Fresh & fluffy halved biscuit topped w / thick – cut bacon, two basted eggs & homemade hollandaise

SOMTHIN ' N ' GRITS BENNIES

Fried egg, thick bacon, sliced tomatoes, American cheese on a fresh – baked croissant, served w / cheese grits

THE BACON EGG & CHEESE

Fried egg, fried chicken breast, thick bacon, a smear of honey compote for dipping

FRIED CHICKEN

Lightly fried, cheesecake stuffed donuts, topped w / powdered sugar, served with raspberry butter & pimento cheese

CHEF BEIGNETS

Sweet potato mash, chimichurri, berry compote, topped w / goat cheese

SMOKED BONE – IN PORK CHOP

SCALLOPS (sushi grade)

LOCAL SHRIMP

Served on a potato bun with tomato, red onion, bibb lettuce, house pickles.

3/4 LB ANGUS BEEF BURGER

Hot Southern fried chicken, thick cut bacon, smoked bacon, sausage, house pickles. Served on a potato bun with your choice of lettuce, tomato & onion.

Hot Chicken Sandwich

Topped with shredded lettuce, sliced tomatoes, house-made pickles, po-boy sauce, served on French bread.

Shrimp or oysters po-boy

ATLANTIC MAHI – MAHI

TRIGGER FISH

GROUPER

GULF OYSTERS

LOCAL SHRIMP SCALLOPS

PLATES SIGNATURE

N SOMTHIN GRITS

FR JUST CAUGHT SEAFOOD

Snow crab, shrimp, crawfish, mussels, smoked sausage, corn on the cobb, potatoes & onion

BOATHOUSE BOIL FOR 2

Grouper, fried or blackened, served w / our house – made tartar sauce

GROUPE NUGGETS

GROPER NUGGETS

Tender chunks of gator tail, fried or blackened

CATOR TAIL

Seared ahi tuna served over seaweed wasabi

AHI TUNA S

Tossed in sea salt Pan seared shrimp, crisp vegetables & glass

EDAMAME SHRIMP POT STICKERS

Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda and salt. Using a pastry cutter or your fingers, cut the cold cubed butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Make the dough

Pour in 1 cup buttermilk and stir with a fork just until combined; do not overmix. Turn dough onto a lightly floured surface, gently pat to about 1-inch thickness. Fold once and pat again to create layers, then use a 2.5–3 inch cutter to cut 4 large biscuits (or 6 smaller). Gather scraps and re-cut if needed.

Add buttermilk and shape

Place biscuits on a baking sheet lined with parchment. Brush tops with extra buttermilk. Bake 12–15 minutes until golden and risen. Remove and let cool slightly, then halve each biscuit horizontally. Keep warm.

Bake

While biscuits bake, cook bacon. Preheat a large skillet or griddle over medium heat. Add the thick-cut bacon slices in a single layer and cook 4–6 minutes per side until crisp-tender and browned. Transfer to paper towels to drain. Keep warm in a low oven (200°F/95°C) if desired.

In a medium saucepan bring 3 cups water and 1 cup whole milk to a gentle boil. Add 1 tsp salt, then slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently to prevent sticking. Cook stone-ground grits 20–40 minutes (or quick/medium according to package) until thick and creamy.

Once creamy, stir in 2 tbs butter and 3/4 cup grated sharp cheddar until melted and smooth. Taste and adjust salt and pepper (add 1/4 tsp pepper). Keep warm on very low heat, stirring occasionally. If too thick, loosen with a splash of milk.

Set a heatproof bowl over (not touching) a pot of gently simmering water. The bowl should be warm but not hot to the touch when you start.

Prepare a double boiler

Whisk 3 egg yolks with 1 tablespoon lemon juice (and 1/2 tsp Dijon if using) until combined. Place bowl over the simmering water and whisk continuously until the mixture thickens slightly and becomes pale and ribbony, about 2–3 minutes. Be careful not to cook into scrambled eggs.

Whisk yolks

Slowly drizzle the hot melted butter into the yolk mixture while whisking constantly. Start drop by drop, then increase to a thin steady stream as the sauce emulsifies. Continue until all butter is incorporated and sauce is thick and glossy. Remove from heat. Whisk in 1/8 tsp cayenne (or a dash hot sauce) and 1/4 tsp salt. Keep warm; if sauce cools too much, gently rewarm over the double boiler while whisking.

Emulsify with butter

Bring a wide shallow sauté pan of water to a gentle simmer and add 1 teaspoon white vinegar. Reduce to the lowest simmer — small bubbles, not a rolling boil. For basted/poached eggs: crack one egg into a small cup. Using a spoon, create a gentle vortex in the water and slip the egg in. Cook 3–4 minutes until whites are set but yolks still runny. Remove with a slotted spoon, drain on paper towel. Repeat for remaining eggs (or poach 2–3 at a time in a large pan). Season lightly with salt and pepper.

