All posts by mcewens

Wednesday’s Lunch Features

Farmer’s Plate

-Crispy Eggplant Parmesan

-Southern Style Cabbage with Vidalia Onions, Smoked Ham & Butter

-Shepherd Stew with Potatoes, Carrots, Celery, peas, Fresh Herbs & Lamb

-Seared Green Tomatoes with Watercress Roasted Red Pepper Vinaigrette, Feta & Balsamic Glaze

Seared Pork Tenderloin

Pork Tenderloin served with Roasted Red Potatoes with Applewood Smoked Bacon & Spinach topped with a Balsamic Butter Sauce.

Tuseday’s Dinner Feature

Mahi Mahi

Seared Mahi Mahi, served over a Warm Fuji Apple and Red Potato Salad with Applewood Bacon , Roasted Corn Nage, Sautéed Spinach, Lemon-Basil Gastrique.

Tuesday’s Lunch Features

Farmer’s Plate

-Edamame Hummus with Grilled Pita Bread

-Southern Style Cabbage

-Eggplant Parmesan

-Shepard’s Stew

Chicken Parmesan 

Fried Chicken Breast covered in Parmesan  with Spinach and House made Marinara on a Brioche Roll. Served with Hand Cut French Fries.

Friday’s Dinner Feature

 Chargrilled Mahi Mahi

Chargrilled and served over Lemon_Mint steamed Rice with a Grilled Pineapple, Jalapeno & Blueberry Salsa. Served with Grilled White Asparagus & Ginger Coulis.

 

Friday’s Lunch Feature

Shrimp and Penne Carbonara
Parmesan Cream, Sweet Peas, Applewood Smoked Bacon, Spinach, and French Bread

Farmer’s Plate
Fried Eggplant with Apple Chutney
Sautéed Cabbage with Smoked Ham and Vidalia Onions
Stir-Fried Green Beans with Sesame Seeds, Ginger, and Soy Sauce
Roasted Cauliflower and Red Pepper Soup

 

Thursday’s Lunch Feature

Farmer’s Plate

-Local Roasted Corn & Potato Clam Chowder

-Country Style Cabbage with Smoked ham & Vidalia Onions

-Stewed Green Beans & Tomatoes

-Panko-Herb Crusted Eggplant with Tzatziki

Creole Chicken Penne

-Grilled Cajun Spiced Chicken in a Creamy Penne Pasta Primavera with Spinach, Roasted Tomatoes & Fresh Herbs. Topped with Shaved Parmesan and a Grilled French Baguette.

Wednesday’s Dinner Feature

Seared Mishima Wagyu Flat Iron

Wagyu is a Japanese Black Cattle Bred here in America known for its rich Flavor and Marbling. Seared and served with a Yellow Heirloom Tomato Provencal & Taziki Sauce over Crispy Fingerling Frites with Avocado Oil and Grilled Asparagus.

Wednesday’s Lunch Feature

Seared Pacific White Bass
Served with Parmesan and Sweet Pea Risotto, Heirloom Tomato Salsa and a Citrus Beurre Blanc.

Farmer’s Plate
Clam Chowder with Roasted Corn and Potatoes
Stir-Fried Cabbage with Lemon and Garlic
Grilled Asparagus with a Balsamic Glaze, Bleu Cheese and Toasted Almonds
Roasted Cauliflower and Cheddar Gratin

 

Tuesday’s Dinner Feature

Mishima Wagyu

Seared Mishima Wagyu Flat Iron, served with Rosemary Fingerling Potatoes, Heirloom Tomato Salsa, Avocado-Lime Aioli, with Grilled Asparagus

Tuesday’s Lunch Features

Farmer’s Plate

-Roasted Cauliflower Gratin

-Crispy Fried Okra with Plum Jelly

-Roasted Potato, Fennel & Asparagus with Smoked Bacon

-Spinach Salad with Smoked Salmon, Balsamic Vinaigrette, Red Onion, Cucumbers & Strawberries

Truffle Ham & Cheddar Brioche

-Truffle Ham and Aged Cheddar with Creole Mustard Aioli & Garlic Basil Fries. Served on a Brioche Bun.

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