Tuesday’s Lunch Feature

Quesadilla:

Pulled Pork Quesadilla, served with Lettuce, Salsa, and Sour Cream. $10.

Vegetable Platter:

Fried Okra, Garbanzo Salad, Broccoli and Rice Casserole, and Black Eyed Peas.

Soup:

Cajun Duck and Andouille Gumbo.

Saturday’s Dinner Features

Ahi Tuna:

Pan Seared Ahi Tuna Encrusted with a Smoked Black Sea Salt Topped with a Mint Coulis, served over Ginger Jasmine Rice, and a Fresh Strawberry Salad. $28.

Appetizer Feature:

Brussel Sprouts with Bacon and Granny Smith Apples Topped with a Balsamic Reduction Drizzle. $10.

Soup:

Cajun Duck and Andouille Gumbo.

Friday’s Dinner Feature

Seared Coriander Crusted Tuna
served over ginger jasmine rice and topped with a sweet corn and roasted red pepper relish and a tarragon creme fraiche.

Friday’s Lunch Feature

Ground Beef Tenderloin Burger topped with sauteed mushrooms and swiss cheese, served with fries.

Vegetable Platter: Broccoli and Rice Casserole, Cole Slaw, Lima Beans, and Fried Okra.

Thursday’s Dinner Features

Shrimp, Scallop, and Crab Cioppino:

Two Pan Seared Sea Scallops, Two Pan Seared Gulf Shrimp, Topped with a Saffron and Red Crab Cioppino Broth, served over a Tarragon Butter Jasmine Rice, and Sauteed Lemon Zest Asparagus. $30.

Appetizer:

Brussel Sprouts with Bacon and Granny Smith Apples with a Balsamic Reduction Drizzle. $10.

Soup:

Cajun Duck and Andouille Gumbo.

Thursday’s Lunch Feature

Fried Shrimp Po’Boy
served with a fresh remoulade and fried dill pickles.

McEwen’s Vegetable Plate
Squash Casserole
Fried Dill Pickles
Blackeyed Peas
Cole Slaw

Wednesday’s Lunch Feature

Fried Catfish:

Deep Fried Mississippi Catfish, served with Hush Puppies, French Fries, and a Side of Tarter Sauce. $10.

Vegetable Platter:

Fried Okra, Avocado and Tomato Salad, Cornbread Casserole, and Black Eyed Peas.

Soup:

Cajun Duck and Andouille Gumbo.

Tuesday’s Dinner Feature

Surf and Turf Trio:

Three Medallions of Grilled Beef Ribeye, Topped with a Mushroom Demi Glaze, served with a Tasmanian Sweet Crab Risotto, and Three Pan Seared Sea Scallops, Topped with a Lemon Garlic Beurre Blanc. $35.

Soup:

Cajun Duck and Andouille Gumbo.

Tuesday’s Lunch Feature

House-Smoked Salmon Wrap
with lettuce, tomato, shaved red onion and a jalapeno dressing.

McEwen’s Vegetable Plate
Squash Casserole
Avocado and Tomato Salad
Fried Green Tomatoes”
Green Beans

 

Saturday’s Dinner Feature

Ribeye:

Grilled Beef Ribeye Topped with a Chipotle Demi Glaze and served over Herb Butter Braised Red Potatoes, and Grilled Asparagus. $29.

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