All posts by mcewens

Friday Dinner Specials

Farm-To-Table

- Summer Vegetable Soup

- Saffron-Basil Sautéed Eggplant and Heirloom Tomatoes

- Crispy Fried Okra with Lemon-Dill Aioli

 

Entrée Special

Spiced and Seared Ahi Tuna Served Over Local Vegetable Fried Rice with a Mango-Blood Orange Sweet and Sour Soy Gastrique

Wednesday Dinner Specials

Farm-To-Table

-Local Vegetable Medley with a Toasted Almond Pesto Butter

-Sweet Gem Salad

Entrée Special

Fresh Beer Battered Soft Shell Crabs over a Creole Oyster Dressing with Grilled Broccolini and Tomato Basil Beurre Basco

Wednesday’s Lunch Features

Farmer’s Plate

-Toasted Almond Pesto & Butter Brussels Sprouts & Heirloom Tomatoes

-Crispy Fried Eggplant Mozzarella with Pomodoro

-Sweet Gem Salad

-Olive Oil, Lemon & Garlic Grilled Broccolini

Country Fried Veal

Buttermilk Hand Breaded Veal Tenderloin, Butter Whipped Potatoes, Grilled Broccolini, Country White Gravy.

Tuesday Dinner Specials

Farm-To-Table

- Fried Pesto Eggplant with Balsamic Glaze, Feta, and Parmesan

-Pan Roasted Brussel Sprouts, Tri-Color Carrots and Apples Glazed with Honey

Entrée Special 

Char Grilled Ruby Red Trout Oscar over Garlic and Herb Steamed Garlic and Herb Rice with Buttery Lump Crab, Grilled Asparagus, and Hollandaise

 

Tuesday’s Lunch Features

Farmer’s Plate

-Pan Roasted Brussels Sprouts and Carrots with Bourbon & Brown Sugar

-Pesto Eggplant Parmesan with Balsamic

-Fried Green Tomatoes with Remoulade

-Asparagus Bisque with Saffron Crème Fraiche

Country Fried Veal

Buttermilk Battered and Fried Veal served over Butter Whipped Potatoes with Grilled Broccoli and Country White Gravy.

 

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.

Farm2Table

-Crispy Fried Okra with Yum Yum Sauce

-Ratatouille

Friday Dinner Specials

Farm-To-Table 

-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

Farm-to-Table

- 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

Farm-to-Table

-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.

 

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