Mixed Green Salad with Toasted Almonds, Orange Segments, Pickled Red Beets, Shaved Red Onion and Manchego Cheese with Lemon Honey Vinaigrette

Classic Shrimp and Grits

Bananas Foster over Vanilla Ice Cream

Roasted Pear Salad with Goat Cheese Spread, Shaved Red Onions, Toasted Nuts, Cucumbers and Balsamic Vinaigrette 

Grilled Gulf Grouper over Sweet Potato/Bacon/Sweet Pea Risotto and Shaved Brussel Sprout Salad with Citrus Lemon Butter Sauce 

Chocolate Pot de Creme with Whipped Cream 

Traditional Caesar Salad

Grilled Filet Mignon and Blackened Shrimp Skewers over Truffled Mashed Potatoes and Sautéed Asparagus with Red Wine Demi Glace

Cast Iron Skillet Apple Pie with Fresh Whipped Cream

Field Greens Salad with Shaved Manchego Cheese, Pickled Red Onion, Crispy Croutons, Bacon Bits and Balsamic Vinaigrette

Seafood Bouillabaisse with Grilled Focaccia

Panna Cotta with Fresh Fruit

Fresh Pulled Mozzarella Salad with Baby Arugula, Heirloom Cherry Tomatoes, Shaved Red Onion and Sweet Balsamic Dressing with Crispy Ciabatta Croutons

Blackened Gulf Redfish over Jalapeno Cheddar Cheese Grits with a Crabmeat Lemon Butter Sauce

Key Lime Tart with Fresh Whipped Cream and Lemon Zest 

Roasted Winter Squash Soup with a Parmesan Crisp

Grilled Ribeye over Bacon and Spinach Risotto with Crispy Brussel Sprouts

Apple Pie with Crumb Topping

Field Green Salad with Herbed Vinaigrette

Pan Seared Duck Breast over a Sweet Potato/Bacon/Onion Hash with Sweet Madeira Reduction

Strawberry Rhubarb Pie with Fresh Whipped Cream

Pan Seared Gyoza Dumplings with Ponzu Dipping Sauce

Shrimp Ramen with Traditional Toppings

Green Tea Ice Cream with Sesame Seed Brittle

Mixed Salad with Shaved Brussel Sprouts, Sliced Pears, Bacon Bits, Candied Walnuts, and Sweet Balsamic Dressing

Parmesan and Artichoke Stuffed Flounder over Herbed Rice Pilaf with Lemon Butter Sauce

Apple tart with Caramel Icing

Red Russian Kale Salad with Fresh Herbed Vinaigrette and Crispy Croutons

Cast Iron Skillet Seared Filet Mignon with Yukon Gold Mash with Roasted Broccoli and Red Wine Demi Glace

Sweet Pear Tart with Fresh Whipped Cream

Pumpkin/Butternut Squash Soup with Chive Oil and Crispy Bacon Lardons

Sage and Garlic Crusted Pork Tenderloin over Potato/Celery Root Puree with Lemon Butter Sauce

Roasted Pear Gallete with Honey Whipped Cream

Chicken n dumplings

Farm Salad with Goat Cheese Spread, Toasted Almonds, Cherry Tomatoes, Shaved Red Onions and Crispy Croutons and Red Wine Vinaigrette

Crispy Chicken Thighs over "Dumplings" and Parmesan Chips

Peach Cobbler with Spiced Whipped Cream

Do you have a freezer full of deer meat that you don't know how to process?

Don't want to pay a fortune having it processed?

We will have Grant Hutcheson, Chef/Owner of Pig and Pint demonstrate how to make a few sausages.

Venison Smoked Sausage

Venison Bologna

Pork Boudin 

Kale Salad with Heirloom Tomatoes, Bacon Bits, Crispy Croutons, Lemon Honey Vinaigrette

Pan Seared Redfish over Potato/Onion/Leek Hash with Creole Lemon Butter Sauce with Lump Crabmeat

Cereal Milk Ice Cream

Mixed Salad with Shaved Pecorino Romano, Ciabatta Croutons, Bacon Bits and Lemon Honey Vinaigrette

Cast Iron Seared Filets over Garlic Mashed Potatoes and Garlic Roasted Broccoli with Red Wine Demi Sauce

Creme Brûlée with Fresh Seasonal Fruit

Field Green Salad with Crispy Ciabatta Croutons, Shaved Red Onion, Heirloom Tomatoes, Fresh Mozzarella and Aged Balsamic Vinaigrette

Grilled Chicken Fettuccine Alfredo with Garlic Bread

Tiramisu with Fresh Mint

Traditional Caesar Salad

Grilled Filet Mignon and Blackened Shrimp Skewers over Truffled Mashed Potatoes and Sautéed Asparagus with Red Wine Demi Glace

Tiramisu