Monday
11 am- 2 pm
Tuesday - Wednesday
11 am- 9pm

Thurs - Fri
11 am- 10 pm

Saturday

4 pm- 10 pm
Sunday
10 am- 2pm

 

662-324-1014
rt@eatlocalstarkville.com
100 E Main Street starkville MS 39759 

Chef Ty Thames - Learn More About Ty.
Restaurant Tyler - Learn More About Restaurant Tyler.
Restaurant Tyler is located in historic Downtown Starkville, MS. Chef Ty is a supporter of the 'eat local' movement and uses only the freshest and most local ingredients from around the Golden Triangle; whether it is local farm raised pigs for our in-house smoked bacon, or Vardaman Sweet Potatoes. If you are looking for a night out or just a quick lunch, Chef Ty and staff are sure to please!

DINNER MENU

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APPETIZERS

CATFISH CAKE

smoked delta catfish formed with roasted garlic, lemon, herbs, and seasoning,

pan-seared and served with a roasted bell pepper sauce and fresh tomatoes 8

B A R- B-Q  O K R A
whole fried okra dusted in a house blend dry
rub, and served with remoulade sauce 6

C R AW F I S H D I P
roasted garlic with spicy Italian sausage, spinach,
and herbs, sambuca drowned crawfish, topped
with parmesan cheese, served with toasted
french bread 11

RABBIT DUO

Rabbitman Farms rabbit and grit grillades alongside a confit of rabbit leg served with a Southern Pecan mustard sauce and turnip green pesto 11

ASSORTED ARTISAN CHEESES

chef selection of three cheeses, candied pecans and crostini accompanied by a lemon highlight parsley and pomegranate salad  market price

SALADS & SOUP

A L L S A L A D S 6
S E A S O N A L S O U P cup 4 bowl 6

HOUSE SALAD

seasonal fruit, candied local pecans and gorgonzola cheese

served with seasonal vinaigrette

LOCAL FARMER'S SALAD

fresh salad greens grown from Small Victory Farms

prepared daily based on availability from Farmer John {market price}

C A E S A R
hearts of romaine, Vardaman sweet potato cornbread,
and fresh grated parmesan cheese, served with a
roasted garlic buttermilk dressing

SPINACH SALAD

baby spinach, red onions, and 100 day cave-aged blue cheese served with a bacon vinaigrette

P A S T A A N D  G N O C C H I

SHRIMP PASTA

baby gulf shrimp tossed with duck bacon, sweet corn, and fresh parsley nestled in angel hair pasta with a light saffron and muscadine cream sauce 18

J A M B A L AYA PA STA
marinated chicken breast, sautéed shrimp, oven dried
tomatoes and house-made sausage served with penne pasta
in a light cajun cream sauce and topped with fresh
parmesan cheese 16

VA R DA M A N SW E E T P OTATO G N O CC H I
house-made bacon, seasonal vegetable and imported parmesan
cheese in a light truffle cream sauce 16

LAKE & SEA

F R I E D  C AT F I S H  A N D  H U S H P U P P I E S
horseradish-crusted delta catfish, roasted garlic, herb
and cheese hushpuppies topped with a fresh tomato, egg and gherkin salad,
tossed in a tartar vinaigrette 16

S E A R E D  D U C K  B R E A ST
seared Maple Farms duck breast lacquered in candied orange zest

and muscadine au jus sauce over creamed grits, topped with seasonal vegetable 22

S H R I M P  A N D  G R I T S
bacon wrapped Gulf shrimp over creamed grits and
sautéed spinach 17

CATCH OF THE DAY

our fresh catch served pan-seared or grilled with seasonal vegetable and choice of starch,

finished with local virgin pecan oil and lemon slice {market price}

LAND
--Duck Burger & Burger are cooked medium for quality of meat texture and flavor. No substitutions please.

