Hours of Operation
TUESDAY - SATURDAY: 11AM - 8PM
SUNDAY: 11AM - 2PM (BRUNCH ONLY)
(only serving appetizers, desserts and beverages 2:30PM-4PM)
CLOSED ON MONDAY
JANUARY DINNER SPECIALS
36
MAPLE LEAF DUCK BREAST
braised cabbage, oyster mushrooms, cauliflower purée, cherry demi
32
CHILEAN SEA BASS
lentils with crispy bacon, roasted turnip purée, fried leeks
15
HEARTY VEGETABLE SOUP
potatoes, corn, northern beans, leeks, kale, carrots, yellow onions, garlic
Monday through Saturday
Served from 11 a.m.-2:30 p.m. and 4 p.m. - 8 p.m.
SALADS
18
SCOTTISH SALMON
Fresh Scottish salmon served over spring mix, scallions, charred tomatoes, sprouts
with dijon vinaigrette
15
LOADED ITALIAN CHOPPED SALAD
Olives, artichokes, tomatoes, salami, pepperoni, pepperoncini, red onion, provolone with
cilantro vinaigrette
{add salmon 9, chicken breast 8, shrimp 8}
14
CHICKEN SALAD
Pear, apples, grapes, walnuts, on a bed of greens with balsamic vinaigrette
14
BIBB SALAD
Crispy shallots, bacon, roasted tomatoes & house bleu cheese dressing
{add salmon 9, chicken breast 8, shrimp 8}
14
GOAT CHEESE & APPLE
Candied pecans, assorted greens with citrus vinaigrette
{add salmon 9, chicken breast 8, shrimp 8}
14
BRUSSEL SPROUT SALAD
Dill, toasted walnuts & roasted garlic vinaigrette
{add salmon 9, chicken breast 8, shrimp 8}
SOUPS
7
DAILY SELECTION
PASTA
9/16
LUPARA
House sausage, crimini mushrooms, tomato purée, cream, penne, parmesan
9/16
CARBONARA
Bacon, egg, cream, black pepper, spaghetti, parmesan
16
HANDMADE GOAT CHEESE RAVIOLI
Walnuts, parsley, in a butter sauce
10/18
SPAGHETTI & MEATBALLS
House marinara topped with parmesan
8/14
PESTO GENOVESE
Basil, garlic, walnuts, olive oil, parmesan
9/16
VEGETABLE PASTA
Tomatoes, leeks, cauliflower, herbed butter
11/20
SHRIMP FETTUCCINE
In a light cream sauce
Some pasta dishes can be prepared gluten free
SMALL PLATES
15
FRIED CALAMARI
Served with remoulade
10
CHICKPEA BRUSCHETTA
Scallions, roasted tomatoes, prosciutto, extra virgin olive oil, cracked pepper
15
CRAB CAKES
Over arugula served with remoulade
9
POTATO LATKES
With house apple sauce
9
HOUSE MADE HUMMUS
With flat bread
SANDWICHES
16
ANGUS BURGER
Caramelized onions, gorgonzola, pickles, lemon aioli, greens, house bun
{also available with cheddar, Swiss or American Cheese}
15
CHICKEN SALAD
Pear, apples, walnuts, sprouts, thyme vinaigrette, croissant
16
FRIED CHICKEN SANDWICH
Bibb lettuce, tomato, house made pickles and mayo served on house made wheat
or milk bun
15
OPEN B.L.T.
Bacon, lettuce, tomato, avocado, lemon aioli
{add egg 2.5}
14
ROAST BEEF PANINI
Choice of swiss or gorgonzola served with french dip
14
TURKEY PANINI
Smoked turkey breast, brie cheese with basil pesto or cranberry relish
ALL SANDWICHES SERVED WITH YOUR CHOICE OF
Daily fruit - 3.5
Cajun fries - 3.5
House salad - 4.5
Pasta salad - 4.5/8
Potato salad - 4.5/8
ENTREES
16
DELTA CATFISH
Served on top of a tangy slaw {blackened or breaded}
21
SHRIMP MAQUE CHOUX
Shrimp, corn, poblano peppers in a rich cream sauce with cajun seasoning over basmati rice
24
PEPPERCORN STEAK &
POMMES FRITES
6 oz. Beef tenderloin served with garlic butter
SUNDAY BRUNCH
Served from 11 a.m. to 2 p.m.
