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

flame roasted eggplant baba ganoush with housemade naan…..4

baby spinach, mushroom ragout, goat cheese, balsamic reduction.....7

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

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

{pen}

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

chargrilled quail atop minted fruit, strawberry gastrique.....6

house ground duck and pork meatballs, with spicy peanut sauce…..5

slow braised pork flautas, black beans, avocado.....6

ham and cheese croquettes, with saffron aioli.....5

{pond}

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

crab beignets, purple cabbage slaw, remoulade.....11

fish tacos with tomatillo salsa, queso fresco, and escabeche…..2/each

seared sea scallop, sugar snap peas, roast pepper truffle citronette.....7

grilled shrimp, bacon-chili arepas, lime and coriander vinaigrette.....8

our seafood offering…..as quoted


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{thanks to our local purveyors}

Chicken from Zion Farms | Pontotoc, MS
Quail from Country Farms | Lucedale, MS
Duck from Tennessee Gourmet Farms | Hohenwald, TN
Pork and beef from Stan’s Meat Market | Batesville, MS
Milk from Brown Family Dairy | Yocona, MS
Eggs from Valley House, Zion, & Taylor Creek Farm | Right Around the Corner, MS
Goat Cheese from Belle Chevre | Elkmont, AL
Produce from Yokna CSA, Native Son Farm, Linda Boyd | Right Around the Corner, MS
Bread from Honeybee 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