SASS! The Sweet and Savory Sisters Menu

Our mother’s pimento cheese served fresh from the oven with French bread toast.

Fire-broiled shrimp tossed in a spicy Cajun sauce, served in a hot cast iron skillet with a basket of French bread and ample sauce for dipping. Our original recipe was featured in Paula Deen’s very first cookbook!

Fresh green tomatoes, battered and fried until golden brown. Served with dill mayo or the Sisters’ Signature Rémoulade.

Thick slices of dill pickles with a hint of jalapeno flavor, served with cool ranch dressing. A must try!

Our original homemade recipe.

Mother’s Pimento Cheese spread on French bread, fresh baked with Mayhaw Pepper Jelly.

Our original homemade recipe.

Lightly coated shrimp, flash fried and tossed in a creamy, sweet & spicy chili sauce. Served on a bed of fresh greens.

Hand-battered oysters in a crunchy Cajun coating, deep fried, and served with the Sisters’ Signature Rémoulade.

A scoop each of chicken salad and Pimento cheese served on a bed of lettuce with sliced tomatoes.

Pimento cheese sandwich served on light bread with kettle chips.

Fresh baby spinach topped with strawberries, onion slivers, toasted pecans, and Bleu cheese crumbles.\nDelightful with our homemade balsamic and Honey Vinaigrette.

Cool iceberg lettuce topped with garden-fresh tomatoes, crisp cucumber slices, sweet Vidalia onions, sliced boiled eggs, cheddar cheese, croutons and bacon pieces.

A hunk of crisp iceberg lettuce dressed with tangy bleu cheese dressing and topped with fried bacon pieces, ripe Roma tomatoes, and crumbled Bleu cheese.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Seasoned with a Cajun rub, cooked low & slow in\nthe oven and finished on an open flame grill.\nBased in our homemade BBQ sauce.

2 Juicy 5oz chicken breast seasoned and grilled over and open flame. Also try it blackened.

14 oz house-cut choice ribeye, charbroiled and basted with butter for a melt-in-your-mouth steak experience.

A hearty dish of South Louisiana origin featuring chicken, pepper sausage & rice.

You’re gonna have big fun on the bayou with this one, cher! Served over your choice of steamed rice or plantation grits.

6oz Filet, seasoned and charbroiled to perfection.

11oz Hand cut chop (fried, grilled, or blackened) topped with our fresh peach chutney.

Tender chicken & cracked pepper sausage in homemade stock with onion, celery & bell pepper served on a bed of steamed rice.

Delicious Creole recipe with our cracked pepper sausage and just the right amount of heat.

Seared Norwegian salmon marinated and glazed with maple syrup and ginger sauce, delicious.

Creole seasoned shrimp with sausage, onion, celery, bell peppers served over plantation grits.

6oz Filet mignon paired with your choice of grouper, shrimp or oysters.

Served with pig tails; beverage included.

Served with pig tails; beverage included.

Fresh cabbage slaw tossed in a lightly sweetened\ncreamy dressing.

Cooked Mama’s way- in chicken stock.\nMmm, mmmm, son!

White rice, ground beef, sausage, Cajun veggies, and MaMa Hazel’s Cajun seasoning.

Hearty, creamy, buttery, topped with cheese and bacon.

A hybrid, the pig tail is part spud, part curly fry, and\ndelicious all day long.

Our rich, creamy cheese grits just as we prepared them on “Cooking with Paula Deen.”

6oz of our Creole favorite

Sautéed in garlic wine sauce, this new item is a must try!

Green beans & mushrooms sautéed to perfection in a brown butter garlic wine sauce.

Shredded iceberg lettuce with onions, bell peppers,\ntomatoes, cucumbers, bacon pieces and croutons.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

Served warm with caramel rum sauce and a dollop of whipped cream.

The New Orleans way, piled high with bananas foster and served with vanilla bean ice cream.

Mrs. Opal's twist on traditional peach cobbler, served warm with vanilla bean ice cream.