If you prefer 'basted' eggs in a skillet: heat 1 tablespoon butter in a nonstick skillet over medium-low. Crack eggs into the pan; cover and cook 3–4 minutes until whites set, yolks still slightly runny. Baste the tops with melted butter for even cooking.

To assemble: place a halved warm biscuit on each plate. Spoon about 3/4 cup warm cheesy grits onto the bottom half of each biscuit. Top grits with 2 slices of thick-cut bacon per biscuit, then place one basted/poached egg (or two small eggs if using smaller biscuits) on top of the bacon. Spoon 2–3 tablespoons warm hollandaise over each egg. Finish with the biscuit top slightly offset or set to the side. Garnish with chopped chives or parsley and a grind of black pepper.

Serve immediately while hollandaise and grits are warm. For multiple servings, keep hollandaise and grits warm in low heat and re-whisk hollandaise before serving if it separates.

all-purpose flour

baking powder

baking soda

salt

unsalted butter, cold, cubed

buttermilk

extra buttermilk or milk for brushing

thick-cut bacon

water

whole milk

stone-ground grits (or quick/medium if preferred)

unsalted butter

sharp cheddar, grated

black pepper

large egg yolks

fresh lemon juice

unsalted butter, melted and hot

Dijon mustard (optional)

Cayenne pepper or hot sauce

large eggs (for basting/poaching)

white vinegar (for poaching water)

fresh chives or parsley, finely chopped (garnish)

salt and pepper (to taste)

butter for griddling biscuits

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the thick-cut bacon in a single layer on the rack. Bake for 15–20 minutes, or until bacon is deep golden and slightly crisp but still tender. Remove to a paper towel-lined plate and keep warm.

Prepare bacon

Slice the croissants horizontally. Lightly butter cut sides with 1 tablespoon of the unsalted butter. Place cut-side down in a medium skillet over medium heat or in a 350°F (175°C) oven for 3–5 minutes until golden and warmed through. Remove and keep warm.

Toast croissants

Meanwhile, slice the tomato into 1/4-inch thick slices (about 6 slices from one tomato). Lightly season the slices with a pinch of salt and set aside.

Slice tomato

In a nonstick skillet over medium-low heat, melt the remaining 1 tablespoon butter. Crack two eggs into the skillet (for two croissants, two eggs each will be used — cook in batches if necessary). For classic fried eggs with slightly runny yolks, cook gently until whites are set but yolks still jiggle, about 3–4 minutes. Season with salt and pepper. If preferred, cover the pan briefly (30–45 seconds) to set the tops. For well-done yolks, cook 1–2 minutes longer.

Fry eggs

Place bottom half of each croissant on a plate. Top each with two slices of American cheese, two bacon strips arranged to cover, a fried egg, and 2–3 tomato slices. Add an additional cheese slice on top of the egg if you like more melt. Close with croissant tops. If you prefer melted cheese, place assembled open-faced sandwiches under a kitchen broiler for 30–45 seconds until cheese softens (watch closely).

Assemble sandwiches

Bring water and milk to a gentle boil in a medium saucepan over medium-high heat, stirring to prevent scalding. Add 3/4 teaspoon salt.

Slowly pour the grits into the simmering liquid while whisking or stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, until thick and creamy—about 20–25 minutes for stone-ground grits (follow package directions if using quick or instant grits; reduce time accordingly).

When grits are tender and creamy, stir in 2 tablespoons butter, 3/4 cup grated sharp cheddar, and the optional 2 tablespoons cream cheese. Stir until fully melted and smooth. Taste and adjust salt and pepper as needed. Keep warm until ready to serve; if they thicken too much, stir in a splash of milk.

Divide the cheese grits between two plates or bowls alongside each croissant sandwich. Garnish grits with chopped chives or parsley and offer hot sauce on the side. Serve immediately while eggs are warm and grits are creamy.

large croissants (fresh-baked)

thick-cut bacon strips

large eggs

American cheese slices

ripe tomato

freshly ground black pepper

stone-ground grits

sharp cheddar cheese, grated

cream cheese (optional for extra creaminess)

chopped chives or parsley

hot sauce (optional)

If breasts are thick, butterfly or slice each into two even cutlets about 1/2-inch thick. Pat dry with paper towels.

Prepare chicken

In a bowl, combine buttermilk, 1 tsp salt, and 1/2 tsp black pepper. Submerge chicken pieces in the buttermilk, cover, and refrigerate for at least 1 hour (up to 4 hours). This tenderizes and seasons the meat.

Brine/marinate

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and a pinch of the remaining salt and pepper. Mix well to break up lumps.

