All posts by mcewens

Friday Dinner Special

12 oz New York Strip from 44 Farms

Duck Fat Mashed Potatoes and Local Baby Broccoli

Friday’s Lunch Features

Farmer’s Plate

-Roasted Cauliflower

-Fried Eggplant

-Creamy Spinach

-Carrot, Pepper, & Saffron Bisque

Short Rib Melt

Braised Short Ribs, Swiss & Provolone, Caramelized Onions on Ciabatta. Served with your choice of side.

Wednesday’s Lunch Feature

Oyster Po’Boy
Served on Gambino Bread with Bibb Lettuce, Sliced Tomatoes, Pickles and Duke’s Mayonnaise

Farmer’s Plate
Potato Soup
Braised Cabbage
Arugula Salad with Watermelon Radishes, Lemon and Garlic Olive Oil
Roasted Cauliflower with Pesto

 

Appetizer Special for Tuesday

Grilled Rack of Lamb (two bones) with Butternut Squash Puree and Charred Rosemary

Friday’s Dinner Features

Appetizer Feature

Sauced Mangrove Snapper, Blistered Lemon, Thyme Butter Sauce

Entrée Feature

Grilled Half Rack of Lamb, Goat Cheese & Rosemary “Delta Grind” Grits, Mint Gremolata, Arugula Citrus Salad with Shaved Watermelon Radishes.

Wednesday’s Dinner Features

Appetizer Feature 

Grilled New Zealand Rack of Lamb, Goat Cheese Chevre, Pickled Pepper Gastrique

Entrée Feature

Chicken Paillard with Spanish Rice, Black Bean Puree, Harissa

Tuesday Appetizer Special

Grilled Rack of New Zealand Lamb with Goat Cheese Chevre and Pickled Pepper Gastrique

Thursday’s Dinner Feature

Grilled Ribeye

Char Grilled 12oz. Ribeye over Mashed Potatoes with Local Green Beans. Served with Hollandaise.

Wednesday Dinner Specials

Appetizer

Oysters Rockefeller

 

Entree

Grilled 120z Ribeye with Roasted Root Vegetables, Green Beans, and Hollandaise

Friday’s Dinner Feature

Shrimp Tacos

(2) Grilled Gulf Shrimp on Flour Tortilla with Refried Local Crowder Peas, Sour Cream, Cilantro, Lime & Verde.

Also visit our Memphis Location