Sacred Grounds Corner Cafe Menu

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

2 eggs, sausage, bacon or corned beef hash, grits or home fries and toast.

Eggs, bacon or sausage, cheese, peppers, onions, mushrooms and jalapenos with side salsa. Served with a side of grits or home fries.

2 eggs, bacon and sausage, grits or home fries, pancake and toast.

Pile of house made tortilla chips, with 2 scrambled eggs, choice of meat and veggies, topped with cheddar cheese and smothered in pepper gravy.

3 egg omelet with choice of meat and veggies. Served with grits or home fries and toast.

6 oz. hand cut New York strip, grilled to order with 2 eggs, grits or home fries and toast.

For2. 2 eggs, pancake, grits or home fries and toast.

3 buttermilk pancakes, 2 eggs, plus bacon, sausage or corned beef hash.

Cheese grits topped with scrambled eggs, sausage or bacon, and smothered with gravy.

Bowl of cheese grits topped with 2 eggs any style, choice of meat and veggies and smothered in gravy.

Bowl of cheese grits with 2 eggs any style, bacon and pimento cheese added, covered with tomato, onions, peppers and jalapenos, then topped with fried chicken breast.

Country fried steak covered with pepper gravy, 2 eggs, grits or home fries and toast.\n

Country fried chicken covered with pepper gravy, 2 eggs, grits or home fries and toast.\n

Bowl of our famous cheese grits, topped with shrimp, covered in the chef's creole sauce and toast.\n

Hot and creamy house made pimento cheese dip. Served with our house made tortilla chips.\n

Bowl full of spicy chicken goodness. Served with house made tortilla chips.\n

House made artichoke spread. Served with baguettes.\n

Southern style fried green tomatoes with house made dipping sauce.\n

Conch fritters battered and fried. Served with conch sauce.\n

Fresh and hot house made tortilla chips loaded with grilled chicken, veggies covered in cheese, side of salsa.\n

Deep fried jumbo shrimp with our bang bang dipping sauce.\n

Smokehouse fish dip with jalapenos, celery, diced tomato and onion with house made tortilla chips.\n

Served in a bread bowl.

Mixed spring lettuce topped with cheese, onions, tomatoes, and shaved carrots. Served with a choice of dressing.\n

Traditional Caesar.\n

House made, southern style meatloaf with our rich mushroom gravy, with a choice of 2 sides and garlic crostini.\n

Our slowly roasted beef over white bread topped with mushroom gravy. Served with choice of 2 sides.\n\n

Liver and onions with rich mushroom gravy, with a choice of 2 sides and a garlic crostini.\n\n

Hand breaded fish, french fries, chips, hushpuppies, coleslaw and tartar sauce.\n

Country fried steak with our house made white gravy with a choice of 2 sides and garlic crostini.\n

Country fried steak with our house made white gravy with a choice of 2 sides and garlic crostini.\n\n

Grilled chop steak with sauteed green peppers, onions, and mushrooms smothered in cheddar cheese and or mushroom gravy with a choice of 2 sides and garlic crostini.\n

Grilled chicken breast with sauteed green peppers, onions, and mushrooms smothered in cheddar cheese, and or mushroom gravy with a choice of 2 sides and garlic crostini.\n

Bowl of our famous cheese grits, topped with shrimp, covered with the chef's creole sauce and garlic crostini.\n

Grilled 12 oz. Center cut chop. Smothered with your choice of onions, peppers, mushrooms and cheese or mushroom gravy, or country style with cream gravy with a choice of 2 sides and garlic crostini.\n

Friday and Saturday 4 pm to close. 14 oz. Prime rib cut, au jus, with a choice of 2 sides. Served with a side salad and garlic crostini.\n

14 oz. Hand cut ribeye. Served with sauteed mushrooms and onions, or au poivre, with a choice of 2 sides. Served with a side salad and garlic crostini.\n

Grilled or blackened mahi with a choice of 2 sides, mango pineapple salsa. Served with a side salad and garlic crostini.\n

Fresh jumbo scallops seared over a bed of rice, topped with a savory lemon beurre blanc, with 1 additional side, side salad and garlic crostini.

Lobster tail, scallops and shrimp, with a choice of 2 additional sides. Served with a side salad and garlic crostini.\n

Linguine tossed in our chef's alfredo. Served with a side salad and garlic crostini.\n

Chicken parm with linguine and marinara sauce. Served with a side salad and garlic crostini.\n

Shrimp sauteed in a buttery garlic and white wine sauce over a bed of linguine. Served with a side salad and garlic crostini.\n

Shrimp, scallops and mussels in a creamy mariana over linguine. Served with a side salad and garlic crostini.\n

Shrimp, artichoke, grape tomatoes, onions, red and green peppers over linguine with our chef's garlic white wine sauce. Served with side salad and garlic crostini.\n

House made pimento cheese spread with bacon and tomato on grilled bread.