Not your ordinary chocolate cake, this freshly baked recipe has been in the family for decades and when you try it, you'll understand why we haven't changed it.

Our mother’s pimento cheese served fresh from the oven with French bread toast.

Fire-broiled shrimp tossed in a spicy Cajun sauce, served in a hot cast iron skillet with a basket of French bread and ample sauce for dipping. Our original recipe was featured in Paula Deen’s very first cookbook!

Fresh green tomatoes, battered and fried until golden brown. Served with dill mayo or the Sisters’ Signature Rémoulade.

Thick slices of dill pickles with a hint of jalapeno flavor, served with cool ranch dressing. A must try!

Our original homemade recipe.

Mother’s Pimento Cheese spread on French bread, fresh baked with Mayhaw Pepper Jelly.

Our original homemade recipe.

Lightly coated shrimp, flash fried and tossed in a creamy, sweet & spicy chili sauce. Served on a bed of fresh greens.

Hand-battered oysters in a crunchy Cajun coating, deep fried, and served with the Sisters’ Signature Rémoulade.

A scoop each of chicken salad and Pimento cheese served on a bed of lettuce with sliced tomatoes.

Pimento cheese sandwich served on light bread with kettle chips.

Fresh baby spinach topped with strawberries, onion slivers, toasted pecans, and Bleu cheese crumbles.\nDelightful with our homemade balsamic and Honey Vinaigrette.

Cool iceberg lettuce topped with garden-fresh tomatoes, crisp cucumber slices, sweet Vidalia onions, sliced boiled eggs, cheddar cheese, croutons and bacon pieces.

A hunk of crisp iceberg lettuce dressed with tangy bleu cheese dressing and topped with fried bacon pieces, ripe Roma tomatoes, and crumbled Bleu cheese.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Seasoned with a Cajun rub, cooked low & slow in\nthe oven and finished on an open flame grill.\nBased in our homemade BBQ sauce. Served with two sides.

2 Juicy 5oz chicken breast seasoned and grilled over and open flame. Also try it blackened. Served with two sides.

14 oz house-cut choice ribeye, charbroiled and basted with butter for a melt-in-your-mouth steak experience. Served with two sides.

A hearty dish of South Louisiana origin featuring chicken, pepper sausage and rice. Served with two sides.

You’re gonna have big fun on the bayou with this one, cher! Served over your choice of steamed rice or plantation grits. Served with two sides.

6oz Filet, seasoned and charbroiled to perfection. Served with two sides.

11oz Hand cut chop (fried, grilled, or blackened) topped with our fresh peach chutney. Served with two sides.

Tender chicken and cracked pepper sausage in homemade stock with onion, celery & bell pepper served on a bed of steamed rice. Served with two sides.

Delicious Creole recipe with our cracked pepper sausage and just the right amount of heat. Served with two sides.

Seared Norwegian Salmon marinated and glazed with maple syrup and ginger sauce, delicious. Served with two sides.

Creole seasoned shrimp with sausage, onion, celery, bell peppers served over plantation grits. Served with two sides.

6oz Filet mignon paired with your choice of grouper, shrimp or oysters. Served with two sides.

Served with pig tails; beverage included.

Served with pig tails; beverage included.

Fresh cabbage slaw tossed in a lightly sweetened\ncreamy dressing.

Cooked Mama’s way- in chicken stock.\nMmm, mmmm, son!

White rice, ground beef, sausage, Cajun veggies, and MaMa Hazel’s Cajun seasoning.

Hearty, creamy, buttery, topped with cheese and bacon.

A hybrid, the pig tail is part spud, part curly fry, and\ndelicious all day long.

Our rich, creamy cheese grits just as we prepared them on “Cooking with Paula Deen.”

6oz of our Creole favorite

Sautéed in garlic wine sauce, this new item is a must try!

Green beans & mushrooms sautéed to perfection in a brown butter garlic wine sauce.

Shredded iceberg lettuce with onions, bell peppers,\ntomatoes, cucumbers, bacon pieces and croutons.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

Served warm with caramel rum sauce and a dollop of whipped cream.