Add truffle mushroom cream sauce or gorgonzola fondu to any steak 6

D U C K  B U R G E R
8oz. in-house ground duck meat, grilled and topped with
a truffle foie gras cheese, on ciabbata bun, served with
sweet potato fries and side of dijon mustard 22

H E A R T  O F  R I B E Y E
center cut ribeye served with veal reduction sauce and finished
with garlic brown butter and toasted local pecans, served
with your choice of starch 28

F R I E D  C H I C K E N
buttermilk and coconut-battered chicken breast nestled in
a pepperjack macaroni and cheese casserole 16

FILET MIGNON

center-cut certified angus beef tenderloin served with house-made demi-glaze with seasonal vegetable

and choice of starch, finished with garlic truffle brown butter 34

BURGER

8oz free-range/ grass-fed beef patty, house-made bacon, 100 day cave-aged blue cheese melted on toasted

ciabatta bun with a side of garlic aioli and whole potato fries 17

top with farm fresh egg 2

cheese selection: 100 day cave-aged blue cheese, local cheddar cheese, local edam cheese

BONE-IN COLD SMOKED PORK CHOP

14-16oz cold-smoked pork chop with seasonal vegetable and choice of starch,

finished with truffle Mississippi honey demi-glaze 28

LAMB LOIN

pomegranate basted lamb loin grilled to medium rare and served with brown butter poached cippolini onions, grilled oyster mushrooms, and demi-glaze served with a choice of starch and seasonal vegetable 34


 
BRUNCH MENU (this column)

SALADS & SOUP

S E A S O N A L S O U P
cup 4 bowl 6

A L L S A L A D S - 6
add chicken 4.5

R OA ST E D B E E T S A L A D
roasted local beets, melon,
gorgonzola cheese, house-smoked bacon,
and an undressed tomato served with local
salad greens and a roasted tomato vinaigrette

A P P L E S A L A D
Granny Smith apples, candied local
pecans and gorgonzola cheese served with an
apple cider vinaigrette

C A E S A R
hearts of romaine, Vardaman sweet
potato cornbread, and fresh grated parmesan
cheese served with a roasted garlic buttermilk dressing.

Waffles & Things

all waffles served with a choice of
Vermont maple syrup or
Mississippi molasses

CHICKEN & WAFFLE fried chicken served on Belgium waffle with side of fresh fruit 9

T H E T Y L E R topped with caramel cream, vanilla
bean whipped cream, and finished with candied pecans and a side of fresh fruit 9

B U T T E R M I L K PA N C A K E served with whipped butter, vanilla bean whipped cream 9

B R I O C H E F R E N C H TOA ST toasted pecan cheesecake filling sandwiched between egg-soaked brioche bread and finished with a maple custard
sauce and powdered sugar 10

BELGIUM YOUR WAY Belgium waffle with your choice of 2 of the following toppings:

berry coulis            caramel

blue cheese            poached egg

pecans                   vanilla bean whipped cream

ice cream               hollandaise sauce

FRENCH WAFFLE Belgium waffle soaked in French

toast mixture, pan-flipped and topped with Mississippi

honey butter and candied pecans

SIGNATURE OMELETS
all omelets served with cheese grits and fruit

C R AW D I T T Y cheddar cheese omelet drowned in crawfish etouffee sauce 9

S O U T H E R N O M E L E T in-house made bacon, caramelized onions, roasted sweet potatoes, and cream cheese 9

S H R O O M sautéed mushrooms, onions, and cheddar cheese omelet finished with truffle oil 9

MAKE YOUR OWN OMELET 9
choose three items from below
bell pepper           italian sausage

onion                   tomatoes

mushrooms          corn

fennel                  spinach

OMELET EGG SANDWICH cheddar & parmesan cheese omelet served with lettuce & tomato between garlic aioli rubbed French bread

S A N D W I C H E S

T Y L E R B U R G E R 8 ounce hand-pattied burger,
house-smoked bacon, gorgonzola cheese, and
garlic aioli on French bread with your
choice of side 9

S H R I M P P O B OY fried baby shrimp served with a Tyler tartar sauce on French bread and
your choice of side 9

EGGS BENEDICT
all signature benedicts are served with
cheese grits and fruit

B . L .T.  B E N E D I C T two poached eggs over house-smoked bacon with two sliced tomatoes sitting on a buttermilk biscuit, covered in hollandaise
sauce, topped with spring mix lettuce and
tossed with apple cider vinaigrette 10

E G G S  B E N E D I C T  P O B OY two poached eggs, grilled chicken, and hollandaise sauce
served on French bread 9

S A U S AG E  B I S C U I T   B E N E D I C T two poached eggs and breakfast sausage on a buttermilk biscuit topped with parmesan cheese and hollandaise sauce 10

