All posts by mcewens

Pan Seared Faroe Island Salmon & Gulf Oyster Choron

Seared Salmon served over Sautéed Quinoa & Spinach with Masa Dusted Buttermilk Fried Oysters topped with Smoked Tomato Choron & Grapefruit Beurre Blanc.

Turf and Sky

Black Angus Beef Tenderloin topped with Seared Foie Gras and a Sunny-Side-Up Quail Egg

Served Over Bacon Chive Whipped Potatoes and Finished With a Blackberry Demi Glace

Farm-To-Table

-Fried Green Tomatoes with Cajun Aioli

-Truffle Roasted Potato Hash

Farmer’s Plate

-Roasted Red Pepper Bisque

-Truffle Roasted Potatoes, Caramelized Onions & Bacon Hash

-Sautéed Brussels Sprouts with Toasted Almonds, Gorgonzola Cheese & Balsamic Glace

-Fried Green Tomatoes with Aioli

Fried Oyster Caesar Spinach Wrap

-Buttermilk Fried Oysters with Tossed Romaine in House Made Caesar Dressing. Wrapped in a Spinach Tortilla.

Fly & Turf

Seared Black Angus Beef Tenderloin with Seared Foie Gras and Sunny Side Up Quail Egg. Served over Roasted Tri-Color Fingerling Potatoes & Chiffonade Dinosaur Kale, topped with a Blackberry Sorghum Demi-Glace.

Farm To Table

-Balsamic Roasted Chicken & Local Southern Vegetables

-Crispy Fried Green Tomatoes with Remoulade

Farmer’s Plate

-Grilled Asparagus with a Sunny Side Up Quail Egg & Lemon Béarnaise

-Balsamic Roasted Chicken & Vegetables

-Crispy Tempura Battered Fried Green Tomatoes with Yum Yum Aioli

-Broccoli & Porter Beer Sea Shell Mac & Cheese

Seared Sea Scallops & Orzo

-Pan Seared U-10 Scallops over Orzo Pasta with Saffron, Butter, Asparagus & Oven Roasted Tomatoes. Topped with Pesto-Lemon Crème & Blood Orange Gastrique.

Sea Scallops & Orzo

Pan Seared U-10 Sea Scallops served over Saffron Butter Orzo with Asparagus & Roasted Tomatoes. Topped with Pesto-Lemon Crème and Blood Orange Gastrique.

Farm 2 Table

-Sea Shell Broccoli & Porter Beer Mac & Cheese

-Balsamic Roasted Chicken & Vegetable Soup

Farmer’s Plate

-Butter Lettuce Salad with Gorgonzola, Bacon, Cherry Tomatoes, Cucumber, Red Onion & Blood Orange Vinaigrette

-Crispy Fried Okra with Dill Aioli

-Grilled Asparagus with Romesco

-Butternut Squash Bisque with Sage Crème Fraiche

Fried Catfish Po’boy

Fried Mississippi Catfish on a Buttery Toasted Gambino Roll with Tomato, Remoulade, Napa & Purple Cabbage Slaw, Pickled Cucumbers and Onions. Served with Seasoned French Fries.

Sous Vide Airline Chicken Breast

Pan Roasted Sous Vide Airline Chicken Breast served over Truffle Roasted Fingerling Potatoes & Grilled Asparagus. Topped with a Made to Order Cremini Mushroom & Smoked Idiazbul Cream Sauce.

Farm to Table

-Saffron Butter & Lemon Sautéed Asparagus

-Bib Lettuce Salad with Gorgonzola, Bacon, Cucumber, Red Onion, Cherry Tomatoes & Blood Orange Vinaigrette

Noisette Napoleon

Medallions of Braveheart Angus Beef Tenderloin with Seared Crab Cakes served with Local Collard Greens & Red Potatoes with Demi Glaze and Béarnaise.