All posts by mcewens

Crab Encrusted pan seared Red Snapper served over a house made Creole Oyster Dressing and Sauteed Spinach. Topped with Shrimp Etouffee.

Farmer’s Plate

-Butter & Smoked Ham Speckled Lima Beans

-Red Wine & Roasted Shallot Sauteed Rainbow Swiss Chard

-Heirloom Tomato Basil Bisque

-Petite Wedge with Toasted Pecan Blue Cheese Dressing & Croutons

Feature Plate

Herb-Panko Encrusted Sunburst North Carolina Trout served over Truffle Butter Fingerling Potatoes with a Blueberry Arugula Salad topped with Chive Oil.

Blackened Mississippi Red Fish

Wild Caught Blackened Red Fish topped with a Gulf Shrimp Etouffee served over Garlic-Herb Steamed Rice. Local Woodson Ridge Farms Hybrid Squash & Zucchini with Heirloom Tomatoes.

Char-Grilled Gulf Redfish
Served with Truffle & Bacon Fingerling Potatoes, Heirloom Patty Pan Squash, and a Strawberry Gastrique.

Farmer’s Plate

-Brown Sugar Cinnamon Glazed Sweet Potato Yams

-Sesame Ginger Stir Fryed Snow Peas

-Roasted Cauliflower & Red Pepper Bisque with Chive Oil & Goat Cheese

-Crispy Fried Okra with Cucumber-Dill Aioli

Feature Plate

Panko-Herb Crusted Pan Fried Sunburst Trout served over Lemon-Parmesan Risotto with Smoked Tomato Aioli.

Strip & Shrimp

14oz. Chinese Five Spiced & Grilled New York Strip with Three Tempura Battered Gulf Shrimp. Served with Stir-Fried Local Woodson Ridge Farms Vegetables, Topped with an Asian Gastrique.

Farmers Plate

-Tomato Alfredo Roasted Cauliflower

-Pan Seared Brussels Sprouts with Honey, Lemon & Almonds

-Black & White Bean Chili with Beef

-Crispy Fried Green Tomatoes with a Cucumber-Dill Aioli

Smoked Rib Sliders

House-Smoked & pulled from the Bone Sliders with Creole Napa Slaw & Dill-Cucumber Aioli. Served with seasoned hand-cut Fries.

Char-Grilled Scallops

Four U-10 Char-Grilled Scallops served over Lemon-Basil & Saffron Orzo with Asparagus Orange Creme. Served with a side of Rainbow Swiss Chard.

Moroccan Spiced Lamb

Moroccan Spiced New Zealand Lamb served over Rosemary ‘ Grit Girl’ Swiss Cheese Grits with Grilled Asparagus & a Fresh Raspberry  balsamic Provencal.

Fall Roast Rabbit for Two

Local Fresh Mississippi Rabbit stuffed with Local Woodson Ridge Farms Butternut, Acorn & Pumpkin Squash, Red Potatoes & Carrots. Roasted whole & served A La Bourguignonne.