All posts by mcewens

Farmers Plate

-Honey Bacon Seared Brussels Sprouts with Toasted Almonds & Balsamic

-Tomato & Artichoke Vegetable Soup

-Watermelon  Arugula & Goat Cheese Salad with Lemon Vinaigrette

-Zucchini, Squash, Eggplant, & White Cheddar Vegetable Lasagna

Feature

Two Fried Green Tomatoes between Jumbo Lump Crab & Fuji Apple Salad with Arugula & Blackberry Balsamic Vinaigrette.

FRIED CALAMARI SALAD

Hand breaded fresh Calamari over a local Spring Mix of Arugula, Mizuna, Perrila, and Scarlet Frills tossed in a Lemon Remoulade dressing. Also fresh Baby Heirloom Cherry Tomatoes, Baby Yellow Cucumbers and shaved Red Onion.

Fried Calamari Salad
Served over Mixed Greens with Cucumbers, Heirloom Cherry Tomatoes, Shaved Red Onions, and a Cajun Lemon Remoulade

Farmer’s Plate
Broccoli and Cauliflower Florentine
Butternut Squash Bisque
Fried Okra with a Sweet Raspberry Jam
Collared Green Sautéed with Apple Cider and Brown Sugar

Farmers Plate

-Roasted Broccoli, Cauliflower, and Tomato Soup with Fresh Basil

-Hand breaded Fried Green Tomatoes with Apple Chutney

-Mediterranean Hummus and Hand Made Pita Bread

-Garlic stewed and White Wine Green Beans and Roasted Tomatoes

Penne Fruits de Mere

-Fresh Parmesan and Penne Pasta tossed in a Crawfish Cream Sauce with Clams, Mussels, Shrimp, and Spinach Served with Grilled Ciabatta Bread

Wagyu Burger
Served with Bleu Cheese, Caramelized Onions, and a Smoked Tomato Jam.

Farmer’s Plate
Fried Green Tomatoes served with Goat Cheese and a Sweet Merlot Glace
House-Made Hummus with Pita
Baked Eggplant Casserole
Butternut Squash Bisque

Farmers Plate

-Butternut Squash Bisque with Oregano Crème & Walnut Oil drizzle

-Eggplant Gratin

-Steamed Broccoli & Cauliflower Alfredo

-Fresh picked sautéed Collard Greens with Apple Cider and Brown Sugar

Wagyu Burger

Ground Wagyu Beef with Lemon-Cucumber Aioli, Mixed Greens, Roasted Tomatoes, Shaved Red Onion, all on a Toasted Kaiser Roll.

Seared Wagyu Kobe

Seared Japanese Wagyu Beef served with Pan Roasted Sweet Corn, Arugula & Fingerling Potatoes. We will top your Wagyu with a Roasted Shallot & Noble Vines 181 Compound Butter.

Pan-Fried Rainbow Trout
Served with Stewed Fingerling Potatoes and Grilled Asparagus. Topped with a Caper Aioli.

Farmer’s Plate
Eggplant Gratin
French Onion Soup with Swiss Crostini
Pan-Roasted Brussels Sprouts with Bacon, Pecans, and a Red Wine Sauce
Fried Green Tomatoes with Lemon Aioli

Penne Fruits De Mer

White wine Sautéed Clams and Mussels, Seared Scallops and Shrimp all over Penne Pasta. Served with a side of Wilted Spinach and Grilled Ciabatta bread. Topped with a Creole Crawfish cream sauce.

Seared Sushi Grade Ahi Tuna. Served over our Mango-Avocado Basmati Rice, topped with an Asian Ponzu-Lime Remoulade.