Mound of our house made chicken salad on a croissant.

Sliced oven roasted turkey breast, bacon, lettuce, tomato, Monterey Jack cheese, and mayo on toasted bread.

A fried or grilled chicken breast on a brioche bun, with the chef's mayo, tomato, and lettuce.

Chicken parmesan on a hoagie roll.\n\n

Pulled pork, chicken, or beef with our famous coleslaw on a brioche bun. Served with fries or house made tortilla chips and a pickle spear, starting at 11 am.\n

Meatloaf with melted cheese on grilled white bread with a side of mushroom gravy.\n\n

8 oz. Angus patty, choice of cheese; add bacon, grilled mushrooms, onions, tomato and lettuce, any way you like. On a brioche bun, or try it wrapped.\n

8 oz. Angus beef patty topped with sauteed mushrooms and Swiss cheese on a brioche bun.\n

8 oz. Angus beef patty topped bacon jam and apple wood smoked bacon covered in cheddar cheese on a brioche bun.\n

8 oz. Angus beef patty seasoned with Cajun spice and melted blue cheese crumble and sauteed onions on a brioche bun.\n

Grilled or blackened mahi with coleslaw, Swiss cheese and the chef's remoulade sauce on grilled rye.\n

Grilled mahi over coleslaw topped with the chef's remoulade sauce and a side of pineapple mango salsa, lettuce and diced tomatoes.\n

Fried, grilled or blackened mahi on a brioche bun with lettuce, tomato and the chef's mayo.\n

Bowl of our famous cheese grits, topped with shrimp, covered in the chef's creole sauce and toast.\n\n

Grilled french baguette loaded with fried shrimp, lettuce, tomato, and the chef's remoulade.\n

Shaved rib eye cooked with onions, red and green peppers, and melted provolone cheese wrapped in a tortilla and deep fried. Served in the chef's philly dipping sauce.\n

Shaved rib eye cooked with onions, red and green peppers, and melted provolone cheese wrapped in a tortilla and deep fried. Served in the chef's philly dipping sauce.\n

Shaved rib eye cooked with onions, red and green peppers, and melted provolone cheese on a hoagie style bun. Served the chef's philly dipping sauce.\n

Traditional Ruben with corn beef, Swiss cheese, and sauerkraut wrapped in a tortilla and deep fried. Served with the chef's Thousand Island dipping sauce, or shaved rib eye cooked with onions, red and green peppers, and melted provolone cheese wrapped in a tortilla and deep fried. Served the chef's Philly dipping sauce. From 11 am. Served with fries or house made tortilla chips and pickle spear.

Traditional Ruben with corn beef, Swiss cheese, and sauerkraut wrapped in a tortilla and deep fried. Served with the chef's thousand island dipping sauce, or shaved rib eye cooked with onions, red and green peppers, and melted provolone cheese wrapped in a tortilla and deep fried. Served the chef's Philly dipping sauce. From 11 am. Served with fries or house made tortilla chips and pickle spear.\n

Corned beef, sauerkraut melted Swiss cheese, Thousand Island dressing on grilled rye.

Bacon, lettuce, tomato and mayo on toasted white bread.

House made pimento cheese spread with bacon and tomato on grilled bread.

Mound of our house made chicken salad on a croissant.

Mound of our house made chicken salad on a croissant.

Sliced oven roasted turkey breast, bacon, lettuce, tomato, Monterey Jack cheese, and mayo on toasted bread.

A fried or grilled chicken breast on a brioche bun, with the chef's mayo, tomato, and lettuce.

Fried, grilled or blackened mahi on a brioche bun with lettuce, tomato and the chef's mayo.\n

Grilled or blackened mahi with coleslaw, Swiss cheese and the chef's remoulade sauce on grilled rye.\n\n

Corned beef, sauerkraut melted Swiss cheese, thousand island dressing on grilled rye.\n

Pulled pork, chicken, or beef with our famous coleslaw on a brioche bun. Served with fries or house made tortilla chips and a pickle spear, starting at 11 am.\n

Meatloaf with melted cheese on grilled white bread with a side of mushroom gravy.\n\n

Shaved rib eye cooked with onions, red and green peppers, and melted provolone cheese on a hoagie style bun. Served the chef's philly dipping sauce.\n

8 oz. Angus patty, choice of cheese; add bacon, grilled mushrooms, onions, tomato and lettuce, any way you like. On a brioche bun, or try it wrapped.\n

A fried or grilled chicken breast on a brioche bun, with the chef's mayo, tomato, and lettuce, try it as a wrap.\n

Chicken parmesan on a hoagie roll.\n\n

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