All posts by mcewens

Duck Confit & Wild Mushroom Ragout
Served with Parmesan Risotto and Wilted Spinach

Grilled Sunburst Trout
Lump Crabmeat, Bearnaise, Sauteed Brussels Sprouts and Bacon

Farmer’s Plate:  3 Cheese Spinach and Scalloped Potato Gratin; Cornmeal Dusted Fried Okra with Cayenne Pepper Jelly; Creole Veggy Tomato Soup; Pan Roasted Snap Beans with Bacon and Shallots

Feature:  Red Wine Steak Frites with Blue Cheese Crumbles, Grilled Asparagus, and Port Wine Glace

Shrimp and Scallop Scampi over Garlic Angel Hair Pasta with Fresh Arugula throughout and tossed in a Parmesan-White Wine Sauce with Grilled French Bread

Grilled Marinated Beef Tenderloin
Roasted Fingerling Potatoes, Bleu Cheese, Port Wine Sauce, Grilled Asparagus

Farmer’s Plate
Southwest Vegetable Soup
Pink Pea Hummus with Feta and Picholine Olives
Sauteed Heirloom Pole Beans with White Wine and Garlic
Angel Hair Pasta Maria with Fresh Shaved Parmesan

Mahi Mahi Two Ways
Pan Seared Coconut Encrusted and Panko-Herb Encrusted Atop Garlic Jasmine Rice with a Fresh Grilled Peach and Blueberry Salsa with a Fruit Gastrique

Feature:  Spicy Chicken Parmesan topped with house Marinara and Provolone and comes with House-Cut French Fries

Farmer’s Plate:  Sweet Yam Bread Pudding with Caramel Sauce; Fresh Picked Purple and White Heirloom Snap Beans; Stewed Okra and Tomatoes over Jasmine Rice; Slow Cooked Pink Hull Peas

Pan-Seared Halibut
Blue Crab and Saffron Risotto, Grilled Peach and White Balsamic Chutney

Farmer’s Plate:  Fresh Picked Okra Stewed with Tomatoes and Served Atop Jasmine Rice; Sauteed RattleSnake Beans in a Bacon Vinaigrette; Slow Cooked Pink Hull Peas with A White Cheddar Corn Muffin; Asian Pak Choi and Miso Soup.

Feature:  3 Cheese Grilled Cheese with Truffle Oil and Fresh Basil served with a Cup of Tomato Veggy Soup

Pan-Seared Halibut
Romanesca Zucchini, Blue Crab Risotto, Balsamic Peach Chutney