Pierre's

Named after the adjacent Bayou Pierre river, our on-site restaurant is open to patrons of our bed and breakfast, our local community, and any visiting tourists. On occasion, our dining room is closed to accommodate private parties like weddings. Please give us a call prior to your visit to reserve a table.

Rotating menu

Celebrating Mississippi's seasonal bounty & culinary traditions

À La Carte Menu

 

Starters

Gulf Coast Oyster Stew – $14
Plump Biloxi oysters in rich cream broth with smoked andouille, celery, and fresh thyme, served with house-made cornbread crackers

Mississippi Caviar – $12
Black-eyed pea salad with diced tomatoes, bell peppers, red onion, and jalapeños, dressed in tangy vinaigrette, served with warm buttermilk biscuits

Fried Green Tomatoes – $11
Hand-breaded with seasoned cornmeal, topped with comeback sauce and pimento cheese, garnished with micro greens

Mains

Pierre’s Tamales – $16
Traditional hot tamales wrapped in corn husks, simmered in spicy chili sauce, served with coleslaw and saltine crackers

Blackened Catfish & Grits – $22
Fresh Mississippi catfish seasoned with Creole spices, served over stone-ground cheese grits with tasso ham and green onions

Slow-Braised Short Ribs – $28
Fall-off-the-bone ribs glazed with sorghum molasses, accompanied by sweet potato puree and braised collard greens with smoked turkey

Shrimp & Grits – $24
Gulf shrimp sautéed with andouille sausage in rich tomato gravy, served over creamy grits with crispy fried okra

Sides

Cornbread Dressing – $8
Bourbon-Glazed Carrots – $7
Mac & Cheese – $9
Pickled Okra – $6

Desserts

Mud Pie – $9
Rich chocolate and coffee layered dessert with crushed pecans and whipped cream

Peach Cobbler – $8
Seasonal peaches baked with buttery biscuit topping, served with vanilla bean ice cream

 

Tasting Menu – “Seasons of the Bayou”

$85 per person | Wine Pairing +$45

First Course

Pimento Cheese Mousse
Whipped with cream cheese and served with house-pickled vegetables
Wine: Viognier, Virginia

Second Course

Crawfish Bisque
Velvety soup with Louisiana crawfish tails and a splash of sherry
Wine: Chardonnay, Sonoma Coast

Third Course

Heritage Pork Belly
Slow-cooked with bourbon glaze, served over field pea succotash
Wine: Pinot Noir, Willamette Valley

Fourth Course

Pan-Seared Redfish
Gulf redfish with dirty rice and creole mustard beurre blanc
Wine: Albariño, Rías Baixas

Fifth Course

Braised Rabbit
Traditional Southern preparation with root vegetables and pan gravy
Wine: Côtes du Rhône, France

Sixth Course

Buttermilk Chess Pie
Classic custard pie with seasonal berry compote
Wine: Moscato d’Asti, Piedmont

Our Chef's Philosophy

Our kitchen celebrates Mississippi’s agricultural heritage, sourcing from local farms in the state’s western region. Seasonal ingredients drive our ever-changing specials, from spring morel mushrooms to summer tomatoes, fall sweet potatoes, and winter citrus. We honor traditional techniques while elevating familiar flavors with modern presentation. We’ve carefully curated our wine selections to complement the bold, soulful tastes of our town.

RESERVE YOUR TABLE NOW

Catering Options for Private Events

In addition to our on-site restaurant, Pierre, we refer to our preferred caterers

We work exclusively with vetted local caterers who understand our historic venue (and with it the nuances around serve, set up and prep):

Catfish Haven

  • Specializes in Southern cuisine
  • Prix fixe menus from $45-85/person
  • Full bar service available

Bless This Food Catering

  • Farm-to-table specialists
  • Customizable menus $35-75/person
  • Dietary restriction accommodations

Chef Phillip’s Creative Foods

  • Corporate and formal dining
  • Menu options $40-90/person
  • Specialty cocktail programs

Catering Policies

  • Outside catering permitted with $1,000 kitchen fee
  • All alcohol must be served by licensed bartenders
  • Final headcount required 72 hours prior
  • 20% service charge applies to all catering