All posts by mcewens

It’s That Time AGAIN!!!    BRUNCH TIME!!!

Seared Ahi Tuni Served Over a Mango Butter Basmati Rice with a Ponzu Aioli

Pan Seared King Snapper
Served Over Roasted Woodson Ridge Farms Baby White Potatoes and Snow Peas. Topped with a Heirloom Tomato and Toasted Pecan Brown Sauce.

Farmer’s Plate:  Fried Green Tomatoes with House Made Remoulade; Saffron, Kale, and Roasted New Potato Soup; Mediterranean Stuffed Eggplant; Goat Cheese and Watermelon Salad Over Fresh Arugula with Toasted Almonds and a Lemon-Basil Vinaigrette

Feature:  Steak, Egg, and White Cheddar Croissant with Caramelized Onions and Smoked Tomato-Bacon Jam.  Choice of Side Item.

Seared King Snapper Over a Rosemary Butter Creole Dressing, with Grilled Asparagus and a Green Zebra Tomato-Lemon Buerre Blanc

Black -n- Bleu Burger
Ground Beef Tenderloin topped with Gorgonzola Cheese and a Bacon-Tomato Jam. Served on a Buttered Brioche Roll.

Farmer’s Plate
Asparagus and New Potato Soup with Saffron and Smoked Bacon
Sweet Potato Fries with a Cinnamon and Brown Sugar Ketchup
Sautéed Kale and Sweet Corn
Arugula Salad with Watermelon, Goat Cheese, Toasted Almonds, and a Lemon-Basil Vinaigrette

Pan Seared Mahi Mahi Served Over a Lemon-Basil Steamed Basmati Rice with Toasted Almonds; Topped with a Mango-Avocado Salsa and a Port Wine Gastrique.  Accompanied with Grilled Asparagus.

Farmer’s Plate:  Crispy Sweet Potato Fries with a Cinnamon-Brown Sugar Ketchup; Warm Hummus with Feta, Sundried Tomatoes, and Pita Bread; Saffron Asparagus and New Potato Chowder; Ginger Glazed Snow Peas and Carrots

Feature:  Pan Seared Mahi Mahi Served Over Fried Green Tomatoes with a Mango-Avocado Salsa and a Port Wine Gastrique

Char-Grilled Mahi Mahi Served Over Steamed Lemon-Basil Basmati Rice with a Grilled Mango, Jalapeno, and Avocado Salsa.  A Side of Grilled Aspragus and Port Wine Gastrique

Southwest Steak Caesar
Seared New York Strip, Roasted Corn, Avocadoes, Cheddar Cheese, Tomatoes, and a Chipotle Dressing served over Crisp Romaine Lettuce.

Farmer’s Plate
House-Made Hummus served with Warm Pita Bread
Tomato and Vegetable Soup
Arugula Salad with Watermelon, Toasted Almonds, and a Balsamic Vinaigrette
Stuffed Eggplant