All posts by mcewens

Tuesday Dinner Special

Pan Seared Gulf Snapper With Bacon Stewed Leeks and Cabbage, Delta Grind Grits, and Charred Tomato-Garlic Vinaigrette

Tuesday’s Lunch Features

Farmer’s Plate

-Roasted Turnip Hash

-Sundried Tomato & Mozzarella Mac & Cheese

-Braised Speckled Butter Beans & Ham

-Roasted Squash bisque

Mangrove Snapper

Blackened Mangrove Snapper over Butter & Herbed Rice with a Smoked Tomato & Chardonnay Vinaigrette Arugula Salad.

 

 

Thursday’s Lunch Features

Farmer’s Plate

-Lamb Pot Pie with Home Made Biscuit top

-Roasted Butternut Squash Bisque

-Brown Sugar Roasted Carrots & Peas

-Watercress Salad with Lemon, Garlic Olive Oil, Red Onions

Braised Lamb Neck & Gravy Sandwich

Pulled Lamb Neck on a Buttery Gambino Roll, Dukes Mayonnaise & Bibb Lettuce. Served with your choice of side.

 

Tuesday Dinner Special

Smoked Steak Salad with Arugula Tossed in Oil and Lemon, Roasted Red Pepper, Red Onion, Soy Pickled Mushrooms, and Cyprus Grove Goat Cheese

Tuesday’s Lunch Features

Farmer’s Plate

-Butternut Squash Risotto

-Grilled Zucchini & Squash

-Creamy Mushroom & Potato Bisque

-Braised Purple Cabbage

Smoked New York Strip Melt

44 Farms New York Strip Loin, Sautéed Mushrooms & Onion with Fresh Mozzarella, Horseradish Mayo all on Toasted Ciabatta. Served with your choice of side.

 

Saturday’s Dinner Feature

Lemon-Garlic Shrimp with Tasso over Roasted Butternut Squash Risotto

Friday Dinner Special

Lemon-Garlic Shrimp with Tasso over Roasted Butternut Squash Risotto

Friday’s Lunch Features

Farmer’s Plate

-Sea Island Red Pea & Tomato Bisque

-Brown Butter Spaghetti Squash with Toasted Almonds, Parmesan and Spinach

-Sautéed Wild Mushrooms with Orange Soy Glaze

-Cold Garbanzo Bean & Watercress Salad with Feta & Lemon

Carolina Trout

Roasted Squash & Green Onion Pilaf under Grilled (skin-on) Carolina Trout. Topped with  Romesco.

 

 

Wednesday’s Dinner Feature

Carolina Trout

Fried Carolina Trout over Delta Grind Grits with a petite Arugula, Shallot, Caper Salad with a Hot Sauce Beurre Blanc.

Wednesday’s Lunch Feature

Grilled Carolina Trout
Served over Herb-Butter Rice with a Smoked Tomato Vinaigrette

Farmer’s Plate
Arugula Salad with Feta Cheese
Sea Island Red Pea and Tomato Bisque
Braised Red Cabbage and Grilled Onion
Fried Grit Cake

 

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