All posts by mcewens

Farmers Plate

-Fire Roasted Green Bell Pepper Bisque with Roasted Corn ,Cilantro & Feta

-Mediterranean Pita & Hummus with Lemon, Olives, & Chive Oil

-Fried Green Tomatoes with Smoked Tomato Aioli

-Petite Wedge with Toasted Pecan Blue Cheese Dressing, Tomato, Bacon, & Croutons

Feature Plate

Crab Cake Sliders (2) Hand Made & Pan Fried on an Italian Rolls with Spring Mix, Cajun Remoulade, Red Onion & Cucumber. Served with Seasoned French Fries.

Florida Swordfish

Day Boat Florida Swordfish served over a Warm Roasted bed Fingerling & Kale with Local Corn cooked with Chardonnay and Lemon. Topped with a Meiomi Red Wine Glace & Hollandaise.

Farmer’s Plate

-Curried Barbarella Eggplant

-Fried Green Tomatoes with Cajun Remoulade

-Home-style Southern Vegetable Soup

-Petite Wedge with Roasted Tomatoes, Blue Cheese Dressing, Bacon & Croutons

Feature Plate

-Penne Bolognese Pasta

Char-Grilled Arctic Char

Topped with Buttery Lump Crab Meat and Smoked Tomato Choron. Served over Garlic Herb steamed Rice and Grilled Asparagus.

Beef Tenderloin Sliders
Served with a House-Made Sweet Pickles, White Cheddar Pimento Cheese, and Truffle Fries.

Farmer’s Plate
Fried Okra with a Spicy Plum Jelly
Curried Eggplant
Black Bean and Roasted Tomato Soup with a Lime Creme Fraiche
Ginger Glazed Snow Peas

Farmers Plate

-Spanish Vegan Tortilla & Black Bean Soup

-Prosciutto wrapped warm Asparagus Salad with Goat Cheese & Balsamic Glaze

-Chinese Green Beans & Mushrooms

-Petite Wedge Salad with choice of dressing, with Croutons, Roasted Tomatoes, & Shaved Red Onion

Feature Plate

-Ground Beef Tenderloin & White Cheddar Pimento Cheese Sliders (2). Served with Truffle-Basil French Fires.

Char-Grilled Steel Head Trout
Served with Grilled Hybrid Squash and a Kumato Heirloom Tomato Chutney.

Farmer’s Plate
Curried Barbarella Eggplant and Spinach
Warm Asparagus Salad with Goat Cheese, Toasted Pecans, and Balsamic Gastrique
Fried Green Tomatoes with a Lemon Aioli
Creamy Plantain Soup

Surf & Surf

Char-grilled Steel-head Ocean Trout, with Fresh Shucked Crab Baked Oysters served with Snow Peas sauteed with fresh Ginger, Garlic & Sesame Butter. Topping your dish will be a White Balsamic & Kumato Brown Tomato Chutney with Fresh Basil.

Farmer’s Plate

-Crispy Buttermilk Battered Fried Green Tomato with Basil Aioli

-Stuffed Barbarella Eggplant with Feta, Sun-dried Tomatoes, Red Onions, Apple-wood Bacon

-Speckled Lima Bean Succotash

-Creamy Wild Mushroom & Mississippi Delta Blue Rice

Feature Plate

-Chicken Parmesan Brioche with Hand Breaded Chicken Breast, house made Tomato Pomodoro, Mozzarella & Parmesan. Served with Sauteed Spinach and Grilled Brioche.

Crab Stuffed Oysters

Jumbo Lump Crab Stuffed Fresh Shucked Oysters Baked & Topped with Cajun Remoulade served with Jambalaya & Sauteed Spinach.