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

• Chicken Wings........with tangy blue cheese dressing.

• 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.

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 signature Good Ol' Days dry rub. Voted "Best Barbecue in the South".

Campfire Beans......seasoned just right with brisket "burnt ends" for robust flavor.

Pineapple Blue Cheese Cole Slaw......a tangy and delightful flavor.

Ol' Fashion Blackberry Dumplin' Cobbler with Homemade Ice Cream.

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".

Campfire Beans......seasoned just right with brisket "burnt ends" for robust flavor.

Pineapple Blue Cheese Cole Slaw......a tangy and delightful flavor.

Ol' Fashion Peach Cobbler with Homemade Ice Cream.

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.

• Butter Beans with ham hocks and okra.
  
• Tomato-Cucumber-Red Onion Salad
• Wild Rice Pilaf with pecans, apples and mango

•  Peach and Blueberry Cobbler with Homemade Ice Cream and Brandy-Nutmeg Sauce.
  

Buttermilk Fried Chicken .......family recipes used when the preacher came to bless Sunday dinner.

Grilled Citrus Glazed Catfish in Corn Husks served with pineapple mint salsa.

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

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

Ol' Fashion Apple Cobbler topped with Homemade Ice Cream.

Pecan Crusted Catfish served with Crawfish Etouffee Sauce.

Hickory Smoked Ribs cut St. Louis style then glazed in a Jim Beam Bourbon Marinade.

Corn Pudding with Country Ham......a new twist to an old favorite.

Fried Okra.........fresh from the garden.

Blackeyed Peas........southern cavier.

Sweet Potato Pie topped with Homemade Ice Cream.

Assorted Smoked Fajitas...steak...pork...shrimp......chicken.....sausage......served with grilled onions, peppers and signature sauces

Sweet Potato-Banana Casserole.........a culinary favorite.

Smoked Corn n' Husk with flavored butter.

Peach Cobbler with homemade ice cream topped with brandy nutmeg sauce.