House made creamed chipped beef turned into a ball of crunchy melty happiness

Creamed Chipped Beef Croquette

Vodka or Tequila with Georges bloody mary mix and a Tajin rim

Bloody Mary/ Maria

Mimosa

Homemade waffle topped with a crispy fried boneless chicken thigh. Served with maple syrup and fresh berries

Chicken and Waffles

Smoked Salmon, Avocado Mousse, pickled onion and a medium boiled egg on sourdough

Smoked Salmon Toast

Fried Shrimp on a crispy po'boy roll. with lettuce tomato and homemade remoulade sauce. Served with House made chips or Breakfast Brunch side

Shrimp Po'boy

Your choice of bacon, sausage, or scrapple topped with cheddar cheese and eggs. Served on toast or a biscuit.

Breakfast Sammy

Crispy pickled brined fried chicken thigh on a homemade layered biscuit with bacon jam.

Chicken Biscuit

Savory sausage gravy over freshly made biscuits.

Betty's Biscuits & Gravy

Your choice of bacon, sausage, or scrapple with two eggs. Served with your choice of toast or biscuit

Traditional Breakfast

Crispy fried brussel sprouts dried cranberries, crumbled blue cheese, and honey balsamic

Fried Brussel Sprouts

House made jams stuffed inside our flaky buttery homemade pie crust

Pop Tarts

House brined pork chop smothered in a tangy, peppery au poivre sauce. Your choice of two sides

PORK CHOP AU POIVRE

Braised short rib with demi-glaze served with your choice of two sides

SHORT RIB

Maryland Blue Catfish fried and served with your choice of two sides, add shrimp creole

FRIED CATFISH

Slow cooked short rib, carrots, onion, celery, corn, green beans, and potatoes.

BEEF POTPIE

Seared tuna topped with a strawberry salsa and your choice of 2 sides

SEARED TUNA

MUSHROOM POTPIE

Stewed chicken, carrots, onion, celery, potatoes and fresh herbs

CHICKEN POTPIE

Wings 1 lb

Mussels 1 lb

Draft

Stone mill grits with sautéed shrimp in a creole andouille tomato sauce

SHRIMP AND GRITS

House made meatloaf loaded with caramelized onion and gruyere and topped with a caramelized onion gravy served with your choice of two sides

FRENCH ONION MEATLOAF

Coarsely chop the dried or jarred chipped beef into bite-size pieces. Reserve.

In a medium saucepan over medium heat, melt 3 tbs unsalted butter until foaming but not browned.

Add 3 tbs all-purpose flour and cook, whisking constantly, for 1–2 minutes to make a blond roux. Do not brown the roux.

Gradually whisk in 1 1/2 cups whole milk until smooth, then add 1/4 cup heavy cream. Continue whisking and bring to a gentle simmer; the mixture should begin to thicken in 3–5 minutes.

Stir in the chopped chipped beef, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp freshly ground black pepper, and 1/4 tsp kosher salt. Simmer gently 2 minutes to meld flavors.

If the cream is too thin for forming, simmer an additional 2–3 minutes to thicken. The final mixture should be thick, scoopable, and not runny (similar to a thick mashed potato). Stir in 1 tbs chopped chives if using.

Transfer the creamed beef to a shallow container, press a piece of plastic wrap directly onto the surface to prevent a skin, and refrigerate until firm, at least 2 hours or preferably overnight.

Set up a coating station: one shallow bowl with 1/2 cup flour, one shallow bowl with the 2 beaten eggs, and one wide bowl with 1.5 cups panko mixed with 1/2 cup fine breadcrumbs (if using). Season the breadcrumb mix with 1/4 tsp salt and 1/4 tsp black pepper.

Remove the chilled creamed beef from the refrigerator. Using a small scoop or spoon, portion into 12 equal portions (about 2 tbsp each) and roll each portion quickly between your palms to form ovals or balls. If mixture is sticky, dust hands lightly with flour.

Dredge each ball in flour, shaking off excess, then dip into beaten eggs, allowing excess to drip, and press into the panko mixture to coat completely. For an extra-crispy double coat: chill coated croquettes 15 minutes, then repeat egg and panko step.

Place coated croquettes on a baking sheet lined with parchment and refrigerate for 15–30 minutes to set the coating; this helps prevent them from falling apart during frying.

Pour about 2–3 inches of neutral oil into a heavy pot or deep skillet (approximately 3 cups) and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in ~30 seconds.

Working in batches to avoid overcrowding, carefully lower croquettes into the hot oil. Fry for 2 1/2–3 1/2 minutes, turning once, until golden brown and crisp on all sides. Internal filling will be hot and melty.

Use a slotted spoon to transfer croquettes to a wire rack set over a baking sheet or to paper towels to drain for a minute. Keep finished croquettes warm in a 200°F (95°C) oven while frying remaining batches.

