Special Menus

  • Easter 2017

    Happy Easter

    April 16, 2017

     

     

    English Pea Soup

    Lump Crab and Tomato Cocktail

    or

    Crispy Pork Belly, Spinach Soufflé, Strawberry Coulis

    or

    Cornmeal Dusted Fried Green Tomato, Lemon Caper Remoulade

    Tennessee Field Greens

     

    ~~~~~~~~

     

    Creole Crawfish Cakes Benedict, Sauce Béarnaise

    or

    Petite Filet, Spring Root Vegetable Hash, Sauce Choron

    or

    Coq au Vin, Red Wine Poached Hen’s Egg, Maple Biscuit

    or

    Rack of Lamb, Roasted Mushrooms, Risotto Merguez

     

    ~~~~~~~~

     

     

    Parsnip Carrot Gateau, Butter Pecan Gelato and Macaron

     

     

    $38.00

     

     

  • Beaux Freres

    Beaux Frères

    Wine dinner

                                                            February 22, 2017

     

     

    Aperitif

    Argyle Brut, Willamette Valley 20 13

    ~~~~~~~~~~~

     

    Seared Yellow fin Tuna

    Water Cress, Green Pepper Corn Emulsion

    Beaux Frères Les Cousins Pinot Noir,

    Willamette Valley 20 15

    ~~~~~~~~~~~~

     

    Duck Confit

    Roasted Cauliflower

    Raspberry Demi Glace

    Beaux Frères Pinot Noir,

    Willamette Valley 2014

    ~~~~~~~~~~

     

     Elk Loin

    Foie Gras Rosti Potatoes

    Pinot Reduction

    Beaux Frères Pinot Noir

    Zena Crown, Eola - Amity AVA 2014

     Upper Terrace, Ribbon Ridge AVA 2014

    ~~~~~~~~~~

     

    Assorted Cheeses

    Assorted Petit Fours

    $125.00

    7PM

  • Valentine's Day 2017

    Valentine’s Day 2017

    Rock Shrimp Bouillabaisse

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Deconstructed Oyster Rockefeller, Lime Vinaigrette

    or

    Crispy Sweetbread, Pork Belly Confit

    Smoky Ricotta Cavatelli

    or

    Sous vide Artisan Romaine, Confit Tomato

    Bacon Vinaigrette, Quail Egg

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Buffalo Tenderloin, Stilton Croquette

    Oxtail Emulsion

    or

    Herb Crusted Lamb Rack, Wild Rice

    or

    Duck Two Ways, Sunchoke Barigoule

    Lingonberry Jus

    or

    Atlantic Salmon, Braised Fennel, Cayenne Cognac Crème

    or

     Scallop, Brown Butter, Curried Cauliflower

     Shellfish Pot au Feu

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Strawberry Honey Dacqouise

    $85.00

        

  • New Years Eve 2016

    New Year’s Eve 2016

     12-31-16


    Dungeness Crab Bisque, Crawfish Beignet

    ~**~

    Maine Lobster, Pastrami Smoked Salmon, Mango Lime Vinaigrette

    or

    Crispy Pork Belly, Truffle Poached Eggs, Berry Compote, Brioche

    or

    Baby Spinach, Aged Gouda, Confit Tomato Vinaigrette, Candied Walnuts

    ~**~

    “Australian Lamb Two Ways”

    Braised Lamb Shank Cassoulet and Lamb Chop

    Rosemary Glace Viande

     or

    Muscovy Duck Confit Tivoli

    or

    Buffalo Tenderloin, Stilton Pomme Rosti, Sauce Choron

    or

    Pan Roasted Mero Sea Bass, Saffron Scented Tagliatelle

    Citrus Coconut Broth

    ~**~

    Chocolate Champagne Apricot Glac

    $90.00

  • 20th Anniversary

    Erling Jensen

    20th Anniversary

    Nov 17, 18, 19 2016

     

     

    Aperitif

     Schramsberg Mirabelle Brut Rosé,

    North Coast, California

    ~~~~~~~~~~~

     

      Scallop, Saffron Vanilla Sauce

    Hugel Classic Pinot Gris, Alsace, France 2013

    ~~~~~~~~~~

     

    Scottish Pheasant Breast, Lingonberries

    Laetitia Estate Pinot Noir,

    Arroyo Grande Valley, California 2014

    ~~~~~~~~~~

     

    Roasted Lamb Loin En Croute, Lobster Glace

    il Fauno di Arcanum, Tuscany, Italy 2012

    ~~~~~~~~~~

     

    Bison Ribeye, Foie Gras Demi Glace

    Edge Cabernet Sauvignon, Napa Valley, California 2013

    ~~~~~~~~~

     

    Chocolate Soufflé

    Quevedo Late Bottled Vintage Port, Portugal 2010

     

     $100.00

  • Memphis Food and Wine

    We are thrilled to be taking part in the Memphis Food and Wine Festival on October 15, 2016.  To learn more or purchase tickets please visit..memphisfoodwinefestival.org




  • Easter 2016

    Happy Easter

    March 27, 2016


     The Restaurant will be serving Lunch only on Easter Sunday

    11AM - 2PM

     

     Spring Pea Soup

    or

    Warm Parmesan Thyme and Tomato Scone

    Tennessee Field Greens

    or

    Quail and Waffles, Maple Cherry Gastrique

    Pine Nut Butter

    ~~~~~~~~

     

    Poached Eggs, Andouille Benedict

    Stone Ground Grits

    or

    Blake Farms Chicken Breast Buttermilk Biscuit

    Pheasant Sausage Gravy

    or

    Icelandic Cod, Cauliflower Puree

    Tapenade Crust, Basil Emulsion

    or

    Braised Spring Lamb, Roasted Fingerling Potato

    Herb Crouton, Fried Egg

    ~~~~~~~~

     

    Chocolate Pain Perdu

    or

    Frangipane Apple Strudel

    or

    Strawberry Marshmallow Éclair


    $38.00

CLICK HERE TO Meet the Chef: Erling Jensen