DINNER MENU

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.

Appetizers

Bar-B-Q Okra     8
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 crostini

Pimiento Cheese     10
House-made pimiento cheese served with candied bacon, grated parmigiano-reggiano cheese, mustard seed, pickled vegetables, and toasted sourdough bread

Salads & Soup

Seasonal Soup
cup     4  bowl     6

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

Cabbage Salad     6
Grilled cabbage, caramelized onions, roasted garlic and beets, gorgonzola cheese, and candied Duke pecans tossed in warm house-smoked bacon vinaigrette

Local Farmer’s Salad     market price
Changes with the availability of locally farmed produce

Entrees

Jambalaya Pasta     18
Marinated chicken breast, sautéed shrimp, oven-dried 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
House-smoked bacon-wrapped gulf shrimp over parmesan cheese grits, and finished with a sherry cream sauce. Topped with sautéed spinach

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

Fried Catfish     16
Cornmeal-dredged, fried Delta catfish served over fermented red cabbage coleslaw with pickled collard stems, shaved radish, dehydrated lemon, and choice of starch

Burger     13
100% Black Angus beef, confit of bacon, whole grain mustard, garlic aioli, and Fontina cheese on buttered hemp potato bread. Served with choice of fries
 top with farm fresh egg     2

**Burgers are cooked medium to ensure quality of meat texture and flavor. No substitutions please.**
 Add Gorgonzola Fondue 6      Add Seared Shiitaki Mushrooms 3

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

Filet Mignon     38
Grilled center-cut, certified Angus beef tenderloin smothered with horseradish and bacon-infused whipped lardo. Served with choice of starch and demi-glaze

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

Starches

Cheese Grits
Garlic Whipped Potatoes
Baked Vardaman Sweet Potato with cinnamon butter
Mac & Cheese Casserole
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.