1/2 pound hand-pattied hamburger steak topped with mushrooms and brown gravy, choice of two dinner sides.

Salisbury Steak

Penne pasta tossed in a creamy Cajun style alfredo sauce, served with shrimp and andouille sausage.

Cajun Pasta

Chicken Spaghetti

House smoked bacon wrapped meatloaf, choice of two dinner sides.

ESG Meatloaf

Memphis style, bone-in fried chicken, choice of two dinner sides.

Fried Chicken

6oz chicken breast hand-battered, and fried, served with mashed potatoes, gravy, garlic bread, and a side salad.

Chicken Fried Chicken Plate

10 shrimp, choice of grilled or fried, garlic bread, seasoned fries, cocktail sauce.

Shrimp Basket

3 catfish fillets, garlic bread, 2 hush puppies, seasoned fries, tartar sauce.

Catfish Basket

Small (4) or large (6) hand-battered chicken tenders, garlic bread, seasoned fries, and choice of dipping sauce.

Chicken Tender Basket

Mushrooms stuffed with spinach artichoke dip and bacon.

Stuffed Mushrooms

A yellow cheese dip with ground beef and jalapenos.

Fried Cheese Bites

Smoked sausage, white cheddar, and pickles all dusted with rendezvous seasoning.

Memphis Sausage & Cheese Plate

A sampler plate of our loaded queso, homemade salsa, and spinach & artichoke dip, served with tri-colored chips.

Chips & Loaded Queso

Homemade creamy spinach dip served with tri-colored chips.

Spinach & Artichoke Dip

Seasoned fries with cheese, bacon, green onions, and ranch.

All the Fixin' Fries

Fish Tacos

Chicken Tacos

Shrimp Tacos

Choose from Soup, Half Sandwich, or Half Salad.

Pick Two Lunch Special

Home-made chicken salad with fruit and pecans.

Chicken Salad Club Sandwich

With lettuce, tomato, and mayo or served open faced with gravy.

Chicken Fried Steak Sandwich

Seasoned steak served open-faced with horseradish mayo, provolone, feta cheese, green onions and a burgundy reduction.

Mad Cow

Grilled turkey, crispy bacon, avocado and cheddar cheese.

Bacon, Avocado & Turkey Grilled Cheese

Crispy bacon, soft brie, and a cranberry reduction sauce.

Bacon, Brie & Cranberry Grilled Cheese

In a large bowl, combine the ground beef, bread crumbs, finely chopped onion, egg, salt, and black pepper. Mix until well combined.

Mix the Ingredients

Divide the mixture into two equal portions and shape them into oval patties, about 1/2 inch thick.

Form the Patties

In a large skillet, heat the olive oil over medium heat.

Heat the Oil

Add the patties to the skillet and cook for about 4-5 minutes on each side until browned and cooked through. Remove from the skillet and set aside.

Cook the Patties

In the same skillet, add the sliced mushrooms and sauté for about 3-4 minutes until they are browned.

Sauté the Mushrooms

Add the beef broth, soy sauce, and Worcestershire sauce to the skillet. Bring to a simmer.

Prepare the Gravy

In a small bowl, mix the cornstarch with the water until smooth. Gradually stir this mixture into the simmering gravy until it thickens.

Thicken the Gravy

Return the patties to the skillet, spoon the gravy over them, and cook for an additional 2 minutes. Serve hot with your choice of two dinner sides.

Combine and Serve

Ground beef

Bread crumbs

Onion, finely chopped

Salt

Black pepper

Olive oil

Mushrooms, sliced

Beef broth

Soy sauce

Worcestershire sauce

Cornstarch

Water

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain and set aside.

Boil the Pasta

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.

Prepare the Sauce

Stir in the Cajun seasoning, salt, and black pepper to taste. Allow the sauce to simmer for 5 minutes, stirring occasionally.

Add Seasoning

Gradually add the grated Parmesan cheese while stirring continuously until the cheese is melted and the sauce is smooth.

Incorporate Cheese

In a separate skillet, add the sliced andouille sausage over medium-high heat. Sauté for about 3-4 minutes until browned. Then, add the shrimp and cook for another 3-4 minutes until the shrimp is pink and opaque.

Cook the Shrimp and Sausage

Add the cooked penne pasta to the Cajun Alfredo sauce in the skillet. Stir well to ensure the pasta is evenly coated with the sauce.

Combine Pasta and Sauce

Fold in the cooked shrimp and andouille sausage into the pasta and sauce mixture. Stir gently to combine.

Add Proteins

Serve the Cajun pasta in bowls. Garnish with chopped green onions and parsley on top for added flavor and presentation.

