Southaven- Please join us at the Taste of DeSoto!

Please come out and vote for us at the Taste of DeSoto! If you have never been, you are missing out. What a great event and all proceeds benefit the American Liver Foundation. We will be representing River City Management Group along with Pa Pa Pia's, Natural Born Grillers, and Spindini.

Great Food! Great Fun! Great Cause!

Tuesday, March 23rd at the Southaven Arena

5:30 to 9:00pm

Tickets are $40 per person

See you there!!!

Southaven- March 17th Beer Dinner coming soon!

March Beer Dinner 17th
$40 per person
6:30pm

Oysters Rockefeller and Oysters Bienville
Served with Harp Lager

Potato and Leek Soup
Served with Smithwick’s Ale

Traditional Corned Beef and Cabbage
Served with Guinness Stout

Irish Cream Crème Brulee
Served with Irish Coffee or Bailey’s and Coffee

See you there!

Southaven- Pictures from the March Wine Dinner

A great time was had by all at the March Wine Dinner!

We had some new faces......

And some old friends join us!

I think they liked the crepes the best!!!

Some of us were spending a quiet evening without the baby!

Remy Pannier Vouvray
Blackened Salmon Croquettes with a Spicy Garlic and Caper Aioli

Forest Glen Magenta Rose
Spinach Salad with Strawberry Poppyseed Dressing topped with Purple Onions, Toasted Almonds and Goat Cheese Fritters

Villa Antinori Toscana
Grilled Twin Lamb Chops with a Garden Ragout and Creamy Parmesan Polenta

Allegro Moscato
Vanilla Bean Mascarpone stuffed Crepes with White Wine Poached Pears

We hope you join us for the next Wine Dinner on April 7th.

See you then!

Southaven- Room still available for Valentine's Weekend!

Make your reservation soon. We are filling up fast!

662.890.2467

We are offering our regular menu as well as a special Valentine's Dinner for Two menu for $100 per couple.

Here is a peek at the special menu:

Mesquite Chop House Southaven
Valentine’s 2010 Menu

Appetizers
Your choice of one to share

· Beef Tenderloin Kebob with a Port Wine Portobello Demi Glace

· Two Goat Cheese Fritters served with a Honeyed Apple Chutney and Crostini

Salad Course
Your choice of one each

· Any Soup or Salad off our regular menu

· Baby Spinach Salad with Strawberries, Toasted Almonds, Purple Onion with Champagne Vinaigrette

Entrees
Your choice of one each

· Broiled Red Snapper with a Crab and Potato Gratin served with Bacon Wrapped Green Beans

· Andouille Sausage and Cornbread stuffed Duck Breasts drizzled with a Red Wine and Plum Reduction and served with
Cranberry Wild Rice

· Tenderloin Oscar- 8 ounces of Beef Tenderloin topped with Lobster, Asparagus and Hollandaise Sauce served with Roasted Garlic Mashed Potatoes

Dessert
Your choice of one to share

· Double Chocolate and Mixed Berry Bread Pudding ala Mode

· Crepes filled with Amaretto Mascarpone topped with Poached Pears

See you this weekend!

Southaven- The February Wine Dinner is coming soon!

Please join us on February 3rd for our monthly Wine Dinner.

Here is a peek at the menu!

Broadbent Vinho Verde
Hickory Smoked Sea Scallops with an Orange Marmalade Glaze and topped with Crispy Pancetta

Cupcake Vineyards Chardonnay
Roasted Corn and Potato Chowder

Benton Lane Pinot Noir
Cornbread and Andouille Sausage Stuffed Duck Breast with a Pinot Noir Reduction served over a Roasted Red Pepper and Eggplant Hash

Ca de Medici Lambrusco
Mixed Berry and Amaretto Trifle

_____________________________

$50 per person Reservations are Required

Dinner starts at 6:30pm.

See you there!!!

Southaven- Pictures from the January Wine Dinner

Here they are, the regulars!

We had "bad weather" in the forecast so we lost alot of people. Those who braved the cold and forecast of snow had a great time.

(The Salvatore's are from Canada, we knew they wouldn't cancel. )

Chandon Rose Sparkling
Smoked Salmon Lollipops

Blue + Yellow Malbec
Smoked Tomato and Basil Bisque


Louis Martini Cabernet Sauvignon
Bacon Wrapped Filet au Poivre with a Cognac Cream Sauce and a Twice Baked Potato


Jonesy Port
Molten Chocolate Cake with a warm Raspberry Coulis






Please join us for the next Wine Dinner on February 3rd at 6pm.
$50 per person, Reservations are Required
662.890.2467


See you there!!!

