All posts by mcewens

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Farmer’s Plate

-Fish Stew

-Cumin Carrots

-Nicoise Salad

-Ham Stewed Black Eyed Peas

Grilled Ribeye

Char Grilled Ribeye with Potato Hash & Grilled Asparagus.

Thursday’s Dinner Features

Buttermilk Fried Quail

Two Whole Buttermilk Fried Quail over a Black Eyed Pea Salad with Grilled Patty Pan Squash. Topped with Tabasco Honey.

Dinner Special for Tuesday

Pan Seared Halibut served over Parmesan and Rosemary Red Potatoes with Fried Leeks and Lemon Champagne Vinaigrette.

Tuesday’s Lunch Features

Farmer’s Plate

-Green Pea & Tasso Soup

-Grilled Zucchini & Squash

-Duke’s Potato Salad

-Cheese Eggplant Pilaf

Steak Sandwich

Grilled and Sliced Steak with Roasted Red Bell Peppers & Mushrooms on a Buttery Gambino Hoagie with Swiss and Duke’s Mayo. Served with your choice of side.

Friday’s Lunch Features

Farmer’s Plate

-Grilled Zucchini and Squash

-Truffle Roasted Mushrooms

-Shaved Carrot & Golden Raisin Salad

-Cioppino with Grilled Shrimp Skewer

Grilled Halibut

Grilled 60z. Halibut over Spanish Rice with a Watercress Salad and Sauce Romesco.

Thursday’s Lunch Feature

Croque Madame
Buttery Brioche Bun filled with Duck Confit & Shaved Ham, Swiss Cheese, Topped with a Fried Egg with Mustard. Served with Hand Cut French Fries.

Farmer’s Plate
Bacon Fat Tomato Hash
Grilled Cauliflower
Fried Okra
Smoked Tomato Bisque

Wednesday’s Lunch Features

Farmers Plate

-Cheesy Broccoli Soup

-Fried Okra

-Grilled Cauliflower

-Hot Cabbage Slaw

Croque Madame

Buttery Brioche Bun filled with Duck Confit & Shaved Ham, Swiss Cheese, Topped with a Fried Egg with Mustard. Served with Hand Cut French Fries.

Tuesday Dinner Special

Grilled Rack of New Zealand Lamb Served with Celery Root Puree and Local Field Pea Salad

Tuesday Lunch Features

Farmer’s Plate

-Field Pea Salad

-Grilled Cauliflower

-Hot Cabbage Slaw

Hot Ham Melt

Hot Ham & Bacon with melted Swiss on Buttery Texas Toast with Tabasco Honey Mustard. Served with your choice of side.

 

-Cheesy Broccoli

 

Saturday’s Dinner Feature

Rack of Lamb

Char-Grilled Rack of Lamb over a Butternut Squash Puree and Herbed Potatoes. Topping your Lamb will be a Orange Spiced Rum Glaze.

Also visit our Memphis Location