View our complete Valentine’s Day Menu here!

Chef Jay and his winning Dish (Photo Credit: EatJackson.com)

We had a great time last night at Clash in the Kitchen, it was the biggest one yet and the fiercest competition yet! Chef Jay took home both the Judges Choice and the Peoples Choice awards in this competition that was held in Duling Hall, in the Fondren neighborhood in Jackson.

Chef Jay said it’s a real honor to win, and to be competing against great chefs in the state. He was particularly proud that his father Jacques was able to be there for the win! Thanks for all of your support and for making this a great event!

View more photos from Clash in the Kitchen

To see the Mother’s Day Brunch Menu in it’s entirety, simply click the link below..  Chef Jay Parmegiani and his trained staff look forward to having you and your family in on Sunday, May 8th for a very special, and VERY Delicious day, in honor of the most important woman in everyone’s life, their Mother…

Full Mother’s Day Brunch Menu

Friday, December 31, 2010

Two Seatings: 6 and 9pm

Ask your Server for Info & Reservations

Optional wine flight available for $30 per person paired with each course.
Please confirm wine flight during your reservation.   $60/person

24 hour cancellation policy — After making reservation, call two days prior to confirm seating.

Amuse

Ahi Tuna Three Ways
Black Eye Pea Relish, Kalamata Olive Tapenade,
and Champagne Sabayon

Second Course

Roasted Maple Leaf Farms Duck
Sweet Potato Griddle Cake, Jim Beam “Redeye”
Reduction, and Yellow Corn Fried Okra

Third Course

Seared Black Grouper
Low Country Rice, Grilled Asparagus,
and Bouillabaisse Butter

Fourth Course

Braised Beef Short Rib
Horseradish Mashed Potatoes, Cider Roasted
Shallots, & Charred Tomato Vinaigrette

Fifth Course

Bosc Pear & Maytag Blue Salad
Crisp Benton’s Bacon, & Aged Sherry Vinaigrette

Sixth Course

Milk Chocolate Teardrop
Frozen White Chocolate Mousse
& Warm Strawberry Compote

6:00 – 9:00 pm

Vicksburg Convention Center

Featuring Chef Jay Parmegiani of ROCA, Chef Tom Ramsey of Ivy and Devine and Chef Dennis Wilson of Central Mississippi Medical Center

All proceeds will go to benefit the Mississippi Firefighters Memorial Burn Association new Burn Center Lodge.

View more details…

While you are no longer dreading Monday, you still want to enjoy the game in a great place, with great fans, and great food.  While your favorite Sunday afternoon hangout is usually closed on Mondays, this week, Chef Jay will be opening the bar at ROCA. Now you can enjoy his great appetizers, like hot wings and chicken tenders as well as $2 beer.

ROCA will have two TV’s set up for the game, as well as the restaurants sound system.  The bar opens at 5 p.m., with the drink special starting at 6 p.m., and the appetizers starting at 7.

Drop by after work, and stay for the game on Monday, September 20.

Brunch Menu

Eye Openers

Mimosa
Montsarra Champagne and Chilled Orange Juice    6.95

Bloody Mary
Vodka with Seasoned Tomato Juice    6.95

Bellini
Prosseco and Peach Schnapps with Grenadine    6.95

Kir Royal
Montsarra Champagne and Chambord    6.95

Milk Punch
Kentucky Bourbon, Simple Syrup, Milk and dusted with Nutmeg    6.95

Beginnings

Soup of the Day
Ask your Server for selection
Cup    4.95    Bowl    5.50

Spinach
Blue Cheese, Granny Smith Apples, Onions, Caramelized Pecans and Sugarcane Bacon Vinaigrette    4.25

Caesar
Crisp Romaine, Shaved Parmesan Cheese, Black Pepper Buttermilk Dressing with Parmesan Crisps    3.50

Mixed Field Greens
Tossed in Choice of Dressing, Roma Tomatoes, Red Onions, Monterey Jack Cheese & Herb Croutons    3.95

Choice Of Dressings: Sugarcane Bacon Vinaigrette, Black Pepper Buttermilk, Balsamic Vinaigrette, Spicy Blue Cheese, Ginger Soy Vinaigrette

Brunch Entrees

Jacques’ Seafood Crepes
A Blend of Crawfish, Scallops, Crab and Mushroom Rolled in a Savory Crepe, Finished with a Shrimp Velouté 14.95

Beef Tenderloin Au Poive
Peppercorn Crusted Angus Filet served with a Sauce consisting of Shallots, Brandy, Veal Demi Glace and a Touch of Heavy Cream    18.95

Buttermilk Fried Chicken
Served with Roca Mashed Potatoes and Maple Chili Glaze    12.95

Shrimp and Grits
3 Cheese Polenta, Gulf Shrimp & Mushrooms in a Tomato Apple Bacon Butter    13.95

Crab Cake Benedict

Crab Cake Benedict
Roca Crab Cakes on Toasted English Muffins topped with Poached Eggs and Creole Hollandaise 14.95

Deep Dish Quiche of the Day
Homemade Crust, Seasonal Ingredients, Sugarcane Tossed Field Greens and Fresh Fruit    12.95

Blackened Fish of the Day
Served over Andouille Dirty Rice and topped with a Champagne Crab Beurre Blanc    16.95

Marinated and Grilled Pork Tenderloin
Served with a Sweet Potato Mash, Candied Pecans and Port Wine Demi Glace    13.95

Focaccia French Toast
With Caramelized Pecan Molasses, Compound Butter and Warm Blackburn’s Syrup    12.95

Every other week or so, a food rep approaches me at the restaurant trying to give away the latest pre-made product.  They always promise it will tantalize the guest’s taste buds and save me money on labor.  The latest was a ready-to-go butter sauce in a plastic bag.  Lemons, peppercorns, shallots, white wine, a touch of cream, salt, and mountains of fresh butter are all you need to achieve a decent butter sauce.  Better yet, I as the cook can control the flavor by adding or omitting certain things to achieve the desired effect.  With so much pre-made stuff out there, I sometimes wonder if the meal I’m enjoying out was actually made at the restaurant I’m dining in.  To me, as a chef, the soul of the dish is lost when one starts using a pre-made product.  Making it from scratch is the only way to go.