Downtown- Dogfish Head Brewery Dinner

Hi everyone! Here is the menu for our Dogfish Head Brewery Dinner

Mesquite Chop House (Downtown Memphis)
Celebrates Dogfish Head Brewery

Beer dinner 1/27/10

1st course
90 Minute IPA
Chipolte Encrusted Pork Loin Smoked Bacon Mango Glaze

2nd course
Midas Touch
Sesame Encrusted Ahi Tuna, Saffron Rice Cake
Curry Aioli

3rd course
Palo Santo
Chorizo Stuffed Bricciole and Creole Tomato Succutash


4th Course
Fort
Flourless Chocolate, Raspberry Coulis
Chantilly

There is limited seating so please make your reservation today!
$45 plus tax and gratuity
901-527-5337

Special thanks to Steve Barzizza and Southwestern Distributors

Downtown- Dogfish Head Brewery Dinner

Happy New Year everyone!!!!
We are proud to announce that we are having a 5-course Dogfish Head Brewery dinner on Wednesday, January 27th! We have the beers picked out... India Pale Ale, 90 Minute, Midas Touch, Palo Santo Marron and, to finish, Fort. The menu is still in the works and will be ready on Monday but we wanted to give y'all a heads up. All of these beers are considered big beers ranging from 7.2%-18%.
We are very excited to have Steve Barzizza, from Southwestern Distributors, speak about the brewery and these specially crafted beers.
Make your reservations now! There is limited seating.
901.527.5337

Southaven- New Year's Eve

Happy New Year to all of you!!!!

We will be offering our regular menu as well as a special menu on New Year's Eve.

Live Piano music from 6:30-9:30 and Pam &Terry from 10:00 - 1:00

We hope to see you!!!

New Years Eve Specials and Menu
$100 per couple

Starter
Baked Brie topped with Honey and Toasted Almonds served with Apples and Crostini

Lobster and Shrimp Cocktail with a Champagne Tarragon Vinaigrette and Traditional Cocktail Sauce

Tenderloin Kebob with Red Peppers, Purple Onions, and a Port Wine Demi Glace

Salad

Any of our Chop House Specialty Soup or Salads

Entrée

* Baked ½ Chicken with Sage and Cranberry Wild Rice and a Pan Gravy

*8 oz Hand Cut Filet of Tenderloin served with Béarnaise Sauce and Grilled Asparagus

*Chicken Picatta with Capers and Artichoke Hearts over Linguine

*Lobster Stuffed Tilapia served with a Lobster Cream Sauce and Oven Roasted Herbed Red Potatoes


Dessert

Hand Made Chocolate Truffles
Champagne Soaked Strawberries and Sweet Cream

Merry Christmas from the Mesquite Chop House!!

We hope everyone has a safe and happy holiday!

Southaven- December Wine Dinner is coming soon!

Please join us for the December Wine Dinner on December 2nd at 6:30pm. Reservations are required, please call us at 662.890.2467.

See you there!

Kung Fu Girl Dry Riesling
Chicken Satay served with Szechuan Noodles

Dry Creek Vineyards Chenin Blanc
Mixed Greens tossed in a White Wine Vinaigrette topped with Toasted Pistachios and Grilled Pears served with Goat Cheese Crostini

Rosenblum Cellars Red Zinfandel “Richard Sauret Vineyard”
Braised Leg of Wild Boar with Blackberry Demiglace and a Savory Roasted Garlic and Leek Bread Pudding

Spirit of New Orleans Pralines and Cream Liqueur
S’Mores Crème Brulee

Wild Game Wine Dinner - Downtown

The November Wine Dinner at the Mesquite Chop House Downtown was all wild game in honor of John Maki's successful hunting expedition to New Mexico. The wine served was Peju from Napa Valley, California. The "meet and greet" was accompanied by Peju Sauvigon Blanc. First course was a Butternut Squash Bisque with Duck Confit and a Currant Coulis served with Peju Merlot. Next course we served Venison Stuffed Peppers with a Creole Tomato Sauce accompanied by Peju Cabernet. Finally,Peju Red Zinfandel was paired with Roasted Leg of Wild Boar, Mississippi Pecan Rice and a Wild Mushroom Demi Glace. Dessert was an Apple Cobbler with housemade Cinnamon Ice Cream. A good time was had by all!

Special Thanks to the Makis, Chef Josh Cobbs, and Chef Micheal Patrick who dedicated ten percent of all proceeds to the Memphis Junior League.

Congrats! To John Maki on a score of 339 for his Bull Elk shot in Veremejo Park, New Mexico.

David prepares Venison Stuffed Peppers served with a Creole Tomato Sauce.

Chef Josh Cobbs puts the finishing touches on Tazmaninan Wild King Salmon Lollipops with Dijon Mustard Glaze.

Chef Mike Patrick prepares Crab stuffed Louisiana Frog Legs served with a Piquante Sauce.

Roasted Leg of Wild Boar served with Mississippi Pecan Rice and Wild Mushroom Demi Glace.