Serve immediately garnished with chopped parsley and lemon wedges for optional brightness.

dried chipped beef (or jarred), coarsely chopped

unsalted butter

all-purpose flour

whole milk

heavy cream

Dijon mustard

Worcestershire sauce

freshly ground black pepper

kosher salt

fresh chives, finely chopped (optional)

all-purpose flour (for dredging)

large eggs, beaten

panko breadcrumbs

fine dry breadcrumbs (optional, for firmer interior)

freshly ground black pepper (for coating)

kosher salt (for coating)

neutral oil with high smoke point (vegetable or canola)

lemon wedges (optional, for serving)

fresh parsley, chopped (for garnish)

Use the lime wedge to run a thin, even line of juice around the rim of a highball or pint glass. Spread the Tajin on a small plate and press the glass rim into the Tajin, twisting slightly so the rim is evenly coated. Set glass aside.

Prepare rim

Place a celery stalk and a lime wheel in the prepared glass (they will act as garnish and a stirrer). If using a cocktail pick, reserve for optional additional garnishes such as olives or a pickled green bean.

Add garnish

Into a cocktail shaker (or mixing glass) add ice, Georges Bloody Mary Mix (6 oz), vodka or tequila (2 oz), fresh lime juice (0.5 oz), Worcestershire sauce (3 tsp), hot sauce (2 tsp), kosher salt (1/4 tsp), and freshly ground black pepper (1 tsp).

Build in shaker

Secure the shaker lid and roll or shake briefly — about 8–10 seconds — just to chill and combine. Alternatively, stir in a mixing glass for 10–15 seconds if you prefer less aeration.

Fill the Tajin-rimmed glass with fresh ice if desired (or use the ice already in the glass). Strain the mixed cocktail into the prepared glass. Garnish with the celery stalk and lime wheel; adjust hot sauce or Worcestershire to taste on the finished drink.

Serve

For a spicier drink, add an extra 1 tsp hot sauce or a pinch of cayenne. For more savory depth, add another 1 tsp Worcestershire. For a lighter drink, reduce the mix to 4–5 oz and keep spirit at 2 oz.

Optional adjustments

Tajin seasoning (or chili-lime salt)

Lime wedge (for rimming and garnish)

Celery stalk (garnish)

Lime wheel (garnish)

Optional: cocktail pick or straw

Georges Bloody Mary Mix

Vodka (for Bloody Mary) or Tequila (for Bloody Maria)

Fresh lime juice

Hot sauce (such as Tabasco)

Freshly ground black pepper

Kosher salt

Ice (cubed)

Chill the bottle of champagne or sparkling wine and the chosen juice thoroughly in the refrigerator for at least 1–2 hours. Serve cold — the drink tastes best when both components are well chilled.

Chill

Prepare your glassware. Traditional mimosas are served in a champagne flute. Place flutes in the refrigerator or freezer for 5–10 minutes if you want them extra cold (do not forget them in the freezer).

Decide ratio. A classic mimosa is roughly 1:1 (equal parts sparkling wine and juice). For a lighter cocktail use 2 parts sparkling to 1 part juice. For a fruitier/more intense drink use equal parts.

Measure

Pour the chilled juice into the flute first, filling it to about half (approximately 1/2 cup if using a standard 1-cup serving). Pouring the juice first helps control foam and keeps the bubbles lively.

Slowly top with chilled champagne or sparkling wine. Tilt the glass slightly and pour gently down the side to preserve bubbles. Fill until the flute is about 3/4 to 7/8 full (approximately the remaining 1/2 cup).

Do not stir. Stirring will flatten the bubbles. If separation is desired, leave as is — the effervescence will naturally mix a bit.

Garnish according to juice choice: for orange juice, add an orange wheel or wedge to the rim; for pineapple juice, add a small pineapple wedge; for cranberry juice, float 2–3 fresh cranberries on top or skewer them on a toothpick and rest on the rim.

Serve immediately while effervescent. Recommend one flute per guest and enjoy responsibly.

Champagne or dry sparkling wine

Fresh orange juice

Pineapple juice

Cranberry juice

Orange wheel or wedge

Fresh pineapple wedge

Fresh cranberries

Preheat the waffle iron according to manufacturer instructions. Lightly oil or spray the waffle iron so waffles release easily.

Preheat and prepare

In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp fine salt until evenly combined.

Mix dry ingredients

In a separate bowl whisk 1 1/2 cups whole milk, 1/2 cup buttermilk, 2 large eggs, 4 tbsp melted cooled unsalted butter, and 1 tsp vanilla extract until smooth.

Mix wet ingredients

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and thicken slightly.

Combine batter

Spoon or ladle batter onto the preheated waffle iron (amount will depend on your iron — typically 1/2 to 3/4 cup). Close and cook until golden brown and crisp, about 4–6 minutes, following your iron's indicator. Transfer waffles to a baking sheet and keep warm in a 200°F (95°C) oven while you fry the chicken.

Cook waffles

Pat 4 boneless skinless chicken thighs dry with paper towels. Place in a bowl or zip-top bag and pour 1 cup buttermilk and 1 tsp hot sauce (optional) over them. Ensure all pieces are coated. Cover and refrigerate for at least 30 minutes to 2 hours (longer for more tenderness). Remove from fridge 15 minutes before frying to take off chill.

