Special Menus

  • Easter 2017

    Happy Easter

    April 16, 2017



    English Pea Soup

    Lump Crab and Tomato Cocktail


    Crispy Pork Belly, Spinach Soufflé, Strawberry Coulis


    Cornmeal Dusted Fried Green Tomato, Lemon Caper Remoulade

    Tennessee Field Greens




    Creole Crawfish Cakes Benedict, Sauce Béarnaise


    Petite Filet, Spring Root Vegetable Hash, Sauce Choron


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


    Rack of Lamb, Roasted Mushrooms, Risotto Merguez





    Parsnip Carrot Gateau, Butter Pecan Gelato and Macaron






  • Beaux Freres

    Beaux Frères

    Wine dinner

                                                            February 22, 2017




    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



  • Valentine's Day 2017

    Valentine’s Day 2017

    Rock Shrimp Bouillabaisse


    Deconstructed Oyster Rockefeller, Lime Vinaigrette


    Crispy Sweetbread, Pork Belly Confit

    Smoky Ricotta Cavatelli


    Sous vide Artisan Romaine, Confit Tomato

    Bacon Vinaigrette, Quail Egg


    Buffalo Tenderloin, Stilton Croquette

    Oxtail Emulsion


    Herb Crusted Lamb Rack, Wild Rice


    Duck Two Ways, Sunchoke Barigoule

    Lingonberry Jus


    Atlantic Salmon, Braised Fennel, Cayenne Cognac Crème


     Scallop, Brown Butter, Curried Cauliflower

     Shellfish Pot au Feu


    Strawberry Honey Dacqouise



  • New Years Eve 2016

    New Year’s Eve 2016


    Dungeness Crab Bisque, Crawfish Beignet


    Maine Lobster, Pastrami Smoked Salmon, Mango Lime Vinaigrette


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


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


    “Australian Lamb Two Ways”

    Braised Lamb Shank Cassoulet and Lamb Chop

    Rosemary Glace Viande


    Muscovy Duck Confit Tivoli


    Buffalo Tenderloin, Stilton Pomme Rosti, Sauce Choron


    Pan Roasted Mero Sea Bass, Saffron Scented Tagliatelle

    Citrus Coconut Broth


    Chocolate Champagne Apricot Glac


  • 20th Anniversary

    Erling Jensen

    20th Anniversary

    Nov 17, 18, 19 2016




     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



  • 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


    Warm Parmesan Thyme and Tomato Scone

    Tennessee Field Greens


    Quail and Waffles, Maple Cherry Gastrique

    Pine Nut Butter



    Poached Eggs, Andouille Benedict

    Stone Ground Grits


    Blake Farms Chicken Breast Buttermilk Biscuit

    Pheasant Sausage Gravy


    Icelandic Cod, Cauliflower Puree

    Tapenade Crust, Basil Emulsion


    Braised Spring Lamb, Roasted Fingerling Potato

    Herb Crouton, Fried Egg



    Chocolate Pain Perdu


    Frangipane Apple Strudel


    Strawberry Marshmallow Éclair


CLICK HERE TO Meet the Chef: Erling Jensen