All posts by mcewens

Tonight we will be featuring a fresh char grilled red snapper paired with a tamarind spicy relish. Served alongside the snapper will be a fried rice using local farm fresh vegetables and a lemon Gastrique.

Chargrilled Red Snapper

Chargrilled Red Snapper served over fresh local Woodson Ridge Farms vegetable medley of Romanesca Hydroponic Cauliflower, Butternut Squash, Bravo Heirloom Radishes and Chiffonade Kale sautéed in Basil Butter and White Wine. Topping your dish with a Mango-Mint Coulis & Honey Infused Blackberries.

Blackened Blue Ribeye

-Blackened and Blue Cheese Crusted 16oz Ribeye. Served over Truffle & Bacon Fingerling Potato Hash and Grilled Asparagus. Served with a Cabernet Sauvignon Gastrique.

Farmers Plate

-Woodson Ridge Farms Corn Edamame and Pancetta Succotash

-Fried Eggplant Parmesan

-Local Heirloom Tomato Basil Bisque with Fresh Parmesan

-Warm Brussel Sprout Salad with Lemon Vinaigrette and Blue Cheese Crumbles, Almonds with Balsamic Glaze

Feature

-Blackened, Blue Cheese, Bacon Burger served on a Buttery Brioche Bun with your choice of side.

Steak Au Poivre

Peppercorn Crusted 16oz. Seared Ribeye served over Truffle Butter Roasted Fingerling Potatoes and Grilled Asparagus. A Cabernet Sauvignon Au Poivre Sauce will be served over your dish.

Blackened Catfish Po’boy
with Cucumbers, Tomatoes, Red Onions, and a Spicy Remoulade.

Farmer’s Plate
Succotash with Speckled Lima Beans and Pancetta
House-Made Hummus with Basil, Feta and Grilled Pita
Baja Cabbage with Tomatoes, Roasted Poblano Peppers, and Lime
Local Vegetable Soup with Saffron, Tomato, and Chardonnay Steamed Mussels

Farmers Plate

-House made Roasted Garlic & Basil Hummus with Warm Pita

-Slow cooked Speckled Lima Beans Cooked with Pancetta

-Southwest Stir-fried Cabbage with Lemon, Poblano Peppers and Tomatoes

-Roasted Fennel & Cauliflower Bisque

BBQ Pork Brioche

-Sliced Seared Pork Tenderloin Tossed in a House made Mango BBQ Sauce topped with Creole Honey Slaw on a Buttery Brioche Bun and choice of side.

Southern Steak Frites

-16Oz. Char-Grilled Ribeye served Crispy Sweet Potato Frites. Served with Local Woodson Ridge Farms Hydroponic Romanesca Cauliflower and Applewood Bacon Bordelaise Sauce.

Tempura Battered Halibut, Gulf Shrimp, and Scallop
Served with Basil-Garlic Rice Pilaf and topped with a Pablano-Mango Chutney.

Farmer’s Plate
Broccoli and Cheddar Bisque
Roasted Cauliflower Florentine with a House-Made Marinara
Fried Okra with a Spicy Plum Jelly
Tri Colored Baby Carrots roasted with Lemon Butter

Halibut Mussel Pomodoro

-Pan Seared Alaskan Halibut served with Saffron Steamed Mussels and Heirloom Hydroponic Romanesco Cauliflower served in a Creole Pomodoro Sauce garnished with Edible Tsai Thai Flowers.