USDA Prime quality steak, expertly aged for tenderness and flavor.

Steak

ALLEN BROTHERS

Herradura Sleccion Suprema

Fresh ripe banana sautéed with brown sugar, butter, cinnamon, Kraken rum & banana liquor served over home-made vanilla bean ice cream.

Tableside Banana Foster

Made with Southern Maid Donuts; topped with SoCo Sauce & Homemade Vanilla ice cream.

Superior’s Bread Pudding

House-made vanilla Ice cream

Carrot Cake

Fresh Squeezed Orange Juice, Cranberry, Pineapple or Grapefruit.

Juice

CrÈme BrÛlÉe

Cappuccino & Latte’s

House made Pineapple Fusion Vodka & Fresh Squeezed Orange Juice.

Superior’s Pineapple Screwdriver

Bloody Mary’s

Toast

All you can drink mimosas for one price 10:30 a.m. – 3:00 p.m.

Bottomless Mimosa

Two Pancakes

Potato Hash

Fruit Cup

Egg Your Way

Single Waffle

Biscuit

Sausage patties

Candied Bacon

Apple wood smoked bacon

2 Hot buttermilk pancakes topped with fruit, side of warm syrup.

Buttermilk Pancakes

Take the USDA Prime Ribeye steak and pat it dry with paper towels. Generously season both sides of the steak with kosher salt and freshly ground black pepper. Allow the steak to sit at room temperature for about 30 minutes before cooking to enhance flavor and tenderness.

Season the Steak

In a heavy-bottomed skillet or cast-iron pan, heat the olive oil over medium-high heat until shimmering but not smoking.

Preheat the Pan

Carefully place the seasoned steak in the hot pan. Sear for about 4-5 minutes on one side until a golden-brown crust forms. Avoid moving the steak around to ensure a good sear.

Sear the Steak

Flip the steak using tongs and add the crushed garlic cloves and fresh rosemary sprigs to the pan. Continue to cook for another 4-5 minutes for medium-rare, or until desired doneness. Baste the steak with the pan juices by tilting the pan slightly and using a spoon to drizzle the oil over the steak.

Flip and Add Aromatics

Once cooked to your liking, remove the steak from the pan and transfer it to a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute before slicing.

Rest the Steak

USDA Prime Ribeye Steak

Kosher Salt

Freshly Ground Black Pepper

Olive Oil

Fresh Garlic Cloves

Fresh Rosemary

Remove the ribeye steaks from the refrigerator and allow them to come to room temperature for about 30 minutes. This ensures even cooking.

Prepare the Steaks

Pat the steaks dry with paper towels. Generously season both sides of the steaks with kosher salt, freshly ground black pepper, and garlic powder. Rub the seasoning into the meat for better flavor absorption.

Season the Steaks

In a large cast-iron skillet, heat the olive oil over medium-high heat until it begins to shimmer. Carefully place the seasoned ribeye steaks into the skillet. Sear for 4-5 minutes on one side without moving them to develop a good crust.

Sear the Steaks

Flip the steaks using tongs and add the fresh rosemary sprigs to the skillet. Sear the other side for another 4-5 minutes for medium-rare or adjust the time to your preferred doneness.

Flip and Add Herbs

Remove the skillet from heat and transfer the steaks to a cutting board. Allow them to rest for 5-10 minutes to let the juices redistribute before slicing.

Rest the Steaks

Slice the ribeye steaks against the grain and serve them on a plate. Optionally, drizzle with additional olive oil and garnish with more fresh rosemary before serving.

Slice and Serve

Garlic Powder

Fill a cocktail shaker with ice to chill the ingredients while mixing.

Prepare Shaker

Pour 2 oz of Herradura Seleccion Suprema Tequila, 0.5 oz of sweet vermouth, 0.25 oz of agave syrup, and 0.5 oz of fresh lime juice into the shaker.

Mix Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds to combine all ingredients and chill the mixture.

Shake

Using a fine mesh strainer, strain the mixture into a chilled coupe glass.

Strain

Garnish the cocktail with a lime wheel on the rim of the glass and sprinkle a pinch of salt on top for added flavor.

Garnish

Herradura Seleccion Suprema Tequila

Sweet Vermouth

Agave Syrup

Fresh Lime Juice

Lime Wheel

Salt

In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and a pinch of salt until the sugar dissolves. If using a vanilla bean, split it open, scrape out the seeds, and add both the seeds and the pod to the mixture. If using vanilla extract, just add it to the mixture. Chill the mixture in the refrigerator for at least 2 hours.

Make the Vanilla Bean Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.

Churn the Ice Cream

Peel the ripe bananas and slice them in half lengthwise, then cut each half into thirds, creating bite-sized pieces.

Prepare the Bananas

In a large skillet, melt the butter over medium heat. Add the brown sugar and cinnamon, stirring until the sugar is dissolved and the mixture is bubbling.

