All posts by mcewens

Hazelnut Crusted Gulf Grouper
Served with Fresh Picked Woodson Ridge Farms Greens. Topped with a Warm Blue Crab and Strawberry Infused Honey Drizzle.

Farmer’s Plate:  Basil, Tomato, and Goat Cheese Bruschetta on Toasted Rosemary-Olive Bread with Balsamic Glace; Asparagus and Saffron Bisque; Orzo Primavera; Coconut Fried Eggplant with Cabernet-Pineapple Salsa

Feature:  Beef Tenderloin French Dip served with Caramelized Onions, Melted Swiss Cheese, Pan Au Jus, and Hand-Cut French Fries

Hazelnut Crusted Grouper
Served with Woodson Ridge Farms Fresh Picked Greens and Yellow Bell Peppers. Topped with a Crabmeat Beurre Blanc with Lemon and Thyme.

Grilled Shrimp Risotto
Topped with a Lemon Basil Butter

Farmer’s Plate
Southwest Chicken and Tomato Soup
Spaghetti Squash with a Portobello and Red Wine Marinara
Fried Eggplant with a Honey-Pineapple Salsa
Smoked Trout Salad with Mixed Greens, Cucumbers and a Strawberry Vinaigrette

Redfish & Sea Scallop Scampi
Served With Grilled Asparagus, Ciabatta Bread and a Garlic Butter Sauce

Farmer’s Plate:  Southwest Chicken Soup with Sundried Tomatoes and Spinach; Stir Fried Vegetable Medley in Sweet Chili Glaze; Coconut Encrusted Eggplant with Pineapple-Mint Chutney; Spaghetti Squash served with Red Wine Marinara, Portobello Mushrooms, and Fresh Grated Parmesan

Feature:  Beef Tenderloin French Dip with melted Swiss Cheese; Caramelized Onions, Au Jus, and Hand-Cut French Fries

Grilled Red Snapper
Served with Spicy Asian Stir Fry Vegetables and Topped with Lemon Infused Honey Drizzle.

Grilled Cheese and Smoked Tomato Basil Bisque

Farmer’s Plate
Petite Iceberg Wedge with Bacon, Croutons, and Choice of Dressings
Fried Eggplant with a Pineapple Chutney
Roasted Spaghetti Squash
Smoked Tomato Basil Bisque

Red Snapper Florentine
Blackened Red Snapper served with Sauteed Woodson Ridge Farm Vegetables. Topped with Spinach Pesto, Pomodoro Sauce, and a Drizzle of Honey Infuzed Balsamic.

Local Red Snapper Florentine served atop Local Woodsen Ridge Farms Vegetable Medley Sauteed in Garlic Butter and White Wine and Topped with Three Sauces:  a Basil Pomodora, Spinach Pesto, and a Sweet Balsamic Glace