06/03/2026
Our BLT- Post oak smoked and cured thick cut bacon at our Spanish moss smoke house, fried green tomatoes from Indie Harvesters, sourdough bread from Slow Dough bread company, crisp lettuce from Ives Creek organics, shaved Texas sweet onions- Little Bear Farms, our basil from Whitehurst Farms- basil mayo, local operator and Chef π§βπ³ ππΌ, house pickles-cucumbers from Ives Creek Organics, everything on this plate is local. We also have our Yellow watermelon gazpacho, Texas olive oil poached gulf shrimp, with shaved cucumber! Showcasing Soft shell crabs again this week! Stay cool and hydrated, see you all soon!