15
CHICKEN & WAFFLES
Belgium waffle with fried chicken topped with butter and syrup
12
FRIED CHICKEN BISCUIT
House made buttermilk biscuit, pimento cheese, house hot sauce and scallions
23
LOBSTER BENEDICT
English muffin, rocket salad, poached eggs, hollandaise, tarragon
15
JUMBO LUMP CRAB CAKE
Remoulade, poached eggs over arugula
18
SHRIMP & GRITS
Oven roasted tomatoes, bacon crumble, scallions, cajun broth
8
BREAKFAST PARFAIT
Macerated berries, yogurt, walnuts topped with whipped cream
22
STEAK & EGGS
Teres Major, breakfast potatoes, 2 eggs
with a side of house hot sauce
16
SEAFOOD OMELETTE
Salmon, shrimp, bell peppers, onion, Cajun spice
14
VEGETABLE OMELETTE
Mushrooms, squash, zucchini, grape tomatoes, red onion, capers
23
BRAISED BEEF HASH
Breakfast potatoes, peppers, onions, tomatoes and demi
À LA CARTE
3.5 Side of Fruit 4 Sausage Patty 3.5 Seared Potatoes 4 Bacon 3.5 Side of Grits 2 Housemade Biscuit 3.5 House Salad 3.5 Wheat Toast
4 Greek Yogurt and Honey
WINE & COCKTAILS
WHITE WINE
8/28
Cline, Viognier, California
9/31.5
Rodney Strong Chardonnay, Sonoma
9/31.5
Pasqua Pinot Grigio, Veneto
10/35
The Crossings, Marlboro
10/35
A to Z Pinot Gris, Willamette Valley
ROSÉ
13/45
Rodney Strong, Rose of Pinot Noir, Russian River Valley, California
11/38.5
Bonny Doon, Vin Gris De Cigare, California
RED
8/28
Vitiano, Rosso,Umbria
8/28
Fantini, Sangiovese, Italy
8/28
Cantine Povero Dolcetto del Monferrato
8/28
Nicolas, Pinot Noir, France
9/31.5
Medalla Real, Cabernet Sauvignon, Chile
9/31.5
Murphy Goode, Red Blend, California
9/31.5
Drumheller, Merlot, Washington
10/35
Pasqua, Chianti, Italy
10/35
Carnivore, Cabernet Sauvignon, CA
13/45
Rodney Strong,Pinot Noir, Russian River Valley, California
HOUSE
Red, Rosé, White
6
Glass
15
Carafe
$15 Corkage Fee. We respectfully decline to cork any bottle currently represented on our wine list.
SPARKLING
PICCOLO (187 ml)
9
Lunetta Prosecco
10
Veuve de Vernay
12
Pasqua Prosecco Rose
19
Chandon Brut
HALF BOTTLE (375 ml)
27
Roederer Brut
35
Chandon Brut
45
Schramsberg Blanc de Blancs
50
Nicolas Feuillatte Brut
75
Veuve Cliqout
HOUSE COCKTAILS
——————
HUCK FINN
Gin, Fresh Lemon Juice, Agave, Muddled Blackberries & Basil
BLUE HIGHWAYS
Tequila, Blueberry Syrup w/ Thyme, Fresh Lemon Juice, Simple Syrup
GREAT EXPECTATIONS
Vodka, Dry Vermouth, Pear Honey Syrup, Lime, Ginger Beer, and Rosemary
ROBINSON CRUSOE
Rum, Fresh Lemon Juice, Agave, Muddled Strawberry and Sweet Pepper
EAST OF EDEN
Bourbon, Lemon, Peach Cinnamon Syrup topped with Pinot Noir
GOODNIGHT MEMPHIS
Old Dominick Honey Bell, Lemon, Luxardo, Sweet Tea, Topped with Blueberries and
Orange Slice
COFFEE-TALES
TEMPESTA'S DREAM
Limoncello, Chilled Espresso, Half & Half
WAKE UP
Chilled Espresso, Vodka, Vanilla Syrup and Coffee Liqueur.
RESERVATIONS
Reservations for parties of 4 or more only. For less than 4 guests we have a call ahead system which helps when we are on a wait, you would be ahead of people just walking in that did not call ahead.
. No reservation or call ahead is official until you have received confirmation.
Please allow 24 hours for confirmation
Call (901) 800 2656 to talk to an employee or leave a message on the voicemail
