Brass Hat

Nests of shredded cabbage, carrots and scallions tempura-fried and served with our house chili sauce.

Bee Gold honeycomb, rotating artisan cheeses our signature pimento cheese hummus, and seasonal additions paired with fresh-baked crostinis and crackers.

Fresh-boiled gulf shrimp served on a bed of chopped romaine hearts with capers, green tomato relish, fried hard-boiled egg and remoulade.

Our take on a classic fresh chopped romaine hearts, house Caesar dressing and fresh shaved Parmesan with House-baked croutons.

Our oatmeal battered deep-fried cheesecake with seasonal toppings.

Served in a warm skillet with a scoop of vanilla ice cream and topped with chocolate and caramel sauces.