All posts by mcewens

-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

Oyster Po’Boy
Topped with Pickled Cucumbers, Tomatoes, Mixed Greens, and a Creole Aioli.

Farmer’s Plate
Crispy White Sweet Potato Yams with a Brown Sugar & Cinnamon Glace
Chick Pea Hummus with  Feta Cheese, Olives, Sun-Dried Tomatoes, and Grilled Flat Bread
Fried Okra with a Jalapeno Jelly
Vegetable Beef Soup

Ghost River Battered Fried Soft Shell Crawfish over Braised Red Potatoes in Creole Butter with Roasted Sweet Corn and Topped with a Cajun Remoulade

Farmer’s Plate:  Creamed Spinach with Local Shiitake Mushrooms and Imported Parmesan; Traditional Hummus with Picholine Olives, Sundried Tomatoes, and Feta; Balsamic-Tomato Vegetable Beef Soup; Seared Brussel Sprouts’ Salad with Honey, Shallots, Bacon, White Wine, and Butter

Feature: Moroccan Spiced Seared Duck Breast over Sautéed Rainbow Swiss Chard and Sesame Risotto with a Sweet Orange Plum Glaze

Deep Sea Hawaiian Pomfret
Served with Toasted Coconut & Almond Rice and Topped with a Fresh Watermelon-Cilantro Salsa.

Sautéed Gulf Shrimp & Fettuccine
Served with Mussels, Clams, Wilted Spinach, and a Saffron-White Wine Butter Sauce.

Farmer’s Plate
Three Cheese Vegetable Lasagna
Spring Mix Salad with Purple Beets, Goat Cheese, and a Honey-Lemon Vinaigrette
Lemon-Feta Chic Pea Hummus with Sesame Oil and Grilled Pita
Southwest Vegetable Beef Soup

Farmer’s Plate:  Creamy Spinach and Tomato Bisque; Lemon-Feta Hummus with House Made Pita; Crispy Fried Okra with a side of Jalapeno Jelly; Sautéed Vegetable Medley in Garlic Butter and White Wine

Feature:  Fettuccini Fruits de Mar with Clams, Mussels, Spinach, Zucchini, and Squash in a Saffron Butter Sauce with Fresh Parmesan Cheese and Grilled Ciabatta Bread

Beer Battered Soft Shell Crab Sandwich
Served on a Croissant with Mixed Greens, Tomatoes, Pickled Cucumbers, and a Cajun Remoulade

Farmer’s Plate
Sweet Potato Fries
Lemon-Feta Hummus with Grilled Pita
St. Bethany Tomato-Basil Bisque
Warm Brussels Sprout Salad with Bacon, Garlic, Shallots, and a White Wine Butter

Farmer’s Plate:  Smoked Tomato-Basil Bisque with Crumbled Bacon and Green Onions; 3 Cheese Vegetable Lasagna; Crispy Eggplant with a Coconut-Pineapple Chutney; Chick Pea Hummus with Warm Pita Bread

Feature:  Cuban Spiced Steak and Caesar Tacos with a Side of Pico De Gallo and Lemon Sour Cream

Brown Sugar, Cinnamon Sweet Potato Mash

Roasted Red Pepper Brussel Sprout Soup

Eggplant Parmesan

Seared Brussel Sprout Salad with Spiced Almonds, Bacon, Goat Cheese, and Balsamic Glaze