All posts by mcewens

Saturday’s Dinner Feature

Pan Seared Skate Wing

Delicate Skate Wing Filet lightly seared and served over Grilled White Asparagus topped with Buttery Jumbo Lump Crab Meat, Béarnaise & Port Wine Gastrique.

Small Plate-Masa Dusted Quail

(1) Quail Dusted with Masa and Fried topped with a Crawfish Cream Sauce, fried Quail Egg. Served over Roasted Brussels and Fingerling Potatoes.

Friday’s Dinner Feature

Paneed Skate Wing

Paned Skate Wing served with Garlic Herb Steamed Rice, Brown Sugar Roasted Tri-Colored Carrots, Topped with a Lemon-Caper Beurre Noisette.

Thursday’s Lunch Feature

Farmer’s Plate

-Roasted Cauliflower & Red Pepper Soup with Basil Crème Fraiche

-Petite Iceberg Wedge covered with a Toasted Pecan Blue Cheese Dressing, Roasted Tomatoes, Gorgonzola, Bacon & Croutons

-Butter Braised Speckled Butter Beans

-Crispy Eggplant Parmesan

 Burger NO. 6

Filet Burger that has been Blackened and topped with Blue Cheese, Bacon, House made BBQ Sauce, all on a Brioche Roll. Served with Hand Cut Seasoned French Fries.

Wednesday’s Dinner Feature

Quail 3hree Ways

Fresh Semi Boneless Quail (1) Fried over Bourbon & Brown Sugar Local Collard Greens with a Tomato Beurre- Basco. Topped with a S.S.U. Quail Egg. Accompanied by (1) Grilled Quail served over Glazed Brussels Sprouts with a Balsamic & Portobello Mushroom Demi Glace.

Wednesday’s Lunch Feature

Fried Masa Dusted Catfish
Served with a Napa and Purple Cabbage Slaw, Cocktail Sauce, Tartar Aioli and Herb Fries.

Farmer’s Plate
Roasted Red Pepper and Cauliflower Soup with Basil and Goat Cheese
Watercress Salad with a Bleu Cheese Dressing, Toasted Pecans, Shaved Red Onions, Cherry Tomatoes and Cucumbers
Sautéed Asparagus with a Saffron Butter
Truffle Roasted Red Potatoes with  Rosemary, Spinach and Bacon

Tuseday’s Dinner Feature

Saffron and Turbot Fettuccine

Saffron Fettuccine topped with Turbot ; with Chardonnay steamed Clams, Prince Edward Island Mussels, Gulf Shrimp, Basil, Spinach, Parmesan, paired with Grilled White Asparagus and a French Baggett.

Tuesday’s Lunch Features

Farmer’s Plate

-Honey Bourbon & Brown Sugar Roasted Tri-color Carrots

-Crispy Hand Breaded Fried Okra with Ginger Plum Jelly

-Petite Wedge Salad with Pecan Blue Cheese Dressing, Roasted Tomatoes, Applewood Smoked Bacon Crumbles

-Fire Roasted Red Bell Pepper & Cauliflower Bisque with Goat Cheese

Saffron Fettucine

Fettucine cooked in Saffron with Chardonnay Steamed Middle neck Clams, Mussels, Shrimp with Basil & Parmesan with Spinach and French Bread.


Friday’s Dinner Feature

Char-Grilled Yellow Edge Grouper

Grilled Grouper served over Crab & Cream Cheese Jambalaya with Crawfish & Andouille topped with a Tomato Rosemary Beurre-Basco and Grilled White Asparagus with Cabernet Glace.


Thursday’s Lunch Features

Farmer’s Plate

-Fried Green Tomatoes with Honey Lemon Aioli

-Roasted Cauliflower Florentine

-Curried Eggplant

-Broccoli & White Cheddar Bisque

Feature Plate

Masa Beer Battered Soft Shell Crab served over Lemon Creole Roasted Fingerling Potatoes & Brussels Sprouts with Applewood Smoked Bacon Spicy Peach Gastrique.




Wednesday’s Dinner Feature

Masa Beer Battered Softshell Crab .

Two Fresh Softshell Crabs Lightly Fried and served over Blackened Brussels Sprouts & Red Potatoes with a Lemon Tomato Beurre Blanc & Local Peach Gastrique.

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