Chef Featured Deviled Eggs
Half a dozen with the daily featured Chef's Selection
EggsDairy
Memphis, TN
Half a dozen with the daily featured Chef's Selection
Finished with a mushroom Cream
Served with a Corn Maque Choux
Served with a Creole Chardonnay Cream
Served with a Creole White Remoulade
Gulf Shrimp, Andouille Sausage, Mascarpone Grits, Creole Barbecue Sauce
Pan Roasted and served with a delicate Dijon and Oregano Glaze with Yukon Gold Puree and Haricot Vert
The original recipe from years past, Worcestershire Pepper Sauce served with Yukon Gold Potato Puree
Pan Seared with Jumbo Lump Crab, served with Parslied Bliss Potatoes and Steamed Asparagus topped with a Chive Beurre Blanc
Served with Fried Pork Belly, Beefsteak Tomato with Fried Gulf Oysters and a House made Ranch
Autumn Greens, Hearts of Palm and Baby Heirloom Tomatoes tossed in a fresh Tarragon Vinaigrette
House Caesar Dressing, Garlic Croutons and Shaved Parmesan
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Shallow fried topped with Creole Meuniere served with Parslied Bliss Potatoes and Haricot Vert
Grilled and served with Parslied Bliss Potatoes and Steamed Asparagus served with a whole Grain Mustard Butter Sauce
Topped With Beurre de Maître D' with Steamed Asparagus and Brabant Potatoes
Served with Pecan Candied Sweet Potatoes and Braised Swiss Chard, topped with a Cane Sugar Apple Sauce
Served with Fresh Arugula and Sliced Beefsteak Tomatoes topped with Beurre de Maître D'
Heart of Artichoke and Sliced Mushroom Beurre Blanc sitting on a nest of Broccolini
Served with a Warm Bacon Vinaigrette