Veal Piccata
Over Angel Hair Pasta. Served with Cardinal Spinach from Woodson Ridge Farms.

Buffalo Chicken Wrap:

Chicken Tossed in Buffalo Hot Sauce and Garnished with Lettuce, Tomato, and Onions all Wrapped in a Flour Tortilla, served with French Fries. $10.

Vegetable Platter:

Winter Squash and Apple Gratin, Macaroni Salad, Fried Onion Rings, and Chick Peas.

Soup:

Cajun Duck and Andouille Gumbo.

Pan-Seared Sea Scallops and Shrimp
served over roasted red pepper couscous.

Homemade Meatloaf
with braised collard greens and mashed potatoes

McEwen’s Vegetable Plate
Squash Casserole
Fried Green Tomatoes
Lima Beans
Spicy Cabbage

Cincinnati Chili:

Homemade Chili Made with House Ground Beef Tenderloin, served over Spaghetti Noodle Pasta, and Garnished with Shredded Cheddar Cheese, and Onions. $14.

Baked Oysters:

Crab Baked Oysters with Cheese and Jalapenos. $24.

Soup:

Cajun Duck and Andouille Gumbo.

Chicken Fried Chicken:

Chicken Fried Chicken Smothered with Sawmill Gravy, served over Garlic Mashed Potatoes, and Spicy Greens. $10.

Vegetable Platter:

Mushroom Casserole, Potato Salad, Fried Okra, and Green Beans.

Soup:

Cajun Duck and Andouille Gumbo.

Seafood “Jambalaya” Pasta:

Crawfish, Scallops, Lump Crab Meat, Andouille Sausage, Bell Peppers, Red Onions, Button Mushrooms, Tomatoes, Garlic, Cajun Spices, Butter, White Wine, all Tossed with Angel Hair Pasta. $30.

Soup:

Cajun Duck and Andouille Gumbo.

Red Snapper:

Blackened Red Snapper Topped with a Caramelized Ruby Red Grapefruit Chutney, served over Crawfish Orzo, and Butter Braised Brussel Sprouts.

Catfish:

Pan Fried Catfish, served with a Cornbread Salad, and a Side of Tarter Sauce. $10.

Vegetable Platter:

Butternut Squash and Apple Casserole, Sriracha Salad, Chick Peas, and Fried Okra.

Soup:

Cajun Duck and Andouille Gumbo.