Steak and Shrimp Salad:

Grilled Ribeye and Gulf Shrimp Tossed in an Oven Roasted Tomato and Shallot Vinaigrette. served over Mixed Greens with Feta Crumbles and Applewood Smoked Bacon and Shaved Red Onions. $20.

Soup:

Cajun Duck and Andouille Gumbo.

Smoked Salmon Wrap
with lettuce, tomato, shaved red onion, and honey creole mustard. served with french fries.

McEwen’s Vegetable Plate
Fried Green Tomatoes
Warm Mushroom Salad
Green Beans
Spinach and Rice Casserole

Steak and Shrimp Salad
grilled ribeye and gulf shrimp tossed in an oven roasted tomato and shallot vinaigrette. served over mixed greens with feta crumbles and applewood smoked bacon and shaved red onions.

Shrimp Po’Boy:

Fried Gulf Shrimp Served on a French Roll, Garnished with Lettuce, and Tomato, served with Fried Okra. $10.

Vegetable Platter:

Fried Green Tomatoes, Pasta Salad, Squash Casserole, and Lima Beans.

Soup:

Cajun Duck and Andouille Gumbo.

Salmon:

Seared Atlantic Salmon Topped with a Soy Glaze, served over a Bed of Jasmine Ginger Sticky Rice, and Miso Broth Braised Bok Choy. $29.

Soup:

Cajun Duck and Andouille Gumbo.

Our lunch feature today is our Mushroom Swiss Burger, served with fries.

Our Vegetable Platter is Cornbread Casserole, Black-Eyed Peas, Fried Okra, and Marinated Tomato & Cucumber Salad.

Back Bay New Orleans Style Thick Cut Ribeye:

Lightly Blackened Grilled 14 oz. Ribeye Topped with New Orleans Style BBQ Shrimp, served with Jasmine Rice, Garlic Bread, and a small Basil, Spinach, Vinegar and Oil, Chiffonade Salad.

Soup:

Cajun Duck and Andouille Gumbo.

Back Bay New Orleans Style Thick Cut Ribeye:

Lightly Blackened Grilled 14 oz. Ribeye Topped with New Orleans Style BBQ Shrimp, served with Jasmine Rice, Garlic Bread, and a small Basil, Spinach, Vinegar and Oil, Chiffonade Salad. $45.

Soup:

Cajun Duck and Andouille Gumbo.

Chopped Beef Tenderloin
with onions and a mushroom gravy. served with mashed potatoes and green beans.

McEwen’s Vegetable Plate
Cornbread Casserole
Warm Mushroom Salad
Blackeyed Peas
Fried Green Tomatoes

Char-Grilled Ribeye
with whipped horseradish yukon gold potatoes, sauteed broccolini, and a rich port wine demi glace. topped with crispy tobasco onions