All posts by mcewens

Farmers Plate

-Vichyssoise Soup. Creamy Potato Soup with Roasted Fennel & Cauliflower

-Pan Roasted Brussels Sprouts with Apple-wood Smoked Bacon, Orange Essence, Toasted Almonds & Brown Butter topped with Goat Cheese

-Grilled Heirloom Zucchini & Squash with Olive Oil Lemon Zest & Basil

-Crispy Fried Okra with Buttermilk-Parmesan & Dill Aioli

Feature Plate

Fish & Chips with Crispy Tempura Battered Rainbow Trout, Purple & Napa Cabbage Slaw with Cocktail & Tarter Sauces. Served with Garlic-Herb Hand-cut Fries.

Fish & Chips

Crispy Fried Rainbow Trout served with Garlic-Basil Truffle Fries & House-made Napa & Purple Cabbage Slaw with Cocktail & Tarter-Caper Aioli.

Pan-Fried Trout
Served with Roasted Parmesan Fingerling Potatoes and Cauliflower. Topped with a Caper Aioli.

Farmer’s Plate
Prosciutto wrapped Asparagus
Gazpacho Soup
Grilled Baby Zucchini and Yellow Squash
Sauteed Greens, Rainbow Chard and Broccoli Rabe

Paneed Whole Rainbow Trout $30

Served over house made Basil and Feta Hummus and Herb Marinated Local Baby Zucchini and Squash. Topped with a mild Mango-Pablano Relish.

Farmers Plate

-Gazpacho Soup

-Roasted Cauliflower Florentine

-Warm Brussels Sprouts Salad with Toasted Pecans, Imported Gorgonzola, Bacon & Balsamic Glace

-Grilled Pita & Hummus

Feature Plate

Half Rack of Char-Grilled New Zealand Lamb served over Roasted Red Potatoes with Grilled Asparagus and a Balsamic-Mint Provencal of Heirloom Tomatoes & Capers.

Pan Seared Whole Rainbow Trout $30

Served with local Summer Squash Puree and a Lemon Arugula Salad.

Farmer’s Plate

-Roasted Cauliflower & Spinach with Parmesan Mornay

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

-Herb Marinated Grilled baby Zucchini & Squash

-Pa sole soup with Tomatino, Chick Peas, & Chicken

Feature Plate

Char-Grilled New Zealand Lamb with an Heirloom Tomato Caper Provencal. Served over Grit Girl Cheese Grits with a Mint Gastrique & Grilled Asparagus.

14oz Crab Encrusted New York Strip Loin $34

Served over Garlic Parmesan Whipped Potatoes and Grilled Asparagus. Topped with Bearnaise and Port Wine Demi Glace.

Grilled “Day Boat” Florida Swordfish
Served with Lobster Orzo and topped with a Grand Mariner Gastrique.

Grilled Shrimp & Scallops
Served with Rice Pilaf and Brussels Sprouts. Topped with a Florida-Orange Glace.

Farmer’s Plate
Hoppin John with Field Peas, Okra, Bell Pepper, Onion, and Bacon
Heirloom Tomato Bisque
Creole Roasted Sweet Corn and Kale
Sauteed Heirloom Zucchini and Yellow Squash with Shallots and Olive Oil