Sample Dinner Menu

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to begin

pan seared tennessee foie gras, green apple puree, cider gastrique 16

gulf oysters cooked three ways: fried, polo, and “bread pudding” 15

lobster “knuckle sandwich” with tarragon and tomatoes 18

veal sweetbreads and dumplings: gnocchi, mushroom, fennel, super chicken jus 13

rod bailey’s raviolo with brown butter and mushrooms 18

salad of brussels sprouts, allen benton’s bacon and sherry 10

local arugula, roasted candy beet salad, feta, honey vinaigrette 11

salad of pumpkin and pumpkin seeds, local goats cheese, serrano ham, maple vinaigrette 7

to continue

shrimp, delta grind grits, andouille and tomato 27

american kobe short rib, roasted poblano grits, charred tomatillo salsa 33

seared moulard breast, death valley shrimp and duck jambalaya, sauce persillade 32

“surf and turf” of new york strip stuffed with fried oysters and blue cheese 39

pan seared alaskan halibut, local butternut squash, braised leeks, vermouth 34

hand dived scallops, celery root, grapefruit, gremolata 31

seared gulf redfish ponchartrain, crawfish, green onion risotto 30

grilled lamb loin, glazed sweet onions, eggplant, minted tomato jus 36

five course “degustation”

available Monday-Thursday only

put yourself in our hands; or tell us about your likes, aversions, allergies and how adventurous you would like your meal to be

one-hundred-five dollars with wines paired nightly by jeff frisby

seventy-five dollars without wines

20% gratuity may be added for parties of 6 or more. Available Monday-Thursday only.
$17 per bottle corkage fee, corkage for bottles on our list politely declined.

Download Sample Dinner Menu (PDF)

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