Friday’s Lunch Features

Farmer’s Plate

-Crispy Fried Eggplant with Watercress Pesto, Parmesan & Balsamic Glace

-Smoked Tomato Basil Bisque with Applewood Smoked Bacon & Chiffonade Butter Lettuce

-Petite Caesar Salad

-Truffle Roasted Red Potatoes & Spinach

Burger No. 5

Blackened Tenderloin Patty with Bleu Cheese, Applewood Smoked Bacon, House made BBQ sauce. Served with Seasoned French Fries.

Thursday’s Dinner Feature

Chargrilled Lamb Strip Loin 

Lamb Striploin served over Rosemary Polenta with Grilled Asparagus & Mint Balsamic Gastrique.

Farm to Table

-Truffle Bacon Roasted Red Potato Hash

-Crispy Fried Eggplant Mozzarella with Watercress Pesto

 

 

Saturday’s Dinner Features

Farm-To-Table

(1) Fried Green Tomatoes with YumYum Aioli (2) Cast Iron Ratatouille

Feature

Cajun Spiced Verlasso Salmon, served over Creole Crab and Sweet Pea Risotto with Grilled Asparagus topped with a Chardonnay-Lime Beurre Monte.

Friday’s Lunch Features

Farmer’s Plate

- Japanese Rice Pilaf with Curry and Local Vegetables

-Cast Iron Ratatouille

-Orange Miso Brussels Sprout Soup

-Tri-Colored Carrots & Sweet Peas with Honey & Butter

Grillades & Grits

-Braised Wagyu Short Ribs served over Stone Ground Local Cheese Grits in a Traditional New Orleans Style Grillade Sauce.

 

Thursday’s Dinner Features

Braised Wagyu Short Ribs

Galbi Demi Glaze Braised Wagyu Short Ribs (Boneless) served over Loaded Mashed Potatoes and Honey Peas and Carrots

 

Farm To Table

-Cast Iron Ratatouille

-Tempura Fried Green Tomatoes with Yum-Yum Aioli

Thursday’s Lunch Feature

Cast Iron Chicken Pot Pie
Served with Tri-Colored Carrots, Green Peas, Potatoes and a Biscuit Crust

Farmer’s Plate
Creamy Green Beans and Cremini Mushroom Parmesan
Ratatouille
French Onion Soup with Swiss Cheese and a Sourdough Crostini
Fried Green Tomatoes with a Yum Yum Aioli

 

Wednesday Dinner Feature

Braised Wagyu Short Ribs

Beer Massaged Wagyu Short Ribs Braised in Carrots, Ginger, and Asian Spices Reduced to a Galbi Demi Glace

Served with Steamed Japanese Curry Rice, Lemon-Sesame Green Beans and Watermelon Radishes

 

Farm To Table

-Classic French Onion Soup with a Swiss Cheese Crustini

-Creamy Green Bean and Mushroom Parmesan

 

 

Wednesday’s Lunch Features

Farmer’s Plate

-Classic French Onion with Swiss Cheese Sourdough Crustini

-Truffle Bacon & Potato Hash with Wilted Spinach

-Creamy Green Bean Parmesan with Cremini Mushrooms

-Crispy Fried Okra with Buttermilk-Herb Dressing

Grilled Chicken Caesar Spinach Wrap

-Grilled Chicken, House Made Caesar Dressing & Parmesan Cheese Wrapped in a Spinach Tortilla. Served with Seasoned French Fries.

 

Tuseday’s Dinner Feature

Farm-To-Table 

(1) Fried Green Tomatoes with Tzatziki (2) Bacon Fat Roasted Tri-Color Fingerling Potatoes and Spinach

Feature

Braised Wagyu Short Ribs (Boneless) served over Japanese Steamed Rice with Grilled Asparagus topped with a Natural Kalbi Style Demi-Glace.

Also visit our Memphis Location