Our Dinner Menu is available Wednesday – Thursday from 4:30 pm – 9 pm and Friday – Saturday from 4:30 pm – 10 pm.
Bar-B-Q Okra 9
Fried okra dusted in a house-blend BBQ dry rub. Served with remoulade sauce
Crawfish Dip 11
Roasted garlic, spicy Italian sausage, spinach, herbs, and crawfish tails topped with parmesan cheese. Served with toast points
Catfish Egg Rolls 12
Hoover-marinated, sautéed Simmons catfish bites stuffed inside of wonton wrappers with wilted cabbage, carrot, quick-pickled cucumber and deep fried. Served with MS Red hot mustard, muscadine “duck” sauce and scallions.
Charcuterie and Cheese Board Market Price
Chef’s selection of house-made and locally-sourced cured meats and cheeses served alongside candied Duke pecans, roasted garlic, pickled vegetables, fruit preserves, MS Red hot pepper jelly, whole grain mustard and garlic butter-crusted saltine crackers.
Romaine lettuce tossed in a caesar vinaigrette with shredded parmesan cheese, cracked black peppercorn, boiled farm egg, and vardaman sweet potato croutons.
Cabbage Salad 8
Grilled cabbage, caramelized onions, roasted garlic and beets, gorgonzola cheese, and candied Duke pecans tossed in warm house-smoked bacon vinaigrette
Beef Short Rib 24
Boneless beef short rib marinated in house-made sweet and sour sauce and reverse-seared on the grill; served with choice of starch and black-eyed pea chow chow.
Jambalaya Pasta 22
Marinated chicken breast, sautéed shrimp, oven-roasted tomatoes, and Italian sausage served over penne pasta. Tossed in a light Cajun cream sauce and finished with freshly-grated parmesan cheese
Shrimp & Grits 18
Gulf shrimp wrapped in house-smoked bacon served over parmesan cheese grits finished with a sherry cream sauce. Topped with sautéed spinach
Catch of the Day market price
Chef-selected catch pan-seared and topped with local virgin pecan oil and lemon slices. Served with a choice of starch and seasonal vegetables
Duck Burger 24
Two four-ounce Maple Leaf Farms duck patties cooked medium and served on a house-made brioche bun with garlic boursin cheese, dijonnaise, house-smoked bacon, Mississippi Red pepper jelly, quick pickles, and choice of starch.
Fried Catfish 16
Fried Mississippi Delta catfish, charred corn, okra, tomato, and black-eyed pea salsa finished with preserved lemon and basil vinaigrette
Fried Chicken 16
Buttermilk and coconut-battered boneless chicken breast and thigh nestled in a pepperjack macaroni and cheese casserole. Served with seasonal vegetables
Filet Mignon 38
Grilled center-cut, 8 oz certified Angus tenderloin served with choice of starch and finished with pork demi-glaze and truffle gorgonzola butter.
Bone-in Cold Smoked Pork Chop 28
14-16 oz cold-smoked pork chop, grilled to order and finished with a truffle and Mississippi honey demi-glaze. Served with seasonal vegetables and your choice of starch
Grilled 14oz hand cut certified angus ribeye served with choice of starch, seasonal vegetable and finished with pork demi-glaze and mustard green chimichurri.
Tyler Burger 13
Grilled 8-ounce certified Angus beef patty smothered with house-made pimiento cheese and served on a buttered brioche roll with house-smoked bacon, garlic aioli, quick pickle, sweet onion mostarda, lettuce, tomato and choice of side.
Garlic Whipped Potatoes
Baked Vardaman Sweet Potato with cinnamon butter
Mac & Cheese Casserole
Sweet Potato Fries
We proudly prepare all menu items in-house and from scratch. It’s part of what makes our restaurant unique! Please allow yourself enough time to enjoy. In order to best accommodate all of our patrons, we ask that 70% of your party order food. Gratuity will be added to parties of 6 or more