All posts by mcewens

Grilled Gulf Shrimp and Zucchini Satay’s
Served with Saffron Risotto and a Roasted Pablano Mojo.

Farmer’s Plate
Purple Hull Peas and Collard Greens with Country Ham
Pan-Roasted Sweet Potatoes with Cinnamon and a Brown Sugar Glaze
Stewed Roma Tomatoes and Green Beans
Fried Green Tomatoes with a Citrus Tarragon Aioli

Fresh Catch of the Day

Char-Grilled Bone-In 10 oz. Filet Topped with Butter Lump Crab Meat & Served with 3 Sautéed Gulf Coast Shrimp, Smashed Potatoes, & Grilled Asparagus

Fresh Catch:  Pan Seared Flounder served over Roasted Brussels Sprouts with Bacon and Toasted Pecans and Lobster Poached in Butter, Tarragon, and Peaches

Feature:  10 oz.  Bone In Filet served over Loaded Mashed Red Skin Potatoes with Sautéed Pac Choy and Sauce Bearnaise

Farmer’s Plate:  Warm Roasted Brussels Sprouts with Purple Potatoes Tossed in a Lemon Vinaigrette with Fresh Arugula and Goat Cheese; Orange-Ginger Glazed Stir Fried Vegetable Medley From Woodsen Ridge Farms; Spaghetti Squash with Smoked Tomato Pomodoro; Spinach and Sweet Potato Zuppa Toscana

Feature:  Steak Frites served over Pan Roasted Fingerling Potatoes with Grilled Asparagus, Blue Cheese Crumbles, and a Port-Wine Glace

Paneed Flounder
Served with Woodson Ridge Farms Pak Choy and Steamed Jasmine Rice.  Topped with a Lobster and Smoked Tomato Beurre Blanc.

Sauteed Fresh Gulf Shrimp
Served over Angel Hair Pasta, Spinach, and a White Wine Butter Sauce.  Topped with Fresh Parmesan and Grilled French Bread.

Pan-Seared Flounder
Topped with a Smoked Tomato Puree. Served with Roasted Potatoes, Grilled Onions, and Sauteed Spinach.

Farmer’s Plate:  Roasted Tomato-Basil Bisque with Shaved Parmesan; Brown Sugar Smoked Salmon Bruschetta topped with Lemon-Dill Cream Cheese and Balsamic Glace; Sautéed Vegetable Medley in Olive Oil, Garlic, and White Wine; Crispy Hand Breaded Okra with a Sweet Pepper Jelly

Feature:  Hot Ham and Turkey Croissant with Applewood Smoked Bacon, Melted White Cheddar, Spinach, and a Smoked Tomato-Herb Aioli

Pan-Fried Soft Shell Crab
Topped with Jumbo Blue Crabmeat and a Cajun Remoulade. Served with Sauteed Local Vegetables.

Soft Shell Crab Sandwich
Served on a Brioche Roll with Lettuce, Tomato, Creole Aioli, and French Fries.

Farmer’s Plate
Fried Okra with Pepper Jelly
Honey Glazed Carrots and Sweet Peas
Cornbread Dressing with a Peppercorn-Onion Gravy
Roasted Chicken and Sweet Potato Soup