Make dredge

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere a good crust. Shake off excess and set on a rack for 5–10 minutes to let the coating adhere.

Coat chicken

Pour vegetable oil into a heavy skillet or cast-iron pan to reach about 1/4-inch depth (about 1 cup). Heat over medium-high to reach 350°F (175°C) or until a pinch of flour sizzles immediately.

Heat oil

Add chicken pieces to the pan without overcrowding (work in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Reduce heat slightly if crust browns too quickly. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining pieces.

Fry chicken

If you want an extra crisp crust, very briefly shallow-fry each cooked piece in 1–2 tablespoons neutral oil heated until shimmering, about 30–45 seconds per side, then return to the rack.

Optional extra crisp

Place thick bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer to paper towels to drain. Keep warm in the oven with the chicken if desired.

Heat a nonstick skillet over medium-low and add 1 tablespoon butter or oil. Crack eggs into the pan. For sunny-side-up, cook gently until whites are set but yolks still runny, about 2–3 minutes; cover the pan for 30–45 seconds if needed. Season with 1/4 tsp salt and a pinch of pepper. For over-easy, cook 1–2 minutes then flip and cook 15–30 seconds more.

In a small saucepan, combine honey, orange juice, lemon juice, grated ginger, red pepper flakes, and 1/8 tsp salt. Warm gently over low heat, stirring, until combined and slightly thickened, about 4–6 minutes. Do not boil vigorously — you want a glossy, pourable compote. Taste and adjust acidity or heat as needed. Keep warm or room temperature for serving.

To assemble: place a fried chicken breast on a plate, top with two slices of crisp bacon, and place a fried egg on top. Spoon a small ramekin of honey compote on the side for dipping. Garnish with chopped parsley and serve with lemon wedges for squeezing.

Servings: Divide the two breasts between 2 plates for 2 servings. Each serving includes 1 chicken breast (or cutlet), 2 slices bacon, and 1 fried egg.

skin-on, boneless chicken breasts

fine salt

cornstarch

paprika

garlic powder

onion powder

cayenne pepper

vegetable oil (for frying)

neutral oil (for shallow frying, optional topping)

butter or oil

honey

orange juice

lemon juice

finely grated ginger

red pepper flakes

fresh parsley (chopped)

lemon wedges

In a small bowl whisk warm milk (about 100–110°F) with granulated sugar and instant dry yeast. Let sit 5–8 minutes until foamy. In a large bowl combine flour and salt. Whisk together melted butter and egg, then add the foamy milk mixture. Stir into the flour until a shaggy dough forms.

Activate yeast and mix dough

Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and slightly springy (or use a stand mixer with a dough hook on medium for 4–5 minutes). Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Knead and first rise

Gently deflate the dough and roll it out to about 1/2-inch thickness on a floured surface. Using a 2 1/2–3 inch round cutter, cut rounds and place them on a lightly floured baking sheet. Re-roll scraps once and cut additional rounds. Cover the cut rounds loosely and let rest 20–30 minutes for a short second rise.

Shape beignets

In a medium bowl beat room-temperature cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and lemon zest, and beat until creamy and spreadable. Transfer the filling to a pastry bag fitted with a small round tip (or a zip-top bag with corner snipped). Chill briefly if too soft.

Make filling

In a heavy pot or deep fryer heat 6 cups vegetable oil to 350°F (175°C). Maintain temperature—adjust heat so the oil stays between 340–360°F while frying. If using a thermometer is not possible, test with a small piece of dough: it should brown in ~60 seconds.

Working in batches, gently slide 3–4 rounds into the hot oil without overcrowding. Fry each side about 1–1½ minutes until golden brown and puffed, flipping once with a slotted spoon or spider. Remove to a wire rack set over a baking sheet to drain briefly.

Fry beignets

Let fried beignets cool for 2–3 minutes until warm but not hot. Insert the pastry bag tip into the side of each beignet and pipe about 1–2 tablespoons of cheesecake filling into the center until you feel gentle resistance. Wipe any oozing filling from the surface with a damp paper towel.

Fill beignets

Place raspberries and 1 tablespoon powdered sugar in a small saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and juices are released, about 5–7 minutes. Mash with the back of a spoon or a fork and simmer 1–2 minutes to thicken slightly. Remove from heat and let cool to warm.

Cook raspberries

If a smooth butter is desired, strain the raspberry mixture through a fine mesh sieve, pressing solids to extract as much puree as possible (reserve some seeds if you like texture). In a bowl, beat softened butter with lemon juice and a pinch of salt; gradually beat in the raspberry puree until incorporated and smooth. Taste and add a little powdered sugar if needed for sweetness. Transfer to a serving dish.

