All posts by mcewens

Royal Red Shrimp Scampi

Angel-hair Pasta tossed with Heirloom Tomatoes , Basil, Spinach, & Hand-shaved Parmesan. Served in a Traditional Chardonnay Scampi Sauce with Fresh Royal Red Shrimp.

Royal Red Shrimp Scampi
Served with Local Heirloom Tomatoes, Fresh Basil, Angel Hair Pasta and Grilled Baguette

Catfish Sandwich
Blackened Catfish served on a Brioche Roll with a Creole Slaw and House-Made Remoulade. Served with Fries

Farmer’s Plate
Spaghetti Squash Soup
Stir Fried Zucchini and Squash with a Sesame Ginger Glaze
Mixed Green Salad with Goat Cheese, Bacon, Red Onion, Toasted Walnuts and a Blueberry Vinaigrette
Purple Hull Peas

Steel-head Trout Bearnaise

Pan Seared Steel-head Trout served over Local Medley of Chardonnay Steamed Vegetables. Topping your dish with a hand picked Blue Crab meat &  Traditional Bearnaise Sauce.

Farmers Plate

-Spaghetti Squash Pomodoro

-Creamy Leek & Potato Soup

-Fresca Cabbage with yellow Tomatoes, Lime & Cilantro

-Crispy Fried Okra with Spicy Plum Jelly

Feature Plate

Patty Melt made with house ground Beef Tenderloin on Toasted Marble Rye, Russian Remoulade, Caramelized Onions, & Swiss. Served with your choice of side.

Pan Seared Ocean Trout $30

Served with Chardonnay Grilled Broccoli, Roasted Fingerling Potatoes, and Wild Mushrooms. Topped with a Lemon Dill Vinaigrette.

Farmer’s Plate

-Crispy Fired Okra with Plum Jelly

-Baja Cabbage with Tomatoes, Bell Peppers, Lemon & Cilantro

-Green Gazpacho Soup

-Pasta Primavera with Zucchini, Squash, & Parmesan

Feature Plate

-Crab Cake Sandwich on Buttered Sourdough with Tarragon Remoulade, Spring Mix & French Fries.

Veal Piccata Pasta

Paneed Veal topped with a Lemon-Caper & Chardonnay Piccata  sauce served over Angel-hair pasta with with Spinach & Basil. Served with a Grilled French Baguette.

Farmers Plate

-Baja Cabbage

-Creamy Broccoli Parmesan Soup

-Sesame Ginger Glazed Snow-peas

-Crispy Sweet Potato Fries with Cinnamon & Brown Sugar Ketchup

Feature Plate

-Seared 1/2 Rack Of Lamb with Roasted Red Potatoes, Sauteed Broccolini & a Blueberry-Mint Gastrique

Lemon Caper Veal Saltimbocca

Paneed Veal Stuffed with Prosciutto, Swiss & Fresh Sage. Served over Parmesan-Rosemary Risotto with Grilled Asparagus and a Lemon-Caper Marsala Demi-Glaze.