Happy Hour Features

Chef‘s weekly inspiration served in a cast-iron skillet topped with two eggs any style. 

Crispy chicken served atop waffles with vanilla bourbon maple syrup. 

Chef’s weekly inspiration served with a choice of bacon or sausage. 

Two eggs any style, choice of bacon or sausage, grits or home fries. Served with toast. 

Seasoned avocado over thick-cut toast topped with kale heirloom tomato salad. 

Flour tortilla topped with fried eggs, pico de gallo, black beans, sausage, cheddar & chipotle mayo. Served alongside yellow rice.  

Toasted English muffins topped with two poached eggs  & topped with housemade hollandaise. Served alongside home fries. 

House-made biscuits & gravy with choice of sausage or bacon. 

8oz classic burger served on a kaiser bun. Topped with cheddar cheese, shredded lettuce, tomato, onion, & pickles. Served along with choice of side.

Southern fried chicken breast, served with lettuce, pickles, and Mississippi comeback sauce on a potato bun. Served along with choice of side.

Fresh, pan-seared crab cake served on a potato bun. Topped with lettuce, tomato, & remoulade. Served along with choice of side.

Choose from grilled, blackened, or fried. Served on a potato bun with shredded lettuce, tomato, onion, and creole remoulade sauce. Served along with choice of side.

Our signature fried shrimp served with cocktail. Served along with choice of side.

Two warm, flour tortillas with your choice of meat. Topped with shredded lettuce, fresh avocado, pico de gallo, and chipotle mayo. Served with black beans & yellow rice.

Pan seared scallops surrounded by a blend of greens garnished with shaved red onions, walnuts, house-made tasso, and thyme oil. 

Cavatappi pasta tossed in a pimento cheese sauce topped with freshly toasted panko crumbs and bacon in a skillet. 

Steamed shrimp served hot or chilled seasoned with Old Bay. Paired with house-made cocktail sauce. 

Steamed littleneck clams in a head high clam broth topped with baby heirloom tomatoes, green onions, & tasso ham. Paired with grilled crostini. 

Buttermilk soaked green tomatoes coated in panko breadcrumbs and garnished with house-made pimento cheese, bacon, & heirloom tomato chow chow. Drizzled with balsamic reduction. 

Pan-seared jumbo lump crab cake served on a bed of greens with remoulade. 

Served raw or steamed with drawn butter, cocktail sauce, & lemon. 

Lightly fried & served with house tartar sauce.

Fried chargrilled corn and lump crab fritter served with lemon datil aioli. 

Mild, Medium, Hot or Honey Datil BBQ. 

Choose between lightly fried or blackened. Served with Remoulade sauce. 

Urban Farms baby kale, Granny Smith apples, toasted walnuts, golden raisins, and shaved brussel sprouts. Tossed in an apple dijon vinaigrette. 

Mixed field greens, tomatoes, bacon bits, chopped eggs, avocado, and crumbled blue cheese. Served with choice of dressing. 

Fresh spinach, shaved red onion, bacon, sliced strawberries, goat cheese, and heirloom tomatoes. Served with a citrus shallot vinaigrette. 

Crisp romaine paired with freshly baked croutons, and grated parmesan cheese. Served with Lulu’s house-made Caesar dressing. 

Crisp iceberg lettuce, chopped bacon, heirloom

tomatoes, sweet corn, blue cheese dressing & crumbles, topped with balsamic reduction. 

Fresh clams mixed with vegetables and cream simmered to perfection. 

Chef’s daily soup creation.