All posts by mcewens

Chargrilled Striped Bass

- Striped Bass Filet served over Citrus, Herb & Honey Roasted Butternut Squash & Brussels Sprouts. Your Bass will be topped with Sautéed Lump Blue Crab and a Rosemary Beurre Blanc

Fish & Chips
Served with House-Cut Sweet & Purple Potato Fries, Cole Slaw, and a Caper Aioli.

Farmer’s Plate
Spaghetti Squash Alfredo
Fried Okra with a Blackberry Jelly
Chicken & Black Bean Soup with Crème Fraiche
Roasted Butternut Squash with a Brown Sugar & Cinnamon Glaze

Tonight we will be featuring a Creole version of Fruit de Mer consisting of blackened trout, clams, mussels and served alongside a crawfish cornbread dressing.

Creole Fruits De Mer

- “Fruits of the Sea” including Blackened Trout, Clams, Mussels, all over Crawfish Creole Dressing topped with a made to order Creole Sauce. Served with Grilled Asparagus

Farmers Plate

-Zuppa Tuscana Soup

-Crispy Fried Okra with Blueberry Compote

-Petite Wedge with Toasted Pecans, Bacon, Blue Cheese, and Croutons

-Chargrilled Asparagus with a Red wine Mushroom Beurre Monte

Feature Dish

Fried Calamari Salad with Crisp Romaine Lettuce, Roasted Mushrooms, Goat Cheese, red Onion with a Romanesca Vinaigrette

Tonight we will be serving a Filet Mignon and Shrimp dinner for Two. Beef tenderloins will be accompanied with goat cheese stuffed gulf shrimp and paired with rosemary and butter roasted  fingerling potatoes, sautéed vegetables from an oxford local farm and finished off with a cherry cheese cake with a rose petal white chocolate ganache.

Grilled Pork Tenderloin
Served with Roasted Corn, Kale, Fingerling Potatoes, and a Balsamic Pork Jus.

Farmer’s Plate
Roasted Red Pepper and Cauliflower Bisque
Broccoli Pomodoro with Parmesan and Toasted Bread Crumbs
Purple Sweet Potatoes with a Brown Sugar Glaze
Stir-Fried Snow Peas, Yellow Squash, and Zucchini with Ginger and Basil

Farmer’s Plate

-Creamy Spinach Artichoke Cheese Dip with Grilled Pita

-Dirty Rice Stuffed Poblano Peppers with warm Tomato Picante

-Corn, Edamame, Lima, & Pancetta Succotash

-Bouillabaisse with Saffron Chardonnay, Tomatoes, Clams, Mussels and Herbs

Feature Dish

-Turkey, Bacon & Swiss on Buttered Toasted Wheat berry bread with Lemon Honey Arugula, Shaved Red Onion, and Avocado Aioli. Served with your choice of side.

Chargrilled Trout

Chargrilled Rainbow Trout with Jumbo Lump Crab Meat Topped with Béarnaise. Your dish will be served with Grilled Asparagus, Garlic-Basil steamed Rice and a Port wine Gastrique.

Farmers Plate

-White Cheddar & Butter Whipped Cauliflower Puree

-Broccoli & Mushroom Risotto

-Orange Miso & Brussel Sprout Soup

-Lima Bean, Roasted Corn, & Pancetta Succotash

Feature Dish

Blackened Rainbow Trout Filet with Creole Honey Slaw, Oven Roasted Tomatoes & an Avocado Aioli all on a French Baguette. Served with Hand cut French Fries.