All posts by mcewens

FARMERS PLATE

-Roasted Cauliflower Parmesan Soup with Fresh Basil

-Hand Breaded Crispy Fried Okra drizzled with Jalapeno Pepper Jelly

-Braised Local Collard Greens and slow cooked Purple Hull Peas

-Local Vegetable Ratatouille Pomadero

FEATURE DISH

Poached Royal Red Shrimp Salad with Arugula Greens and Fried Green Tomatoes topped with Cajun Remoulade and Balsamic Gastrique

Seared Royal Red Shrimp Satays over Pan Roasted Woodsen Ridge Farms Vegetable Medley Including Chanterelle Mushroom with Baby Zucchini, Honey Infused Blueberries, and a Lemon Cucumber- Tomato Relish

Farmer’s Plate:  Roasted Cauliflower Bisque with Red Pepper Coulis; Braised Crowder Peas with Panchetta and Roasted Garlic; 3 Cheese Vegetable Lasagna; Crispy Fried Okra with a Plum-Jalapeno Pepper Jelly

Feature:  Country Fried Steak over Mashed Red Potatoes, Cracked Pepper Gravy, and Sautéed local Greens in Apple Cider and Brown Sugar

Shiitake Mushroom Chicken Marsala
Served with Parmesan Chive Potatoes and Grilled Asparagus.

Pan-Seared Sea Scallops
Served over Sweet Corn and  (Woodson Ridge Farm) Kale. Topped with an Asian Plum Gastrique.

Farmer’s Plate
Sundried Tomato & White Cheddar Mac-n-Cheese
Fried Eggplant with a Blueberry-Apple Chutney
Ginger Carrot Bisque with a Lemon Dill Crème Fraiche
Creole Stewed Multi Colored Green Beans and Tomatoes

Cast Iron Lobster  Mac & Cheese
Served with Prosciutto Wrapped Asparagus

Cast Iron Lobster-Truffle Macaroni and Cheese Featuring a White Cheddar Mornay with a Side of Balsamic Glazed Proscuitto Wrapped Asparagus

Farmer’s Plate:  Ginger-Carrot Soup, Sautéed Haricot Vertes with Green Tomatoes, Bacon, and Apple Cider Vinegar; Fried Eggplant with Mint-Apple Chutney; Sautéed Spinach with Roasted Sweet Corn

Feature:  Country Fried Steak over Mashed Red Potatoes, Brown Sugar Sautéed Kale, and a Cracked Pepper-Onion Gravy

Pan Seared Redfish and U-10 Scallops Served Over A Sautee of Roasted Corn and Purple Cabbage with a Saffron-Dill Beurre Blanc and Grilled Asparagus

Fish of the Day:  Blackened Florida Snapper Served Over Jambalaya with a Crawfish Etouffee and Grilled Asparagus

Feature:  Blue Cheese and Bacon Encrusted 150z Ribeye Atop Roasted Fingerling Potatoes with a Mushroom Beurre Rouge and Grilled Asparagus