Appetizers

Soup du Jour - cup 3.95 bowl 5.95

House Salad - Romaine, spring mix, applewood-smoked bacon, bleu cheese crumbles and a side of our signature house dressing 4.95

Fried Green Tomatoes - Dusted in corn meal, deep-fried, and served with home-made pimiento cheese and a roasted red pepper coulis 7.50

Duck Burritos - Slow-roasted duck mixed with onions, peppers and cheese, then seasoned and rolled up in a warm flour tortilla. Served with corn relish and sour cream 9.50

Spanakopita - Our chef ain’t Greek, but he makes this classic from scratch! Spinach, feta, garlic and onion are wrapped in filo and baked. Served with a side of tzatziki sauce 6.95

Norma Jean's Spicy Southwestern Dip - Melty, warm, yummy smoked Gouda with chunks of artichokes, spinach, sun-dried tomatoes AND a real attitude! Served with warm crispy, crunchy, yellow corn tortillas 8.95

Scallops Hollandaise - Jumbo scallops wrapped in applewood-smoked bacon and seared. Served over sautéed spinach and topped with Hollandaise 12.00

Southern-fried Chicken Tenders - A mess of hand-breaded deep-fried whole tenders 6.95

Entrees

Spinach Salad - Spinach and wild mushroom medley tossed in a sun-dried tomato and applewood-smoked bacon vinaigrette. Topped with feta cheese and spicy-roasted pecans 7.50

Chicken, shrimp or scallops may be added to this or any entrée
Add fried or grilled chicken 4.00 ~ Add shrimp or scallops 7.50

Trailer Park Ribs - More meat... less bone! Cajun BBQ pork spareribs with every other bone removed. With sweet potato gratin & broccoli slaw 18.00

Trout Southern Style - Farm-raised trout from Cashiers, NC. Lightly dusted with home-made breading and deep-fried crispy and tender. Topped with corn relish. Served with mashed potatoes and sautéed spinach. 17.50

Grilled Portobello - Portobello & wild mushroom medley! Served with our rich-and-creamy-always-dreamy smoked Gouda macaroni & cheese and sautéed spinach 16.50

Shrimp & Grits - Chili-seared shrimp & smoked southern sausage served with and Ancho Pepper sauce over stone ground grits 19.50

Chicken Roulade - Rolled chicken breast stuffed with spinach, artichokes & feta and deep fried. Sliced into medallions, topped with a roasted red pepper coulis and served with smoked Gouda mac & cheese 17.50

Catfish Lafayette - Blackened catfish filet with tzatziki sauce of cukes & mint. With mashed potatoes & sautéed spinach 18.50 Also available grilled.

Beef Filet Tournedos - Twin petit filet mignon bacon-wrapped & grilled to order. Topped with mushroom red-eye gravy and served with mashed potatoes & vegetable du jour. 26.50

Scallop Pot Pie - A puff pastry shell full of mashed potatoes, scallops and wild mushrooms , topped with a pepper cream sauce. With vegetable du jour. 23.50

Carolina Jumbalaya - Chef Rich’s version of this tasty Creole dish is made with a creamy base rather than a tomato one, and features chunks of chicken, beef and smoked sausage with a myriad of spices and a little feta. A staff favorite! 16.50

Desserts!

Liquor Pot - A pot of home-made custard made daily with various liqueurs. Ask us! 6.50

Chocolate Peanut Butter Bomb - Four amazing layers: chocolate cake, peanut butter, chocolate ganache and chocolate whipped cream. And it is The Bomb! 6.95

Homemade Key Lime Cheesecake 6.95

NEW! Chocolate Grand Marnier Cake - It doesn't get much better than chocolate and orange! Dark chocolate cake with white chocolate icing and a Grand Marnier glaze 6.95

À la Mode - enjoy Breyer's Vanilla ice cream on any of the above 2.95

Homemade Sin - A huge homemade chocolate chip cookie baked during the show and served warm at intermission smothered in Breyer’s Vanilla ice cream, chocolate sauce, whipped cream and peanuts. Not for the faint of heart (big enough for two!) 7.95

Apple Praline Tart - A tart shell full of Granny Smith apples with a caramelized pecan topping, served hot from the oven at intermission, 4.50 Try it with ice cream!