(662) 380-5047

To Begin...


  • Buttermilk Fried Oysters
    14.00
    Avocado-Corn Pico de Gallo, Sambal Aioli, Champagne Black Pepper Mignonette
  • Stuffed Quail
    16.00
    Andouille Cornbread Dressing, Butternut Squash, Apple-Ginger Demi-Glace
  • Crab Cake
    17.00
    Jonah Crab, Roasted Sweet Pepper, Cilantro, Whole Grain Mustard Emulsion

Fields of Green...


  • Caesar
    10.00
    Romaine Hearts, Parmigiano-Reggiano Tuile, Herb Roasted Croutons, White Anchovy
  • House Salad
    11.00
    Kale, Apple, Slivered Almonds, Marinat3ed red Onion, Roquefort, Citrus Vinaigrette

Gratuity of 20% added to parties of 6 or more
$5 Split Plate Fee
All Pork is 100% raised and source d from our family farm, Third Plate Pastures
Ask your server about our retail pork products
We strive to serve only sustainable seafood

Executive Chef Johnny Kirk 

To Continue...


  • Seafood Gumbo
    14.00
    Seasonal Seafood, TPP Andouille, Okra, Basmati Rice
  • Farm Burger
    15.00
    100% Third Plate Pastures Pork, Brioche Bun, Lettuce, Tomato, House Pickles, Horseradish-Lemon Aioli, Dijon Mustard
  • Rock Shrimp Po’Boy
    17.00
    Buttermilk Fried Shrimp, Lettuce Pickled Vegetables, Apple-Jalapeno Remoulade
  • Brick Chicken
    29.00
    Brick Chicken Breast, Crawfish Oyster Dressing, Roasted Fall Vegetables
  • Pork Chop
    29.00
    Third Plate Pastures Pork, Sweet Potato Polenta, Sauce Robert
  • Horseradish Crusted Salmon
    32.00
    Shellfish Mustard Consommé, Melted Leeks, Artichokes, Spinach, Tomato, Preserved Lemon
  • Filet
    36.00
    Roasted Garlic Mashed Potato, Balsamic Demi Glace, Horseradish Lemon Aioli

To Finish...


  • Chocolate Molten​ ​Cake​

    Flourless Chocolate Cake, Oozing Rich Dark Chocolate, Vanilla Crème Anglaise

  • ​Crème​ ​Brulee
    Vanilla Version of The Classic French Dessert
  • Cheese Cake
    Vanilla Cheesecake, Butterscotch Sauce