Mix & match any two of their signature benedicts. I chose the CHICKEN ST. CHARLES: Fried chicken breast served over a buttermilk biscuit, topped with two poached eggs, finished with a pork tasso cream sauce & the SHRIMP BOOGALOO: Gulf shrimp sauteed with pork tasso and creole tomato sauce served over dried green tomatoes, a buttermilk biscuit and two poached eggs. The Chicken St. Charles was definitely the better on the 2.