All posts by mcewens

Farmer’s Plate
Fried Eggplant with a Blueberry Tomato Salsa
Roasted Red Pepper and Brussels Sprout Soup
Kohlrabe Florentine
Arugula and Beet Salad with Goat Cheese, Red Onions, and a Lemon Vinaigrette

Tempura Battered Soft Shell Crab Served with WRF Rainbow Chard with Roasted Fingerling Potatoes Topped with a Spicy Remoulade Sauce

Soft Shell Crab Sandwich
Served on a Brioche Roll with Mixed Greens, Tomato, Pickled Cucumbers, and a Creole Aioli.

Farmer’s Plate
Broccoli and Cheese Bisque
Fried Okra with a Tomato -Blueberry Chutney
Mixed Green Salad
Eggplant Parmesan

Pan Seared Alaskan King Halibut served over Woodsen Ridge Farms Rainbow Swiss Chard with Roasted Fingerling Potatoes and a Blueberry-Heirloom Tomato Chutney

We Are Closed For A Private Dinner.  See You Tomorrow Night!

Pesto Chicken Parmesan
Served with Smoked Tomato & Alfredo Fettuccine.

Farmer’s Plate
Broccoli and White Cheddar Bisque
Curried KohlRabi, Zucchini & Yellow Squash
Fried Eggplant with a Heirloom Tomato Chutney
Sautéed ‘Woodson Ridge Farm’ Rainbow Chard

Farmer’s Plate:   Vegetable Medley Soup; Egg Plant Parmesan; Grilled Asparagus with Balsamic Glaze; Stewed Woodsen Ridge Farms Black Eyed Peas and Collard Greens

Feature:  Chicken Parmesan Croissant topped with House Made Marinara and Melted Parmesan with Hand-Cut French Fries

Chicken Parmesan Croissant
Served with a Side of French Fries.

Farmer’s Plate
Miso and Brussels Sprout Soup
Sautéed Kale, Sweet Corn, and Tomatoes with a Red Pepper Coulis
Blackeyed Peas and Collard Greens
Masa Crusted Fried Okra with a Jalapeno Plum Jelly

Crab Two Ways

Crispy Masa Beer Battered Soft Shell Jumbo Crab Served with New Orleans Style Dirty Rice, Sautéed Spinach, and Topped with Béarnaise and Jumbo Lump Crab Meat

Soft Shell Crab Sandwich
Served on a Brioche Roll with Mixed Greens, Tomato, Pickled Cucumbers, and a Creole Aioli.

Farmer’s Plate
Orange-Soy Glazed Snow Peas
(Woodson Ridge Farm)Blackeyed Peas with Smoked Ham and Onions
Tomato Basil Bisque
Sautéed Crimini Mushrooms with a House-Made Pesto