All posts by mcewens

Herb Crusted Lamb Rack
Served with Roasted Red Potatoes, Sautéed Spinach and a Mint-Plum Glaze.

Farmer’s Plate
Pesto-Parmesan Eggplant
Seared Brussels Sprouts with a Spicy Almonds and a Balsamic Glaze
Stir Fried Cabbage
Broccoli and Cheddar Chowder

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.

First Course: Oysters Persillade

-Roasted Shucked Oysters with Lemon Zest, Parmesan, Panko, & Butter. Served over an Arugula Blackberry Salad.

Second Course: Pistachio Crusted Center Cut Beef Tenderloin

-4oz.  Black Angus Pistachio Crusted Beef Tenderloin served with Truffle Roasted Purple Potatoes, Foraged Wild Mushrooms and an Apricot Confiture.

Third Course: Maple Pecan Brie Cheesecake

- House made Maple Cheesecake With Toasted Pecans

Farmers Plate

-Sautéed Green Beans with Bacon Vinaigrette

-Roasted Eggplant & Fennel Soup

-Fried Green Tomatoes with Creole-Lemon Aioli

-Broccoli Mac and Cheese

BBBB Burger

-Black & Bleu, Bacon, Brioche, Burger. 10oz. Ground Beef Tenderloin Pattie topped with Bacon Blue Cheese and local mixed greens with House pickled cucumbers and Roasted tomato Aioli. Served with your choice of side.

Chargrilled Mahi-Mahi & BBQ Shrimp

Chargrilled Mahi-Mahi with New Orleans style BBQ Shrimp served with Court-Bullion Poached Purple, Red, & Fingerling Potatoes. Also tih your dish Local Kale & Roasted Corn served with a Creole Compound Butter.

Southern Pecan Fish and Chips

Lazy Magnolia Southern Pecan Beer Battered Mahi-Mahi served over Hand cut Basil Truffle Fries. Served with a Creole Honey Napa & Purple Cabbage Cole Slaw as well as Lemon-Caper aioli & Cocktail Sauce.

Farmers Plate

- Heirloom Tomato Basil Bisque

- New Orleans Style Hoppin’ John

- Fried Green Tomato Parmesan

- Smoked Salmon Mixed Green Salad with a Lemon-Dill Vinaigrette and Cucumbers

Monte Cristo

- Hot  Ham, Turkey, and Cheese served on a Pan Fried French Toast Baguette with a cup of Local Heirloom Tomato Basil Bisque

Chargrilled Mahi Mahi

Mahi Mahi Chargrilled and served over Coconut-Herb crusted Fried Eggplant topped with Warm Mango Chutney and Grilled Asparagus

Blackened Red Snapper
Served with a  Creole Cornbread Dressing and Sautéed Spinach.

Farmer’s Plate
Stir-Fried Local Vegetables with Honey Glaze
Hoppin John with Purple Hull Peas, Okra, Bell Peppers, Onion, and Bacon
Broccoli and Cauliflower Bisque
Fried Green Tomatoes with Parmesan Cheese

Blackened Red Snapper

-Blackened Red Snapper served over Sweet & Spicy Brussels Sprouts cooked with Applewood Bacon and Topped with Toasted Almonds. Topping your dish will be a Lemon-Basil Beurre Blanc.