All posts by mcewens

Gulf Coast Soft Blue Crab and Alabama Shrimp Tempura Battered over Sautéed Sweet Corn with Fingerling Potatoes, Andouille Sausage, and Spinach

Fresh Catch of the Day

Tempura Battered Soft Shell Blue Crab & Jumbo Shrimp Served with a Traditional New Orleans BBQ Sauce, Jasmine Dirty Rice, & Sautéed Red Russian Kale, Squash, and Zucchini.

Tempura Battered Soft Shell Crab Sandwich
Served on a Buttered Brioche Roll with Lettuce, Tomato, and a Lemon Creole Remoulade.

Farmer’s Plate
Roasted Jester Squash Bisque with a Sage Walnut Creme
Fried Brussels Sprouts with Fingerling Potatoes and Almonds
Smoked Salmon and Purple Beet Salad with Blueberries, Honey, and Lemon
Stewed Green Beans and Roma Tomatoes in a White Wine Butter Sauce

Farmer’s Plate:  Smoke Salmon and Roasted Beet Salad with a Honey-Lemon Vinaigrette over Spring Mix; Broccoli and Cauliflower Bisque with White Cheddar; Pan Roasted Sweet Yams with Cinnamon and Brown Sugar Glace; Slow Cooked Purple Hull Peas with Panchetta and Sautéed Peppers

Feature:  Pan Seared Amberjack over Grit Girl Cheddar Cheese Grits with a Creole Gazpacho and Sautéed Spinach

Pan Seared Amberjack atop Bacon-Parmesan Gnocchi with Sautéed Green Beans and a Picholine Olive Tapenade

Blackened Catfish Sandwich
Served on a Brioche Roll with a House-Made Dijon Slaw, Gazpacho Aioli, and French Fries.

Farmer’s Plate
Sweet Pea Risotto with Shaved Parmesan and Shiitake Mushrooms
Smoked Beet and Mixed Green Salad with Blueberry-Balsamic Vinaigrette
Purple Hull Peas with Pancetta and Caramelized Onions
Roasted Cauliflower and Arugula

Pan-Seared Amberjack
Served over Bacon Parmesan Gnocchi, Green Beans, and a Picholine Olive Tapenade.

Farmer’s Plate:  Pan Roasted Red Potatoes with diced Poblano Peppers and Shiitake Mushrooms; Slow Cooked Purple Hull Peas with Panchetta, Okra, and Bell Peppers; Smoked Beets and Arugula Sautéed in Lemon Zest and Honey; Butternut Squash Soup with Chive Oil

Feature:  Brioche Catfish Sandwich featuring Buttermilk Fried Mississippi Catfish with Dijon Slaw and House-Cut French Fries

Brioche Catfish Sandwich
Served with a House-Made Dijon Slaw, Gazpacho Aioli, and French Fries.

Farmer’s Plate
Pan-Roasted Red Potatoes with Shiitake Mushrooms
Purple Hull Peas with Pancetta and Okra
Smoked Beets and Arugula
Butternut Squash Soup with Chive Oil

Catch of the Day

Char-Grilled Striped Bass Served over “Grit Girl” Parmesan Cheese Grits with an Heirloom Tomato & Crawfish Ragout & Side of WRF Sautéed Vegetables