OUR MENU

Southern-style okra, lightly breaded and fried until crunchy.

Crispy dill pickle chips hand battered and fried golden to perfection.

Tender rib tips coated in house BBQ sauce and packed with flavor.

Crispy, deep-fried buttermilk catfish nuggets, coated in a classic LA fish fry mix.

Crispy fried potatoes, lightly seasoned with a spicy Creole kick.

A rich, comforting gumbo with Creole flavors and seasonal vegetables.

A hearty blend of Creole and Southern spices with andouille sausage, succulent grilled shrimp, and okra.

Choose 8 or 12 traditional jerk-seasoned wings, smoked to perfection for a bold, flavorful kick.

Scrambled eggs, collards, optional jerk pork, smoked cheddar, diced peppers, and onions, all pressed in a panini.

Crispy fried chicken tenders paired with fluffy buttermilk waffles.

Dedicated to executive director of the Colorado Department of Higher Education and her 20+years of dedication to education, Dr. Angie Paccione. The Paccione features roasted artichokes, sun-dried tomatoes, fresh basil, garlic confit, and smoked bacon.

Honoring CU Regent Wanda James, this pie is toppted with smoked jerk pork, sweet pineapple, and diced scotch bonnet peppers, with mozzarella cheese.

A tribute to the Graham Family and their contributions to football on a collegiate and professional levels in Colorado. This pie features smoked brisket, jerk chicken, andouille sausage, red peppers, red onions, black olives, and mozzarella cheese.

Chef Scott’s grandmother's recipe – traditional Boston North End classic with house-made red sauce, mozzarella cheese, and optional cupping pepperoni, topped with a drizzle of olive garlic oil.

A grilled spinach wrap filled with jerk chicken and smoked cheddar cheese.

Seasonal vegetable wrap served in a veggie wrap.

A grilled spinach wrap filled with jerk chicken and smoked cheddar cheese.

Smoked brisket served on a brioche bun with a flavorful jerk au jus for dipping. Choice of slaw or fries.

A fresh mix of seasonal vegetables, crafted daily by our chef and dressed with a light vinaigrette.

Grilled jerk chicken atop crisp romaine lettuce with Cajun ranch dressing.

A hearty wedge of iceberg lettuce topped with corn, escovitch pickled red onions, carrots, bell peppers, and cherry tomatoes, served with ranch dressing.

Juicy, slow-smoked brisket. Choice of meat and two sides. Add a meat option to any combo +$7

Fall-off-the-bone smoked pork ribs. Choice of meat and two sides. Add a meat option to any combo +$7

Flavorful smoked jerk pork. Choice of meat and two sides. Add a meat option to any combo +$7

Tender, smoky jerk chicken served in a quarter portion. Choice of meat and two sides. Add a meat option to any combo +$7

(sweet)

A traditional New Orleans favorite, deep-fried and dusted with powdered sugar.

A slice of our rotating seasonal dessert pie.