Old memories surface and new memories are made. Fresh house chips, well seasoned and served alongside smoky queso. Mississippi-beer battered broccoli. Charcoal roasted vegetables bought from the farmer’s market this morning. You’ll swear you’ve tasted something this good before.
The hand crank of a competition charcoal grill lowers hand cut Angus and wild caught Biloxi shrimp to the fire for a solid sear before lifting tender local veggies from the heat. These fajita plates serve one. Don’t worry. You won’t want to share.
These patties are hand weighed and formed, a few even infused by crisp bacon or tender smoked pork. Topped with a variety of fixins’ on plump egg-washed buns and served with house cut and seasoned fries each is sure to satisfy. Care for a taste of southern hospitality? Itta Bena farm-raised catfish blackened or fried on New Orleans Gambino bread is perfect with the house made aioli.
From the plump Gulf Coast shrimp over Delta Grind Grits to the golden fried Sanderson Farm chicken, the crawfish and crab or chicken and black bean enchiladas inspired by Iron Horse originals, and the hot tamales from Tony’s out of Bentonia each of these dishes could become your new favorite.
Smoke and the scent of charcoal mix with the notes of the local musician while in-house trimmed certified Angus filets and ribeyes sizzle. Our head chef puts the finishing touches on his fish of the day, delivered fresh that morning and carefully inspected by his own hand. A Heartland catfish filet, its deep butterfly cut stuffed with crab meat and breadcrumbs, is dredged, pecan crusted, and pan seared before coming to a golden brown in the oven. This is what the building was meant to do.
Sometimes, like the unique mix of America’s music, appetite calls for lighter fare. And like America’s music, these salads can still move your soul. Each is made from fresh ingredients like crisp romaine, juicy cherry and roma tomatoes, smooth avocado, pecan smoked bacon, and house dressings made daily.
It may be the end of the meal but it doesn’t mean you have to leave. Based off popular recipes from traditional homemaker cookbooks each dessert is familiar but unique. Consider the tres leches angel food bread pudding topped with marshmallow whipped cream or cheese cake robed in Mississippi pecan praline sauce. Perhaps the scoop of vanilla ice cream just slipping from atop steaming apple empanadas. These deserts are one more reason to stick around and hear the music.
Almost like your mamma used to make. The creamy Delta Grind grits, the masa fried okra, the grilled daily veggies, the cheesy roasted poblano macaroni; each of our fixins’ compliment any dish and taste great on their own. This is what they call a comfort of the soul.
Even when prohibited, the fire of alcohol played a vital part in the hospitality of our southern lifestyle. These spirits never left us. Now our bartenders take as much pride in that fire, their hand squeezed juices, their bourbons and whiskeys, Mississippi’s own Cathead vodka, freshly muddled herbs, and the honey from Flora bees, as they do those hand crafted cocktails served to get you moving or relaxing to the music, which ever you prefer.
Every Sunday our chefs operate special stations in the dining room while they chat with customers, fold omelets stuffed with veggies, meats, & cheeses, and flip waffles loaded with fresh fruits & berries hand selected by our guests. Southern comfort the Iron Horse Way.