r a v i n e

{small}plates

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

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

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

pan seared sea scallops with cherry tomato and basil relish.....10

{middle}plates

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

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

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

pecan crusted fried quail atop arugula & cucumber salad, sherry bacon vinaigrette…..9

{large}plates

grilled filet of beef tenderloin with roast garlic mashed potatoes, porcini demi glace.....32

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

peach barbecued double cut pork chop, with grilled peaches, crispy new potatoes .....22

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

whole rack of lamb, with pommes frites and blueberry jalapeno chutney.....34

house made pappardelle pasta tossed with portabellas, tomato, garden basil pesto.....15

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

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