First Look at Natchez’s 2015 Winter Dinner Menu

You won’t find it anywhere else … below is your exclusive first look at the 2015 Winter Dinner Menu at Natchez. This  menu starts tonight, and as you can see, has some exciting new items. I’m particularly intrigued by the braised duck poutine, pierogies, and beer battered catfish. Check it out:

Snacks
Prosciutto dates–stuffed with blue cheese and pecans ($9)
Oxtail rillettes—pickled shallots, grainy mustard, toast points ($12)
Gulf shrimp—cornmeal dusted, kale, pine nuts, golden raisins ($14)
Chicken liver pate—house pickles, mustard, baguette crostini ($12)
Brisket sliders—blue cheese, shallots, mixed greens ($6)
Dirty wild rice boulettes—bacon, chicken liver, sherry mustard ($12)
Sweet potato fritters—preserved lemon pistou, honey whip, pecans ($9)

Starters
Braised duck poutine—white cheddar gravy, duck glace ($15)
Butternut squash agnolotti—cabbage, green tomato, feta ($15)
Quail—fried quail, roasted Arkansas black apple, molasses, pistachio ($12)
Pierogies—potato, caramelized onions, fried shallots, farm cheese ($14)
Spinach—fried goat cheese, shiitake, green tomato compote ($8.50)
Mix greens—carrots, radish, chopped egg, petite herbs ($8.50)
Kale—bacon, shallot, carrot, garlic, Parmesan, sherry mustard ($8.50)
Pork biscuit—braised pork shoulder, sweet potato biscuit ($10)

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Mains
Braised short rib—Yukon gold puree, cauliflower, walnut, truffle goat butter ($25)
Beer-battered catfish—farro verde, chow-chow, pickled pepper coulis ($18)
Hangar steak—green lentil, polenta, smoky-blue veloute, duck consommé ($21)
Lamb shoulder- ragout black eye peas, red onion, marmalade, feta, naan ($23)
Curry vegetable faro—root vegetables, faro, toasted coconut, pecan ($17)
Pork belly—slow cooked, apple compote, Parmesan and spinach risotto ($20)
Braised oxtail and chicken liver—mascarpone kale, roman gnocchi ($23)

Sides ($6)
Local collard greens & trotters
Anson Mills grits, Parmesan, thyme
Mac-n-Cheese
Ragout black eye peas
Yukon Gold puree

Kids (10 and under/dine in only)
Crispy catfish or quail wild rice ($8)
Grilled cheese with cup of soup ($7)
Pork shoulder or vegetable risotto ($8)
Fetuccine and Parmesan ($7)

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First Look at Natchez’s 2015 Winter Dinner Menu