r a v i n e

{small}plates

beef tenderloin mini-burgers on yeast rolls with red onion jam, bleu cheese.....3/each

sauteed brussel sprouts with shallots, parmesan, and bacon, if you like.....6

grilled goat cheese and herb polenta, with red wine braised mushrooms and shallots…..7

crab beignets with purple cabbage slaw, remoulade…..11

{middle}plates

our soup of the day.....as quoted

house greens with toasted pecans and dried cherries.....5

romaine tossed with lemony roast garlic dressing, roast peppers, olives, parmesan…..7

baby spinach, warm mushroom ragout, balsamic, goat cheese, poached farm egg…..9

{large}plates

chargrilled NY strip, gorgonzola potato gratin, bourbon butter glace…..26

duck breast on wild rice pancakes with sweet and sour cherry sauce.....25

latin barbecued pork shoulder, with black bean relish, guacamole, tortilla crisp…..23

gulf shrimp risotto, with preserved lemon, asparagus, portabellas, and manchego.....24

housemade spaghetti pasta, tossed with veggies in a tomato saffron broth.....18

grilled local chicken, buttermilk mashed potato, grilled broccoli, andouille emulsion.....21

our nightly vegetarian offering.....as quoted

….....................................................................................

{thanks to our local purveyors}

Beef from Neola Farms | Brighton, TN
Quail from Country Farms | Lucedale, MS
Duck from Tennessee Gourmet Farms | Hohenwald, TN
Pork from Stan’s Meat Market | Batesville, MS
Milk from Brown Family Dairy | Yocona, MS
Eggs from Providence Farm & Taylor Creek Farm | Right Around the Corner, MS
Goat Cheese from Belle Chevre| Elkmont, AL
Ciabatta Bread from Bottletree Bakery | Oxford, MS

We recycle all of our cardboard, paper, plastic, aluminum and glass products used here in the restaurant. We also compost
our vegetable waste for use in our gardens.
18% gratuity may be added to parties 6 or more | $3 separate check charge for parties of 6 or more