All posts by mcewens

Farmers Plate

-Slow Cooked Purple Hull Peas & Vidalia Onions

-Smoked Yellow Tomato Basil Bisque

-Sauteed Trio of Local Squash & Zucchini with Patty Pan, 8-Ball, & Zephyr sauteed with White Wine & Olive Oil

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

Feature Plate

Mussels Marinieres

Steamed Mussels with Shallots & Garlic, finished with Cream, Butter & Herbs. Tossed with Fettuccine Pasta & Spinach, topped with imported Parmesan & Grilled French Bread.

Fruits De Mer Tasting

(1) Char-grilled Fresh Shucked Louisiana Oyster with Garlic, Parmesan & Grilled Baguette. Three ounces of Seared Ahi Tuna with Lime Ginger Gastrique, (1) Seared U-0 Scallop with Roasted Pecan Pesto all over Fettuccine Pasta with Peeled Fresh Gulf Coast Shrimp & Lump Blue Crab  with Heirloom Tomatoes.

Seared Tuna Jambalaya

Lime-Creole Spiced & Seared Ahi Tuna served over Andouille Sausage & Crawfish Jambalaya with a Provencal of Fresh Mint, Capers, Tomatoes, Blueberries, Arugula & White Balsamic.

Farmers Plate

-Broccoli & Bacon-Potato Chowder

-Crispy Hand Breaded Fried Okra with Buttermilk-Dill Aioli

-Sauteed Snow Peas & Heirloom Tomatoes with Fresh Ginger

-Grilled Asparagus with Toasted Almonds, Balsamic Glace & Goat Cheese

Feature Plate

Asian Spiced Seared 8oz. New York Strip Loin. Sliced and served over Fried Sticky Rice with a Teriyaki & Sesame Cucumber Salad.

Seared Ahi Tuna

Seared Sushi Grade Ahi Tuna served over Sticky Edamame & Ginger Rice Pilaf with a Sesame Cucumber & Arugula Salad with Soy Lime Gastrique.

Pan-Seared Red Snapper
Served with Roasted Potatoes and Wilted Spinach. Topped with a Tomato and Balsamic Provencal.

Farmer’s Plate
House-Made Hummus with Grilled Pita
Stewed Squash
Broccoli and White Cheddar Bisque
Green Beans and Shiitake Mushrooms

Farmers Plate

-Creole Herb-Butter Braised Fingerling Potatoes

-Stewed Squash & Yellow Tomatoes with Fresh Basil & Lemon

-Grilled Pita with Hummus & Picholine Olives

-Asparagus, Goat Cheese, & Roasted Red Pepper Soup

Feature Plate

Char-grilled Gulf Red Fish served over deconstructed  Corn & Potatoes with Paul Pardone Andouille Sausage topped with a Basil Buerre Vin.

Gulf Red Fish

Seared Gulf Red Fish served over Saffron Crab Risotto, topped with a Creole Compound Butter & a side of Grilled Asparagus.

Steamed Mussels
Tossed in Fettuccine with White Wine, Garlic, Butter, and Spinach. Served with Grilled Baguette.

Farmer’s Plate
Roasted Cauliflower and Red Pepper Bisque with Basil
Sauteed Swiss Chard and Kale
Crispy Brussels Sprouts with Bacon, Almonds and Gorgonzola Cheese
Stewed Yellow Tomatoes, Vidalia Onions and Asparagus

Gulf Red Fish

Pan Seared Local Gulf Red Fish served over Roasted Fingerling Potatoes & Creole Corn with Perdone Sausage Potato Boil. Topping your Red Fish will be a Rosemary-Lemon & Crawfish Beurre Vin.