Vegetable Samosas with Mint SauceÂ
Mango Chicken Masala with Basmati Rice and Fresh Made Naan BreadÂ
Frozen Kulfi - A Rich frozen delicacy flavored with Saffron, Pistachios, Almonds and CardamomÂ
Roasted Beet and Carrot Salad with Feta Cheese, Field Greens, Parsley, Candied Nuts and Cumin VinaigretteÂ
Southern Carbonara with Country Ham, Collard Greens, Parmesan, Black Pepper over Fresh Rolled PastaÂ
Pear and Pecan Flip CakeÂ
Come by and grab a Cheeseburger at the Briar Patch or Cooking School Thursday night from 5-8pm. Hand Cut Fries Cookies $15.00 Call 601-506-6821 if you would like to...
Goat Cheese Fritter Salad with Baby Arugula, Shaved Pickled Red Beets, Red Onions, Sliced Cucumbers tossed with a Citrus Vinaigrette
Lobster Scampi with Fresh Made Pasta Noodles and Garlic Bread
Key Lime Pie with Lime Zest Whipped Cream
Fall Salad with Shaved Brussel Sprouts, Toasted Hazelnuts, Sliced Apples, Shaved Endive, Field Greens, Pecorino Romano Cheese with a Lemon Maple Syrup Vinaigrette
Grilled Filet Mignon and Broiled Lobster Tail with Butternut Squash Hash and Garlic Roasted Green Beans with Crispy Fried Onions and Red Wine Demi Glace
Cinnamon Apple Pie with Fresh Whipped Cream
Caprese Salad with Fresh Pulled Mozzarella, Heirloom Tomato Slices, Basil Lemon Vinaigrette with Ciabatta CroutonsÂ
Grilled Whole Salmon Filet with Herb Roasted Red Potatoes, Steamed Broccoli with Shaved Roasted Garlic with an Apricot Chipotle GlazeÂ
Grilled Peaches over Vanilla Ice Cream with a Brown Sugar Oat Crumble Â
Field Green Salad with Shaved Cucumbers, Pickled Red Onions, Herbed Confit Cherry Tomatoes, Garlic Roasted Croutons with a Sherry Honey VinaigretteÂ
BBQ Glazed Baked Chicken Quarters with Thyme Rice Pilaf and Shallot and Garlic Sautéed Green Beans
Cinnamon Spiced Bread Pudding Cups with Rum Creme Anglaise SauceÂ
Fall Squash Soup with Thyme Sour Cream Drizzle and Cornbread CroutonsÂ
Crispy Roasted Chicken Thighs over Creamy Yukon Mashed Potatoes with Shallot Sautéed Green Beans with Pan Dripping GravyÂ
Cranberry Streusel Cake with Macerated BerriesÂ
Radicchio Salad with Caramelized Carrots, Red Onions, Roasted Beets, Goat Cheese Crumbles and a Sweet Balsamic VinaigretteÂ
Tender Veal Shank Gnocchi with Beef Demi Cream Sauce and Hand Rolled Potato Gnocchi and Shaved Pecorino Romano CheeseÂ
Vanilla and Cider Panna Cotta with Spiced Ginger CookiesÂ
Kale Caesar Salad with Garlic Butter Croutons and Homemade Caesar Salad DressingÂ
Braised Beef Short Ribs over Creamy Parmesan Polenta with Garlic Roasted Brussels and a Mustard Greens Gremolata and Braising JusÂ
Pumpkin and White Chocolate Mousse PieÂ
Fall Salad with Roasted Butternut Squash, Toasted Pecans, Shaved Red Onions, Pickled Baby Beets, Shaved Pecorino Romano Cheese, Lemon Cranberry Vinaigrette
Pan Roasted Red Snapper with a Bacon/Potato/Onion Hash and Roasted Delicate Squash drizzled with a Chili Lemon Butter Sauce
Creme Brûlée with Fresh BerriesÂ
Toasted Walnut and Blue Cheese Salad with Spinach and Red Wine Dijon Vinaigrette. Sliced and Pounded Beef Tenderloin Medallions served with Yukon Gold Mashed Potatoes, Sautéed Brussel Sprouts with a...
Lemon Marinated Kale Salad with Cornbread Croutons, Shaved Red Onions, Goat Cheese Spread, Dried Cranberries and Shaved Cucumbers with Sweet Lemon VinaigretteÂ
Roasted Pork Loin over Potato/Bacon/Onion Hash and Crispy Fried Green Beans and a Rich Madeira Wine SauceÂ
Sweet Potato Meringue PieÂ
Shaved Fennel Salad with Fall Greens, Toasted Nuts, Pickled Baby Beets, Blue Cheese Crumbles, with Citrus Herbed VinaigretteÂ
Grilled Bone In Ribeye over Garlic Sautéed Spaghetti Squash and Roasted Broccoli Florets with Red Pepper and Thyme Butter and Rich Red Wine Demi GlaceÂ
Apple Tart with Sweet Almond CremeÂ
Fall Salad with Kale, Candied Pecans, Shaved Red Onions, Apples, Cranberry Lemon Vinaigrette and Shaved Pecorino Romano Cheese
Butternut Squash/Bacon stuffed Ravioli topped with Jumbo Lump Crabmeat with a Sage Parmesan Cream Sauce
Pumpkin Spiced Creme Brûlée
Fall Green Salad with Sliced Pears, Crispy Prosciutto, Candied Nuts, Gorgonzola Cheese and a Balsamic VinaigretteÂ
Pan Roasted Redfish over Butternut Squash/Bacon/Parmesan Risotto, Garlic Sautéed Thin Beans, Jumbo Lump Crabmeat with Blackened Tomato Butter SauceÂ
Pecan Pie with Maple Whipped CreamÂ
Thyme Roasted Butternut Squash Salad with Dried Cherries, Bacon Bits, Shaved Red Onions and Sweet Apple Cider VinaigretteÂ
Hearty New England Clam Chowder with Homemade Old Bay CrackersÂ
Apple Butter Cobbler with Drop BiscuitsÂ
French Onion Soup with Gruyere Toasted BaguettesÂ
Fried Chicken Dinner with Sweet Potato Mashed Potatoes and Ham Hock Braised Collard Greens with Sweet/Heat Honey Butter Drizzle for the Chicken (Yum!)
Caramel Pecan Pumpkin Bread PuddingÂ
Shaved Apple and Endive Salad with Dried Cherries, Red Onions, Candied Pecans and a Honey Sherry VinaigretteÂ
Cast Iron Seared Diver Scallops over Sweet Corn Puree and Crispy Okra and a Brown Butter Lemon Caper SauceÂ
Apple Cake with Toffee Crust and Cinnamon Whipped CreamÂ
Classic Caesar Salad with Homemade Ciabatta Croutons and Parmesan Dressing Chicken Parmesan with Fresh Basil Cream Sauce with Pasta Tiramisu
Crab and Corn Bisque, Chive Oil and Crispy Bacon CrumblesÂ
Grilled Cowboy Ribeyes over Sweet Potato Au Gratin and White Cheddar Broiled Broccoli Florets with Red Wine Demi GlaceÂ
Red Velvet Cake with Raspberry Jam/Cream Cheese Icing LayersÂ
We can create custom menus and arrange a time around your schedule. Our classes include the interactive cooking experience, wine, and 10% off items in our retail store.
Looking to host a private event? Email or call Bridget: bengle@farmerstableinlivingston.com or (601) 506-6821.
