All posts by mcewens

Farmer’s Plate:  Green and Red Tomato Bisque; Panko Fried Eggplant with a Gala Apple and Blueberry Chutney; Chinese Tri-Color Green Beans with Shiitake Mushrooms and an Asian Plum Glace; Roasted Cauliflower with a White Cheddar Mornay

Feature:  Pan Seared Sea Scallops Over Angel Hair Pasta Primavera with Freshly Grated Parmesan and Micro Greens

Steak Au Poivre
15 oz. Ribeye topped with Shiitake Mushrooms and a Beurre Rouge. Served with Roasted Fingerling Potatoes and Sautéed Tri-Colored Beans.

Roasted BBQ Pork Tenderloin Sandwich
Topped with Napa Cabbage Slaw. Served with House-Cut Fries.

Farmer’s Plate
Apple Cider and Brown Sugar Braised Collard Greens and Lima Beans with Pancetta
Spinach and Purple Potato Soup with a Lemon Cream Drizzle
Tomato-Basil Eggplant Parmesan
Arugula Salad with Watermelon, Balsamic Vinaigrette, and Toasted Almonds

Pan-Seared Rainbow Trout
Served over Roasted Brussels Sprouts and Fingerling Potatoes with a Mango-Avocado Salsa.

Farmer’s Plate:  Eggplant Parmesan; Saffron-Asparagus Bisque with Red Pepper Coulis; Speckled Lima Bean Succotash Featuring Sweet Corn and Pancetta; Roasted Broccoli, Cauliflower, Zucchini, and Squash in Pesto Butter

Feature:  Grilled Rainbow Trout Served Over Roasted Brussel Sprouts and Fingerling Potatoes with a Toasted Almond and Mango-Avocado Salsa

Stuffed Rainbow Trout Meuniere
Pan-Fried and Stuffed with Shrimp and Bell Peppers. Served with Steamed Basmati Rice.

Char-grilled 15oz. Ribeye

- 150z. Ribeye served with Creamy Horseradish Mashed Potatoes, and Grilled Asparagus all topped with a Port Wine Demi glaze

Blue Moon Soft Shell Crab

Blue Moon Masa Battered Soft Shell Crab served over Crawfish and Sausage Jambalaya served with Cajun Remoulade

Farmers Plate

- Spinach and Artichoke Dip with house made Pita Chips

- Curried Eggplant Soup with Tarragon Crème Fraiche topped with a drizzle of Honey

- Southern Broccoli Salad with St. Bethany Tomatoes, Applewood Bacon, White Cheddar & Toasted Pecans

- Fried Green Tomatoes served with a Lemon-Creole Aioli

Shaved BBQ Pork Tenderloin Brioche

-Shaved Pork Tenderloin tossed in a house made Makers Mark BBQ sauce, Dijon Cucumber Coleslaw and is served with Hand Cut Seasoned French Fries

Crab Three Ways
Beer Battered Soft Shell Crab served over a Crawfish and Lump Crabmeat Jambalaya and a Roasted St. Bethany and Jumbo Lump Crabmeat
Beurre Blanc.

Farmer’s Plate:  Southern Style Jambalaya with St. Bethany’s Tomatoes, Local Country Pleasin Sausage, Bell Peppers, Crawfish, and Okra; Watermelon-Arugula Salad with a Lemon-Honey Vinaigrette; Roasted Cauliflower and Red Pepper Soup with a Pesto Drizzle; Steamed Broccoli in Chardonnay and Garlic Butter

Feature:  Poached Shrimp Salad Tossed in a Roasted Tomato Cajun Remoulade served Over Fried Green Tomatoes and Mixed Greens with a Roasted Red Pepper Coulis and Balsamic Glace