The New Orleans way, piled high with bananas foster and served with vanilla bean ice cream.

Mrs. Opal's twist on traditional peach cobbler, served warm with vanilla bean ice cream.

Not your ordinary chocolate cake, this freshly baked recipe has been in the family for decades and when you try it, you'll understand why we haven't changed it.

French bread buttered and toasted, then topped with poached eggs and shrimp étouffée. With your choice of plantation grits or Cajun potatoes.

French bread toasted and topped with fried oysters, poached eggs, and Cajun cream sauce. With your choice of plantation grits or Cajun potatoes.

Creole seasoned shrimp with sausage, onion, celery, bell pepper over plantation grits.

Bacon, eggs, and cheese on toasted French bread with sliced tomatoes and dill mayo. With your choice of plantation grits or Cajun potatoes.

Our mother’s pimento cheese served fresh from the oven with French bread toast.

Fire-broiled shrimp tossed in a spicy Cajun sauce, served in a hot cast iron skillet with a basket of French bread and ample sauce for dipping. Our original recipe was featured in Paula Deen’s very first cookbook!

Fresh green tomatoes, battered and fried until golden brown. Served with dill mayo or the Sisters’ Signature Rémoulade.

Thick slices of dill pickles with a hint of jalapeno flavor, served with cool ranch dressing. A must try!

Our original homemade recipe.

Mother’s Pimento Cheese spread on French bread, fresh baked with Mayhaw Pepper Jelly.

Our original homemade recipe.

Lightly coated shrimp, flash fried and tossed in a creamy, sweet & spicy chili sauce. Served on a bed of fresh greens.

Hand-battered oysters in a crunchy Cajun coating, deep fried, and served with the Sisters’ Signature Rémoulade.

A scoop each of chicken salad and Pimento cheese served on a bed of lettuce with sliced tomatoes.

Pimento cheese sandwich served on light bread with kettle chips.

Fresh baby spinach topped with strawberries, onion slivers, toasted pecans, and Bleu cheese crumbles.\nDelightful with our homemade balsamic and Honey Vinaigrette.

Cool iceberg lettuce topped with garden-fresh tomatoes, crisp cucumber slices, sweet Vidalia onions, sliced boiled eggs, cheddar cheese, croutons and bacon pieces.

A hunk of crisp iceberg lettuce dressed with tangy bleu cheese dressing and topped with fried bacon pieces, ripe Roma tomatoes, and crumbled Bleu cheese.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Po' boys are served on a baguette loaded with your choice of meat or veggie, shaved lettuce, onion and tomato, plus your choice of sauce and one side.

Served with pig tails; beverage included.

Served with pig tails; beverage included.

Fresh cabbage slaw tossed in a lightly sweetened\ncreamy dressing.

Cooked Mama’s way- in chicken stock.\nMmm, mmmm, son!

White rice, ground beef, sausage, Cajun veggies, and MaMa Hazel’s Cajun seasoning.

Hearty, creamy, buttery, topped with cheese and bacon.

A hybrid, the pig tail is part spud, part curly fry, and\ndelicious all day long.

Our rich, creamy cheese grits just as we prepared them on “Cooking with Paula Deen.”

6oz of our Creole favorite

Sautéed in garlic wine sauce, this new item is a must try!

Green beans & mushrooms sautéed to perfection in a brown butter garlic wine sauce.

Shredded iceberg lettuce with onions, bell peppers,\ntomatoes, cucumbers, bacon pieces and croutons.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

16 oz containers. Leave the cooking to us and take home any of these items.

Served warm with caramel rum sauce and a dollop of whipped cream.

The New Orleans way, piled high with bananas foster and served with vanilla bean ice cream.

Mrs. Opal's twist on traditional peach cobbler, served warm with vanilla bean ice cream.

Not your ordinary chocolate cake, this freshly baked recipe has been in the family for decades and when you try it, you'll understand why we haven't changed it.