Plate the Dish

Penne pasta

Heavy cream

Butter

Garlic, minced

Cajun seasoning

Parmesan cheese, grated

Shrimp, peeled and deveined

Andouille sausage, sliced

Green onions, chopped

Parsley, chopped

In a large pot, bring water to a boil. Add salt and spaghetti. Cook according to package instructions until al dente. Drain and set aside.

Cook the Spaghetti

In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Rub this mixture all over the chicken breasts. Preheat a grill or grill pan over medium-high heat.

Prepare the Chicken

Place the seasoned chicken breasts on the grill. Cook for 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from grill, let rest for a few minutes, then slice into strips.

Grill the Chicken

In a large saucepan over medium heat, add diced onion and minced garlic. Sauté until translucent, about 3-4 minutes. Stir in cream of mushroom soup, cream cheese, and milk, mixing until smooth and heated through. Add the shredded cheddar cheese, stirring until melted and well combined.

In a large mixing bowl, combine the cooked spaghetti, grilled chicken strips, and cheese sauce. Mix thoroughly until the spaghetti is evenly coated with the sauce.

Mix Everything Together

Transfer the chicken spaghetti to a serving dish. Top with chopped parsley and additional shredded cheddar cheese, if desired. Serve warm.

Serve the Chicken Spaghetti

Spaghetti

Chicken breasts

Garlic powder

Paprika

Cream of mushroom soup

Cream cheese

Cheddar cheese, shredded

Milk

Onion, diced

Additional cheddar cheese, shredded

Preheat the Oven

In a skillet over medium heat, cook the smoked bacon until crispy. Remove and allow to drain on paper towels.

Cook the Bacon

In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes. Remove from heat and let cool.

Sauté Vegetables

In a large bowl, combine ground beef, ground pork, sautéed onion and garlic, breadcrumbs, eggs, ketchup, Worcestershire sauce, salt, black pepper, and dried thyme. Mix until well combined.

Mix the Meatloaf Ingredients

Shape the meat mixture into a loaf and place it in a baking dish.

Form the Meatloaf

Wrap the prepared meatloaf with the crispy bacon slices, overlapping them slightly.

Wrap with Bacon

Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C).

Bake the Meatloaf

While the meatloaf is baking, bring a pot of salted water to a boil. Add the trimmed green beans and cook for 4-5 minutes until tender but still crisp. Drain and set aside.

Prepare Green Beans

If using leftover mashed potatoes, warm them in a saucepan over low heat, stirring occasionally until heated through. If making fresh, follow your preferred recipe.

Warm Mashed Potatoes

Once the meatloaf is done, let it rest for 10 minutes before slicing. Serve with the green beans and mashed potatoes.

Serve

Ground pork

Smoked bacon

Breadcrumbs

Eggs

Ketchup

Dried thyme

Green beans, trimmed

Mashed potatoes

In a large bowl, combine buttermilk, hot sauce, salt, black pepper, paprika, garlic powder, and onion powder. Mix well.

Prepare the Marinade

Add the bone-in chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a separate bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder until well combined.

Mix the Breading Ingredients

In a large, deep skillet or Dutch oven, pour in the vegetable oil and heat over medium-high heat until it reaches 350°F (175°C).

Remove chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.

Coat the Chicken

Carefully place the coated chicken pieces in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 12-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 75°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.

Drain the Chicken

Select two sides from coleslaw, mashed potatoes, corn on the cob, and baked beans to serve with the fried chicken.

Choose Your Sides

Serve the fried chicken hot, accompanied by your chosen sides.

Bone-in chicken pieces (legs, thighs, wings, or breasts)

Buttermilk

Hot sauce

Onion powder

All-purpose flour

Vegetable oil

Coleslaw

Corn on the cob

Baked beans

Begin by seasoning the chicken breast with salt, black pepper, and garlic powder on both sides.

Prepare Chicken

In a bowl, whisk together the buttermilk and the egg. In another bowl, mix the all-purpose flour with a pinch of salt and pepper. Dip the seasoned chicken breast into the buttermilk mixture, then dredge in the flour, ensuring it’s well-coated.

Batter the Chicken

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the battered chicken breast into the oil. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Peel and cut the potatoes into quarters. Place them in a pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.

Boil Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Mash Potatoes

In a small saucepan, whisk together the flour and chicken broth over medium heat. Stir continuously until the mixture thickens, about 3-5 minutes. Season with salt and black pepper to taste.

Make the Gravy

Preheat your oven to 375°F (190°C). Slice the French bread in half lengthwise and spread butter on each half. Sprinkle with garlic powder and chopped parsley.

Prepare Garlic Bread

Place the prepared bread on a baking sheet and bake for 10-12 minutes, or until golden and crispy.

Bake Garlic Bread

In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with Italian dressing and toss gently to combine.