All posts by mcewens

Blackened Beef Tenderloin
with bleu cheese and sun-dried tomato macaroni.  served with sautéed spinach.

Please stop by and try it out!

Fritto Misto
tempura battered grouper, sea scallop, shrimp, and local shiitake mushrooms
served over pecan and roasted shallot cous cous. topped with a savory sweet and sour sauce.

Appetizer
Louisiana Oysters on the Halfshell

Entrée
Southern Pecan Herb Encrusted Grouper
over Israeli Cous Cous. topped with a spinach beurre blanc
and served with ceviche baby eggplant.

Feature:

Cajun Grilled Chicken Breast with garlic lime sauce, rosemary roasted root vegetables, and green beans.

Vegetable Platter:

Green Beans

Sweet Potato Hash

Zucchini Fritters

Heirloom Tomato Salad with Basil & Balsamic

Pan-Seared Sea Scallops
served with a butter thyme white bean puree, lemon-cilantro gastrique.
heirloom tomato pico de gallo, and candied pancetta.

Chicken:

Blackened Garlic Lime Chicken, served over Roasted Red Potatoes, and Grilled Zucchini. $10.

Vegetable Platter:

Green Bean Bundles Wrapped in Apple Wood Smoked Bacon, Thyme White Bean Puree with a Fresh Pecorino Heirloom Pico De Gallo, and Asian Marinated Grilled Vegetable Skewers with a Sesame Thai Vinaigrette.

Soup:

Cajun Duck and Andouille Gumbo.

Beef Tenderloin:

8 oz. Beef Tenderloin Filet Topped with Compound Butter and One Sea Scallop, served over Herb Truffle Whipped Potatoes, and Colored Green Beans. $35.

Soup:

Cajun Duck and Andouille Gumbo.

Grilled Baby Eggplant Pasta Bake
with cavatappi pasta, tomatoes, and shallots. served with a mixed green salad.

McEwen’s Vegetable Plate
Squash Casserole
Fried Onion Rings
Grilled Zucchini
Heirloom Tomato Salad with Fresh Basil and Balsamic Drizzle

Grilled Grouper:

Grilled Grouper with a thyme butter and white bean puree. musk melon coulis, and purple and yellow haricot vert’s sautéed in a pancetta vinaigrette. $30.