—  Lunch —

Served 10:30am to 2:30pm. All Lunch entrees served with your choice of Kettle Style potato chips, house salad, or shoestring fries. 

*Ask about our Lunch delivery*



— Simple Fresh Ground Burger —

Chino iceberg, ripe local tomatoes, aged white cheddar, sliced red onion, house made garlic mayo


—  Brins Mesa Beef Burger  —

Crispy onions, iceberg lettuce, smoked Gouda, Dr.Pepper BBQ, green chili mayo, and hickory smoked bacon. 

—  Scratch Made Veggie Burger 
Ginger-Tamari drizzled, black garlic mayo, white cheddar, shredded iceberg lettuce, and vine tomatoes.

—  Short Rib French Dip
Fire-roasted green chili mayo, aged white cheddar, crispy red onion served on our fresh backed herb focaccia bread. 

—  Muffuletta

Capicola, provolone, mortadella, sweet sopressata, giardiniera relish, and herb mayo on fresh baked herb focaccia bread

—  Chicken Sloppy Joe

slow cooked for hours, provolone, and crispy red onions. served open faced


—  Roasted Chicken Lettuce Cups
Gluten-free. Butterleaf lettuce cups, roasted organic ground chicken, avocado, carrot ribbons, tamari drizzle, chili glazed cashews.

—  Tuna Po'Boy

Chopped yellow fin tuna, grilled pineapple, sweet tamari, goat cheese, tomato, iceberg lettuce, and red onion

—  Pork Belly Street Tacos

Gluten-Free. Chili-lime pepitas, toasted cumin slaw, roasted tomatoes, and avocado on warm corn tortillas.

—   Dr. Peppper Glazed Wings
Gluten-free. Organic Arizona raised chicken, hemp seeds with a creamy white balsamic dipping sauce. 


—  Small plates —

Okra Fondue
Jalapeno Hushpuppies

Red Bean Soup
Crispy Okra and forbidden dirty rice. 

—  Wild Caught Calamari
Grilled lemon & remoulade

—  Slap yo Momma Salad
Kale, chard, spinach, chili cashews, port derby, dressed.

—  P.E.I Mussels
Served in a garlic-chardonnay broth.

—  Cajun Pork Rinds
Served with black garlic cheese sauce. 

Tradional  Boudin Balls
Boudin sausage balls served with Dr Pepper BBQ sauce.

—  Boiled Peanuts
A Louisiana classic! Sea-salted and served with hot sauce. 

—  Truffled Shoestring Fries
Served with remoulade and spicy ketchup.

—   Pork Belly 'N' Figs
Camp NOLA Beans and daikon radish sprouts. 

—   Dr. Peppper Glazed Wings
Gluten-free. Organic Arizona raised chicken, hemp seeds with a creamy white balsamic dipping sauce. 

—  Steamed Artichoke Hearts
Served with garlic cheese sauce. 







—  Main course plates  —

Dinner served from 5pm-8pm

—  Blackened Red Fish
Served on a bed of creamy cheddar grits, spicy remoulade, and wilted spinach. 

—  Fried Chicken & Waffles
Goat cheese waffles and country gravy served with slaw and whipped cream.  

—  Black Roux Gumbo
Modern twist on a southern classic! Shrimp, tasso, smoked chicken, and andouille sausage served with cheddar mash. 

—  Smoked Osso Bucco
Fermented garlic mac and wilted spinach. Topped with crunchy pig skins. 

—  Southern Belle Burger
Shredded iceberg lettuce, white cheddar, crispy okra, fermented garlic-herb mayo, vine ripe tomatoes, and a cage-free fried egg. 

—  Creole Jumbo Gulf Shrimp
Big juicy shrimp served on a bed of creek cress salad, chili roasted cashews and creamy grits. 

—  Crawfish Stuffed Jumbo Shells
Tasty crawfish meat mixed with goat and mozzarella cheeses in a roasted tomato-olive sauce. 

—  Vegan Entrée Salad
Soy bean threads, chili roasted cashews, carrot ribbons, fresh mangos, and  avocado in a thai basil vinaigrette. 

—  Brick Pressed Flat Iron Steak
Tender steak served with cheddar mash, andouille sausage, roasted beets and brussels sprouts. 

—  Black Garlic Braised Short Ribs
Slow cooked ribs served with crispy sweet potatoes, wilted spinach in the pan jus. 

—  Vegan Cabbage Rolls
served with roasted beets, brown rice, dark chocolate, poblano peppers, braised kale, red chili sauce, and dressed creek cress. 


—  Dessert —


—  Berry Shortcake —
sweet biscuits and macerated berries in hand whipped cream. 

—Red Velvet Cake—
house made cream cheese frosting and sangria syrup

—  Black-eyed Pea Brownie  —
vanilla gelat0, salted caramel, and champagne custard topped with praline pecans and sangria syrup.

—Peachy Pineapple Dump Cake—
served with vanilla gelato and topped with praline pecans.