All posts by mcewens

Saturday’s Dinner Feature

Fish Frites

Buttermilk & Local Masa battered Black Bass from Martha’s Vineyard region of the Atlantic Ocean with local Gulf Coast Oysters with House Cut Herb Frites, Creole Napa & purple Cabbage slaw. Served with Agro Dolce and Cocktail Sauce.

Friday’s Lunch Feature

Grilled Sea Scallops
Served with Fried Rice and Grilled Asparagus. Topped with a Pineapple-Jalapeno Glaze.

Farmer’s Plate
Fried Eggplant Parmesan
Tomato-Vegetable Soup
Honey Roasted Brussels Sprouts with Gorgonzola and Almonds
Pan-Roasted Gold New Potatoes and Kale

 

Thursday’s Lunch Features

Farmer’s Plate

-Petite Wedge Salad with Bacon, Blue Cheese Pecan Dressing, Croutons & Gorgonzola

-Tomato, Basil & Lemon Stewed Green Beans

-Crispy Fried Eggplant with Agro Dolce and Fresh Mint

-Butternut Squash Bisque with Sage Crème Fraiche

McBBQ Ham-Burger

-10oz Ground Beef Tenderloin Burger with Grilled Smoked Ham, Aged White Cheddar, House-Made BBQ, Bib Lettuce, Tomato, Pickled Cucumbers & Onions. Served with Seasoned Hand Cut Fries.

 

 

 

 

Wednesday’s Dinner Feature

Seared U-10 Scallops

Seared Scallops served over Creole Buttermilk Cornbread Dressing with Andouille Sausage, Oysters, Bell Peppers & Herbs topped with a Rosemary-Orange Butter Sauce. Served with Grilled Asparagus

Wednesday’s Lunch Feature

Seared Sea Scallops
Served over Roasted Brussels Sprouts and Tri-Colored Fingerling Potatoes. Topped with a Citrus Butter and Fresh Herbs.

Farmer’s Plate
Vegetable Soup
Fried Okra with Agrodolce
Stewed Green Beans and Tomatoes
Petite Caesar Salad with Parmesan and Croutons

Tuseday Dinner Feature

Farm-to-Table

(1) Butter Braised Lima Beans (2) Stewed Green Beans and Tomatoes

Seared U-10 Scallops 

Saffron and Asparagus Risotto topped with a Blood Orange Beurre Blanc and Gremolata

Tuesday’s Lunch Feature

Farmer’s Plate

-Fried Okra with Smoked Tomato Aioli

-Butter Braised Lima Beans

-Tomato Basil Bisque

-Stewed Green Beans & Tomatoes

McEwen’s Patty Melt

House Ground Tenderloin Patty on Texas Toast with Mushrooms, Onions, Swiss Cheese, Bacon & Thousand Island Spread. Served with Seasoned French Fries.

Friday’s Dinner Feature

Seared Sea Scallops

Seared Scallops over Sweet Pea & Georgia Griffin Beer Cheese Risotto topped with Satsuma Beurre Blanc and Oregano Oil.

Friday’s Lunch Features

Farmer’s Plate

-Stir Fried Fresh Green Beans, Watermelon Radishes & Local MS Shitake Mushrooms

-Roasted Cauliflower Florentine

-Gluten Free Chicken Noodle(Carrots, Peas, Mushrooms, Spaghetti Squash)

-Braised Black Eyed Peas

Fritto Misto

-Masa Beer Battered Shrimp & Florida Mahi Mahi over Local Blue Delta Rice Topped with Agro Dolce.

Thursday’s Lunch Feature

Beer Battered Fish n Chips
Served with Napa and Purple Cabbage Slaw and Garlic Fries

Farmer’s Plate
Stir-Fried Green Beans, Watermelon Radishes and Shiitake Mushrooms
Corn and Cauliflower Chowder
Fried Green Tomatoes with a Smoked Tomato Aioli
Hoppin John with Local Crowder Peas

Also visit our Memphis Location