Restaurant Tyler

Fried okra dusted in a house-blend BBQ dry rub and served with remoulade dipping sauce

Roasted garlic, spicy Italian sausage, spinach, herbs, and crawfish tails topped with Parmesan cheese. Served with toast points

Hoover-marinated, sautéed Simmons catfish bites stuffed inside of wonton wrappers with wilted cabbage, carrot, quick-pickled cucumber and deep fried. Served with MS Red hot mustard, muscadine “duck” sauce and scallions.

Chef’s selection of house-made and locally-sourced cured meats and cheeses served alongside candied Duke pecans, roasted garlic, pickled vegetables, fruit preserves, MS Red hot pepper jelly, whole grain mustard and garlic butter-crusted saltine crackers.

Romaine lettuce tossed in a Caesar vinaigrette with shredded parmesan cheese, cracked black peppercorn, boiled farm egg, and Vardaman sweet potato croutons.

Grilled cabbage, caramelized onions, roasted garlic and beets, gorgonzola cheese, and candied Duke pecans tossed in a warm house-smoked bacon vinaigrette.

House-smoked bacon-wrapped Gulf shrimp over Parmesan cheese grits. Finished with a sherry cream sauce and sauteed spinach.

Chef-selected Gulf catch pan-seared or blackened, topped with local extra virgin pecan oil and fresh lemon slices, served with choice of side and seasonal vegetable.

Fried Simmons catfish filet, cherry tomatoes, corn, and garlic whipped potatoes in a white wine and saffron clam broth, topped with herb salad

Marinated chicken breast, sauteed shrimp, oven-roasted tomatoes, and Italian sausage served over penne pasta, in a light Cajun cream sauce, finished with freshly-grated parmesan cheese.

Buttermilk and coconut-battered boneless chicken breast and thigh atop pepper jack macaroni and cheese, served with seasonal vegetable

Two 4oz certified Angus beef patties, pimento and cheese, house-smoked bacon, garlic aioli, quick pickles, sweet onion jam, lettuce, and tomato, served on brioche bun with choice of side

8oz Angus beef tenderloin

14oz top choice Angus beef ribeye

16oz cold-smoked pork chop, grilled to order and finished with truffled local honey and demi-glaze

Buttermilk crepes stuffed with maple-glazed pecan cheesecake filling, served with sorghum custard sauce and berry coulis

New York-style cheesecake with salted caramel, seasonal preserves, and candied pecans.