All posts by mcewens

Burger #6
Big, Blackened, BBQ, Bacon, Bleu Cheese, Burger

Farmer’s Plate
Sauteed Green Beans with an Applewood Bacon Vinaigrette
Edamame Hummus with Grilled French Bread and Tomato Basil Pico
Roasted Corn and Tomato Orzo
Potato and Leak Soup with Creme Fraiche

Blackened Yellowfin Tuna served over sundried tomato-vegetable orzo w/ a grilled corn salsa

Fish Tacos
Blackened Red Snapper, Shaved Cabbage, Cilantro-Lime Vinaigrette, Feta Cheese, Grilled Corn Salsa

Farmer’s Plate
Edamame Hummus with Toasted Crostini
Saffron and Blue Mussel Soup
Broccoli and Rice Casserole
Sautéed Tomatoes, Yellow Squash and Kale

Char-Grilled Sea Scallops
Served with Garlic and Vegetable Orzo. Topped with a Lemon Creme and Orange Brown Butter.

Farmer’s Plate:  Roasted red potatoes w/ truffle oil, bacon, and Shiitake mushrooms; Saffron mussel soup; Grilled Broccolini salad w/ balsamic drizzle, pecans, and blue cheese; Roasted half ear of corn

Feature:  “Crabby Patty“, pan fried 4oz. Crabcake on Texas toast served with hand-cut french fries and a lemon-tarragon remoulade sauce

Veal Marsala; served over bacon and truffle roasted purple potatoes with a marsala shiitake mushroom demi glace

Veal Piccata
Served over Angel Hair Pasta with Tomato and Basil. Topped with a White Wine Butter Sauce  and Wilted Spinach.

Farmer’s Plate:  Roasted Acorn Squash Soup; Pan Fried Purple Potatoes with bacon caramelized onions; Sauteed Kale with sweet corn and roma tomatoes; Smoked Salmon Salad with mixed greens and a white balsamic vinaigrette

Feature:   Sea Scallop Carbonara, applewood smoked bacon, asparagus, edamame beans, and a parmesan cream sauce

Half Roasted Rack of Lamb over caramelized onion red potato mash and served with a mint-honey-lemon drizzle with crumbled goat cheese

Farmer’s Plate:  Chicken-Broccoli Soup; Roasted Roma Tomatoes with kale and olive oil; Smoke Salmon Salad over mixed greens and tossed in a blackberry-white balsamic vinaigrette; Char-grilled zucchini and squash with thyme butter

Lunch Feature:  Jumbo Lump Crabcake over 3 cheese thyme polenta and grilled asparagus with a lemon-tarragon remoulade