Each month, for a limited time, Culinary Curator and Executive Chef Nick Wallace of the Mississippi Museum of Art creates a three-day pop up menu highlighting product from Mississippi purveyors. These menus are inspired by seasonal ingredients and rooted in Mississippi artistic and culinary stories and traditions.
This month showcases crawfish with a diverse menu using both whole crawfish, tails, and more; crawfish boil Thursday night at Museum After Hours - Dreamscapes and Dragons.
Lunch 11 AM – 2 PM; dinner Thursday, 5:30 until
‘sipp Sourced is sponsored by Capital City Beverages.
Fried Crawfish and Pimento Po’boy with pickles, charred cabbage and tomatoes; served with Potato Wedges $13
Crawfish Fritters with slow braised Reyer Farms Pork and house mustard $11
Fully Loaded Juicy Cheeseburger; served with Potato Wedges $12
Broccoli Leaf Salad with shaved garden vegetables, country bread croutons tossed with apple cider dressing $10
Crawfish Pies with crawfish and mushroom ragout served with crusty bread $14
Hickory Smoked Half Chicken with crawfish mac and cheese and braised broccoli leaves $15
Barbeque Shrimp Vermicelli Pasta, sauté of peppers, mushrooms, gulf shrimp and vermicelli pasta tossed with seafood barbeque sauce $14
Crawfish Boil: $7 per pound; .50 potatoes, $1 corn, $1.50 sausage.
Platter: Crawfish, Cajun Spices, 1 Corn, 2 Potatoes, Mushroom’s and 2 Smoked Sausage $15
(Crawfish Boil platter available during all services with added outdoor boil Thursday night)
Farms: Gulf Seafood, Salad Days Farm, Reyer Farms, Foot Print Farms, Mar-JAC, Mississippi Honey