The Great American Saloon Menu

Buttermilk biscuits smothered in country sausage gravy, two farm eggs, and skillet potatoes.

Tall stack of cornmeal pancakes with honey butter, maple syrup, and hickory-smoked bacon.

Three-egg scramble with smoked brisket, cheddar, peppers, and onions. Served with toast and grits.

Stone-ground grits, sautéed greens, roasted sweet potatoes, and a poached egg.

Thick-cut brioche dipped in bourbon-vanilla custard, topped with pecans and brown-sugar butter.

Slow-braised chuck, barley, black pepper, and root vegetables in a rich beef broth.

Creamy chicken and vegetables under a golden biscuit crust — straight from the galley car oven.

Smoked brisket piled high on a buttered roll with house BBQ sauce and pickles.

Crispy catfish, shredded lettuce, spicy remoulade, on New Orleans French bread.

Half-pound Angus beef patty, cheddar, smoky aioli, lettuce, tomato, onion. Add bacon or fried egg.

Shrimp, sausage, and okra simmered low and slow in Cajun roux. Served with white rice.

Tender oak-smoked brisket with cowboy beans and collard greens.

14-oz bone-in steak grilled over mesquite, served with garlic mash and corn on the cob.

Classic homestyle loaf with tomato-brown sugar glaze, mashed potatoes, and gravy.

Double-dipped, pressure-fried, served with honey butter biscuits.

Ribs, sausage, and pulled pork — served with slaw and cornbread.

Pan-fried trout or salmon with lemon-butter herb sauce and skillet vegetables.

Smoked sausage, chicken, shrimp, bell peppers, and rice — fiery and full of flavor.