Bubba's Bistro

Artisan greens with cucumber, red onion, and tomato. Served with house dressings.

Crunchy romaine tossed with croutons, Parmesan cheese, and tangy Caesar dressing.

Baby greens tossed with bleu cheese crumbles, dried cranberries, diced apple, and pecans. Served with a balsamic vinaigrette.

House salad topped with a burger patty.

House salad topped with seared salmon.

House salad topped with sauteed shrimp.

10 pieces. Jumbo wings tossed Texas Pete & butter.

Served with honey mustard dipping sauce.

With freshly fried tortilla chips.

With freshly fried tortillas.

With tarragon remoulade.

Served with bacon aioli.

Basket of fried okra cut and battered fresh in house.

With house pickles and croustades.

Stoneground yellow grits cooked until creamy and infused with smoked gouda topped with tasso ham shrimp-gravy.

A seafood festival favorite our shrimp & grits topped with a hearty blue crab cake.

A small serving of our popular Tasso shrimp gravy over cheesy stone-ground gouda grits.

24 oz.

1/3 lb.

Grilled salmon on sourdough bread with house-made remoulade, bacon, and tomato.

Hearty blue crab meat lightly seasoned and fried. Topped with lettuce, tomato, red onion, and house-made remoulade.

We brine our breasts in sweet tea and spices before we grill it, top it with applewood bacon, smoked gouda, our course ground honey mustard, lettuce, tomato, and red onion.

Cornmeal dusted fried green tomatoes, applewood bacon on sourdough bread with baby greens, and bacon aioli.

1/3 lb. Over fresh (not frozen finely ground beef seared to a perfect medium. Topped with swiss cheese, caramelized onions, and served on sourdough bread.

A Bubba’s creation. It’s BBQ Boston butt, collard greens, mac & cheese, and Savannah red rice all rolled into a flour tortilla.