Sauté the Bananas

Carefully add the banana pieces to the skillet, cooking for about 2-3 minutes until they are just softened. Slowly pour in the Kraken rum and banana liqueur, stirring gently to coat the bananas.

Add Bananas and Liquors

If desired, carefully ignite the rum with a long lighter to flambé the bananas. Allow the flames to subside as the alcohol burns off, about 1 minute.

Flambé (optional)

Scoop generous portions of the homemade vanilla bean ice cream into bowls. Spoon the warm banana foster mixture over the ice cream, ensuring to include the sauce and bananas.

Serve

Ripe bananas

Brown sugar

Unsalted butter

Ground cinnamon

Kraken rum

Banana liqueur

Heavy cream

Whole milk

Granulated sugar

Vanilla bean (or vanilla extract)

Cut the Southern Maid Donuts into small cubes and place them in a greased baking dish.

Prepare Donuts

In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, and a pinch of salt until well combined.

Mix Wet Ingredients

Pour the milk mixture over the donut cubes in the baking dish, ensuring that all donuts are soaked. Let it sit for about 15 minutes to absorb the liquid.

Combine Mixtures

Preheat the oven to 350°F (175°C). Bake the pudding for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

Bake

In a saucepan over medium heat, combine the Southern Comfort liqueur, brown sugar, and butter. Stir until the sugar is dissolved and the mixture begins to simmer.

Combine Ingredients

Remove from heat and stir in the vanilla extract. Allow to cool slightly before serving.

Add Vanilla

In a bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.

Mix Base

Cover and refrigerate the mixture for at least 1 hour or until well chilled.

Chill Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Freeze

Southern Maid Donuts

Whole Milk

Heavy Cream

Granulated Sugar

Large Eggs

Vanilla Extract

Ground Cinnamon

Southern Comfort Liqueur

Brown Sugar

Butter

Pinch of Salt

Salt for Ice

In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture begins to steam, but do not let it boil.

Combine Cream and Milk

Add the granulated sugar and a pinch of salt to the cream mixture. Stir until the sugar is completely dissolved.

Add Sugar and Salt

Split the vanilla bean lengthwise with a sharp knife and scrape the seeds into the cream mixture. Add the scraped vanilla pod to the saucepan as well.

Prepare Vanilla Bean

In a separate bowl, whisk together the egg yolks until they are pale and slightly thickened.

Whisk Egg Yolks

Slowly pour about half of the hot cream mixture into the bowl with the egg yolks, whisking constantly to temper the yolks. Then pour the yolk mixture back into the saucepan with the remaining cream mixture.

Temper the Egg Yolks

Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.

Cook the Mixture

Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Strain and Cool

Once the mixture is completely chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the churned ice cream to an airtight container and smooth the top with a spatula.

Transfer to Freezer Container

Cover the container with a lid or plastic wrap and freeze for at least 4 hours, or until firm.

Vanilla bean

Egg yolks

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the vegetable oil, eggs, and vanilla extract until smooth. Stir in the grated carrots and crushed pineapple.

Gradually add the wet mixture to the dry ingredients, mixing until just combined. If desired, fold in chopped nuts and raisins.

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove from the pans and transfer to a wire rack to cool completely.

Cool the Cakes

In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.

Prepare the Frosting

Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.

Frost the Cake

Slice the carrot cake into pieces and serve. Enjoy your delicious homemade carrot cake!

All-purpose flour

Baking powder

Baking soda

Vegetable oil

Eggs

Vanilla extract

Grated carrots

Crushed pineapple (drained)

Chopped walnuts or pecans

Raisins

Cream cheese (softened)

Unsalted butter (softened)

Powdered sugar

Cut the oranges in half and use a citrus juicer or reamer to extract the juice into a measuring cup. Make sure to strain out any seeds.

Juicing Oranges

Place the cranberries in a blender with a small amount of water (about 1/4 cup). Blend until smooth, then strain through a fine mesh sieve or cheesecloth to obtain the juice.

Juicing Cranberries

Peel and core the pineapple. Cut it into chunks and blend until smooth. Strain through a fine mesh sieve to remove the pulp and collect the juice.

Juicing Pineapple

Cut the grapefruits in half and use a citrus juicer or reamer to extract the juice into a measuring cup. Strain out any seeds or large pulp.

Juicing Grapefruit

In a large pitcher, combine the orange juice, cranberry juice, pineapple juice, and grapefruit juice. Stir well to mix.

Combine Juices

Taste the juice mixture. If desired, add honey or sugar to sweeten. Stir until fully dissolved.

Sweetening (optional)

Serve the juice over ice in tall glasses. Garnish with a slice of orange or pineapple if desired.

Chill and Serve

Fresh Oranges

Fresh Cranberries

Fresh Pineapple

Fresh Grapefruit

Honey

Sugar

In a medium saucepan, combine 2 cups of heavy cream and 1 cup of granulated sugar. If using a vanilla bean, split it lengthwise and scrape the seeds into the cream mixture, adding the pod as well. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.