All posts by mcewens

Farmer’s Plate:  Creamy Artichoke and Spinach Soup; Bacon and Onion Slow Cooked Green Beans; Spaghetti Squash Pomodoro with Capers and Parmesan; Coconut Crusted Eggplant with a Mint-Port Wine Glace

Feature:  Tempura Beer Battered Stripped Bass with Sweet Potato Fries, Home-Made Slaw, and with both Cocktail and Tartar Dipping Sauces

Char-Grilled Striped Bass
Served with Ginger-Lemon and Mushroom Risotto, Grilled Local Broccolini, and Petite Mustard Flowers

Fish n Chips
Fried Mississippi Catfish, House-Made Cole Slaw, Sweet Potato Fries

Farmer’s Plate
Slow Cooked Speckled Lima Beans with Pancetta and Onions
Roasted Corn and Broccoli Chowder with Purple Potatoes
Fried Coconut Crusted Eggplant with a Sweet Pineapple Chutney
Cream Spinach and Artichoke Dip with Pita Chips

Parmesan Crusted Veal Piccata served over Angel Hair Pasta tossed in a Basil-Pecan Pesto with a White Wine and Sundried Tomato Piccata Sauce with Sautéed Spinach

Pork Tenderloin Sandwich
Served on a Toasted Baguette with Collard Greens, Mashed Potato, and a Black Pepper Gravy.

Farmer’s Plate
Spaghetti Squash with a Caper Pomodoro
Spinach and Artichoke Dip with Grilled Pita
Coconut Crusted Eggplant with a Mint-Pineapple Salsa
Roasted Cauliflower and White Cheddar Soup with a Red Pepper Coulis

Seared Sea Scallop Etouffee served over Lemon-Basil Rissoto with Sautéed Asparagus with a Traditional Etouffee Sauce

Farmer’s Plate:  Orange-Miso Brussels Sprout Soup; Roasted Cauliflower Florentine;  Pasta Alfredo with Fresh Steamed Broccoli; Crispy Hand Breaded Fried Okra with Paprika-Caper Aioli

Feature:  Veal Piccata over Angel Hair Pasta with Basil Pesto, Fresh Arugula, Parmesan Cheese, and a Sundried Tomato Piccata Sauce

Seared Sea Scallop Etouffee served over Lemon-Basil Rissoto with Sautéed Asparagus with a Traditional Etouffee Sauce

Veal Parmesan Croissant
Served with a House-Made Marinara, Spinach, Melted Parmesan and Provolone Cheese, and Sweet Potato Fries.

Farmer’s Plate
Warm Roasted Brussels Sprout Salad with Bacon, Shallots, Goat Cheese, Toasted Almonds, and a Citrus Vinaigrette
Fried Green Tomatoes with a Sweet Honey Dijon Aioli
Butternut Squash Bisque with Fresh Thyme and Sage
Sautéed Winter Vegetables with Pesto and Parmesan

Feature:  Pan Seared Pork Loin Medallions served over Sour Cream and Chive Mashed Red Potatoes with Grilled Asparagus and a Balsamic-Brown Sugar Apple Chutney