Sunday Supper

{appetizers}
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beef tenderloin mini-burgers on yeast rolls with red onion jam, bleu cheese, 9

patatas bravas—pan fried new potatoes with shallots, herbs, and roast tomato aioli, 5

baked macaroni with cheddar, bleu, and parmesan cheese, 5

grilled garlicky shrimp atop bacon corncakes with avocado emulsion, 7


{soups & salads}

our soup of the day, 5

house greens with toasted pecans and dried cherries, 5

caprese salad with front yard tomatoes and basil, goat cheese, balsamic reduction, 7

caesar tossed with focaccia croutons and finished with manchego, 6

{entrees}

chargrilled flank steak, with smashed new potatoes and roast garlic lime butter, 21

our housemade spaghetti and meatballs, tossed in marinara, topped with manchego, 18

pancetta and basil stuffed chicken, atop grilled veggies, smoked tomato herb butter, 17

grilled salmon, atop corn and tomato israeli couscous, with lemon caper beurre blanc, 22

half rack of lamb, with pommes frites and blueberry jalapeño chutney, 20

*duck breast on wild rice pancakes with sweet and sour cherry sauce, 24

vegetarian entree available upon request
prix fixe-any 3 courses for $23--no split plates for the prix fixe menu please
* please add an additional $5 for duck on the prix fixe menu

{desserts} all 6 bucks

bourbon vanilla bean crème brulee, turtle cheesecake,
lemon blueberry trifle, dark chocolate cake


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{thanks to our local purveyors}

Beef from Neola Farms | Brighton, TN

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 Bonnie Blue Farm | Waynesboro, TN

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