All posts by mcewens

Wednesday’s Lunch Features

Farmer’s Plate

-Stewed Green Beans, Tomatoes, Cauliflower, and Vidalia Onions

-Crispy, Buttermilk Battered, Fried Okra with Yum Yum Aioli

-Butternut Squash Bisque with Walnut Oil & Sage Crème Fraiche

-Spring Mix Salad with Strawberries, Cucumber, Gorgonzola, Almonds, & Balsamic Vinaigrette

Country Fried Veal

Battered and Fried Veal with Cracked Pepper Onion Gravy and served over Potato, Bacon & Turnip Green Hash.

Friday’s Dinner Features

Cast Iron Seared Veal Tenderloin

Marsala Roasted Miatake Mushrooms, Sweet Peppers & Purple Fingerling Potatoes. Served with a Brown Sugar Porter Beer Mustard.

Farm 2 Table

-Old Fashion Country Ham & Potato Chowder

-Chinese Green Beans & Miatake Mushrooms with Asian Plum Glaze

Thursday’s Lunch Features

Farmer’s Plate

-Herb Roasted Potato & Bacon Hash with Baby Chiffonade Turnip Greens

-Balsamic Brussels Sprouts with Sunny Side Up Quail Egg

-Grilled Asparagus with Smoked Tomato Choron

-Sancocho Soup

Ruby Red Trout

Grilled Red Trout with Sautéed Quinoa & Spinach topped with a Ruby Red Grapefruit Beurre Blanc.

Wednesday’s Dinner Features

Pan Seared Faroe Island Salmon & Gulf Oyster Choron

Seared Salmon served over Sautéed Quinoa & Spinach with Masa Dusted Buttermilk Fried Oysters topped with Smoked Tomato Choron & Grapefruit Beurre Blanc.

Dinner Specials 1/9/2018

Turf and Sky

Black Angus Beef Tenderloin topped with Seared Foie Gras and a Sunny-Side-Up Quail Egg

Served Over Bacon Chive Whipped Potatoes and Finished With a Blackberry Demi Glace

 

Farm-To-Table

-Fried Green Tomatoes with Cajun Aioli

-Truffle Roasted Potato Hash

Tuesday’s Lunch Features

Farmer’s Plate

-Roasted Red Pepper Bisque

-Truffle Roasted Potatoes, Caramelized Onions & Bacon Hash

-Sautéed Brussels Sprouts with Toasted Almonds, Gorgonzola Cheese & Balsamic Glace

-Fried Green Tomatoes with Aioli

Fried Oyster Caesar Spinach Wrap

-Buttermilk Fried Oysters with Tossed Romaine in House Made Caesar Dressing. Wrapped in a Spinach Tortilla.

Saturday’s Dinner Features

Fly & Turf

Seared Black Angus Beef Tenderloin with Seared Foie Gras and Sunny Side Up Quail Egg. Served over Roasted Tri-Color Fingerling Potatoes & Chiffonade Dinosaur Kale, topped with a Blackberry Sorghum Demi-Glace.

Farm To Table

-Balsamic Roasted Chicken & Local Southern Vegetables

-Crispy Fried Green Tomatoes with Remoulade

Friday’s Lunch Features

Farmer’s Plate

-Grilled Asparagus with a Sunny Side Up Quail Egg & Lemon Béarnaise

-Balsamic Roasted Chicken & Vegetables

-Crispy Tempura Battered Fried Green Tomatoes with Yum Yum Aioli

-Broccoli & Porter Beer Sea Shell Mac & Cheese

Seared Sea Scallops & Orzo

-Pan Seared U-10 Scallops over Orzo Pasta with Saffron, Butter, Asparagus & Oven Roasted Tomatoes. Topped with Pesto-Lemon Crème & Blood Orange Gastrique.

Thursday’s Dinner Features

Sea Scallops & Orzo

Pan Seared U-10 Sea Scallops served over Saffron Butter Orzo with Asparagus & Roasted Tomatoes. Topped with Pesto-Lemon Crème and Blood Orange Gastrique.

Farm 2 Table

-Sea Shell Broccoli & Porter Beer Mac & Cheese

-Balsamic Roasted Chicken & Vegetable Soup

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