All posts by mcewens

Tonight we will be featuring a 16 oz char grilled Ribeye encrusted in goat cheese and topped off with a heirloom tomato chutney. This will be served alongside thyme and garlic roasted red potatoes and a sautee of local vegetables.

Pan-Seared Sea Scallops
Served over Crisp Romaine Lettuce with Parmesan Crisps and a Chipotle Dressing.

Farmer’s Plate
Hoppin’ John with Purple Hull Peas, Okra, Onions and Pancetta
Broccoli and Cauliflower Bisque
Lemon-Feta Hummus with Sundried Tomato Crisp
Stewed Green Beans and Heirloom Tomatoes

Steak Frites
Seared Ribeye topped with Maytag Bleu Cheese served over Roasted Potatoes, with Sautéed Local Vegetables.
Topped with a Creole Heirloom Chutney.

Barbeque Pork Sandwich
Served on a Brioche Roll with Napa and Red Cabbage, and a Honey Creole Sauce.

Farmer’s Plate
Eggplant Bisque with Local Heirloom Tomatoes
Fried Green Tomatoes with a Creole Remoulade
House-Made Hummus with Feta and Tortilla Crisps
Purple Hull Peas and Radish Greens with Pancetta

Tonight we will be featuring a Bleu Cheese encrusted Ribeye paired with a port wine demi glace with garlic and thyme oven roasted red potatoes and sautéed local vegetables.

Farmer’s Plate

-Humus with Chili Oil, Olives, & Feta served with Sundried Tomato Crisps

-Roasted Cauliflower & Spinach Pomodoro

-Crispy Fried Eggplant with Agro dolce

-Roasted Corn, Spinach & Potato Chowder

Feature

Toasted Italian Club served on a Buttered Gambino Roll with shaved Prosciutto, Imported Italian Salami, Smoked Ham & Applewood Bacon. Served with house made Marinara as well as olives and banana peppers topped with Swiss and your choice of side.

Calamari Agro dolce

-Hand Breaded Fried Calamari served with Agro dolce and Cajun Remoulade

Shitake Mushroom Veal Marsala

-Herb & Parmesan Crusted Veal in a local Shitake Mushroom Marsala sauce. Served with Smashed Red Potatoes and Grilled Asparagus

Fried Calamari Salad
Spring Mixed Greens, Remoulade, Cucumbers, Yellow Tomatoes, Blueberries, Shaved Red Onions

Farmer’s Plate
Deviled Eggs with Pancetta and Basil
Stewed Tomatoes and Green Beans
Roasted Cauliflower with a Cheddar Béchamel
Fried Eggplant with a Fuji Apple Chutney

Farmer’s Plate

-Sautéed Spinach with Roasted Sweet Corn & Cherry Heirloom Tomatoes

-Garlic Butter & Thyme Roasted Purple Potatoes cooked with Pancetta

-Saffron Cioppino with Clams, Mussels, Shrimp & Local Vegetables

-Roasted Cauliflower with Aged Cheddar Mornay

Feature

-Blackened Tilapia Filet with Mixed Greens, Heirloom Tomatoes, Pickled Cucumbers, all on a New Orleans Toasted Gambino Roll with Creole Tartar Sauce and Cajun French Fries

Farmers Plate

-Asparagus, Prosciutto & Mushroom Bisque

-Crispy Fried Okra with house made Pepper Jelly

-Warm Couscous, Kale & Rainbow Swiss Chard Salad with Lemon Vinaigrette, Basil, & Toasted Almonds

- House made Hummus & Pita