Fatz Cafe (Lenoir)

Dive into this sampler with a creamy lump crab dip. Served with garlic toast points, crab stuffed mushrooms drizzled with alfredo sauce, breaded calabash popcorn shrimp, and over old bay chips.

Four fresh green tomatoes, breaded, and fried. Served over stone ground cream cheese grits with a drizzle of cajun remoulade.

A Southern staple is a bit more southern thanks to a dash of hot sauce and crispy bacon. Topped with a sprinkle of paprika and parsley.

Fresh, hot fries loaded with melted cheddar, and Monterrey Jack cheeses, fresh scallions, and smoked bacon. Served with ranch.

Breaded pickle chips are perfectly seasoned and calabash fried. Served over old bay chips with ranch for dipping.

A crispy and golden fried mozzarella cheese. Topped with parmesan. Served with marinara sauce.

A generous sampling of calabash chicken, skillet pimento cheese dip with garlic bread, and calabash pickle skewer over old bay chips with ranch and fatzauce for dipping.

Crispy breaded pieces of tender boneless chicken tossed in your choice of sauce. Served over old bay chips with celery sticks.

One pound of bone in chicken wings tossed in one of tasty sauces. Served over old bay chips with celery sticks.

Calabash chicken on mixed greens with carrots, cucumbers, tomatoes, smoked bacon, Monterey Jack, and cheddar cheeses, and croutons. Served with choice of dressing.

Warm chicken breast with a crispy pecan crust. Served over fresh romaine with cucumbers, bleu cheese crumbles, and sprinkled with candied pecans. Tossed in vidalia onion vinaigrette.

Grilled chicken on fresh romaine, tossed in a creamy Caesar dressing with parmesan cheese, and crispy croutons.

Oven roasted turkey, ham and bacon on mixed greens with monterey jack and cheddar cheeses, cucumbers, eggs, and diced tomatoes. Served with your choice of dressing.

Pan seared lump crab cake with roasted corn salsa and drizzle of remoulade. Served with mixed greens, bacon, cucumbers, cherry tomatoes, shredded carrots, and tossed in Vidalia onion vinaigrette.

Crispy breaded pieces of boneless chicken tossed in tangy buffalo sauce. Served over greens. Topped with tomatoes, cucumbers, bacon, bleu cheese crumbles, crispy onion straws, and tossed in ranch dressing.

Hearty loaded baked potato soup. Topped with Monterrey Jack, cheddar cheeses, crispy bacon, and scallions.

A blend of ground beef, black beans slow cooked with chipotle chilis, tomato, onion, and a mix of spices. Served loaded with sour cream, cheddar cheese, and scallions.

Start with a bowl of our cream broccoli and cheddar cheese soup, garnished with our world famous calabash chicken.

An award winning, hearty blend of ground beef and black beans slow cooked to perfection with chipotle, chilis, tomato, onion and our secret mix of house spices. searved loaded with sour cream, cheddar cheese and scallion.

Eight specially seasoned, buttermilk marinated and breaded calabash tenders served with Vidalia onion coleslaw, fries and a bowl of our scratch loaded baked potato soup. Served with fatzauce.

Five classic wings and five calabash chicken tenders tossed in the sauce of your choice. Served with fries, Vidalia onion coleslaw, celery, and ranch or bleu cheese dressing.

Five calabash chicken tenders and calabash popcorn shrimp paired with Vidalia onion coleslaw, fries, and a bowl of scratch and loaded baked potato soup. Served with fatzauce and cocktail sauce.

Two large fish filets seasoned in blend, breaded and fried. Served with Vidalia onion coleslaw, fries, a bowl of our scratch loaded baked potato soup and tartar sauce.

Ten jumbos, fried tail on shrimp served with Vidalia onion coleslaw, fries, a bowl of scratch loaded baked potato soup and cocktail sauce.

Breaded, wild caught popcorn shrimp fried. Served with valla onion coleslaw, fries, a bowl of scratch loaded baked potato soup and cocktail sauce.

A classic trio of seafood favorites calabash fish fillet, fried all on jumbo shrimp and a pan seared lump crab cake paired with fries and Vidalia onion coleslaw. Served with cocktail and tartar sauce.

Four calabash chicken tenders and six saucy ribs. Served with a side of tries and Vidalia onion coleslaw.

