All posts by mcewens

Pan-Seared Texas Redfish
Served with Seared Brussels Sprouts, Toasted Almonds, and Brown Butter Jasmine Rice. Topped with a Red Orange and Mango Marmalade.

Farmer’s Plate:  Acorn Squash Bisque with Honey and Fresh Sage; Sautéed Collard Greens in an Apple Cider-Bacon Vinaigrette; Roasted Beet Salad featuring Baby Mixed Greens with Blueberries and Balsamic Glace; Garlic Butter Roasted Brussels Sprouts

Feature:  Pan Seared Sea Scallops over Saffron and Sweet Pea Risotto with Shaved Parmesan and a Chardonnay-Lemon Broth

Farmer’s Plate
Red Potato & Shiitake Mushroom Hash with a Basil Truffle Butter
Braised Purple Mustard Greens with Brown Sugar & Apple Cidar
Brussels Sprout and Miso Soup
Sauteed Winter Vegetables with a Red Pepper Vinaigrette

Crab Baked Catfish
Served with a Sausage Jambalaya and Grilled Asparagus.

Fresh Catch of the Day

Pan-Seared Grouper Served Over Royal Red Shrimp Risotto with Sautéed Local WRF Kale and a White Balsamic-Lemon Gastrique

Royal Red Shrimp Po’Boy
Served on a Gambino Roll with Pickled Slaw and a Fresh Lemon-Caper Remoulade.

Farmer’s Plate
Apple Cider and Brown Sugar Glazed Mustard Greens
Roasted Fingerling Sweet Potatoes with a Cinnamon Honey Butter
Steamed Broccoli with a Parmesan Mornay
Petite Mixed Green Salad with Choice of Dressing

Pan-Seared Fresh Red Grouper
Topped with a Lemon Gastrique and a Basil Infused Olive Oil. Served with Truffle Roasted Purple Potatoes, Applewood Bacon, and Locally Picked Red Rain Kale.

Farmer’s Plate:  Pan Roasted Brussels Sprouts with Orange Zest and Toasted Almonds; Broccoli-White Cheddar Beer Bisque; Cauliflower Florentine; Petite Mixed Green and Smoked Salmon Salad featuring Cucumbers, Tomatoes, and a Balsamic-Blueberry Vinaigrette

Feature:  Royal Red Shrimp Po-boy on a Gambino Butter Roll with Pickled Slaw and a Lemon-Caper Remoulade with Smoked Paprika

Butter Poached Jumbo Shrimp over Angel Hair Pasta tossed with Asparagus and Roma Tomatoes in a Garlic-Chardonnay Sauce with Grilled Ciabatta Bread

Fried Pork Tenderloin Sandwich
Topped with Caramelized Onions, Swiss Cheese, and Creole Mustard.  Served with Mashed Potatoes and Pepper Gravy.

Farmer’s Plate
Roasted Prosciutto Wrapped Asparagus
Sauteed Sweet Corn, Spinach and Roma Tomatoes
Smoked Salmon-Potato Chowder
Steamed Garlic Butter Broccoli