Seared Silk Snapper
Served with Cheese Grits, Sautéed  Spinach, and a Jumbo Crabmeat Piquant.

Blackened Ms. Catfish
Served with Dirty Rice,  Crawfish Cream Sauce, and Sautéed Spinach

Farmer’s Plate
Roasted Cauliflower and Red Pepper Soup
Braised Butter Beans and Ham
Fried Green Tomatoes with Remoulade
Sautéed Vegetable Medley with Pesto

Seared Dotted Snapper & Shrimp Piquant

Seared Gulf Dotted Snapper and Pacific Ocean Red Shrimp topped with Creole Tomato Piquant Sauce served over “Grit Girl” Cheese Grits  as well as Grilled Asparagus.

Farmer’s Plate

-Butter Braised Local Baby Butter Beans

-Roasted Cauliflower & Aged Cheddar Bisque

-Petite Caesar Salad with Croutons and Shaved Parmesan

-Stir Fried Chinese Green Beans & Mushrooms

Seared Dotted Snapper

Seared Snapper served over sautéed Heirloom Zucchini & Squash with Local Heirloom Tomatoes & Basil. Served with a Lemon Dill Beurre Blanc.

Seared Dotted Snapper

Seared Dotted Snapper Filet served over Corn & Shrimp Risotto with Smoked Spanish Cheese topped with Lemon Dill Crème as well as Sautéed Local Heirloom Zucchini & Squash.

House-Smoked Salmon Taco’s
Served with Shaved Red Onion, Fried Capers, Watercress, Shaved Radish, Idiazabal Cheese and Tzatziki.

Farmer’s Plate
Shrimp and Tomato Chowder
Sautéed Green Beans and Mushrooms
Braised Baby Lima Beans
Roasted Cauliflower with an Aged Cheddar Mornay

Char-Grilled Lamb Strip Loin

Char-Grilled Lamb Strip Loin, served over a Cous Cous Pilaf; with local Heirloom Zucchini, Patty Pan Squash, Feta, Kale, Basil. Drizzled with a duo of (1) Paloise (2) Red Wine Glace.

Farmer’s Plate

-Curried Local Japanese Eggplant & Orange Bell Pepper

-Petite Caesar with Parmesan, Croutons, & Olives

-Stir-Fried Chinese Green Beans & Mushrooms

-Mediterranean Cous Cous

Smoked Salmon Tacos

House Smoked Salmon, Smoked Idiazbul Cheese, Shaved Red Onion & Radishes, Watercress & Crispy Fried Capers topped with Tzatziki.

Seared Sea Scallops

4 Seared Jumbo U-10 Sea Scallops, with Vegetable Orzo; Local Yellow Zucchini, Heirloom Squash, Heirloom Cherry Tomatoes, and Saffron. Topped with a Orange Pepper and Lemon-Basil Coulis and Orange Crème Emulsion.

Seared Sea Scallops

Four Seared Jumbo Sea Scallops over Vegetable Orzo with Local Woodson Ridge Yellow Zucchini, Patty Pan Heirloom Squash, Heirloom Cherry Tomatoes & Saffron and topped with an Orange Pepper & Lemon Basil Coulis with Orange Crème Emulsion.