chopped iceberg and romaine, sweet peppers, zucchini, yellow squash, red onion and Alabama goat cheese crumbles in a lemon-Dijon vinaigrette
Half$4.00
Whole$7.00
463 Caesar
romaine lettuce and garlic croutons tossed in a basil-Caesar dressing
Half$4.00
Whole$7.00
The Wedge
iceberg lettuce with oven-dried tomatoes, Duroc bacon lardons, feta and crispy croutons topped with a housemade buttermilk ranch dressing
Half$4.00
Whole$7.00
Tart Apple & Arugula Salad
with endive, blue cheese, candied pecans, dried cherries and shaved red onions tossed in a sweet onion dressing
Whole$10.00
Duck Confit Salad
with caramelized mushrooms and onions, goat cheese and toasted walnuts over field greens in a champagne vinaigrette
Whole$14.00
Big Plates
Roasted Chicken Carbonara
with lardons, sweet peas and red onion in a black pepper parmesan cream
Sm$15.00
Lg$19.00
Redfish 463
$28.00
with sauteed crabmeat, garlic mash, thin beans and a charred tomato lemon butter
Sautéed Jumbo Shrimp
$25.00
in a meuniere sauce with shiitake mushrooms, leeks and tasso over pepper-jack cheese grits
Apricot-Teriyaki Glazed Grilled Salmon
$25.00
on sesame spinach with shiitake mushrooms and a soy lemon butter *
Everything-crusted #1 Tuna
$28.00
sushi-grade tuna on spicy cheese grits with a tomato relish and a chipotle glaze *
Grilled Jumbo Sea Scallops
$28.00
with a grilled red onion, crispy bacon and asparagus salad over an arugula pesto and oven roasted tomato risotto with a grain-mustard lemon butter
Crispy Mississippi Catfish
$21.00
over braised greens and field peas with a tabasco tartar and pot likker jus
The "Original" Honey-Rosemary Fried Chicken
$20.00
all natural chicken breast in a Mississippi honey-rosemary glaze with garlic mash and thin beans
Dr. Pepper Braised Beef Short Ribs
$24.00
n a braising liquid with redskin mash, fresh asparagus, crispy onions and a horseradish creme fraiche
Prime Flank Steak
$24.00
spice crusted and sliced with toasted garlic spinach, Manchego shoestring fries and a chimichurri sauce *
8 oz. Filet
$33.00
wood-grilled Hereford beef filet with bacon-cheddar mash, fresh asparagus and crispy onions in a red wine demi-glace *
Burgers
Burgers served on Brioche or wheat bun with french fries. Substitute sweet potato fries, add $1.50. Substitute a turkey patty, add $1. "Burger in a Bowl" any breadless burger over a Caesar salad add $2
Blackened Bacon Burger
50% ground angus/50% ground bacon with Blue Cheese, grilled onion, lettuce, tomato, and 463 secret sauce
Sm$11.00
Lg$15.00
Super Kobe Burger
Wagyu beef with applewood-smoked bacon, provolone, lettuce, tomato, Dijon mustard and mayo topped with grilled onions
Sm$14.00
Lg$18.00
Burger 463
with smoked gouda, BBQ aioli, lettuce and tomato topped with crispy shoestring onions
Sm$11.00
Lg$15.00
Parmesan Burger
fried mozzarella, caramelized mushrooms and onions, red sauce, arugula, and basil aioli
Sm$11.00
Lg$15.00
Southern Burger
housemade pimento cheese, marinated sweet onions, fried green tomato, shredded lettuce, and spicy comeback sauce
Sm$11.00
Lg$15.00
Sides
Spicy Cheese Grits
$5.00
Redskin Mash
$4.50
Thin Beans
$6.00
Manchego Shoestring Fries
$6.00
Toasted Garlic Spinach
$6.00
Garlic Mash
$4.50
Sweet Potato Fries
$4.50
Fresh Asparagus
$6.00
Bacon-Cheddar Mash
$6.00
Sesame Spinach
$6.00
* Eating under cooked or raw foods may cause food borne illness. Foods may contain allergens - please make your server aware of any food allergies.
Local 463 Urban Kitchen is owned and operated by award-winning Chef Derek Emerson (left), his wife and partner Jennifer Emerson and local restaurateur, David Blumenthal.Chef Derek Emerson was born and raised in Beverly Hills, California. He traveled the world with his father, a professional photographer, and was fortunate enough to be exposed to many different types and styles of cuisine. As a child, he spent summers with his grandparents in Mississippi and later moved to Mississippi as a teenager. After getting his feet wet in the kitchens of Brick Oven and BRAVO! restaurant (where he met future business partner, David Blumenthal), he attended culinary school in Memphis. Seeking to further hone his skills, Derek moved to Atlanta and worked at such renowned establishments as Nava, Buckhead Bread Company and Blueridge Grill. He soon accepted the Executive Sous Chef position at Dick & Harry’s. During his time there, Dick & Harry’s was voted “Best New Restaurant” by Atlanta Magazine. After six years in Atlanta, he returned to Mississippi to become Executive Chef at a new restaurant, Schimmel’s. It was at Schimmel’s that Derek met his future wife, Jennifer. The two joined forces to purchase a Jackson landmark, Walker’s Drive-In, in 2001. Pushing the culinary envelope, Derek has been a semi-finalist for the James Beard Award for Best Chef: South. Under Derek’s keen eye, Walker’s Drive-In has become a local favorite recognized in local and national publications.