Chili Dusted Fried Green Tomatoes.......fresh from the garden deep fried golden brown 

Fruit and Cheese.......seasonal fruit mixed with a variety of Kenny's Kentucky Cheese.

Cold Smoked Salmon......prepared in a Maple-Bourbon-Honey brine and slow cold smoked.

Fire Kissed Shrimp.......Kentucky prawns grilled to perfection served with a garlic pepper sauce

Vegetable Tray.........in season vegetables from local farms.

Coconut Catfish.......it's Catfish Good Ol' Days style served with an etouffee sauce.

Smoked Homemade Sausage.......generous portions of smoked apple-chicken, andouille, etc. 

Homemade Salsa & chips.......serving the best salsa's from Kentucky farmers. 

Roasted Sweet Peppers.........filled with seafood dip.  

Terraine of Smoked Catfish........a "fish lovers" delicacy.
<

Southern Fried Catfish........select filets seasoned with our signature herbal ingredients and deep fried golden brown in peanut oil then topped with a tasty Crawfish Etouffee sauce that is sure to please.

Pulled Pork Barbecue........our speciality since 1990. Slow smoked to perfection for 14 hours using hickory wood and our signature Good Ol' Days dry rub. Voted "Best Barbecue in the South".

Hickory Smoked Ribs........cut St. Louis style then marinated overnight with a special blend of seasonings and Good Ol' Days signature Rib Rub then smoked over hickory wood till tender and tasty.

Beef Brisket........my favorite!!!! Only the brisket flat is used, then aged and dry rubbed with our signature rub,smoked at low temperatures over hickory coals then taken from the pit and carved just before serving.

Pulled Pork Barbecue.........our speciality since 1990. Slow smoked to perfection for 14 hours using hickory wood and our signature Good Ol' Days dry rub. Voted "Best Barbecue in the South".

A tasty feast........Cochon-de-lait is a french term for "suckling pig" and the cooking methods used for pig roasting.

• First, the pig is butterflied then marinated overnight with seasoning to enhance flavor;
• Pig is mounted on a vertical spit inside a masonary enclosure (3-sided)
• A hickory wood fire is located inside the enclosure for an "open hearth" method of cooking;
  
• The cooking process requires overnight cooking insuring full flavor and tenderness;
  
• Couchon-de-lait is an excellent form of exhibition cooking and the results are a culinery treat. Ahhhh the aroma and anticipation viewing your dinner on display.
  

Enjoy and celebrate.......wishing you the joy of life and "laisse le bon temps rouler" letting the good times roll at Good Ol' Days.

 

 

 

 

Pecan Crusted Catfish with tasso cream sauce......family receipes used when the preacher came to bless Sunday dinner.

Green Beans.......prepared in a black pot with ham hocks and potatoes.

Fried Corn.......seasonal and scraped from the cobb for taste and freshness.

Spiced Apple Souffle........a wonderful flavor that is a family favorite.

Tomatoes, Corn and Okra......a southern treat!

Cheese Garlic Grits..........moma makes the best!

 

 

Hand cut Prime Ribeye Steak........marinated overnight and grilled medium rare over hickory coals.

Mint Salad.......topped with mandarian oranges, red onion, mint and raspberry vinegarette.

Roasted Potatoes.......prepared chuckwagon style like western cattle drives.

Cajun Shrimp and Fried Green Tomatoe Salad

Certified Angus Smoked Beef Tenderloin (medium rare) with horseradish cream sauce

Baked Potato.......with butter, sour creme & fixins.

Sour Dough White Chocolate Bread Pudding with Jim Beam Bourbon Sauce