All posts by mcewens

Grilled Striped Bass
Served with Masa Dusted Fried Green Tomatoes and Jumbo Lump Crabmeat. Topped with Hollandaise and Port Wine Gastrique.

Farmer’s Plate:  Roasted White Corn, Leek, and Bell Pepper Chowder; Baked Spaghetti Squash Casserole with Ricotta, Parmesan, and Marinara Sauce; Sautéed Vegetable Medley in Pesto Butter; Stir Fry Snow Peas and Local Baby Carrots with a Asian Glaze

Feature:  Jumbo Lump Crab and Fried Green Tomato Salad over Mixed Greens with English Cucumbers, Roma Tomatoes, and a Grapefruit-Honey Vinaigrette

Restaurant Week!!!

Fried Green Tomato & Lump Crabmeat Salad
Served with Mixed Greens, Roma Tomatoes, English Cucumbers, and a Grapefruit and White Balsamic Vinaigrette.

Farmer’s Plate
Southwest Chicken & Sundried Tomato Soup
Asparagus and Bleu Cheese Casserole with Fried Onion
Fried Green Tomatoes with a Tarragon-Lemon Aioli
Ginger Glazed Snow Peas and Carrots

Farmer’s Plate:  Portabella Mushroom Risotto with Lemon and Sesame Seeds; Cajun Spiced Green Beans and Roma Tomato Almondine; Fried Green Tomatoes with Garlic Aioli; Aspargus-Saffron Bisque with Crumbled Goat Cheese

Feature:  Carne Asada featuring New York Strip sliced and served over Garlic-Cilantro Jasmine Rice with Roasted Corn Salsa Verde

Grilled Shrimp Taco’s
Served with Purple and Green Pickled Cabbage, Feta Cheese, Corn Salsa, and a Cumin-Lime Marinade.

Farmer’s Plate
Vegetable Soup with Cauliflower, Broccoli, Fontina Cheese, and leeks.
Asian Glazed Watermelon Radishes with Honey Soy and Lime
Braised Cabbage with Country Ham and Caramelized Onions
Fried Green Tomatoes with a Smoked Tomato Aioli

Char-Grilled 15 oz. Black Angus New York Strip served over House Cut Cajun Fries Tossed in Garlic and Basil with a Port-Wine Gorgonzola Demi Glace and a side of Grilled Asparagus

Char-Grilled New York Strip
Served with House-Cut Garlic-Basil French Fries and Grilled Asparagus. Topped with an Aged Gorgonzola Cream.

Toasted Italian Club
Served with Shaved Prosciutto, Geno Salami, Smoked Ham, Kalamata Olives, Provolone Cheese, and a House-Made Marinara.

Farmer’s Plate
Butternut Squash Bisque with a Cinnamon Honey Crème Fraiche
Sautéed Asian Glazed Watermelon Radishes
Broccoli and Parmesan Jasmine Rice
Roasted Cauliflower with Spinach and Marinara

Char-Grilled New York Strip
Served with House-Cut Garlic-Basil French Fries and Grilled Asparagus. Topped with an Aged Gorgonzola Cream.