Our rotating list of delicious sides. Over 20 to choose from daily.
Roasted Corn & Peppers – Yellow sweet corn cooked in a skillet with diced roasted onions, green & red bell peppers and seasonings.
Apple Sauce – Chunky-style apple sauce topped with cinnamon sugar
Au Gratin Potatoes– Diced potatoes baked with cheese
Baked Beans – True baked beans with brown sugar and molasses that is baked until thickened
Baby Carrots – Belgium style carrots simmmered in brown sugar and butter
Baby Limas – Small green limas served with butter
Black-Eyed Peas – One of the more popular field peas seasoned with onion and pork drippings
Broccoli, Cauliflower & Cheese – All of our vegetables are cooked and seasoned from our family recipes that were originated in the North Carolina and Virginia area.
Buttered Peas – In the field pea family, it looks like a lima bean (green to cream color) and cooked with pork au jus
Cabbage – Steamed, seasoned and served with butter
Cole Slaw – Hand-chopped and tossed with our own slightly sweet creamy mayo based dressing
Collard greens – Hand-stripped collards simmered in vinegar and pork au jus
Corn Pudding – Egg & milk custard baked with corn which gives a pudding texture. It’s not as sweet as dessert but sweeter than most veggies.
Cottage Cheese – Medium curd with a creamy texture
Green Beans – Fresh whole green beans seasoned with pork au jus
Cranberry Fruit Salad – Whipped Jell-o with cranberries, apples, oranges and pineapples
Mac & Cheese – Made with real sharp cheddar cheese, and baked till golden brown
Macaroni Salad – A creamy seasoned pasta with onions & celery
Mashed Potatoes with Au Jus – Locally grown potatoes, mashed and served with real beef au jus
New Potatoes – Small red locally grown potatoes, diced, grilled and seasoned with salt, pepper, parsley and butter
Peach Plus – Whipped Jell-o with peaches, pineapple and apple
Potato Salad – Diced locally grown potatoes tossed with a small amount of onions, celery, hard-boiled eggs and our own homemade mayo dressing
Sauerkraut & Tomatoes – The two items compliment each other for a wonderful blend of flavors
Sour Cream Spinach Souffle – Baked with sour cream and eggs. If you like spinach in any given way, you will love this.
Cheesy Squash Casserole – Yellow summer squash baked with sharp cheddar cheese & seasoned to perfection
Stewed Tomatoes – Grandma’s Recipe: Tomatoes slow-cooked with a little onion, sugar and butter. A small amount of bread is added at the end of the cooking process to absorb the juices.
Sugar Snap Peas – A sweet flavor with a crunchy texture, a cross between a snow pea and green pea in the pod steamed and served with butter
Yam Patties – Whipped & shaped into a patty, heated on the grill and served with butter and cinnamon sugar
Waldorf Salad – Diced apples, celery, raisins and pecans with a sweet mayo dressing
Zipper Peas – A field pea that is rounder than a black-eye, lighter in color, creamier in texture and seasoned with onions and pork drippings
Brussel Sprouts – Fresh sprouts that are steamed and served with butter
Pickled Beets – Small locally grown whole beets that we pick ourselves
Rutabagas – A yellow turnip that is steamed and mashed, served with sugar and bacon for extra seasoning
Succotash – Limas, white corn, salt, pepper, sugar and butter
Pole Beans – A long broad bean, naturally sweeter than green beans
Fried Corn on the Cob – Deep frying enchances a popcorn flavor so there’s no need for butter