All posts by mcewens

Pan-Seared Alaskan Halibut
Served over ginger-plum glazed snow peas, julienne carrots, and shiitake mushrooms. Topped with a grilled georgia peach chutney.

Pan-Seared Alaskan Halibut
Served over ginger-plum glazed snow peas, julienne carrots, and shiitake mushrooms. Topped with a grilled georgia peach chutney.

Balsamic and  Mushroom Duck Confit Ragout
Served over Parmesan Risotto with Wilted Arugula

Farmer’s Plate

Southwest Kale, Corn and Tomato Soup
Stir Fried Snow Peas with Asian Plum Glaze
Pan-Roasted Brussels with Goat Cheese, Bacon and White Wine Garlic Butter
Vegetable Creole Rice

Pan-Seared Halibut
Mint Roasted Fingerling Potatoes, Wilted Spinach, Bourguignon Sauce

Farmer’s Plate:  Kale, Corn, and Tomato Salad featuring Roasted Red Bell Peppers and Feta Cheese; Sauteed Brussel Sprouts with Bacon, Toasted Pecans, White Wine, and White Balsamic Glace; Creamy Creole Rice Pilaf; Hand Breaded Fried Okra with Jalapeno Jelly

Feature:  Smoked Turkey Reuben on Marble Rye with Melted Swiss, House-made 1000 Island Dressing, Sauerkraut, House Cut French Fries

Fresh Catch:  Halibut Bourgvignon with Wilted Spinach and Mint Roasted Fingerling Potatoes

Tasting:

Baked Clam Provençal

Seafood Broth, Diced Heirloom Tomatoes, Capers

Wine Pairing-Kim Crawford Sauvignon Blanc/Marlborough/2013

Mixed Green Salad
 Toasted Walnuts, Goat Cheese, Cucumbers, Strawberries, Greek Vinaigrette

Wine Pairing –Sonoma Cutrer Chardonnay/Russian River/2012 

Beef Wellington

Portobello Mushroom, Bleu Cheese,

Buerre Rouge Sauce
Wine Pairing-La Crema Pinot Noir/Sonoma Coast/2012

Dessert

Red Wine Apple Turnover  

Walnut Caramel Sauce
McEwen’s Blend Coffee

Fish & Chips
Fried Trout, House-Cut Fries, Homemade Cole Slaw

Farmer’s Plate
Heirloom Tomato Basil Bisque
Slow Cooked Pink Peas, October Beans, and Collard Greens
Sauteed Zucchini, Yellow Squash, Eggplant, and Pesto
Marinated Kale Salad with Roasted Red Pepper Vinaigrette, Sweet Corn, Feta Cheese, and Roma Tomatoes

Pan-Fried Sunburst Trout
Butter-Braised Fingerling Potatoes, Sauteed Arugula, Caper and Lemon Aioli

Farmer’s Plate:  Succotash with Pancetta and Collards; Oyster Dressing with Onion Gravy; Sauteed Green Beans in Garlic, Butter, and White Wine; Crispy Fried Okra with Pepper Jelly

Feature:  Pan Fried Herb Crusted Sunburst Trout with Butter Braised Fingerling Potatoes, Sauteed Arugula, and a Lemon-Caper Aioli