Page 67 - South Mississippi Living - January, 2016

tomato sauce.
The restaurant has several areas to satisfy a diverse
crowd. One room is adjacent to a beautiful oak bar adorned with barrel art and stocked with an impressive selection of wine. The restaurant also has a brick-lined courtyard for a more romantic feel and is open during the winter with portable gas heaters for all the tables. There’s also room for large gatherings.
The format for Thursday and Friday evenings is a prix- fixe three-course meal. The menu is determined by what’s available at farmer’s markets and produce outlets to find the freshest ingredients available. Based on what he finds, the chef develops the menu for that night.
A good example of what a diner might find is a first course of hearty braised sun choke broth adorned with saffron poached lobster, juniper apple slices, generous chunks of candied bacon and chive oil paired with a sauvignon blanc wine. The next course of confit rabbit dressed over a heap of popcorn rice grits, black truffle puree, smoked corn chips and candied root vegetables will begin to satisfy the palate while simultaneously making you hungry for more. The rabbit pairs well with a dark merlot.
The final course of coffee-infused demi-braised short ribs — slow roasted for 24 hours — will melt in your mouth. Mashed parsnips, slow-cooked fresh greens and fried garlic chips accompany the ribs. This dish explodes with flavor.
ABOVE: CONFIT OF RABBIT with popcorn rice grits, black truffle puree, smoke corn chips and candied root vegetables. BELOW: TRES LECHES cake.
FOR MORE REFLECTIONS OF THE GULF COAST >> www.smliving.net
January 2016 • SOUTH MISSISSIPPI Living 67