All posts by mcewens

Soft-Shell Crab

Tempura and local Masa Beer Battered Soft-Shell Crabs (2), served over Blackened Brussel Sprouts and Roasted Red Potatoes, with a Cajun Remoulade and local Peach Gastrique.

Farmer’s Plate

-Roasted Cauliflower & Spinach Pomodoro

-Southern Vegetable Soup with Crowder Peas, Okra & Collard Greens

-Crispy Fried Eggplant with Pesto, Goat Cheese & Peach Gastrique

-Watercress Salad with Cherry Tomatoes, Applewood Smoked Bacon, Pecans, Blue Cheese Dressing & Cucumbers

Soft Shell Crab Sandwich

- Beer Battered Fried Softshell Crab on Toasted Sourdough with Spring Mix, Lemon Vinaigrette, Pickled Cucumbers & Onions, Tomato & Remoulade.

Farmer’s Plate

-Apple Cider Braised Crowder Peas & Collard Greens with Smoked Bacon

-Tomato- Basil Bisque with Goat Cheese

-Panko-Mint Crusted Eggplant with Sweet Peach Gastrique

-Crispy Fried Okra with Lemon Aioli

Soft-Shell Crab Sandwich

Crispy Masa Beer Battered Soft Shell Crab on a Buttery Ciabatta Roll with Spring Mix, Cajun Remoulade, Pickled Cucumbers & Onions with Tomato. Served with a side of hand cut Fries.

Farmer’s Plate

-Roasted Cauliflower Florentine

-Fried Green Tomatoes with Creole Aioli & Goat Cheese

-Pesto Parmesan Grilled Eggplant

-Butternut Squash Bisque with Basil Crème Fraiche & Walnut Oil

Fish & Chips

Golden Beer Battered Swordfish with Herb-Garlic House Cut Fries & Purple Napa Cabbage Slaw. Served with Cocktail and Tarter Sauce.

Grilled Swordfish
Served over Roasted Brussels Sprouts and bacon. Topped with a Mango Salsa and a Port Wine Glace.

Farmer’s Plate
Fried Green Tomatoes with a Balsamic Glaze and Goat Cheese
Roasted Red Pepper and Cauliflower Bisque
Baked Tri-Colored Carrots with a Honey Glaze
Petit Wedge with Bleu Cheese Dressing

Blackened MS Catfish

Blackened MS Catfish, served over “Grit Girl” Stone Ground Cheddar Cheese Grits with New Orleans Style Hoppin Johns, topped with Lemon-Thyme Beurre Blanc.

Farmer’s Plate

- New Orleans Style Hoppin’ John

-Bacon Wrapped Green Beans with Goat Cheese Mornay

-Honey-Butter Roasted Tri-Color Heirloom Carrots

-Purple Potato & Brussel Sprouts with Truffle Cream Fraiche

Feature Plate

Char-Grilled Half Rack of Lamb with Bacon Roasted Red Potatoes & Spinach Topped with Mint Demi Glace.

Swordfish & Oyster Choron

Char-Grilled Day Boat Swordfish over Roasted Purple Potatoes cooked with Thyme and Grilled White Asparagus. Topping  your dish is Buttermilk Fried Oysters with a Smoked Tomato Choron.

Cinco De Mayo Spinach Wrap
with Shaved Roasted Pork Loin, Smoked Cheese, Watercress tossed in a Cumin-Lime Vinaigrette, Sour Cream, Roasted Corn, Guacamole,  and Fries

Classic Fish & Chips

Southern Pecan Beer Battered Grouper with Basil-Garlic Frites, Creole Napa Cabbage Slaw. Served with Tartar & Cocktail Sauce.