All posts by mcewens

Farmer’s Plate

-New England Clam Chowder

-Fried Okra with Plum Sauce

-White Peach Glazed Brussels Sprouts with Toasted Almonds

-New Orleans Style Hoppin’ John

Penne Bolognese

Four Hand Rolled Herb Meatballs with Ground Beef and Fresh Herbs, Andouille Sausage in a Penne Pasta Traditional Bolognese Sauce.

Royal Red Shrimp Scampi
Served with Garlic-Herb Angel Hair Pasta, Basil, Lemon, Parmesan Cheese, and Grilled Asparagus.

Baked Wild Salmon
wrapped in Puff Pastry with Crawfish and a Smoked Ham Cream Sauce. Served with Sautéed Spinach.

Farmer’s Plate
Butter Braised Crowder Peas and Lima Beans
Fried Green Tomatoes with a Lemon Aioli
White Peach Glazed Brussels Sprouts with Toasted Almonds and Goat Cheese
Clam Chowder

Entrée Feature: Salmon En-Croute

Verlasso Salmon En-Croute, topped with Royal Red Shrimp and a side of grilled Asparagus, set on top of a Smoked Red Pepper Nage. 

Appetizer Feature: 

Seared Canadian Foie Gras served  over Brioche Crustini with a mixed Cherry and Blackberry Red Wine Compote with grilled Heart of Palm.

Farmers Plate

-Broccoli Cheddar Beer Bisque

-Fried Green Tomatoes with Remoulade

-Braised Lima Beans & Crowder Peas with Smoked Ham

-Grilled Asparagus with Toasted Almonds, Goat Cheese & Balsamic

Penne Bolognese

Penne Pasta in a House made Tomato Sauce, Parmesan-Herbed Meatballs & Andouille Sausage with grated Parmesan Cheese & Grilled French Bread.

First Course

Seared Foie Gras on Toasted Brioche with White Balsamic Cherry Marmalade & Grilled Hearts of Palm.

Second Course

Verlasso Salmon En-Crute with Royal Red Shrimp & Smoked Red Pepper Nage

Third Course

Red Velvet Cheesecake

Tuesday’s Lunch Feature

Penne Bolognese
with Andouille Sausage, House-Made Meatballs, Creole Tomato Sauce, and Shaved Parmesan

Farmer’s Plate
Fried Green Tomatoes with a Lemon Aioli
White Peach Glazed Brussels Sprouts
Tomato Zuppa Toscana Soup
Butter Braised Fordhook Lima Beans

Florida Swordfish

Brown Butter & Balsamic Pan Seared Florida Swordfish with Calrose steamed Rice & Honey Glazed & Grilled Baby Carrots. Topped with a Blueberry Provencal.

Char-Grilled Florida Swordfish

Day Boat Florida Swordfish served over Chardonnay & Lemon Steamed Woodson Ridge Farms Cauliflower & Baby Pac Choy. Topped with a Tomato-Caper Provencal, Hollandaise & Balsamic Gastrique.