Tuseday’s Dinner Feature

Posted by on June 13, 2017

Seared Red Snapper

Seared Red Snapper  served over Saffron-Crab and Parmesan Risotto with Basil Beurre Blanc, and topped with Watercress tossed in a Roasted Red Pepper Vinaigrette with Feta crumbles.

Also visit our Memphis Location

McEwens Memphis