All posts by mcewens

Pan-Seared Gulf Redfish
Served with Roasted Fingerling Potatoes, Andouille Sausage, and Shaved Corn.

Seared Red Fish

Pan Seared Red Fish served over Apple-wood Bacon & Fingerling Potatoes with Herb Vin Monte. Topped with a Lemon Buerre Blanc & Grilled Asparagus.

Farmers Plate

-Vegetarian Three Cheese Lasagna with Zucchini, Squash, Bell Peppers, Ricotta Cheese, Goat Cheese & Parmesan

- Miso Spaghetti-Squash with Shiitake & Portabella Mushrooms Soup

-Succotash of Speckled Lima Beans, Roasted Corn, Edamame & Apple-wood Smoked Bacon

-Roasted Cauliflower Florentine

Feature Plate

Pan Seared Red Snapper served over Roasted Potatoes with a Lemon-Rosemary Buerre Blanc.

Gulf Coast Etouffee

Pan Seared Snapper &  Traditional Shrimp & Crawfish Etouffee over Garlic Steamed Rice & served with Sauteed Snow Peas. You are offered a level of Spice for your Etouffee.

Blackened Snapper Etouffee
Served over Garlic Steamed Rice

Farmer’s Plate
Braised Speckled Butter Beans
Roasted Sweet Corn and Spinach
Prosciutto Wrapped Asparagus with Goat Cheese and Balsamic Glace
Yellow Tomato and Basil Soup with Saffron

Seared Black & Bleu Tenderloin

Blackened Beef Tenderloin served over Bacon Potato Hash with Grilled Asparagus. We will top your dish with Blue Cheese Crumbles & Port-wine Demi-Glace.

Farmers Plate

-Crispy Hand Breaded Fried Okra with Sweet & Spicy Plum Jelly

-Pan Seared Brussels Sprouts with Apple-Wood Smoked Bacon, Almonds, Gorgonzola & Lemon

-Roasted Fennel & Tomato Soup

-Petite Spring Mix Salad with Shaved Carrots, Cucumbers & Choice of Dressing

Feature Plate

Seared Black & Blue Beef Tenderloin served over Bacon Potato Hash with Sauteed Green Beans. Served with Port-wine Demi-Glace.

Pan Seared “Loch Duarte” Salmon

-Pan Seared Scottish Salmon served over Lemon-Saffron Risotto & Topped with a Grand Marnier & Blueberry Jam. Served with Sauteed Local Snow Peas.

Pan Seared “Loch Duart” Salmon

Scottish Salmon served over Toasted Almond & Avocado Butter Rice Pilaf. Atop your Salmon will be a Grand Marnier-Apricot & Blackberry Marmalade.

Farmers Plate

-Crispy Hand Breaded Fried Okra served with Lemon-Dill Aioli

-Sun-dried Tomato & Goat Cheese Sea Shell Macaroni

-Vegetable Medley with Ginger Asian Glaze

-BLT Soup

Feature Plate

-Seared Spiced Duck Breast over Shiitake Mushroom Risotto with a Black Berry Apricot Jam.