All posts by mcewens

Fresh Boston Clam Fettuccine

-Saffron & Chardonnay steamed Fresh Boston Clams tossed with Fettuccini in a made to order Lemon Meniere with Fresh Parmesan. Accompanied with Grilled Asparagus & Grilled Herbed Batard Baguette.

Chargrilled Scallop Pasta

Jumbo Chargrilled Scallops served over Aubergine Angel hair Pasta with Hand shaved imported Parmesan, Basil, & Sundried Tomatoes. Accompanied by Grilled Asparagus with Toasted Garlic Ciabatta Bread.

FARMERS PLATE

-Cococnut Crusted Eggplant with Fruit Chutney

-Cuban Spiced Sautéed Corn, Kale & Tomatoes

-Duo of Roasted Squash Bisque with Butternut Spaghetti Squash, Herb Crème Fraiche & Walnut Oil

-New Orleans style Hoppin’ John

SEA SCALLOP CARBONARA

Seared Jumbo Sea Scallops over Fettuccini tossed in a Applewood Bacon Carbonara with Edamambe and Grilled Ciabatta Bread.

FARMERS PLATE

-Creamy Parmesan and Spinach Artichoke Dip with Fried Pita

-Braised Crowder Peas & Collard Greens Cooked with Applewood Smoked Bacon

-Broccoli Chicken & Rice Soup

-Crispy Fried Eggplant with Gala Apple Chutney

VEAL FETTUCINE

-Panko Herb-Crusted Pan Fried Veal topped with house made Marinara and Parmesan Cheese served over Basil Pesto and Spinach tossed Fettuccini. Roasted Garlic and Rosemary French Bread will accompany your dish.

FARMERS PLATE

-Spinach & Artichoke Dip with Fresh Pita

-Broccoli, Chicken & Cheddar Soup

-Stir Fried Local Vegetables

-Slow Braised Crowder Peas

FRITTO MISTO

-Tempura battered Mahi Mahi with Coconut Crusted Fried Shrimp served over Steamed Rice with Agro dolce Sauce and Stir Fried Local Vegetables.

Veal Parmesan Croissant
Topped with Spinach and Provolone Cheese. Served with Truffle Fries.

Farmer’s Plate
Spaghetti Squash with Arugula and Goat Cheese
Fried Green Tomatoes with a Cajun Remoulade
Roasted Cauliflower Bisque
Smoked Scarlett Beets

FARMERS PLATE

-Asian Glazed Stir Fried Snow Peas

-Panko Crusted Eggplant with Tomato Chutney

-Cauliflower Florentine

-Roasted Butternut Squash Bisque with Sage Cream and Walnut Oil

MAHI MAHI

-Chargrilled Mahi Mahi served over Local Sautéed Vegetables with Local Black & Blueberry, Cilantro, Lime & Avocado Salsa for your Mahi Mahi.

FLORIDA GROUPER

Pan Seared Florida Grouper topped with a Heirloom Yellow Tomato & White Balsamic Chutney. Served Over a Ginger & Butter Rice Pilaf, accompanied by Sautéed Snow Peas.

Grilled Mahi Mahi
Served over Snow Pea and Ginger Rice Pilaf with a Lemon and Blueberry Salsa.

Farmer’s Plate
Herb Crusted Eggplant Parmesan
Local Tomato and Vegetable Beef Soup
Pan-Roasted Brussels Sprout Salad
Steamed Broccoli with Garlic Butter

CAST IRON RIBEYE SOUBISE

16oz. Cast Iron Seared Ribeye Topped with a Creamy Goat Cheese & Truffle Soubise. Served with Garlic & Basil Roasted Fingerling Potatoes and Crisp Snow Peas.