MENU ITEMS

ingredients

aioli

A creamy sauce made from garlic, olive oil, and often egg yolks. It is commonly used as a dip or condiment in Mediterranean cuisine.

creole

A spicy sauce originating from Louisiana, made with mayo, mustard, and various seasonings.

relish

A condiment, cooked, pickled, or highly seasoned condiment made from finely chopped fruits, vegetables, or herbs

Spicy Cocktail Sauce

a rich tomato base combined with citrus and the pungent punch of horseradish (where the heat stems from). May add hot sauce?

Horseradish

sharp, pungent, and sinus-clearing flavor similar to wasabi.

Pepper Jack Butter

a creamy, spicy compound butter that is incredibly versatile. It’s perfect for melting over steaks, corn on the cob, or slathering on freshly baked biscuits. Or, baked Oysters

Conecuh Jam

a popular sweet-and-savory appetizer glaze. Uses: Pork, Water, Salt, Sugar, Spices, and Flavorings etc…

Sawmill Gravy

A classic Southern white gravy made from meat drippings (usually pork sausage or bacon grease), flour, and milk. Often heavily seasoned with black pepper and chunks of meat, it is a hearty creamy breakfast staple. Served with Chicken Fried Bacon.

Benne Seeds

a Lowcountry staple, traditionally baked into either a sweet, paper-thin cookie or a savory cracker. Aka…Sesame seeds.

Capers

the immature, unopened flower buds. They are hand-picked, dried, and preserved in either a salt-cure or vinegar brine. Bold, savory, and briny taste profile, often described as tangy, lemony, and slightly floral, similar to green olives.

Asher Blue

A strong firm, blue cheese. Can be made into sauce with extra cream as a dipping sauce.

Stinson Sourdough

Bakery in downtown Opelika.

Blue Crab

often compared to lobster for its delicate, buttery sweetness. They can be harvested right after shedding when their shells are still papery and soft.

Pimento Cheese

a creamy, savory spread, popular in the Southern United States, made from shredded cheddar cheese, mayonnaise, and chopped pimento peppers, often with seasonings like garlic powder, onion powder, and cayenne pepper

Creole Remoulade

Zippy, Creamy, mayo based sauce. Great with fried seafood, or, FGT.

Lamb Neck Marmalade

a rich, savory-sweet dish where tough, flavorful lamb neck is slow-cooked until meltingly tender, then shredded and glazed with a sticky, caramelized preserve (like shallot, onion, or citrus)

Parmigiano Reggiano

Aka…Italian made Parmesan. the authentic version being Parmigiano-Reggiano, protected by PDO status, meaning it must be made in specific regions of Italy from milk, salt, and rennet, and aged for a minimum period. It has a rich, nutty, and salty flavor, often with crunchy tyrosine crystals, and is used grated over pasta, shaved in salads, or enjoyed in chunks, with the rind adding flavor to soups and sauces.

Sherry-Honey Vinaigrette

Sherry vinegar is a complex, tangy vinegar from Spain, made from sherry wine and aged in oak barrels + a classic French sauce or dressing made from a mixture of oil (3 parts), vinegar (1 part), salt, and pepper.

Capocollo (Capo = Head) + (Collo=Neck)

A dry-cured meat from the pork's neck and shoulder. It's seasoned with spices, cured, and aged. It's known for its tender texture and marbled fat, which adds flavor.

Hot Link

More info for specific sausage. Its just a sausage link.

Spanish Chorizo

This version is a cured, hard sausage, Flavorful sausage made from ground pork, seasoned with spices like paprika, garlic and chili peppers.

Pork Rillettes

a rich, spreadable French meat delicacy, often described as the original "pulled pork". Made by slow-cooking seasoned pork in its own fat until it falls apart, the meat is then shredded, blended with some of the flavorful fat, and packed into a jar to be spread on crusty bread

Green Hill Brie

a soft, creamy French cheese with a bloomy, edible white rind, mild flavor, nice cream and rich.

Pecan Mustard

a rich, Southern-Inspired condiment that blends sweet honey mustard with the nutty buttery crunch of roasted pecans.

Deckhand Butter

a savory compound butter used in Gulf-style seafood dishes. Seasoned with creole/old bay spices, garlic, herbs and citrus.

Brabant Potatoes

a classic New Orleans side dish consisting of cubed potatoes that are parboiled, deep-fried until extra crispy, and then tossed in a rich garlic butter sauce and fresh parsley

Gnocchetti

A dry pasta shape from Sardinia. It resembles miniature, ridged potato dumplings but is actually made purely from durum wheat semolina and water. The ridges are made by pressing pieces of dough over a ridged board or the back of a fork

Dashi Butter

an umami-rich fusion ingredient that marries the savory, oceanic depth of Japanese dashi (stock made from kombu/seaweed and bonito/tuna flakes) with the rich, creamy decadence of European or American butter

Cured Egg Yolk

A culinary hack that transforms raw yolks into a firm, umami-rich ingredient. By packing them in a salt and sugar mixture, the yolks lose moisture and turn into a savory "powder" that acts like Parmesan cheese—perfect for shaving or grating over finished pasta, salads, and steaks.

vidalia onions

sweet onion from georgia

Sunchoke

Pairing a delicate fish like flounder, with this nutty, slighty sweet root vegetable, creates an elegant and earthy combination.

Black Truffle Jus

It acts as a concentrated, 100% natural nectar that captures the heady, earthy essence of black truffles. aka truffle juice

MurderPoint vs Isle Dauphine

Murder Point is deep cup, clean brine, and signature buttery finish, while Isle Dauphine oysters distinct regional terroir, recognized for being plump and silky with a classic Gulf Coast flavor.

Rare

Cool Red Center 120

Medium Rare

Warm Red Center 130

Medium

Warm Pink Center 140

Medium Well

Slightly Pink Center 150

Well Done

Little to no pink center 160+