Wednesday tapas menu

{pasture}

mixed olives marinated in garlic chili oil…..3

today’s shot of soup…..3

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

vegetarian risotto with veggies and herbs from our garden.....6

white bean hummus with housemade naan, tzatziki…..4

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

cheese plate with pickles, fruit and bottletree ciabatta…..5

{pen}

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

fried chicken wings tossed in a peanut chile sauce…..4

house ground beef and pork meatballs, with pomodoro sauce…..5

lamb pops with mint pepper jelly…..4/each

pecan crusted fried quail atop arugula cucumber salad with sherry bacon vinaigrette…..6

ravine “BLT”-- crispy pancetta, arugula, tomato on brioche bread with basil aioli.....5

grilled lamb sausage with new potato and banana pepper hash…..7

{pond}

grilled garlicky shrimp atop bacon corncakes with avocado emulsion.....7

fried calamari with olives, red onion, caper, herb tomato vinaigrette.....5

fish tacos with salsa fresca, cotija cheese, and escabeche…..3/each

jumbo lump crab timbale with avocado, lemon-coriander vinaigrette.....8

our seafood offering…..as quoted

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{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 Chops 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


18% gratuity may be added to parties 6 or more | $3 separate check charge for parties of 6 or more