SASS! The Sweet & Savory Sisters - Thomasville, GA

Fresh green tomatoes battered and fried until golden brown served with dill mayonnaise or the sister's signature remoulade.

Our mother's pimento cheese is served fresh from the oven with French bread toast.

Thick slices of dill pickle with a hint of jalapeno flavor served with cool ranch dressing.

Lightly coated gulf shrimp flash-fried. Topped in a creamy, sweet, and spicy chili sauce. Served on a bed of fresh.

Mother's pimento cheese spread on French bread and served hot with mayhaw pepper jelly.

Hand-battered oysters in a crunchy cajun coating and deep-fried. Served with the letters signature remoulade.

Fire-grilled gulf shrimp tossed in a spicy cajun sauce. Served in a hot cast iron skill with a basket of toasted French bread and ample sauce for dipping our original recipe was featured in Paula deen's very first cookbook.

Thick slices of garden-fresh tomatoes lightly seasoned with kosher salt and fresh cracked black pepper. Served on fluffy white bread with creamy dill mayonnaise and garnished with fresh chopped parsley.

Genuine New Orleans French bread smothered with cheese spread and fresh-baked.

Creole seasoned shrimp with sausage, onion, celery, and bell pepper over plantation grits.

French bread buttered and toasted then topped with poached eggs and shrimp etouffee.

Scrambled eggs, cajun veggies daddy Dupuy's taters, and popper sausage. Served in a hot cast-iron skillet.

Bacon eggs and cheese on toasted French bread with sliced tomatoes and dill mayonnaise.

French bread toasted topped with fried oysters, poached eggs, and cajun cream sauce.

Child's choice of chicken fingers and hamburger or grilled cheese sandwich. Served with pigtails beverage included.

Our rich and carry grits just we prepared them on cooking with Paula deen.

Cooked Marna's way in chicken stock and son.

Baked potato with kosher salt crust available with butter, sour cream, and bacon.

Sauteed in garlic and wine sauce.

Shredded iceberg lettuce with onions, bell peppers, tomatoes, cucumbers, bacon pieces, and croutons.

White rice, ground beef sausage, cajun veggies, and mama Hazel's cajun seasoning.

A hybrid, the pigtail is part spud, part curly fry, and delicious all day long.

Fresh cabbage claw tossed in a lightly sweetened oil s vinegar dressing.

Green beans and mushrooms sauteed to perfection in a brown butter garlic wine sauce.

Pimento cheese sandwich served on light bread with a kettle.

Cool iceberg lettuce topped with garden-fresh tomatoes crisp cucumber slices, sweet Vidalia onions, sliced boiled eggs, cheddar cheese, croutons, and bacon pieces.

A hunk of crisp iceberg lettuce dressed with tangy blue cheese dressing and topped with fried bacon pieces, ripe Roma tomatoes, and crumbled bleu choose.

Fresh baby spinach topped with strawberries, onion slivers, toasted pecans, and bleu cheese crumbles delightful with our balsamic and honey vinaigrette.

A scoop each of chicken salad and pimento cheese served on a bed of lettuce with sliced tomatoes.

Chicken salad sandwich served on light bread with kettle chips.

Filet seasoned and charbroiled to perfection.

Tender chicken and cracked pepper sausage in homemade stock with onion, celery, and bell pepper served on a bed of steamed rice.

Tender chicken and cracked pepper sausage in homemade stock with onion, celery, and bell pepper served on a bed of steamed rice.

Creole seasoned shrimp with sausage, onion, celery, and bell peppers. Served over plantation grits.

You're gonna have big fun on the bayou with this one cher. Served over your choice of steamed rice or plantation grits.

You're gonna have big fun on the bayou with this one cher. Send over your choice of steamed rice or plantation grits.

A hearty dish of south Louisiana origin featuring chicken, pepper sausage, and rice.

Lunch and dinner served with salad and side.

Your choice of the white or dark chicken quarter and fried fresh to order please allow for cook time.

House-cut choice ribeye charbroiled and basted with butter for a melt-in-your-mouth steak experience.

Seared Norwegian salmon marinated and glazed with maple syrup and the ginger sauce delicious.

Seared Norwegian salmon marinated and glazed with maple syrup and the ginger sauce delicious.

A hearty dish of south Louisiana origin featuring chicken, pepper sausage, and rice.

Seasoned with a cajun rub cooked low and slow in the oven finished on an open-flame grill.

6 oz filet mignon paired with your choice of grouper and shrimp or oysters.

Creole seasoned shrimp with sausage, onion, celery, and bell peppers. Served over plantation grits.

The New Orleans way, buttered, toasted, and piled high with bananas foster served with vanilla bean ice cream.

Mrs. Opal's twist on traditional peach cobbler served warm with vanilla bean ice cream.

Served warm with caramel rum sauce drizzle and a dollop of whipped cream topped with pecans.

Not your ordinary chocolate cake, this freshly baked recipe has been in the family for decades and when you try it and you'll understand why we haven't changed it.