Three calabash chicken tenders, three calabash jumbo shrimp, and nine tender ribs. Served with a side of tries and Vidalia onion coleslaw.

The bone ribs in the sauce of your choice served with a side of fries and Vidalia onion coleslaw. 8-10 ribs.

The bone ribs in the sauce of your choice served with a side of fries and Vidalia onion coleslaw.18-20 ribs.

Seasoned sirloin and grilled over an open flame. Served with a baked potato and choice of house or caesar salad.

16 ounce. Juicy marbling, amazingly tender and perfectly seasoned, this ribeye is paired with a baked potato.

A Twelve oz. Marbled ribeye generously seasoned then grilled over an open flame. Topped with crispy onion straws and served with a baked potato.

Seasoned sirloin on a bed of red skinned mashed potatoes with merlot au jus served with sauteed spinach.

Tender with a buttery texture and subtle flavor, this seven oz. Topped with garlic butter. Paired with a baked potato.

14 oz. Chopped steak, fire grilled and smothered with roasted mushrooms and onions in merlot au jus. Served with red skinned mashed potatoes.

A buttery, tender seven oz. Filet mignon resting on four jumbo and onion rings. Served with a baked potato and sauteed spinach.

Two tenders, citrus marinated chicken breasts, fire grilled and topped with grilled pineapple, and served over rice pilaf with seasoned broccoli.

Two six oz bone in chops grilled. Served with red skinned mashed potatoes with merlot au jus and sauteed green beans.

Two fresh seared chicken breasts topped with Virginia ham, melted Monterey Jack and cheddar cheese, sprinkled with bacon, and scallions. Served with red skinned mashed potatoes and sautéed green beans.

Grilled and seasoned Atlantic salmon served over rice pilaf with seasoned broccoli.

Stone ground cream cheese grits topped with Cajun spiced shrimp and finished with an Andouille sausage gravy, parmesan cheese, and scallions.

Fresh Atlantic salmon topped with Alfredo sauce and blackened shrimp. Served over stone ground cream cheese grits with sweet fried brussels.

A match made in pasta heaven. Calabash chicken over creamy penne pasta alfredo garnished with parmesan cheese.

A match made in pasta heaven. Calabash chicken over creamy penne pasta alfredo garnished with parmesan cheese.

Two pan seared lump crab cakes served on stone ground cream cheese grits and garnished with remoulade, and roasted corn salsa. Served with collard greens.

Thinly sliced roasted turkey and ham, crispy bacon, Monterey jack and cheddar cheeses, lettuce, tomato, and mayonnaise on texas toast. Served with fries.

Tomato basil tortilla stuffed with fried calabash chicken, Monterey Jack and cheddar cheeses, shredded lettuce, tomatoes, and fat sauce. Served with fries.

A calabash fried fish fillet seasoned in blend on a toasted roll with lettuce, tomato, and onion. Served with a side of tartar sauce. Served with fries.

Calabash chicken tenders drizzled with fat sauce, topped with lettuce, tomato, onion, pickles on a buttery, and toasted bun. Served with fries.

Not one but two juicy burgers layered with melted American cheese with lettuce, tomato, onion, pickles, mustard and mayonnaise on a buttery toasted bun. Served with fries.

Comeback sauce drizzled over two juicy burgers topped with melted American cheese and onion rings. Served with lettuce, tomato, onion and, pickles on a buttery toasted bun. Served with fries.

A double stack of juicy burgers on grilled sourdough with melted American and Monterey jack cheeses topped with caramelized onions. Served with fries.

Layers of melted blue cheese on a double stack of burgers topped with crispy bacon and BBQ sauce. Served with lettuce, tomato, pickles, and mayonniase on a buttery toasted bun. Served with fries.

14 oz of burgers, two double stacks, loaded with American cheese, pickles, onion straws, applewood bacon, sweet Kentucky bourbon sauce, and mayonnaise on a buttery toasted bun. Served with fries.

Sweetened with cane sugar and served over ice. Also available unsweet or half and half.

Half sweet tea and half lemonade.

Seasoned and seared six oz. Sirloin paired with four calabash chicken tenders. Served with a baked potato and sauteed green beans.

Fire grilled six oz. Sirloin paired with six saucy, tender baby back ribs. Served with a baked potato and sauteed green beans.

A tender six oz. Sirloin, three calabash chicken tenders, and three jumbo shrimp. Served with a baked potato and sauteed green beans.