All posts by mcewens

Feature Dish

Pistachio Dusted Pan Fired Rainbow Trout served with Southern Style Butter Braised Fingerling Potatoes,  Bacon & Onion Sautéed Snow Peas, and a Lemon Basil & Caper Aioli.

Farmers Plate

-Butter Braised Speckled Lima Beans

-Butternut Squash Bisque with Sage Crème Fraiche & Honey

-Stir Fired Ginger Glazed Purple Cabbage

-Arugula & Goat Cheese Canapés with Smoked Salmon over Roasted Shallot Vinaigrette

Feature Dish

-Paneed Pistachio Crusted Rainbow Trout with Creamy Braised Fingerling Potatoes, Bacon and Onion Sautéed Snow peas & a Lemon Caper Aioli for your Trout

Blackened Gulf Coast Redfish
Served with Smoked Sausage and Crawfish Jambalaya and Honey-Roasted Local Baby Carrots. Topped with a Lemon Dill Beurre Blanc.

Grilled Rainbow Trout
Served with Honey-Roasted Baby Carrots and Sautéed Snow Peas. Topped with a Lemon Dill Beurre Blanc.

Farmer’s Plate
Couscous and Kale Salad with Feta Cheese, Sun-Dried Tomatoes and Fresh Basil
Smoked Salmon Canapé with Shaved Bravo Radish, Roasted Shallot Cream Cheese and an Apricot-Wine Glaze
Fried Okra with a Blackberry Chutney
Black Bean, Chicken and Corn Soup with Roasted Fennel and Crème Fraiche

Pan-Seared Gulf Coast Redfish
Served with Local Tri-Colored Carrots and a Couscous and Kale Salad. Topped with a Apricot and Spiced Wine Glaze.

Farmers Plate

-Warm Kale, Corn, & Black Bean Salad

-Port Wine Poached Pear with Blue Cheese Pecan Mousse

-Stir-fried Cabbage with Bacon & Onions

-Roasted Poblano, Cheddar & Beer Bisque

Canarian Pork Pita

Grilled Spiced Pork Tenderloin Pita Wraps with Shaved Cabbage tossed in a Cucumber Lime Dressing with Feta Cheese and served with a side of Canarian Salsa and house cut French Fries.

McEwen’s will be participating again in this years Oxford Restaurant Week. We will be offering a Three Course Prefix Menu for a price of $35.00. Proceeds going to the Oxford Pantry.

Farmers Plate

-Fried Okra with Cajun Remoulade

-Asian Ginger Glazed Snow Peas with Local Shitake Mushrooms

-Spaghetti Squash & Arugula Salad with Feta, Fresh Basil, and Roasted Red Pepper

-Roasted Fennel and Tomato Vegetable Soup

Southwest Shrimp & Calamari Salad

-Masa Dusted Fried Shrimp & Calamari served over Fresh Romaine tossed in a Lemon Chipotle Caesar dressing.  A Parmesan Crisp, Cracked Pepper and Quartered Egg will also be tossed in your salad.

Farmers Plate

-Spaghetti Squash Salad with Feta Cheese and Lemon-Basil & Red Pepper Vinaigrette

-Ratatouille with Zucchini, Eggplant, Squash, Sautéed in a savory Tomato Sauce

-Fried Okra with side of Spicy Plum Jelly

-Rosemary Broccoli & Roasted Red Potato with Chives

Feature

-Seared Bacon & Goat Cheese Filet Burger with Sundried Tomato Jam, Mixed Greens, House pickled Cucumbers served on a Brioche Roll. Served with choice of side.

McEwen’s will be participating again in this years Oxford Restaurant Week. We will be offering a Three Course Prefix Menu for a price of $35.00. Proceeds going to the Oxford Pantry.