Jumbo shrimp sautéed with portabella mushrooms, tasso ham, shallots, garlic, and white wine, served over creamy cheese grits.

Sliced French bread dipped in a blend of eggs, cinnamon, and vanilla, cooked golden brown, served with fresh fruit.

Three-egg omelette, stuffed with local crab meat, scallions, and cream cheese, served with creamy cheese grits.

8-ounce grilled flat-iron steak with three eggs any style, served with a side of creamy cheese grits.

Three-egg omelette, stuffed with Andouille sausage, red peppers, and onions, served with a side of creamy cheese grits.

Chef’s choice of fresh, homemade quiche, served with a side salad.

Creamy yogurt with granola, fresh fruit, served with a side salad.