All posts by mcewens

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Pan Seared Florida Grouper

-Served over Honey-Bacon Roasted Brussel Sprouts, topped with a Grilled Georgia Peach Chutney, Lemon Scarlet Frills & Balsamic Gastrique.

Pecan Crusted Tampa Bay Snowy Grouper Served Over Lemon-Basil Basmati Rice with a Grilled Peach Chutney and Local WRF Scarlet Trills

Blackened Hawaii Pomfret Po’boy

Blackened Hawaii Pomfret filet, with Creole Honey Slaw, house Pickled Cucumbers, and shaved Red Onion on a toasted New Orleans Style Gambino Roll. Served with Hand Cut French Fires.

Farmers Plate

-Watermelon Arugula Salad, with Toasted Almonds, Goat Cheese, shaved Red Onions served with a Lemon Vinaigrette

-Garlic butter sautéed Tuscan Kale, Zucchini, and Squash

-Fried Green Tomatoes with Cajun Aioli

-Roasted Chicken Tortilla soup, with Corn, Black Beans, and Sundried Tortilla Chips

Seared Tampa Bay Snowy Grouper Over Toasted Pecan And Lemon-Basil Basmati Rice With A Grilled Georgia Peach Chutney

Farmer’s Plate:  Roasted Cauliflower Florentine; Smoked Ham and Sweet Tea Braised Collard Greens; Sautéed Kale, Corn, and Turtle Beans in Spanish Spices with White Wine and Olive Oil; Masa Fried Okra with a Side of Pepper Jelly

Feature:  Southwest Prime Rib Wrap Featuring a Chipotle Caesar Romaine, Shaved Red Onions, Roasted St. Bethany’s Tomatoes, and Shaved Parmesan in a Sun Dried Tomato Wrap with Choice of Side

Fettuccine Fruits De Mer

Fettuccine Pasta tossed with Clams, Mussels, Shrimp, Spinach, and two seared Sea Scallops in a Lemon Parmesan Cream Sauce with fresh Basil and grilled French Bread.

Today’s Feature

Southwest Prime Rib Wrap

Shaved Prime Rib served in a Sundried Tomato Wrap. Your wrap will include Romaine Lettuce tossed in a Chipotle Caesar dressing, as well as shaved red onion, St. Bethany tomatoes and a side of creamy Louisiana Horseradish Crème Fraiche.

Farmers Plate

-Country Style Tomato Vegetable soup with Lima beans, Green beans, Sweet Corn and Okra

-Fried Green Tomatoes with Lemon Creole Aioli

-Roasted Cauliflower Florentine

-Fuji Apple and Lump Crab Salad  with Mixed Greens and Balsamic Glaze

Blackened MS Catfish Etouffee Featuring An 8oz. Catfish Filet Served Over Dirty Basmati Rice, Traditional Etouffee Sauce, Grilled Asparagus, and Topped With A Fried Soft Shell Crawfish

Farmer’s Plate:  Southern Style Vegetable Soup Featuring Okra, Tomatoes, Lima Beans, and Corn; Fried Green Tomatoes with Cajun-Lemon Aioli; Asian Glazed Pan Fried Purple Cabbage; Spinach and White Cheddar Frittata

Feature:  Sun Dried Tomato Prime Rib Wrap with Imported Blue Cheese; Lemon Tossed Chiffonade Spinach; Shaved Red Onions; Diced St. Bethany’s Tomatoes, and Dijon-Horseradish Crème Fraiche with House Cut French Fries