SASS! The Sweet and Savory Sisters Menu

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

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

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!

Our original homemade recipe.

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

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

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

Our original homemade recipe.

Served with pig tails; beverage included.

Served with pig tails; beverage included.

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.

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.

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

Deep fried Chou pastry with caramel rum sauce.

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

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

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.

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

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.

Chicken salad 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.

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

Fried oysters or shrimp (fried, grilled, or blackened)\nor grouper (fried, grilled, or blackened) served with two sides.

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

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

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.

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

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

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

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

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

Baked potato with kosher salt crust available with, butter, sour cream, bacon and cheese.

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

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

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

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

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

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

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

6oz of our Creole favorite

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

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

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

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!

Our original homemade recipe.

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

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

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

Our original homemade recipe.

Served with pig tails; beverage included.

Served with pig tails; beverage included.

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.

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.

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

Deep fried Chou pastry with caramel rum sauce.

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

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

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.

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

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

6oz Filet, seasoned and charbroiled to perfection.

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

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

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

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

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

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

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

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

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

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

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.

Chicken salad 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.

Baked potato with kosher salt crust available with, butter, sour cream, bacon and cheese.

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

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

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

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

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

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

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

6oz of our Creole favorite

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

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

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

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!

Our original homemade recipe.

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

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

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

Our original homemade recipe.

Served with pig tails; beverage included.

Served with pig tails; beverage included.

Scrambled eggs, Cajun veggies, Daddy Dupuy’s taters and pepper sausage served in a hot cast iron skillet. With your choice of plantation grits or Cajun potatoes.

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

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

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

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.

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.

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

Deep fried Chou pastry with caramel rum sauce.

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

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

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.

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

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.

Chicken salad 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.

Baked potato with kosher salt crust available with, butter, sour cream, bacon and cheese.

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

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

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

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

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

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

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

6oz of our Creole favorite

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