All posts by mcewens

Wednesday’s Lunch Feature

Caesar Salad with Pan-Seared Sea Scallops

Farmer’s Plate
Warm Broccolini Salad with Bleu Cheese, Pecans, and a Balsamic Glaze
Sauteed Kale and Roasted Tomatoes
Miso Broth and Pan-Roasted Brussels
Fried Eggplant with a Fresh Pineapple and Strawberry Salsa

Tuesday’s Dinner Feature

Pan-Fried Red Snapper
Topped with a Creole Cream Sauce. Served with a Napa Cabbage Slaw and Mushroom, Corn and Cheese  Hush Puppies.

Tuesday’s Lunch Feature

Farmer’s Plate:  sauteed brussel sprouts with bacon, goat cheese, pecans, and balsamic drizzle; MS shitake mushroom risotto; carmalized onion and roasted asparagus soup; mixed green salad with a red pepper vinaigrette.

Lunch Special:

Sea Scallop Caesar Salad

Saturday’s Dinner Feature

Char-Grilled Black Angus Filet
Topped with Fried Oysters and a Tomato Lemon Choron Sauce. Served with Grilled Asparagus and Yukon Gold Mashed Potatoes.

Friday’s Dinner Feature

Blackened Gulf Snapper Filet and Sauteed Gulf Shrimp over braised brussel sprouts tossed with applewood smoked bacon and toasted pecans, topped with a grilled pineapple and jalapeno salsa

Friday’s Lunch Feature

Fish Taco’s
Fresh Gulf Snapper, Cumin Lime Vinaigrette, Feta Cheese,

Farmer’s Plate
Butter Braised Brussels Spouts with Bacon, Bleu Cheese, and Roasted Pecans
Sauteed Zucchini with an Asian Lime Vinaigrette
Tomato-Basil Risotto with Shaved Parmesan Cheese
Vegetable Soup

Thursday’s Dinner Feature

Chargrilled Red Snapper
Topped in a Caper-Brown Butter over Polenta, with Lemon-Zested Sautéed Asparagus

Thursday’s Lunch Feature

Blackened Red Snapper Tacos, 3 flour tortillas w/ ribbon leaf lettuce, cumin-lime vinaigrette, and feta cheeese

 

Farmer’s Plate:  tomato-basil risotto; roasted carrots w/ thyme and butter; pan fried coconut encrusted eggplant; chicken-broccoli-cheddar cheese bisque

WEDNESDAY’S DINNER FEATURE

5 oz.  Grilled Red Snapper (skin on) over shitake mushroom white rice that is garlic and ginger scented accompanied with grilled asparagus and a pineapple chutney  $28.00

Wednesday’s Lunch Feature

Grilled Gulf Shrimp
Served with Broccolini and topped with a Fresh Pineapple Chutney

Farmer’s Plate
Blackeyed Peas with Bell Pepper, Onions, and Garlic
Panko Crusted Eggplant with a Pineapple Chutney
Asparagus and Pancetta Bisque
Petite Caesar Salad

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