CATFISH CAKE BENEDICT smoked delta catfish over buttermilk biscuits, in-house smoked bacon topped with poached eggs and hollandaise sauce 14

ENTREE
all entrées served with a biscuit

ST E A K A N D E G G S
6 ounce heart of ribeye topped with fried or poached eggs, and served with hollandaise sauce, grits, and
fresh fruit 17

C L A S S I C B R E A K FA ST eggs your style, Canadian bacon, house-made bacon, or breakfast sausage, cheese grits, and fresh fruit 9

BLUE PLATES

all blue plates served with two sides

F R I E D C H I C K E N topped with crawfish sauce 8

H A M B U R G E R ST E A K topped with sautéed mushrooms, onions and swiss cheese 8

D E LTA C AT F I S H have it pan-seared, blackened or fried and topped with crawfish sauce 8

SIDES
mashed potatoes        french fries

purple hull peas          corn salad

sweet potato fries       butter beans

cheese grits                turnip greens

baked sweet potato     mac and cheese

KIDS
kids 10 and under eat free
• one child per adult •

CHICKEN TENDERS with one side
MACARONI and CHEESE
GRILLED CHEESE
with one side

LUNCH MENU (this column)


STARTERS

CRAWFISH DIP roasted garlic with spicy italian
sausage, spinach, herbs and sambuca drowned
crawfish, topped with parmesan cheese, served
with baked french bread 11

MOZZA PITA molten mozzarella cheese atop soft pita bread seared on the flat top 6

CATFISH CAKES smoked Delta catfish formed with roasted garlic, lemon, herbs and seasoning, pan-seared and served with a roasted bell pepper sauce and fresh tomatoes 9


SALADS
HOUSE SALAD fresh greens, seasonal fruit, candied local pecans and gorgonzola cheese served with seasonal vinaigrette 6

 

LOCAL FARMER'S SALAD fresh salad greens grown at Small Victories Farms and prepared daily based on availability from Farmer John {market price}

C A E S A R   hearts of romaine, Vardaman sweet potato cornbread croutons, and fresh grated parmesan cheese served with a roasted garlic buttermilk dressing 6


POBOYS
sub a cup of soup for side 2.25
SHRIMP POBOY fried baby shrimp with Tyler
tartar sauce 9

CRAWFISH POBOY fried crawfish tails and melted
swiss cheese tossed with spicy come-back sauce 9

CATFISH POBOY fried catfish filet with Tyler
tartar sauce 9

BRICK CHICKEN pounded chicken breast, sauteed onions and mushrooms, melted swiss cheese and
garlic aioli 9

ENTREES

TYLER BURGER 8oz hand-pattied burger, in-house smoked bacon, gorgonzola cheese, and garlic aioli on French bread with your choice of side 9

SHRIMP AND GRITS bacon-wrapped Gulf shrimp served over parmesan cheese grits and topped with sauteed spinach 16

DUCK PIZZA tomato sauce, ground duck meat, in-house smoked bacon, carmelized onions, gorgonzola and mozzarella cheese 14

PEPPERONI PIZZA tomato sauce and imported pepperoni topped with mozzarella cheese 10


BLUE PLATES
choice of entree and two sides served with Vardaman sweet potato cornbread

HAMBURGER STEAK topped with
sautéed mushrooms, onions and
mozzarella cheese 8

DELTA CATFISH have it pan-seared,
blackened or fried and topped with
crawfish sauce 8

FRIED CHICKEN topped with
crawfish sauce 8

FRIED PORK CHOPS
topped with
brown gravy 8

FRIED SHRIMP served with housemade
cocktail sauce 9

SIDES
MAC AND CHEESE    

TURNIP GREENS

BUTTER BEANS         

MASHED POTATOES

SWEET POTATO CASSEROLE
GREEN BEAN CASSEROLE

PURPLE HULL PEAS

BAKED SWEET POTATO

CORN SALAD

CHEESE GRITS

SWEET POTATO FRIES

FRENCH FRIES


KIDS

kids 10 and under eat free
• one child per adult •

CHICKEN TENDERS with one side
MACARONI and CHEESE

GRILLED CHEESE with one side



EatLocalStarkville.com | 100 E Main St. | 662-324-1014 | Starkville, MS 39759
brian@eatlocalstarkville.com | ty@eatlocalstarkville.com | kelly@eatlocalstarkville.com | joseph@eatlocalstarkville.com