Stokes’ famous boiled peanuts. Tossed with olive oil, ground Grana Padano, and parsley.

Butter bean hummus with homemade sourdough ciabatta.

Iced mint tea sweetened with local Mardis honey.

Brown butter radishes drizzled with a homemade thyme oil. A seasonal small plate offering.

Some of the vegetables we love so much.

A seasonal small plate of heirloom tomato and cucumber salad with sherry vinegar, red onion, and basil.

Pappardelle Bolognese. A forever favorite.

When in season, we love a starter of charred peaches with marcona almonds, basil, and an aged balsamic.

John Martin Stokes.

Capellini puttanesca.

Sourdough fry bread topped with our Bolognese, mozzarella, parsley, and finished with ground Grana Padano. A seasonal small plate.

“Mississippi uni” composed of creamed spring onions, green tomatoes, and tobiko.

Rigatoni with homemade sausage and bell peppers, topped with shaved Pecorino Romano.

Linguini with shrimp in cream, a Stokes family classic.