All posts by mcewens

BBQ Pork Loin Sandwich

Shaved roasted BBQ pork loin on a kaiser roll dressed with house made Napa slaw and homemade BBQ sauce. Served with a side of our Cajun seasoned fries.

Farmer’s Plate

-Local Vegetable Pasta Primavera with Eggplant, Zucchini, Squash, Angel Hair, Parmesan & Heirloom Grape Tomatoes

-Farm Raised Smoked Salmon Bruschetta on French Bread with Balsamic and Capers

-Asparagus, Goat Cheese, & Prosciutto Soup

-Sauteed Tuscan Kale with Roasted Sweet Corn & Roma Tomatoes

Pan-Seared Grouper
Jasmine Garlic Rice, Sauteed Kale, Fresh Chutney

Farmer’s Plate
-French bread bruschetta with 4 different varieties of local tomatoes, basil, and balsamic glaze
-Ratatouille with 3 different varieties of local eggplant, Romanesca zucchini, baby heirloom squash, house marinara, bacon, and Parmesan
-asparagus and prosciutto soup with goat cheese
-Duo of beets salad with smoked chioggia & roasted red ace. Tossed with white balsamic and chiffonade Kale

Feature
-Roasted pork loin French dip with shaved pork, melted provolone, caramelized onions on French baguette with aujus and fries

Pan Seared Herb-Panko Crusted Grouper Served Over Ratatouille and Garnished with Cherry Tomatoes and Fresh Chiffon of Basil

House-Smoked Sunburst Trout Salad
Served with Mixed Greens, Roasted Red Bell Peppers, Shaved Red Onions, Feta Cheese, Chioggia Beets, Fuji Apples, and a Lemon-Grapefruit Vinaigrette.

Farmer’s Plate
Spinach and Mississippi Shiitake Mushroom Soup
Ratatouille with Heirloom Eggplant, Zucchini, Yellow Squash, and Bacon
Wild Salmon Gravlax on Wheatberry Toast Points with Cream Cheese
Roasted Sweet Corn and Parmesan Risotto

Pan Seared Herb-Panko Crusted Grouper Served Over Ratatouille and Garnished with Cherry Tomatoes and Fresh Chiffon of Basil

Smoked Sunburst Trout Salad
Served over Arugula and Mixed Greens with Poached Fuji Apples, Red Peppers, Shaved Red Onions, Chioggia Beets, and Lemon and Feta Vinaigrette.

Farmer’s Plate
Vegetable Soup with Heirloom Squash, Zucchini, and Tomatoes
Slow Cooked Boiled Cabbage
Country Ham and Asparagus Frittata
Salmon Gravlax on Wheatberry Crostini’s with Cream Cheese

Summer Series Dinner/Wine Pairings

Appetizer

Sockeye Salmon Gravlax

Wheat Berry Crostini’s, Smoked Garlic Cream Cheese, Capers, Fresh Dill

Wine Pairing-Lamarca Prosecco/Italy

Salad

Arugula and Smoked Chioggia Beet
Lemon Dijon Vinaigrette

Wine Pairing-King Estate Pinot Gris/Oregon/2012

Entrée

Smoked Sunburst Trout
Roasted Fingerling Potato Galettes, Green Peppercorn and Chive Aioli, Grilled Asparagus

Wine Pairing-Houchart Rosé

Dessert

Nutella Cheesecake
Hazelnut Powder, Toasted Marshmallow Cream

McEwen’s Blend Coffee

Barbeque Pork Loin Sandwich
Served with House-Made Cole Slaw and French Fries.

Farmer’s Plate
Asparagus and Country Ham Frittata
Creamed  Spinach and Mississippi Shiitake Mushrooms with Fresh Grated Parmesan
Vegetable Soup with Heirloom Baby Squash, Zucchini, and Tomatoes
Boiled Cabbage