Archestratus Grill

fresh spinach, parmesan cheese, artichoke hearts, and feta cheese, served with fried bowtie pasta

melted American cheese filled with crawfish, served with corn chips

sauteed crabmeat served over sweet potato chips, topped with red chipotle sauce

mushroom caps stuffed with crabmeat stuffing, then baked and topped with a creamy bienville sauce and parmesan cheese

signature dish, fried green tomato slices stacked with Jack Daniel turnip greens topped with a creamy crawfish ragu

four mini crab cakes drizzled with our own remoulade

brought back by popular demand, golden fried mozzarella cheese sticks served with marinara sauce

a marinated grilled portabella mushroom stuffed with caramelized onions, then topped with fontina cheese and served with garlic toast wedges

seared ahi tuna seasoned with a sesame seed spice mix, served on a bed of baby spinach and drizzled with our own homemade hot bacon dressing

10 ounces of beer battered fried onion petals served with our own come-back dressing, our version of Southern onion rings

marinated and sauteed oysters topped with marinara and parmesan cheese, served with rye bread wedges

marinated and sauteed oysters served in an olive oil and garlic sauce, served with Jalapeno cheese sourdough wedges

sauteed oysters topped with a tupelo honey sauce, crabmeat, and Swiss cheese, served with rye bread wedges

sauteed oysters topped with a creole sauce, parmesan cheese and bacon bits, served with Jalapeno cheese sourdough wedges

a marinated portabella stuffed with blue cheese, wrapped in a thin pastry shell and topped with marinara sauce

large shrimp dipped in coconut milk, breaded and fried to a golden brown, served with a caribbean sauce

an old favorite, brought back with a new twist, you get two different batters (a taste of ying and yang), half of the crab claws are fried in a sweet batter, and the other half in a spicy batter, served with a cilantro Jalapeno sauce

a generous portion of diced salmon, blackened and placed on a bed of bread and butter pickles, served with toasted French bread and our own smoked tomato tartar sauce

back on the menu by demand, plate of sliced smoked onion sausage, cubed mixed cheeses, ripe olives, and pepperoncini, served with a vodoo barbeque dipping sauce

hot wings cooked and tossed in the original frank's hot wing sauce, topped with blue cheese crumbles and served with blue cheese dressing and celery sticks

we start with a stack of fresh cooked tortilla chips with queso cheese, lettuce, tomato Jalapenos, cheddar and pepperjack cheese $5.00 add chicken, beef shrimp or crawfish for additional $4.00 each or have all toppings for additional

a grilled flour tortilla filled with a blend of cheddar and monterey jack cheeses, pico de galio, and bacon, served with salsa, sour cream and guacamole $5.00 add chicken, beef, shrimp, or crawfish for additional $4.00 each or have all topping for additional

seven chilled shrimp served with cocktail sauce

a large portion of calamari fried in a light and crispy breading, served with marinara

8 oz. certified angus beef aged 21 days, grilled to perfection, served with baked potato

12 oz. certified angus beef aged 21 days, grilled to perfection, served with baked potato

16 oz. certified angus beef aged 21 days, grilled to perfection, served with baked potato

12 oz. certified angus beef aged 21 days, grilled to perfection, served with baked potato

8 oz. certified angus beef aged 21 days, butterflied and topped with jumbo-lump crabmeat and mushrooms in a bearnaise sauce, served with baked potato

8 oz. certified angus beef filet grilled and stuffed with fresh warm water lobster meat and topped with a pepperjack cheese sauce, served with backed potato

two 7 oz. sirloins marinated in caribbean spices, grilled to desired temperature, topped with fresh grilled pineapple slice, served with pan-seasoned potatoes

a 12 oz. certified angus ribeye grilled, then stuffed with blackened shrimp and topped with a smokey blue cheese butter, served with baked potato

twin center cut chops grilled, topped with a demi glaze and portabella mushrooms, served with pan-seasoned potatoes

French style boneless breast of chicken stuffed with feta cheese, roasted red peppers and topped with a lemon butter sauce, served with southern style cheese grits

slow roasted, herb crusted prime rib with au jus and horseradish sauce, served with baked potato

golden fried filets complimented with a smoked tomato tartar sauce, served with French fries

pan seared with a bourbon-mushroom crabmeat sauce, served with home style pan-seasoned potatoes

grilled jumbo shrimp complimented with a bacon pepperjack cheese sauce, served with southern style cheese grits

a Southern favorite - a bowl of cheese grits topped with sauteed mushrooms, bacon, green onions and shrimp

golden fried in a spicy batter and served with smoked tomato tartar sauce, served with French fries

grilled mahi-mahi finished with crabmeat and a red chili butter sauce, served with Southern style cheese grits

pan seared and topped with a creamy crabmeat sherry sauce, served with home style pan-seasoned potatoes

grilled filet of grouper, topped with 3 fried shrimp and a lemon butter sauce, served with pan-seasoned potatoes

shrimp, crabmeat, crawfish, spinach, and sun-dried tomatoes sauteed in an herb butter cream sauce over linguini

ravioli filled with lobster and cheese served with sauteed portabella mushroom strips topped with a mild tomato sauce and fresh grated parmesan cheese

blackened chicken and andouille sausage sitting on a bed on linguini, tossed with a cajun cream sauce and topped with diced tomatoes, green onions and parmesan cheese, served with house salad

filet of tilapia, served on Jalapeno cheddar sourdough bun with mayonnaise, lettuce, tomato and smoked tomato tartar sauce

golden fried shrimp, served on new Orleans style French bread and fully dressed with mayonnaise, lettuce and tomato

juicy beef patty served on Jalapeno cheddar sourdough bun dressed with mayonnaise, lettuce, tomato, onion and dill pickle

grilled boneless chicken, breast, served on Jalapeno cheddar sourdough bun dressed with mayonnaise, lettuce, tomato, and dill pickle

chicken salad served on Jalapeno cheddar bun with lettuce and tomato

tenderloin of filet, shaved and seasoned with the perfect spices, sauteed with pepper and onions, topped with our special blends of cheeses served on French bread loaf

grilled grouper filet served on rye bread with sauerkraut, come-back and white American cheese

Louisiana style gumbo served with rice

fresh Romaine lettuce, grated parmesan cheese and garlic croutons tossed with Caesar dressing

spring mixed greens, roasted red peppers and tomatoes tossed with an oregano-garlic vinaigrette, and topped with feta cheese and pitted ripe olives

baby spinach leaves, toasted pecans, red onions and mushrooms topped with a hot bacon and caramelized onion dressing

half dozen fried oysters served on a bed of mixed greens topped with our come-back dressing

scoop of chicken salad served on a bed of mixed greens, served with crackers and fruit

wedge of iceberg lettuce, drizzled with blue cheese dressing and then topped with blue cheese crumbles, apple slices and chopped walnuts

blue cheese crumbles and diced red onion layered between layers of tomatoes, served with a wedge of fontina cheese and drizzled with our own vinaigrette dressing

the favorite dessert of all 4 of the patterson children while growing up

stacy developed this dessert on a plane headed to North Carolina to visit lauren and it happens to be lauren's favorite

traditional bread pudding with praline rum sauce

stacy's recipe was the seed to starting this restaurant, get the original or top it with a strawberry, chocolate or praline sauce

doc loves the cool custard topped with caramelized sugar

classic key lime pie with an extra layer of praline, stacy got tired of heading to Florida for good key lime, so there was nothing to do, but make the beast key lime pie right here in Mississippi