Marinate chicken

In a shallow dish whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1 tsp fine salt, and 1/2 tsp ground black pepper until evenly blended.

Prepare dredge

Working one piece at a time, remove a thigh from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing the mix onto the chicken to form a good coating. For extra crunch, dip the dredged piece back briefly into the remaining buttermilk then into the flour again for a double coat.

Dredge chicken

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to reach a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small bit of dredge — it should sizzle steadily but not burn immediately.

Heat oil

Carefully add the coated thighs to the hot oil without overcrowding (fry in batches if necessary). Fry until golden brown and crisp, flipping once, about 6–8 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Adjust heat as needed to maintain roughly 325–350°F so the crust browns without burning.

Fry chicken

Remove chicken to a wire rack set over a baking sheet to drain and keep crisp. Tent loosely with foil and keep warm in the oven (200°F / 95°C) if making ahead. Sprinkle a little salt to taste while hot, if desired.

Drain and rest

Place one warm waffle on each plate. Top with a crispy fried chicken thigh. Add a pat of unsalted butter to the waffle if using.

Assemble plates

Drizzle 3 tablespoons (about 45 ml) pure maple syrup over the chicken and waffle (adjust to taste) and spoon fresh mixed berries (about 1/4 cup per serving) alongside or on top. Dust with 1 tsp powdered sugar and sprinkle 1 tsp chopped parsley if using for color.

Serve with syrup and berries

Serve immediately while waffles are crisp and chicken is hot. Provide extra maple syrup at the table.

Suggested accompaniments

granulated sugar

baking powder

baking soda

fine salt

buttermilk

large eggs

unsalted butter, melted and cooled

vanilla extract

vegetable oil or nonstick spray (for waffle iron)

boneless skinless chicken thighs

buttermilk (for marinade)

hot sauce (optional)

all-purpose flour (for dredge)

cornstarch

paprika

garlic powder

onion powder

cayenne pepper

black pepper, ground

vegetable oil (for frying)

pure maple syrup

unsalted butter (optional, for waffle)

fresh mixed berries (strawberries, blueberries, raspberries)

powdered sugar (optional)

chopped fresh parsley (optional)

Place thinly sliced red onion in a small heatproof bowl or jar.

Combine apple cider vinegar, water, sugar and 1/4 tsp salt in a small saucepan and bring just to a simmer until sugar dissolves, about 1–2 minutes. Remove from heat.

Pour the hot pickling liquid over the onions. Let cool to room temperature, then cover and refrigerate for at least 15 minutes (better if 1 hour). Will keep refrigerated up to 1 week.

Halve and pit the avocado and scoop flesh into a food processor or blender.

Add Greek yogurt, lemon juice, olive oil, 1 tsp salt, 1/4 tsp pepper and chopped chives. Process until smooth and very creamy, scraping down sides once. Taste and adjust seasoning or lemon to balance brightness. Transfer to a bowl and chill briefly if desired.

Bring a medium pot of water to a gentle boil. Add a pinch of salt and gently lower 4 large eggs into the water using a spoon.

Start timing once eggs are in: for a medium-boiled egg with a slightly jammy yolk, simmer 7 minutes. For firmer yolks, 8–9 minutes. Maintain a gentle simmer, not a rolling boil.

While eggs cook, heat a skillet over medium heat. Butter the sourdough slices on both sides lightly and toast in the skillet until golden and crisp, about 2–3 minutes per side. Alternatively, use a toaster and spread butter afterwards.

When eggs are done, transfer to an ice bath for 1–2 minutes to stop cooking, then gently peel and set aside.

Spread about 2–3 tablespoons of avocado mousse evenly over each toasted sourdough slice.

Fold or fan 2 oz (about 56 g) smoked salmon over each toast (divide the 8 oz evenly among 4 toasts).

Halve each peeled medium-boiled egg and place one egg half on each toast (two halves per toast), yolk side up.

Top with 1 tablespoon pickled red onion distributed across the toasts, and sprinkle capers (about 1/4 tbs per toast) and chopped dill.

Drizzle each toast with a small amount of extra-virgin olive oil, squeeze a little lemon juice to taste, and finish with a pinch of freshly ground black pepper.

Optional: garnish with microgreens or baby arugula for a peppery lift. Serve immediately.

Creamed Chipped Beef Croquette

Bloody Mary/ Maria

Mimosa

Chicken And Waffles

Smoked Salmon Toast

Shrimp Po'boy

Breakfast Sammy

Chicken Biscuit

Betty's Biscuits & Gravy

Traditional Breakfast

Fried Brussel Sprouts

Pop Tarts

Pork Chop Au Poivre

Short Rib

Fried Catfish

Beef Potpie

Seared Tuna

Mushroom Potpie

Chicken Potpie

Wings 1 Lb

Mussels 1 Lb

Draft

Shrimp And Grits

French Onion Meatloaf