Served on a bed of bacon dust, balsamic drizzle and red pepper jelly.
Served with crostinis.
Served with grilled pita.
Fried grit fritters filled with our house made pimento cheese stuffed with red pepper jelly.
Grilled half heart of romaine topped with Caesar dressing, parmesan and house baked croutons,
Mixed green salad tossed in a balsamic vinaigrette, asiago cheese and cherry tomatoes.
Spinach salad tossed in a house made vinaigrette, fresh assorted berries, feta cheese and toasted almonds.
All salads available as an entree: Add $4 for Grilled or Fried Shrimp - $6 for Red Snapper.
Filet medallions topped with hollandaise and crab served with chef's vegetables and whipped potatoes.
With horseradish cream sauce and chef' vegetables.
14oz bone in pork chop marinated in Tic Toc's signature blend, served with yellow rice and asparagus.
Pan seared blackened red snapper on a bed of creamy stone ground grits with creole sherry cream sauce. Or, substitute shrimp for $6 more.
Southern fried chicken quarters served with whipped potatoes and garlic sautéed green beans topped with sweet honey drizzle.
Grilled sea bass on a bed of traditional southern hoppin' john, a mixture of yellow rice, collard greens and black eyed peas cooked down with peppers and cherry tomatoes.
Yellow rice fried with pepper, house ground steak and Tic Toc's signature red sauce.
Pan seared spaghetti squash with cartelized onions tossed with our signature red sauce and spinach.
Southern classic, yellow rice slow cooked with seasoned red beans.
Poblanos, tomatoes and okra stewed slowly with cajun spices served over a bed of yellow rice.
Sauteed spinach and crimini mushrooms topped with feta cheese wrapped in a homemade cornbread crepe.