Scarlett Ohara - St. Augustine, FL

We make an awesome spinach dip and serve it in a sour dough bowl. You'll literally eat the whole thing.

Deliciously fried rings of onions. Served with ranch and chipotle aioli for your dipping pleasure.

Mild, medium, smoking hot or bourbon maple glazed.

Heirloom tomatoes battered and fried. Served with a roasted honey aioli.

Breaded and deep fried Mozzarella is best enjoyed after a day of walking around, shopping and looking at really old stuff.

Hand cut ahi tuna fillet crusted in white and black sesame seeds and pan seared. Set on an Asian cucumber salad topped with wakame seaweed and finished with a wasabi aioli.

Choice of three: house made pulled pork, fried chicken or classic bacon and Cheddar burger.

Blackened shrimp served over creamy Cheddar Jack chorizo grits. Simple, country comfort food.

6 ounces hand-cut flounder filet topped with lump crab meat and drizzled with house-made hollandaise over grilled asparagus. Say that 5 times fast.

New orlean's classic sandwich! A heaping amount of breaded and fried shrimp, shredded lettuce, tomatoes and remoulade sauce on fresh Cuban bread.

Grilled, blackened, or fried, our 6 ounces mahi filet is awesome. Served on a toasted brioche bun with lettuce, tomato, onion. Served with 1 side item.

Twelve shrimp hand battered and fried perfectly. Served atop of our golden fries with a side of cocktail and tartar sauce.

A hearty portion of fresh cod battered and fried over a bed of fries and a side of cole slaw. Served with cocktail and tartar sauce.

Handmade crab cakes, lightly dusted in panko and seared perfectly. Served with a lobster cream sauce. We take our crab cake very seriously.

Freshly made lump crab cakes served Ala po' boy. To find a better one, you'll have to head to Louisiana.

Bacon wrapped and incredible! This meatloaf recipe reminds you of how mom used to make it. Well, at least if your mom's name is Kaye. Served on a ciabatta bun with a tomato aioli.

We smoke our own ribs in house. We have a serious smoker that puts out serious ribs. Full rack dry rubbed and lightly sauced.

We brine our chicken first and then double batter it. Our fried chicken dinner is a true taste of southern cuisine. We don't need the colonel here.

What are we smoking? Glad you asked! We smoke our own pork, butt and baby back ribs on site after a 48 hour rub is applied. You get both. Kick it up and get a full rack of ribs.

Mixed greens, tomatoes, onion, cucumbers and cheese blend.

If you love a good seafood chowder, this is the soup for you. Hearty chunks of goodness.

Chopped romaine hearts, creamy Caesar dressing, croutons and shaved Parmesan.

Garden fresh strawberries and slices of brie cheese over mixed greens tossed in a champagne vinaigrette dressing.

Fresh tomatoes and basil make for a great soup.

Hearty beef chili with beans and just enough heat to know it's there but not to scare ya!.

House smoked pulled pork on a brioche bun piled high with Carolina style cole slaw.

Not so much southern as south of the border. Baha inspired tacos on soft corn tortillas served with pico de gallo. Carne asada, grilled or blackened chicken or shrimp. Get two. Want 3? Add $3.

Grilled chicken breast with Cheddar cheese, bacon and Barbeque sauce on a fresh brioche bun.

Hand formed patty, half ground beef and half ground bacon, cooked to order with your choice of cheese and topped with maple bacon, avocado and finished with a roasted garlic and shallot aioli.

House smoked chicken salad made daily, wrapped in a tortilla with lettuce, tomatoes and onion.

A st. Auggy classic for 40 years, the Rhett (as we call it) is a 1-2 pound of certified angus beef chargrilled to order. Includes your choice of American, Pepper Jack or Provolone.

Lean flank steak, grilled and sliced thin then plied high on Cuban bread with Provolone, onion and peppers. Served with aus jus.