All posts by mcewens

Steak and Grilled Oyster Carbonara Featuring 4 ounce Seared Beef Tenderloin with Chateau Sauce; 3 Oysters with Creole Compound Butter; and Served with Angel Hair Pasta with Edamame Beans and AppleWood Bacon

Farmer’s Plate:  Roasted Purple and Red Potatoes with Tri-Color Carrots in a Roasted Red Bell Pepper Butter; Smoked St. Bethany and Green Tomato Bisque; Grilled Pita with Fresh Hummus; Crispy Fried Okra with Jalapeno Pepper Jelly

Feature:  Fried MS Catfish Po-Boy with Chiffonade Rainbow Char Coleslaw, Pickled Cucumbers, Shaved Red Onion, St. Bethany’s Tomatoes, and Served with Two Sauces, Lemon-Sriracha and Honey-Remoulade.  House Cut Fries as a Side.

Cast Iron Seared Ribeye

16oz. Ribeye served with (Woodson Ridge Farms) White Sweet Potato French Fries with a side of local Sautéed Rainbow Swiss Chard. Atop your Ribeye will be Gorgonzola Cheese Crumbles and a (Meiomi) Pinot Noir Gastrique.

Farmer’s Plate

-Braised Tuscan kale and Crowder Peas cooked with Apple-wood Bacon, Apple Cider and Brown Sugar

-Fried Green Tomatoes served with Balsamic Spring Mix topped with a Citrus Honey Gastrique

-Traditional French Onion Soup topped with a Swiss Crostini

-House-made Chickpea Hummus with warm Pita Bread served with Olives, Feta Cheese, and Lemon

Blackened Mississippi Catfish Po’boy

MS Catfish Filet served on Buttered New Orleans Gambino Bread. Your Po’boy will be served with a Roasted St. Bethany Tomato Remoulade, Red Onion, Spring Mix, house-made Pickled Cucumbers and hand-cut Cajun French Fries.

Blue Cheese Crusted Cast Iron Seared 16.oz Ribeye

Served with Local (Woodson Ridge Farms) Crispy White Potato Fries as well as sautéed Tuscan Kale. Your Ribeye will be topped with a Meiomi Pinot Noir Gastrique.

Sea Scallops Carbonara
Served with Angel Hair Pasta, Edamame Beans, Shaved Parmesan, and Grilled French Bread

Farmer’s Plate
Warm Couscous Salad with Lemon Zest, Basil, and Picholine Olives
Crowder Pea Hoppin’ John
Bouillabaisse with St. Bethany Tomatoes, Clams, Mussels, and Kale
Fried Green Tomatoes with a Pesto Aioli

Bleu Cheese Crusted Ribeye
Served with White Cheddar Whipped Potatoes, and Sautéed (Woodson Ridge Farm) Kale.  Topped with Creole Aurore Sauce.

Farmer’s Plate:  Balsamic Roasted Chicken and Tomato Vegetable Soup; Spinach-Parmesan Fettuccine; Fried Green Tomatoes with Honey-Basil Aioli; Stir Fry of Tuscan Kale, Rainbow Swiss Chard, and Julienned Carrots in a Ginger-Plum Glaze

Feature:  Italian Club Sandwich Featuring Smoked Ham, Shaved Prosciutto, AppleWood Bacon, Italian Salami, Provolone Cheese, House Made Marinara with Banana Peppers and Spinach.  House Cut French Fries as a Side Offering

16 0z. Roasted Prime Rib over Parmesan and Chive Whipped Potatoes, Grilled Asparagus, and a Side of Au Jus with Horseradish Sauce

Italian Club Sandwich
Served on a Gambino Roll with Smoked Ham, Prosciutto, Salami, Applewood Smoked Bacon, Provolone Cheese, and a House-Made Marinara.

Farmer’s Plate
Fried Green Tomatoes with a Cajun-Lemon Remoulade
Roasted Red Potato Casserole with Spinach and Parmesan Cheese
Petite Mixed Green Salad with Choice of Dressing
Roasted Brussels Sprout and Miso Soup with Citrus Micro Greens