Strain and finish butter

In a small bowl combine grated sharp cheddar, softened cream cheese, mayonnaise, chopped pimentos, hot sauce, salt, and pepper. Stir or beat with a fork until well combined but still slightly textured. Adjust seasoning to taste and refrigerate until ready to serve.

Combine ingredients

Generously dust the filled beignets with powdered sugar. Serve warm on a platter with ramelets of raspberry butter and pimento cheese for dipping. Optionally, place a small dab of pimento cheese on a beignet and a smear of raspberry butter on another to showcase both accompaniments.

Dust and serve

Leftover cheesecake filling and pimento cheese keep refrigerated in airtight containers for up to 3 days. Finished beignets are best the day of frying; reheat gently in a 325°F oven for 5–7 minutes to refresh before serving.

Storage

granulated sugar

instant dry yeast

warm whole milk

unsalted butter, melted

large egg

cream cheese, room temperature

powdered sugar

vanilla extract

lemon zest (optional)

unsalted butter, softened

fresh or frozen raspberries

cream cheese, softened

mayonnaise

roasted red pimentos, drained and chopped

hot sauce

powdered sugar (for dusting)

neutral oil or vegetable oil (for shallow frying adjustment)

Pat pork chops dry with paper towels. Rub both sides with olive oil. Mix kosher salt, black pepper, garlic powder and smoked paprika; evenly season both sides and the bone edge of the chops. Let rest at room temperature for 20–30 minutes while you prepare other components.

Prep chops

If using a smoker: preheat to 225°F (107°C) and add soaked apple wood chips to the smoker box/chamber. If using a charcoal or gas grill: set for indirect heat and place a foil pouch of soaked wood chips over direct flame or use a smoker box; aim for 225–250°F (107–121°C).

Prepare smoker or grill

Place chops on the smoker/grill over indirect heat. Smoke until internal temperature reaches 135°F (57°C) for medium, about 30–45 minutes depending on thickness. Monitor with a probe thermometer. Remove chops when 5–7°F below final target (they will rise while resting).

Smoke pork chops

For a browned crust, preheat a heavy skillet or grill to high heat. After smoking, quickly sear chops 45–60 seconds per side just to develop color and crust. Do not overcook. Transfer to cutting board and tent loosely with foil; rest 8–10 minutes before serving.

Sear (optional for crust)

Place cubed sweet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain thoroughly.

Return drained potatoes to the pot over low heat for 1–2 minutes to dry out excess moisture. Remove from heat. Add butter, milk, maple syrup, cinnamon, salt and pepper. Mash with a potato masher or use a ricer until smooth but slightly rustic. Adjust milk for desired consistency and seasoning to taste. Keep warm until plating.

In a food processor, combine parsley, cilantro, oregano, garlic, red wine vinegar, red pepper flakes, salt and pepper. Pulse several times until herbs are finely chopped but not pureed. With the processor running, slowly stream in 6 tbsp extra-virgin olive oil to emulsify. Taste and adjust seasoning or acid. Transfer to a bowl and let rest at least 10 minutes to marry flavors.

In a small saucepan over medium heat, combine mixed berries, sugar, lemon juice, water and balsamic vinegar. Stir and bring to a gentle simmer. Cook 6–8 minutes until berries release juices and mixture thickens slightly.

If you prefer a thicker compote, mix the cornstarch with 1 tsp cold water to form a slurry and stir into the compote; simmer 30–60 seconds until thickened. Taste and adjust sweetness or acidity. Remove from heat and let cool slightly.

Warm a spoonful of olive oil in a small pan or microwave the goat cheese briefly if desired to make it slightly more spreadable.

To plate: Spoon a generous portion (about 3/4 cup) of sweet potato mash onto each plate, spreading into a shallow bed. Place one smoked pork chop atop the mash. Spoon 1–2 tablespoons of berry compote to the side or lightly over the chop (avoid soaking the crust). Dollop or crumble about 1 oz of goat cheese over the chop and compote. Spoon 1–2 tablespoons of chimichurri alongside or drizzle lightly over the chop for herb brightness.

Garnish each plate with a sprinkle of fresh thyme leaves and a small drizzle (1/4 tsp) of olive oil. Serve immediately.

Somthin ' N ' Grits Bennies

The Bacon Egg & Cheese

Fried Chicken

Chef Beignets

Smoked Bone – In Pork Chop

Scallops (sushi Grade)

Local Shrimp

3/4 Lb Angus Beef Burger

Hot Chicken Sandwich

Shrimp Or Oysters Po-boy

Atlantic Mahi – Mahi

Trigger Fish

Grouper

Gulf Oysters

Local Shrimp Scallops

Plates Signature

N Somthin Grits

Fr Just Caught Seafood

Boathouse Boil For 2

Groupe Nuggets

Groper Nuggets

Cator Tail

Ahi Tuna S

Edamame Shrimp Pot Stickers