(662) 380-5047

Dinner Menu


Tuesday – Saturday:  5pm  to 10pm

Beef Tenderloin

Fried Oysters

Kobe Short Rib

Peeky Toe Crab

Scallops

To Begin...


  • Crab Cake
    17.00
    Peekytoe Crab, Roasted Sweet Pepper, Cilantro, Whole Grain Mustard Emulsion
  • Crawfish Cheesecake
    15.00
    Marscarpone, Creole Spices, Champagne-Shiitake Nantua Sauce
  • Buttermilk Fried Oysters
    14.00
    Avocado-Corn Pico De Gallo, Sambol Aioli, Champagne Black Pepper Mignonette
  • Stuffed Quail
    15.00
    Andouille, Cornbread, Tomato Demi, Citrus Vinaigrette
  • Angus Beef Tartare
    15.00
    Sesame-Citrus Marinade, Avocado, Soft Poached Egg Yolk, Purple Mustard, House Made Crostini

Fields of Greens...


  • House
    9.00
    Butternut Squash, Spinach, Bacon-Shallot Vinaigrette
  • Caesar
    10.00
    Romaine Hearts, Parmigiano Reggiano Tuile, Herb Roasted Croutons, White Anchovy
  • Pear Blue Cheese
    11.00
    Arugula, Port Poached Pears, Roquefort, Candied Pecans

To Continue...


  • Horseradish Crusted Salmon
    32.00
    Shellfish Mustard Consume, Melted Leeks, Artichokes, Spinach, Tomato, Preserved Lemon
  • Pork Chop
    29.00
    Third Plate Pastures Pork, Sesame Black-eyed Peas, Charred Tomato Demi, Preserved Lemon
  • Filet
    35.00
    Dauphinoise Potatoes, Balsamic Demi Glacé, Horseradish-Lemon Aioli
  • Scallops
    34.00
  • Boneless Fried Chicken
    25.00
    Wild Mushroom Risotto, Port Wine Demi Glacé, Roasted Red Pepper Plum Sauce
  • Farm Burger
    16.00
    100% Third Plate Pastures Pork, Brioche, Aged Cheddar, Horseradish-Lemon Aioli, Dijon Mustard
  • Kobe Short Ribs
    34.00
    Port Wine Truffle Sauce, Grit Girl Stone Ground Grits, Seasonal Vegetable

Bread Service $2 per person

Executive Chef Johnny Kirk 

20% Gratuity added to parties of 6 or more
We strive to only serve sustainable seafood
$5 Split Plate Fee