All posts by mcewens

Wednesday’s Lunch Feature

Pan-Seared Diver Scallops
Served with Creamy Succotash and Topped with a Lemon Beurre Blanc


Thursday’s Lunch Features

Farmer’s Plate

-Chilled Cucumber & Dill Soup

-Spanish Kale & Black Beans

-Purple & Red Potato Hash

-Fried Broccolini Florets tossed in Soy Sauce

Ham & Turkey Club

Texas Toast with Creole Aioli, Swiss Cheese, Lettuce, Tomato & Red Wine Braised Cabbage. Served with your choice of side.

Tuesday Dinner Special

Grilled 12oz. Porterhouse Pork Chop served over Corn Bread Stuffing with Stewed Purple Hull Peas and a Caramelized Apple Gravy

Saturday’s Dinner Feature

Grilled Smoked Duck Breast 

Smoked Duck served over Corn, Butter Bean & Pepper Succotash with Skillet Cornbread. Topped with a Grand Marnier Gastrique.

Thursday’s Dinner Feature

Grilled Duck Breast Stir Fry

Grilled Duck with Fennel, Onion, Bell Peppers & Carrots served over Two Brooks Farm Basmati Rice. Served with a side of Sambal.

Friday’s Dinner Feature

Grilled Golden Tile 

Skin-on Grilled Golden Tile served over Creamy Roasted Garlic Orzo with Carolina Collard Greens Slaw. Topped with a Pork Belly Gastrique.

Thursday’s Lunch Features

Farmer’s Plate

-Sautéed Green Beans

-Fried Green Tomatoes with Remoulade

-German Potato Salad (Cold)

-Gazpacho Soup (Cold)

Pan Seared Golden Tile 

Pan Seared Skin-On Tile Fish served over Roasted Cauliflower Puree & Carolina Collard Slaw.

 

 

Wednesday’s Dinner Feature

Pan Seared Golden Tile

Seared Golden Tile Fish served over German Potato Salad topped with Scallion Oil.

Tuesday Dinner Specials

Pan Seared Tile Fish over German Potato Salad with Scallion Oil

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