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STARTERS
Maine Sea Scallops, creamy Stone Ground Grits
in a New Orleans BBQ Sauce
10
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House Smoked Wild King Salmon Deviled Eggs
with a dollop of Arkansas White River Caviar
10
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Crawfish and Dumplings
Louisiana Crawfish Tails and Handmade Potato Dumplings
simmering in a Parmesan Reggiano Cream Sauce
12
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Carpaccio of Beef Tenderloin
with a drizzle of White Truffle Oil, Capers, Aioli
and shaved Parmesan Reggiano Cheese
18
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Bonnie Blue Goat Cheese and Caramelized Vidalia Onion Tart
with Cornmeal Crust and a drizzle of Pecan Pesto
12
Westwind Farms Organic Chicken Crepes
Lemon Butter Sauce, spoonful of Tomato Jam
14 |
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MIDDLES
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Classic Creole Turtle Soup
9
Creamy Vidalia Onion Soup, Parmesan Toast
7
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BLFGT Salad
Crispy Applewood Smoked Bacon, Baby Greens tossed
in a Classic Remoulade Sauce, layered with Fried Green Tomatoes
12
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Baby Arugula and Watermelon Salad
tossed in a Sweet Cane Vinaigrette, Spiced Delta Pecans,
shaved Sweet Onions and Blue Cheese Fritters
10
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Tuna of Love
#1 Tuna Tar Tar tossed in a Fresh Herb Vinaigrette,
layered with Celery Root Remoulade, Crispy Local Organic Bacon
14 |
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ENTREES
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Shrimp and Grits
Wild Shrimp and Andouille Sausage sautéed in a Creole Sauce
over a crispy Delta Grind Stone Ground Grit Cake
26
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Pepper-Crusted Wild Salmon
over Sweet Corn and Roasted Sweet Pepper Etoufee, spoonful of Roasted Tomato Jam
26
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Classic Pompano Almondine
Caramelized Sweet Potatoes, Almond Brown Butter Sauce
26
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Horseradish encrusted Alaskan Halibut
saute of Veggies from the Farmer's Market
and White Wine Butter Sauce
28
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Georgia Bob White Quail
stuffed with a Creole Rice Dressing, roasted,
drizzled with Five Pepper Jelly
26
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Duck Two Ways
Maple Leaf Duck Breast, pan-seared,
Confit of Duck and Handmade Potato Dumpling Rague
27
Colarado Rack Of Lamb
Bonnie Blue Goat Cheese Potato Gratan, Ratatouille
26
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Neola Farms Black Angus Beef Rib-eye Steak
with a Bourbon, Tasso Ham Au Poivre Sauce
28
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Filet of Beef Tenderloin
Applewood Smoked Bacon Potato Cake, Fresh Herb Butter, Creole Reduction Sauce
32 |
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We also offer Food and Wine Tasting Menus
Please let us know of any food allergies or Vegetarian Requests
A 20% Gratuity is added to all parties of six or more
We have a $20 corkage for each bottle of wine.
We proudly pour Memphis Local Water!!
Felicia Suzanne Willett/Chef and Proprietor
Steven G Shipp/General Manager |
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Disclaimer: All prices subject to change. | |
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