Our Dinner Menu is available Tuesday – Thursday from 2:00 pm – 9:00 pm, on Friday from 2:00 pm  – 10:00 pm, and on Saturday from 5:00 pm  – 10:00 pm.


BBQ Okra
Fried okra dusted in a house-blend BBQ dry rub, served with remoulade sauce            8

Crawfish Dip
Roasted garlic, spicy Italian sausage, spinach, herbs, and crawfish tails, topped with parmesan cheese, served with crostini                        11

Pimento & Cheese
House-crafted pimento and cheese dip, baked over focaccia bread and topped with parmesan cheese and house-made bacon            6

Smoked Catfish Dip
House-smoked delta catfish, combined with herbs and seasonings, served cold with flat bread crackers            8

Truffle Mac & Cheese
American and pepperjack cheese, topped with house-made bacon, black truffles, and parmesan cheese             7     add chicken, fried or grilled    4

Salads & Soup

Seasonal Soup
cup            4            bowl            6

Seasonal Salad
Fresh local fruit or berries, candied local pecans and gorgonzola cheese served with a berry vinaigrette                           6

Local Farmer’s Salad
Fresh salad greens grown at Small Victories Farm, prepared daily based on availability             market price

Hearts of romaine tossed in a roasted garlic buttermilk dressing, served with freshly-grated parmesan cheese and Vardaman sweet potato croutons            6

Spinach Salad
Baby spinach, red onions, and gorgonzola cheese, served with a bacon vinaigrette            6

Pasta & Gnocchi

Jambalaya Pasta
Marinated chicken breast, sautéed shrimp, oven-dried tomatoes, andItalian sausage served over penne pasta and tossed in a light Cajun cream sauce, finished with freshly-grated parmesan cheese          18


Vardaman Sweet Potato Gnocchi
Vardaman sweet potato gnocchi served in a truffled cream sauce with seared mushrooms, house-made bacon and butter-poached fennel           17

Lake & Sea

Fried Catfish & Hushpuppies
Fried horseradish and cornmeal-breaded MS delta catfish over red cabbage coleslaw served with roasted garlic, herb, and cheese hushpuppies and a side of tartar vinaigrette            16

Shrimp & Grits
House-smoked bacon-wrapped gulf shrimp over parmesan cheese grits, finished with a sherry cream sauce and sautéed spinach            18

Catch of the Day
Chef-selected catch topped with local virgin pecan oil and lemon slices, served with a choice of starch and seasonal vegetables            market price


100% Black Angus beef, confit of bacon, buttered hemp potato bread, whole grain brown mustard, garlic aioli, and Fontina cheese, served with choice of fries        12
top with farm fresh egg           2

Fried Chicken
Buttermilk and coconut-battered chicken breast nestled in a pepperjack macaroni and cheese casserole, served with seasonal vegetables                        14

Hand cut 14 oz certified Angus beef ribeye topped with pecan butter and demo-glaze   Served with a choice of starch and seasonal vegetables                       38         

Filet Mignon
Grilled center-cut certified Angus beef tenderloin served over a choice of starch an finished with truffle salt, roasted fennel brown butter, and pork demi-glaze.  Served with seasonal vegetables          38

Bone-in Cold Smoked Pork Chop
14-16 oz cold-smoked pork chop, grilled to order and finished with a truffle and Mississippi honey demi-glaze. Served with a choice of starch and seasonal vegetables            28


Cheese grits

Garlic whipped mashed potatoes

Baked Vardaman sweet potato – with cinnamon butter

Mac & cheese casserole

Cornbread dressing with giblet gravy

Grilled French Bread   .75


*due to space and other guests, 70% of your party must order food. Gratuity will be added to parties of 8 or more. Preparing all menu items in-house and from scratch is part of what makes our restaurant unique. Please allow yourself enough time to enjoy.