Last week, we had your first glimpse at Natchez’s 2015 Winter Dinner Menu. This morning, the new lunch menu is set to drop. Take a look at what Chef Alexis Jones has dreamed up … available starting today!
I can certainly vouch for the brisket sandwich and you won’t want to miss out on the brisket fettuccine, as Natchez churns out some of the best house-made pasta in this area. On that note, I’m guessing the lamb gnocchi won’t be too shabby either.
Snacks
Prosciutto Dates– stuffed with blue cheese and pecans $9
Oxtail Rillettes– pickled shallots, grainy mustard, toast points $12
Chicken Liver Pate– house pickles, mustard, baguette crostini $12
Dirty Wild Rice Boulettes– bacon, chicken liver, sherry mustard $12
Sweet Potato Fritters– Mint pistou, honey whip, pecans $9
Salads
Mixed local greens– green tomato, blue cheese, pecan $7.50
Spinach-carrot, radish, chopped egg, petite herbs $8.50
Kale– bacon, shallot, carrot, garlic, Parmesan, sherry $8.50
Crispy Quail– mixed local greens, turnip, golden raisin, feta $12
Braised Chicken– spinach, fried goat cheese, shiitake $10
Fried Chicken Livers– roasted red grape, peanut sauce $10
Sandwiches
Served on Arkansas Fresh Bakery bread with local mixed green
Pork Shoulder– havarti cheese, apricot mostarda $10.00
Brisket– provolone cheese, red onion, pickled peppers $9.50
Fried Muenster– H.A.M. prosciutto, roasted red peppers $10.00
Hangar Steak Philly– provolone, peppers, and onions $12.00
Adult Grilled Cheese-Bacon, muenster, provolone, cheddar, and havarti on country white $9.50
Main
Brisket Fettuccine– Braised brisket, carrot, onion, celery, and farm cheese $14
Beer-battered Catfish– Farro chow-chow, pickled pepper coulis $12
Pork Shoulder or Vegetable Risotto– Braised pork shoulder, root vegetables, mascarpone $12/10
Lamb Gnocchi– Lamb shoulder, potato gnocchi, creamed kale $14
Pork Belly– Slow cooked, Parmesan grits with collared greens $14
Curry Vegetable Farro– Curry cauliflower with root vegetables, farro, toasted coconut $10.50
Sides $6
Local collard greens & trotters
Anson Mills grits, Parmesan, thyme
Mac-n-Cheese
Ragout black eye peas
