All posts by mcewens

Saturday’s Dinner Features

Surf & Turf

14oz. Char-Grilled Ribeye topped with (2) U-10 Sea Scallops served over Rosemary Frites and Grilled Asparagus. Topped with a Garlic-Herb Beurre Blanc.


-Crispy Fried Okra with Yum Yum Sauce


Friday Dinner Specials


-Crispy Buttermilk Fried Okra with Remoulade

-Pesto Vegetable Medley with Feta, Toasted Almonds, and Balsamic Glaze


Entrée Special 

Masa Beer Battered Soft Shell Crabs over Chorizo Jambalaya with Grilled Asparagus and Spicy Green Tomato Beurre Basco

Thursday Dinner Specials


- Pan Roasted Brown Sugar-Bourbon Glazed Brussel Sprouts and Carrots

- Roasted Red Pepper, Egg Plant and Georgia Beer Cheese Bisque

- Spring Salad with Choice of Dressing


Crab and Corn Three Ways 

Soft Shell Crab Fried in Masa Beer Batter Served over Local Stone Ground Cheese Grits With a Crab and Corn Maque Chux and a Green Tomato and Crab Beurre Blanc.

Thursday’s Lunch Features

Farmer’s Plate

-Pan Roasted & Brown Sugar Bourbon Glazed Tri-Color Carrots & Brussels Sprouts

-Roasted Red Pepper, Eggplant, & Georgia Beer Cheese Bisque

-Red Potato, Bacon & Tomato Ragout with Spinach

-Grilled Asparagus with Balsamic & Toasted Almonds

New Zealand Lamb

Spiced & Seared 1/2 Rack of Lamb served with Local Stone Ground Cheese Grits, Rosemary Oil, Blueberry & White Balsamic Coulis.

Dinner Specials


-Masa Fried Green tomatoes with Cajun Remoulade

-Braised Butter Beans and Local Greens

-Spicy Pan Roasted Brussel Sprouts Topped with Lemon, Honey, and Almonds

Risotto Fruits de Mer

Pan Seared Sea Scallops over Saffron Risotto with Crab and Shrimp, Sweet Peas, and Chestnut Mushrooms.

Topped with a Chardonnay Garlic Beurre Blanc.

Grilled Broccolini on the side.


Wednesday’s Dinner Features

Risotto Fruits De Mer

Pan Seared U-10 Scallops over a Saffron, Parmesan, Crab & Shrimp Risotto with Lemon Sweet Peas & Chesnutt Mushrooms. Served with a Chardonnay Garlic Beurre Monte with Grilled Broccolini and Fresh Basil.


-Masa Beer Battered Fried Green Tomatoes with Remoulade

-Braised Butter Beans & Local Greens

-Pan Roasted Spicy Brussels Sprouts with Lemon, Honey, Sambal & Almonds



Wednesday’s Lunch Features

Farmer’s Plate

-Masa Beer Battered Fried Green Tomatoes with Remoulade

-Aubergine Bisque

-Pan Roasted Spicy Brussels with Lemon Oil, Honey & Almonds

-Braised Butterbeans & Local Greens

Char-Grilled Scallops

Three U-10 Scallops served over Sweet Pea & Lemon Risotto with an Heirloom Tomato Beurre Blanc.


Dinner Specials May 15, 2018


- Masa Fried Green Tomatoes with Cajun Remoulade

-Spicy Pan Roasted Brussel Sprouts Topped with Lemon, Olive Oil, and Honey


Entrée Special 

Char Grilled Scallops served over Sweet Pea and Shrimp Risotto with Grilled Asparagus and Heirloom Tomato Beurre Blanc

Friday’s Lunch Feature

Farmer’s Plate
Fried Eggplant Parmesan with Pomodoro
Butter Beans with Caramelized Onions
Stewed Okra and Tomatoes over Blue Delta Rice
Zuppa Toscana with Chorizo, Tri-Colored Carrots, Kale and Fresh Herbs

Thursday’s Dinner Feature

Angel Hair Fruits De Mer

Pan Seared U-10 Scallops & Jumbo Pink Shrimp Sautéed in a made to order Chardonnay Scampi Butter served over Angel Hair Pasta tossed with Buttery Lobster & Jumbo Lump Crab with Lemon and Parsley. Served with a  Grilled French Baguette & Asparagus and Fresh Grated Parmesan.

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