Sweet catfish morsels in a fluffy cornmeal 'tempura' batter with our creole remoulade.

Okra fried in a split pea batter with our sassy dipping sauce and dill pickle garnish.

The real deal Louisiana style creole gumbo with smoked chicken, andouille and crawfish.

Red leaf tossed with sweet red pepper, red onion, cucumber, green olive, carrots, tomato and croutons.

Organic baby spinach, roasted red onion, smoked gouda & applewood bacon tossed with our Pit Smoked Tomato Vinaigrette.

Beef brisket sliced thin with our special onion marmalade, smoked gouda and spicy sauce.

Vegetarian 'chicken' coated in sweet sauce and topped with our signature coleslaw and dill pickle strips.

Niman Ranch half-pound burger cooked to order with spicy onions, smoked gouda, applewood bacon and sweet sauce.

Brisket chopped and served wet in a tangy smokehouse sauce with dill pickles and thinly sliced onion.

Our award winning signature ribs, dry rubbed with our blend of 13 spices and smoked slow until fork tender. Pull 'em apart and enjoy.

Bone-in pork butt, rubbed with our sweet and spicy blend and slowly smoked until falling apart and juicy, pulled and dressed with sauce.

Half Amish chicken, heavily seasoned and smoked low and slow, tender and juicy.

Chef's red version of this New Orleans classic rice dish filled with smoked Amish chicken, andouille sausage and crawfish.

Wild caught Alaskan sockeye cooked to your liking and finished with Apple BBQ sauce.

Half a Chicken and Half a Slab. Add 2.00 for Baby Back.

A tasting of our barbecue: Pulled Pork, Pulled Chicken and Sliced Brisket.

Homemade custard, bananas, and nilla wafers topped with whipped cream and a cherry.