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STARTERS
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House Smoked Wild King Salmon Deviled Eggs
dollop of Arkansas White River Caviar
10
Crispy Oysters drizzled with a New Orleans BBQ Sauce
10
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Louisiana CrawfishTails, Baby Local Mushrooms
and Handmade Potato Dumplings
simmering in a Parmesan Cream Sauce
12
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Carpaccio of Beef Tenderloin
with a drizzle of White Truffle Oil, Capers, Aioli
and shaved Parmesan Reggiano Cheese
18
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Bonnie Blue Goat Cheese and Vidalia Onion Tart
with a Cornmeal Crust and a drizzle of Pecan Pesto
12
Westwind Organic Chicken Crepes
Lemon Butter Sauce, spoonful of Tomato Jam
10 |
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MIDDLES
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Farmer's Market Watermelon Gazpacho
7
Classic Creole Turtle Soup
9
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BLFGT Salad
Crispy Newman Smoked Bacon, Baby Greens tossed
in a Classic Remoulade Sauce, layered with Fried Green Tomatoes
12
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Baby Arugula tossed in a Sweet Cane Vinaigrette,
Spiced Delta Pecans, Fresh Watermelon,
and Blue Cheese Fritters
10
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Fresh Crab Ravigote
Domestic Lump Crabmeat tossed in a Creamy Ravigote,
Baby Bennett Farms Tomatoes, Pea Tendrils
14 |
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ENTREES
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Shrimp and Grits
Wild Gulf Shrimp, Andouille Sausage sautéed in a Creole Sauce
over a crispy Stone Ground Grit Cake
26
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Pepper-Crusted Wild Salmon
over Sweet Corn Etoufee, spoonful of Tomato Jam
26
Maine Sea Scallops, White Wine Butter Sauce
drizzled with Homemade Five Pepper Jelly
26
Fresh Horseradish-Encrusted Alaskan Halibut
Saute of Veggies from the Farmer's Market
28
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Classic Pompano Almondine
Caramelized Sweet Potatoes, Almond Brown Butter Sauce
26
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#1 Tuna Loin, served Peasant Style
with a Rague of Oven-Roasted Tomatoes, Capers, Fresh Herbs,
Olives and Eggplant simmering in a Demi Reduction
30 |
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Duck Two Ways
Cane scented pan seared Maple Leaf Duck Breast,
Confit of Duck, Caramelized Onion and Potato Dumpling Rague
27
Neola Farms Black Angus Beef Rib-eye Steak
with a Bourbon, Tasso Ham Au Poivre Sauce
28
Filet of Beef Tenderloin
Crispy Applewood Smoked Bacon Potato Cake,
and Fresh Herb Compound Butter
32
Fresh Herb-Encrusted Colarado Lamb Chops
Bonnie Blue Goat Cheese Potato Gratan, Creole Reduction
32
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SIDES ( 5.50)
BBB Southern Cooked Greens
(Bacon, Budweiser and Brown Sugar)
Creamy Delta Grind Stone Ground Grits
Buttermilk Mash Creamers
Fried Green Tomatoes, Remoulade, Chow Chow
Mac and Cheese with Jalapeno Crust
Most of our items can be served in half portions
please let us know of any allergies or food restrictions
a 20% gratuity is added to all tables of six or more
please no separated checks for parties of six or more
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We proudly pour Memphis Local Water!
We are a certified Project Green Fork Restaurant.
Felicia Suzanne Willett/Chef and Proprietor
Steven G Shipp/General Manager |
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Disclaimer: All prices subject to change. | |
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