All posts by mcewens

Seared Snapper

Seared Snapper served over Cream Cheese & Jalapeno Blue Delta Rice. Topping your fish with a Port Wine Gastrique & Grilled Asparagus.


Wednesday’s Lunch Features

Farmer’s Plate

-Saffron Asparagus with Prosciutto & Roasted Potatoes

-Sweet Pea & Parmesan Risotto Croquets with Parmesan Cream Sauce

-Fried Green Tomatoes with Remoulade

-Spring Mix Salad with Cucumber, Carrots, Tomato & Choice of Dressing

Seared Sea Scallops

Pan Seared Scallops served over ‘Grit Girl” White Cheddar Cheese Grits with Roasted Red Pepper Vinaigrette & Lemon Zested Sautéed Kale.


Tuseday’s Dinner Feature

Seared U-10 Sea Scallops 

Seared U-10 Sea Scallops (4) served over local “Grit Girl” Stone Ground White Cheddar Grits with a Kumato Tomato Provencal, Lemon Butter Crème and Sautéed Spinach with Applewood Bacon.

Tuesday’s Lunch Features

Farmer’s Plate

-Crispy Fried Okra with Lemon Dill Aioli

-Broccoli & White Cheddar Beer Bisque

-Watercress Smoked Salmon Salad with Balsamic Berry Vinaigrette, Gorgonzola, Cucumber, Toasted Walnuts & Cherry Tomatoes

-Butter Toasted White Rye with Toasted Avocado Guacamole

Seared Sea Scallops

Scallops served over Crispy Sweet Pea Risotto Galettes topped with an Heirloom Tomato Provencal.

Saturday’s Dinner Feature

Spiced Seared Lamb Striploin

Spiced & Seared Loin of Lamb served with Rosemary-Butter Whipped White Beans, Applewood Bacon Sautéed Local Turnip Greens & a Kumato-Heirloom Tomato Provencal.

Friday’s Lunch Features

Farmer’s Plate

-Mixed Green and Watermelon Radish Salad with Toasted Walnuts, Gorgonzola Cheese, Shaved Cucumber and Balsamic Berry Vinaigrette

-Mushroom Sesame Risotto

-Broccoli & White Cheddar Sea Shell Mac & Cheese

-Butternut Squash Bisque with Sage Crème Fraiche & Honey

Open-Faced Chicken Caprese

Cajun Spiced Grilled Chicken Breast, Fresh Mozzarella, Sliced Kumato Heirloom Tomatoes, Basil Pesto Aioli, Watercress Tossed in Lemon Honey Vinaigrette, Balsamic Glace, all on Buttery Grilled Brioche Bread.

Thursday’s Lunch Feature

Pimento Cheese Sliders
Served with House-Ground Beef Tenderloin, Pickled Cucumbers and Onions, and Garlic Basil Fries.

Farmer’s Plate
Fried Okra with a Lemon-Dill Aioli
Penne Pasta with Broccoli and White Cheddar Cheese
Petite Iceberg Wedge with Bleu Cheese Dressing, Croutons, and Roasted Tomatoes
Spaghetti Squash with Roasted Chicken and Local Vegetables


Wednesday’s Lunch Feature’s

Farmer’s Plate

-Butternut Squash Bisque

-Petite Caprese Salad

-Creamy Parmesan Green Beans & Mushrooms with Crispy Tobacco Onions

-Spaghetti Squash & Spinach Pomodoro

Beef and Pimento Sliders (3)

Ground Beef Tenderloin & White Cheddar Pimento Cheese with House Pickled Cucumbers & Onions on a Ciabatta Slider Roll. Served with Garlic Herb Hand Cut Fries.

Tuesday’s Dinner Feature

Char-Gilled 16oz Ribeye

Char-Grilled 16os Ribeye served over Bacon Roasted Fingerling Potatoes with Grilled Asparagus, Micro-Green Lime Butter drizzled with a White Peach Bourbon Demi Glace.

Tuesday’s Lunch Features

Farmer’s Plate

-Butternut Squash Bisque

-Spicy Curried Vegetables

-Spaghetti Squash & Spinach Pomodoro

-Truffle & Bacon Roasted Potatoes

Black & Blue Steak Ciabatta 

6oz. of Seared Grass-fed Beef Strip Loin with Caramelized Onions, Gorgonzola Cheese, Sautéed Mushrooms & A Red Wine Au Jus. Served with Garlic Herb Fries.


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