honey syrup 5. 1 egg white or .5 oz egg white 6. 1 dash rhubarb bitters 7. Shake without ice 8. Shake with ice 9. Double strain into fancy rocks glass with square ice cube 10. Garnish with skull pick with lemon wrapped cherry

1. In an ice filled shaker add 2. 1 oz Bombay gin 3. 1 oz dry vermouth or Lillet Blanc 4. 1 oz Cointreau 5. Half lemon squeezed in 6. Orange slice squeezed in 7. Shake over ice and double strain into 8. Chilled coupe glass sprayed with absinthe 9. Garnish with arrow pick with 2 cherries sprayed with absinthe

Hazelnut, espresso, blue spirulina sweet cold foam

Our delicious flaky biscuits smothered in sausage gravy. served with home fries

Southern style chicken salad piled high onto our buttery croissant.

Our fresh burger patty seasoned to perfection with lettuce, tomato, onion, and pickles with your choice of cheese.

2 eggs any style, sausage or bacon, home fries or grits, toast or a biscuit

classic eggs benedict with a fried green tomato twist

Chef Bobby's southern classic shrimp n' grits

Hazelnut, espresso, blue spirulina sweet cold foam

Unique and delicious. Brie, Blackberry jam, and bacon team up to make this one of a kind sandwich.

Fried Green Tomatoes in that classic BLT style.

A giant fried chicken breast gets a full dress with Chef Bobby's secret sauce on a freshly toasted bun. Get it tossed in Nashville hot with slaw if you know the secret menu.

Southern style chicken salad piled high onto our buttery croissant.

A scoop of our house-made chicken salad and pimento cheese, served over lettuce with a side of fruit.

A giant haddock filet is breaded and fried, topped with a spicy tartar sauce and a slice of cheddar cheese, served on a toasted bun.

A juicy fried chicken breast is pounded, breaded and fried, covered in marinara, mozzarella, and served on garlic bread.

Our take on a Chicago classic, pot roast beef on a hoagie roll with pepperoncini.