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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
mushroom caps stuffed with crabmeat stuffing, then baked and topped with a creamy bienville sauce and parmesan cheese
sauteed crabmeat served over sweet potato chips, topped with red chipotle sauce
brought back by popular demand, golden fried mozzarella cheese sticks served with marinara sauce
10 ounces of beet battered fried onion petals served with our own come-back dressing. our version of Southern onion rings
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
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
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
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 large portion of calamari fried in a light and crispy breading, served with marinara
filet of tilapia, served on Jalapeno cheddar sourdough bun with mayonnaise, lettuce, tomato and smoked tomato tartar sauce
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
golden fried shrimp, served on new Orleans style French bread and fully dressed with mayonnaise, lettuce and tomato
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
juicy beef patty served on Jalapeno cheddar sourdough bun dressed with mayonnaise, lettuce, tomato, onion and dill pickle
grilled grouper filet served on rye bread with sauerkraut, come-back and white American cheese
baked liver and onions, fried chicken, other meat, chef's choice
baked chicken, fried pork chops, other meat, chef's choice
turkey and dressing, hamburger steak, other meat, chef's choice
country fried steak, meatloaf, other meat, chef's choice
fried catfish, other meats are chef's choice
served with house salad and non-alcoholic drink
smaller portions of our dinner pasta, ravioli filled with lobster and cheese, served with sauteed portabella mushroom strips topped with a mild tomato cream sauce and fresh parmesan cheese, served with house salad
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
served with cheese grits, green beans and non-alcoholic drink
Louisiana style gumbo served with rice
fresh Romaine lettuce, grated parmesan cheese and garlic croutons tossed with Caesar dressing
scoop of chicken salad served on a bed of mixed greens, served with crackers and fruit
baby spinach leaves, toasted pecans, red onions, and mushrooms topped with a hot bacon and caramelized onion dressing
spring mixed greens, roasted red peppers and tomatoes tossed with an oregano-garlic vinaigrette and topped with feta cheese and pitted ripe olives
half dozen fried oysters served on a bed of mixed greens topped with our come-back dressing
served on a bed of mixed greens and topped with a pepper jack cheese sauce, served with cheese grits and green beans
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
classic key lime pie with an extra layer of praline, stacy got tried of heading to Florida for good key lime, so there was nothing to do, but make the best key lime pie right here in Mississippi
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
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
Menu for Archestratus Grill provided by Allmenus.com
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