All posts by mcewens

Pan Seared Grouper

-Grouper seared and served over Rosemary Cheese Grits with Shrimp & Crawfish Piquant with (3) Gulf Shrimp. Served with Stewed Local Zucchini, Heirloom Tomatoes, Lemon & Fresh Basil.

Farmers Plate

-Chardonnay Lemon Steamed Broccoli & Heirloom Tomatoes

-Spaghetti Squash & Spinach Alfredo

-Curried Eggplant & Squash

-Brown Sugar & Cinnamon Glazed Fingerling Sweet Potatoes

Feature Plate

Ahi Tuna Sushi Roll with Sesame Ginger Spring Mix Salad.

Strawberry Three Ways

Strawberry Florida Grouper over a Mint-Strawberry Rice Pilaf with Strawberry Gastrique, served with Sauteed Local Vegetables.

Braised Pork Osso Buco

Braised Pork Shank served over Grit Girl Cheese Grits with Grilled Asparagus & Red Wine Braising Ju.

Farmers Plate

-Toasted Goat Cheese & Heirloom Tomato Bruchetta with Balsamic Glaze

-Creamy Southern Vegetable  with Zucchini, Bell Peppers, Squash & Rosemary

-Fried Green Tomatoes with Cajun Remoulade

-Grilled Pita & Hummus with Imported Olives & Feta

Country Fried Veal

Hand Breaded Veal served over White Cheddar Whipped Red Potatoes served with Collard Greens and topped with Cracked Pepper-Onion Gravy.

Char-grilled U-10 Sea Scallops

Served over Creole Oyster Dressing and Sauteed Spinach. Topped with a Crawfish Etouffee.

Farmers Plate

-Toasted Goat Cheese & Heirloom Tomato Bruchetta with Balsamic Glaze

-Creamy Southern Vegetable  with Zucchini, Bell Peppers, Squash & Rosemary

-Fried Green Tomatoes with Cajun Remoulade

-Grilled Pita & Hummus with Imported Olives & Feta

Country Fried Veal

Hand Breaded Veal served over White Cheddar Whipped Red Potatoes served with Collard Greens and topped with Cracked Pepper-Onion Gravy.

Farmers Plate

-Vichyssoise Potato & Leek Soup

-Apple Cider & Bacon Braised Collard Greens

-Crispy Mas Dusted Fried Green Tomatoes with Creole Remoulade

-Stir-Fryed Snow Peas & Cauliflower with an Orange Miso Glace

Feature Plate

Char-Grilled Florida Swordfish served over Local Vegetable Rice pilaf with a Spicy Mango-Avocado Chutney.

Lamb Down Under

Char-Grilled 1/2 Rack of Australian Lamb served over Rosemary Swiss Local Grits. Topping your Lamb with a Picholine Olive & Kumato Tomato Provencal, served with Sauteed Spinach & Balsamic Glaze.

Half Rack (16oz) Australian Lamb

Char-grilled and served over Rosemary Swiss Cheese Grits. Topped with a Balsamic-Heirloom Tomato and Picholine Olive Provencal. Served over Sauteed Spinach.