Sriracha spiked deviled eggs with shaved jalapeño.

House made pimiento cheese featuring Dallas Mozzarella Co. chili catiotta, Panko crusted and fried. Topped with tabasco agave jam

Fried chicken skins tossed in chili lime salt.

Panko crusted and fried, topped with fresh basil and served with remoulade.

Chicken fried apple wood smoked bacon drizzled in maple syrup and served with both cream and jalapeño gravy.

Fried breast, apple jicama slaw, smoked maple dijon, brioche. Choice of side.

HOT Chicken sandwich: fried breast tossed in spicy chili oil, jalapeño brined pickles, brioche. Choice of side.

Fried breast, apple jicama slaw, smoked maple dijon, brioche. Choice of side.

Peri Peri breast, Havarti cheese, spring greens, roasted tomato, escebeche onions, peri peri aioli, brioche bun. Served with any side

Pulled chicken, apples, herb aioli, bibb lettuce, brioche bun. Served with house fries.

Steakhouse style wedge salad topped with house made blue cheese dressing, everything bagel seasoning, Gorgonzola cheese, applewood smoked bacon, cherry tomato and buffalo tossed fried chicken breast.

Mixed greens, candied Texas pecans, goat cheese, green apples, cherry tomatoes, and garlic cilantro vinaigrette.

Mixed greens, Cheddar Jack cheese, bacon, cherry tomatoes, and jalapeño ranch.

Mixed greens, candied Texas pecans, goat cheese, green apples, cherry tomatoes, and garlic cilantro vinaigrette.

Mixed greens, Cheddar Jack cheese, bacon, cherry tomatoes, and jalapeño ranch.

Brined and French Fried chicken tenderloins served with house made dipping sauces.

Brined and French Fried chicken tenderloins served with house made dipping sauces.

One leg/thigh quarter and one breast/wing quarter with a honey butter biscuit and side of your choice.

Boneless Skinless thighs marinated in Olive Oil, Agave Nectar, Peri Peri Peppers, orange, lime, lemon, cilantro, onion and spices. Grilled over fire.

Boneless Skinless breast marinated in Olive Oil, Agave Nectar, Peri Peri Peppers, orange, lime, lemon, cilantro, onion and spices. Grilled over fire.

Brined 24 hours in french herbs, lemon juice and brown sugar. Roasted and then toasted to perfection.

A Texas sized 8oz tender cutlet dipped in buttermilk and fried to perfection. Topped with jalapeño gravy and green onion. 1 side, and 1 biscuit.

Fried boneless breast topped with creamy gravy.

Mama would be proud. Our meatloaf is baked and then grilled over fire for a hint of smokiness.

Puff pastry, potatoes, peas, carrots and brined chicken tenderloins. Crust served on the side, perfect for take out.

Classic savory cream broth with pulled brined chicken and buttery dumplings.

A bone in pork chop that is cooked souse vide and then grilled over fire. Topped with a house made apple brandy butter. Tender to the bone.

Tabasco cheddar goat cheese grits, bacon and roasted tomato.

Tossed in a white wine vinegar dressing.

Skin and whipped with cream and garlic butter. Served with cream gravy

Braised collard greens with bacon, onion and garlic.

Fresh greens beans that are sautéed in olive oil and fresh garlic.

Roasted in olive oil, then flash fried and tossed in a maple vinaigrette.

Shells in a creamy white wine cheese sauce, topped with panko and parmesan then baked to perfection.