House-Made Cajun Pot Pie
with sauteed vegetables

McEwen’s Vegetable Plate
Roasted Tomato Mac n Cheese
Fried Okra
Chick Peas
Warm Mushroom Salad

Salmon Salad:

Grilled Salmon served over a Bed of Mixed Greens Tossed in a Strawberry Vinaigrette with Gorgonzola Cheese Crumbles, Candied Walnuts, Shaved Red Onions, Diced Strawberries, and Apple Wood Smoked Bacon. $24.

Soup:

Cajun Duck and Andouille Gumbo.

Creole Salmon Wrap:

Smoked Salmon, Lettuce, Tomato, Onion, and a Creole Honey Mustard Wrapped in a Flour Tortilla, served with French Fries. $10.

Soup:

Cajun Duck and Andouille Gumbo.

Pan-Seared Sea Scallops
with a saffron-vegetable orzo. Topped with a lemon cream and a strawberry gastrique.

Heritage Pork
Old Thyme Farm Pork Sausage and Mississippi Shiitaki Mushroom Ragu.  Served over a Port Salute Polenta Cake.

Grouper:

Herb Panko and Pecan Crusted Grouper Finished Off with a Strawberry and Jalapeno Relish, served over a Fresh Vegetable Orzo. $30.

Old Thyme Pork:

Homemade Pork Sausage and Mississippi Shitaki Mushroom Ragu, served over a Port Salut Polenta Cake. $25.

Soup:

Cajun Duck and Andouille Gumbo.

Fried Catfish Plate
with house-made hushpuppies and cole slaw

McEwen’s Vegetable Plate
Fried Onion Rings
Cold Roasted Vegetables with a balsamic drizzle
Black-eyed Peas
Squash Casserole

Grilled New Zealand Lamb:

Grilled New Zealand Lamb Finished off with a Balsamic Glaze, and Tomato Caper Provencal, served over Rosemary Port Salut Polenta, and Sauteed Spinach. $27.

Soup:

Cajun Duck and Andouille Gumbo.

Housemade Chili with Jalapeño and Cheddar Cornbread

McEwen’s Vegetable Plate today is Squash Casserole, Butter Beans, Fried Okra, and Potato Salad

Fried Ravioli:

Homemade Marinara and Fried Ravioli, served with a Caesar Salad. $10.

Soup:

Cajun Duck and Andouille Gumbo.