Surf N’ Turf class

Blood Orange and Poppyseed Salad Salad days lettuce tossed in a creamy blood orange and poppyseed dressing topped with toasted walnuts, dried cranberries, radish and burrata cheese. Grilled Filet 6-8 OZ fillet Mignon grilled to desired temperature brushed with melted garlic butter and finished with farmers table cooking school salt and white pepper mix. Grilled Shrimp Blacked and Grilled Shrimp served on a skewer with a squeeze of lemon and fresh herbs Truffle Mashed Potatoes Yukon Gold potatoes mixed with a seasoned truffle cream and butter. Pumpkin Flan with a Cinnamon Tuile An Egg custard filled with a sweet pumpkin puree and a maple caramel topped with a crunchy cinnamon tuile.