All posts by mcewens

WAGYU STRIP

-Seared Japanese Wagyu Strip served with Local Woodson Ridge Farms baby Tricolor carrots, Watermelon Radishes, Purple Heirloom Radishes & Sautéed Kale with a Side of Gorgonzola-Bacon Demi Glaze for your Strip.

OYSTERS ON THE HALF SHELL

-Fresh shucked Oysters in the Half Shell with house made Cocktail Sauce and Black Pepper Mignonette.

FARMER’S PLATE

-Crispy Fried Okra with Lemon Basil Aioli

-Spaghetti Squash Primavera with Chiffonade Kale & Heirloom Tomatoes

-Slow Cooked Purple Hull Peas with Smoked Ham

-Asparagus & Goat Cheese Bisque

BLACK AND BLUE BURGER

-Ground Tenderloin Burger Blackened with Gorgonzola Blue Cheese on a Brioche Roll. Served with you choice of side.

Pecan Crusted Halibut
Served with Sautéed Heirloom Tomatoes and Roasted Corn with Kale. Topped with a Lemon-Thyme Beurre Blanc.

SOUTHERN PECAN CRUSTED HALIBUT

-Alaskan King Halibut Encrusted with Local Mississippi Pecans & Fresh Herbs. Served with sautéed Kale, Corn, and Roasted Red Potatoes with Local Heirloom Tomatoes. Topped with a Southern Pecan & Brown Beurre Monte with Orange Essence.

FREID CALAMARI SALAD

-Hand Breaded and Fried Calamari over Local Mixed Greens. Your Salad will include Cucumbers, Roasted Bell Peppers, Heirloom Tomatoes, Diced Mango, Red Onion all Tossed in a Remoulade Dressing.

Tonight’s feature will include a Pan seared Alaskan King Halibut served over a blue crab and saffron wild mushroom risotto. The dish will be paired with an heirloom tomato and roasted fennel Fume.

Farmer’s Plate
Ratatouille with Squash, Eggplant, Zucchini, Onions, Tomatoes,
Chicken and Artichoke Soup
Roasted Brussels Sprouts with Gorgonzola Cheese, Honey and Bacon
Spaghetti Squash Salad with Cucumbers, Feta, Picholine Olives, Fresh Oregano, and a Red Pepper Vinaigrette

Pan-Seared Halibut
Served over Blue Crab Saffron Risotto with Crimini Mushrooms and Sweet Peas. Topped with a Roasted Fennel and Heirloom Tomato Sauce.

Farmer’s Plate

-Greek Spaghetti Squash salad with Feta and Olives in a Red Pepper Vinaigrette

-Creamy Chicken and Artichoke Soup

-Chiffonade sautéed Kale & Roasted Corn with Garlic and Shallots

-Ratatouille with local veg and Fresh Marinara

Fried Calamari Salad

- Fresh Calamari Hand Breaded and Fried over Mixed Greens. Salad will include Cucumbers, Tomatoes, Shaved Red Onions, and Fire Roasted Bell Peppers with a House Made Remoulade

SHRIMP & TOMATO BASIL PASTA

- Angel Hair Pasta with Fresh Basil cooked in a made to order Chardonnay Pomodoro Sauce. Accompanied with Fresh Gulf Shrimp, Shaved Parmesan, Spinach & Grilled Ciabatta Bread.

Fried Calamari Salad
Served over Mixed Greens with Tomatoes, Red Onions, Blueberries and a House-Made Remoulade.

Farmer’s Plate
Sautéed Green Beans with Lemon, Tomatoes, and Basil
Vegetable Soup
Smoked Salmon Bruschetta with Dill, Cucumber, and a Garlic Cream Cheese
Roasted Heirloom Eggplant with Honey and Sage