Roasted garlic with spicy Italian sausage, spinach, and herbs, Sambuca drowned crawfish, topped with Parmesan cheese, served with grilled French bread

Buttermilk battered green tomatoes fried with Mozzarella cheese topped with spring mix lettuce and balsamic vinaigrette 

Pine needle smoked fresh fish, served with Native American inspired corn “bread pudding” nestled in a bed of herb cold slaw, and floating in a light lemon butter sauce

Italian Gorgonzola, Vermont Goat, Wisconsin Parmesan, and local Cheddar, pickled fennel, candied pecans, finished with fresh fruit

Hearts of romaine, corn bread toast, roasted garlic and apple-wood smoked bacon buttermilk dressing. Add grilled chicken or shrimp.

Pressed eggs, goat cheese, grilled sweet potatoes, served with a warm smoked bacon vinaigrette

Fresh seasonal berry, candied West Point pecans, Gorgonzola cheese, served with fig vinaigrette 

Roasted beets served with asparagus, fresh tomato, and candied West Point pecans, served with Gorgonzola vinaigrette

Thinly sliced cucumbers,roasted beets, gorgonzola cheese,sliced tomatoes and candied West Point pecans, served with an apple cider vinaigrette

Vardaman Sweet potato Gnocchi, Braised Wild boar sausage in Lazy Magnolia Southern Pecan beer, wild mushrooms, covered in a truffle cream sauce

Saffron infused risotto with Gulf shrimp, topped with sautéed spinach, and butternut squash, finished with a herb chili sauce

Grilled and served with a blueberry veal reduction sauce, topped with a grilled peach salsa 

Pounded ribeye cap stuffed with crawfish and herbs, grilled and served with a fennel puree and herb demi-glaze

Veal reduction sauce served with garlic brown butter and toasted West Point “Duke” pecans

Pan-roasted Statler chicken breast lacquered in an orange Muscadine wine sauce

Buttermilk and coconut battered statler chicken breast, nestled in a pepper jack macaroni and cheese casserole

West Point Pecan and corn meal battered, fried and served in a garlic, tomato and saffron broth, on a bed of whipped potatoes

Bacon wrapped gulf shrimp over creamed grits and sautéed spinach

Seasoned duck breast, served with sautéed seasonal vegetables, grits, Demi-glaze sauce, topped with strawberry relish

Changes with the tide

Mississippi honey and Makers Mark bourbon white chocolate sauce, chocolate stirrer

Stuffed with Maple glazed pecan cheese cake filling, and served with Vermont Maple syrup custard sauce, garnished with chocolate covered strawberry

Brown sugar Brule, topped with fresh fruit

“Death by Chocolate” Brownie Base, layered with chocolate cake and chocolate mousse, Finished with a layer of chocolate ganache, sitting in custard sauce

Topped with caramel cream, and vanilla bean whipped cream, finished with candied pecans and fresh fruit

Two poached eggs over apple-wood smoked bacon, nestled on two sliced vine ripe tomatoes, covered in hollandaise sauce, and topped with spring mix lettuce tossed with fig vinaigrette

Cheddar cheese omelet drowned in crawfish etouffee sauce 

Canadian bacon, sautéed onion, and fennel, finished with chives and cheddar cheese 

Sautéed mushrooms and onions, filled with cheddar cheese and finished with truffle oil

Mozzarella, Parmesan, and cheddar cheese omelet

6oz Heart of ribeye topped with fried or poached egg, served with Creole hollandaise sauce

Poached egg over cheese grits, with hollandaise sauce, served along side an “old country” grilled sausage link

Eggs your style, Canadian bacon, bacon, or breakfast sausage, cheese grits, and fruit

Served with whipped butter, vanilla bean whipped cream, and finished with Mississippi cane syrup