All posts by mcewens

Farmer’s Plate:  Sundried Tomato Tortilla Soup with Roasted Chicken, Sweet Corn, and Turtle Beans; Stewed St. Bethany’s Tomatoes and Green Beans; 3 Cheese Vegetable Lasagna; Crispy Fried Okra with Side of Jalapeno Pepper Jelly

Feature:  Jumbo Lump Crab Salad Served Over Crispy Fried Green Tomatoes with Arugula, Fuji Apples, Balsamic Glaze, and Roasted Red Pepper Vinaigrette

Grilled Alaskan Halibut
Served with Lemon-Honey Seared (Woodson Ridge Farm) Brussels Sprouts, Basmati Rice with Toasted Almonds and Applewood Smoked Bacon. Toped with a Smoked St. Bethany Tomato Beurre Blanc.

Roasted Chicken Braciole
Chicken Breast Stuffed with Spinach, Parmesan, and Shiitake Mushrooms and topped with a Tomato Beurre Blanc. Served with Butter-Whipped Smashed Red Potatoes.

Farmer’s Plate
Ratatouille-Eggplant, Zucchini, Yellow Squash, and Bacon tossed in a Pomodoro Sauce
Miso Soup with Wild Mushrooms and Kale
Fried Okra with a Creole Dipping Sauce
Succotash with Speckled Lima Beans, Roasted Sweet Corn, Collared Greens, and Smoked Ham

Pan Seared Alaskan King Halibut Served Over Roasted White Sweet Potatoes and Rainbow Swiss Chard in Bacon and Shallot with a Luli Chardonnay- Watermelon Relish

Farmer’s Plate:

-Slow cooked country style speckled lima beans & collard greens cooked with smoked ham

-Curried local veggies including: kale, eggplant, zucchini, squash, and tomatoes

-Vidalia onion & saffron asparagus soup served with goat cheese crumbles

-Crispy fried okra with house made jalapeno jelly

Lunch Special: Fried Oyster Taco Salad

-Crispy fried Louisiana oysters over crispy romaine lettuce, served with a chipotle ceasar dressing. Your salad will include roasted corn salsa, black beans, Pico de gallo, sour cream, and fresh parmesan. All inside a sundried tomato taco fried shell.

Seafood Tasting:

Seared Snowy Edge Grouper over Roasted White Sweet Potatoes with Watermelon Salsa; Beer Battered Soft Shell Crawfish Served over Local Sausage Jambalaya with Cajun Remoulade; Fried Mississippi Catfish Atop Cheddar Cheese Grits with a Lemon-Basil Cocktail Sauce

Fried Oyster Salad
Served in a Crispy Sun-Dried Tomato Taco Shell with Crisp Romaine Lettuce, Tomatoes, Parmesan Cheese, Black Beans, and Roasted Corn.

Farmer’s Plate
Slow-Cooked Speckled Lima Beans and Collard Greens
Creamy Asparagus Soup with Saffron
Fried Okra with a House-Made Pepper Jelly
Sweet and Sour Stir Fry Vegetables

3 Course Cinco De Mayo Tasting:

Appetizer – Shrimp Gazpacho Soup

Entrée – Black Angus Carne Asada Served Over Roasted Fingerling Potatoes and Sautéed Kale With A Roasted Corn Salsa Verde

Dessert – Brown Sugar and Lime Flan

Cinco De Mayo Farmer’s Plate:  Gazpacho Soup; Southwest Roasted Corn and Fingerling Potatoes with Chiffonade Kale; Spanish Garbanzo Hummus with Sundried Tomatoes, Chile Oil, and House Made Flat Bread; Mexican Spiced Haricot Vertes, Zucchini, Squash, and Eggplant Sautéed in Garlic, Shallots, and White Wine

Feature:  Shrimp Tacos on Toasted Flour Tortillas with Cumin-Lime Slaw, Pico, Feta Cheese, and Roasted Corn Salsa

-Fried Softshell Crawfish with Andouille Sausage Jambalaya and a Traditional Remoulade
-Char-Grilled Monchong served with Sautéed Rainbow Chard and Topped with a Watermelon-Wasabi Salsa
-Fried Ms. Catfish with White Cheddar Cheese Grits