All posts by mcewens

Dijon Rubbed-Herb Encrusted Roasted Rack of Lamb, served over red potato mash and a saute of fresh zucchini and squash from Woodsen Ridge Farms

Farmer’s Plate:  Pasta Primavera; Roasted Chicken and broccolini soup; Sauteed Shitake Mushrooms w/ kale and an Asian sesame glaze; and a Roma tomato, basil, and goat cheese bruschetta w/ balsamic glace

Lunch Feature:  Hickory Smoked Salmon Salad combining fresh spinach, diced hard boiled eggs, bacon, and red onion with a blackberry-white balsamic vinaigrette and crumbled gorganzola cheese

Grilled Rack of Lamb
Topped with Wilted Arugula and a Tomato, Caper, and Balsamic Reduction.  Served with Rosemary Parmesan Polenta and Grilled Zucchini and Squash.

Chicken Piccata
Served with Wilted Arugula, White Wine Garlic Sauce, and Angel Hair Pasta.

Farmer’s Plate
Roasted Eggplant, Squash and Zucchini with a Thyme Butter Sauce
Sauteed Shiitake Mushrooms and Kale
Chicken, Rice and Broccoli Soup
Tomato and Basil Bruschetta

Grilled and Seared Seafood Mix
Grilled Apalachicola Oysters, Pan-Seared Red Snapper, Blue Mussels, Sweet Red Crabmeat, and Chilean Seabass tossed in a Saffron White Wine Sauce. Served with Jasmine Rice and Grilled Asparagus.

Char-Grilled New Zealand Rack of Lamb
Topped with a Caper-Tomato Balsamic Relish. Served with Lyonnaise Potatoes and Grilled Asparagus.

Farmer’s Plate:  Tomato and basil bisque; sauteed WRFarms vegetable medley; broccolini and white cheddar macaroni and cheese pasta; lyonnaise red potatoes

Feature:  Pan Seared Sea Scallops and Crawfish Fettuccini tossed in a cajun cream sauce accompanied with fresh wilted kale throughout

Sauteed Butterflied Gulf Shrimp atop fried eggplant encrusted in coconut shaving and featuring a fruit salsa accompanied by a goat cheese dijon creme and blackberry gastrique

Basil Grilled Cheese
Served with a Roma Tomato Bisque

Farmer’s Plate
Roma Tomato Bisque
Roasted Local Brussels Sprouts with Bacon, Shallots and a Citrus Glaze
Fried Eggplant with a Fresh Fruit Salsa
Sauteed Asparagus with Garlic and White Wine

Pan Seared Sea Scallop Pasta:  wilted kale, roma tomatoes, and blanched almonds; tossed in a white-wine butter sauce over fettuccine noodles