All posts by mcewens

Friday’s Lunch Feature

BBQ Pork Brioche
Shaved Roasted Pork Loin tossed in a Pineapple BBQ Sauce. Served with a House-Made Creole Slaw and Fries.

Farmer’s Plate
Black-Eyed Pea Hummus with Grilled Pita
Fried Okra with Plum Jelly
Broccoli and White Cheddar Bisque
Mixed Green Salad with Goat Cheese, Tomatoes, Cucumbers, and Balsamic Vinaigrette

 

Thursday’s Lunch Features

Farmers Plate

-Slow Cooked Purple Hull Peas

-Chinese Sautéed Green Beans & Button Mushrooms

-Mediterranean  Hummus with Grilled Pita, Feta Cheese & Roasted Red Pepper Vinaigrette

-Smoked Tomato Basil Bisque

Burger Number Six

Blackened, Blue Cheese, House made BBQ Sauce and Bacon all on a Brioche Bun. Served with Hand Cut Seasoned French Fries

 

Wednesday’s Lunch Feature

Braised Pork and Mushroom
Bordelaise tossed with Fettucine and topped with Shaved Idiazabal Cheese and Spinach

Farmer’s Plate
Slow Cooked Black-Eyed Peas
Grilled White Asparagus with Feta Cheese and a Red Pepper Vinaigrette
Smoked Tomato Bisque
Petite Wedge Salad with Bleu Cheese Dressing, Braised Tomatoes and Croutons

Wednesday’s Dinner Feature

Surf & Turf

Char-Grilled 8oz Filet of Beef Tenderloin with 3 Fresh Shucked Buttermilk Fried Oysters, served over  Roasted Purple Potatoes with Grilled White Asparagus finished with a Smoked Tomato Charon.

Tuesday’s Lunch Features

Farmer’s Plate

-Prosciutto, Asparagus, & Potato Soup

-Grilled Pesto Eggplant & Parmesan

-Petite Caesar Salad

-Fried Green Tomatoes with Lemon Aioli

Pork & Mushroom Fettucine Chasseur

Braised Pork Osso Bucco  with Portabella Mushrooms & A natural Pork Ju that has been reduced into a Glace De Viande and tossed with Fettucine with Grilled White Asparagus & Grated Idiazbul Spanish Cheese.

Friday’s Lunch Feature

Farmer’s Plate
Pesto Fettucine Primavera
Fried Okra with Plum Jelly
Creamy Asparagus and Prosciutto Parmesan
Roasted Local Vegetable and Chicken Soup

Wednesday’s Lunch Features

Farmer’s Plate

-Country Country Vegetable & Bacon Soup

-Grilled White Asparagus with Feta, Basil, Roasted Red Pepper Vinaigrette & Balsamic Glace

-Fried Green Tomatoes with Lemon Aioli

-Butter Braised Cabbage with Vidalia Onions

Blackened Catfish Poboy

Blackened Mississippi Catfish with Tomatoes, Cucumber &  Shaved Red Onion, Remoulade & Lime Slaw on Butter Toasted Gambino Bread. Served with Seasoned French Fries

Tuseday Dinner Feature

Seared Veal Tenderloin

Seared Veal Tenderloin, served over Pan Roasted Tri-Colored Baby Carrots and Brussel Sprouts, with a Portobello Mushroom and Rosemary Demiglace.

Tuesday’s Lunch Feature

Farmer’s Plate

-Smoked Tomato Basil Soup

-Butter Braised Ford Hook Butter Beans

-Crispy Fried Okra with Plum Jelly

-White Peach Roasted Brussels Sprouts with Gorgonzola

Fried Catfish Po’boy

Fried Mississippi Catfish with House Pickled Cucumbers, Shaved Red Onion, Arugula, & Remoulade. Served on a Buttery Toasted Gambino Roll with Seasoned Fries.

 

Friday’s Dinner Feature

Pan-Seared Turbot
Served with Lemon-Basil & White Peach Brussels Sprouts and topped with a Picholine & Cherry Tomato Tapenade.

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