Farmers Table in Livingston

MC Team Building Class
2026-04-09 18:00 - 20:00 (America/Chicago)

Bridal Path Class
2026-04-08 18:00 - 20:00

MCEDA
2026-04-08 11:00 - 13:30

Easter Sunday
2026-04-05 08:00 - 17:00

Crusted Filet Mignon with Parmesan and Panko served with a Bechamel
2026-04-04 17:30 - 19:30
Spinach Salad with Strawberries, Craisins, Shaved Almonds & Gorgonzola
Fresh baby spinach topped with sweet berries, dried cranberries, toasted almonds, and creamy
Gorgonzola.
Lemon Honey Vinaigrette
Bright lemon balanced with local honey and extra virgin olive oil.
Panko & Parmesan Crusted Filet Mignon with BéchamelTender filet topped with a crisp Parmesan panko crust and finished with a luxurious béchamel sauce.
Roasted Red Potatoes
Oven-roasted with olive oil, garlic, and herbs.
Roasted Brussels Sprouts
Caramelized Brussels sprouts with a savory roasted finish.
Dessert
Affogato

Lobster Lasagna- tickets available
2026-04-03 18:00 - 20:00
Arugula Salad with Apples, Candied Pecans & Goat Cheese
Peppery arugula topped with crisp apples, sweet candied pecans, and creamy goat cheese for a
beautiful balance of sweet, savory, and tangy flavors.
Apple Cider Vinaigrette
A bright and lightly sweet vinaigrette made with apple cider vinegar, olive oil, and a touch of honey.
Lobster Lasagna with Parmesan Cream Sauce
Layers of delicate pasta sheets filled with tender lobster and creamy ricotta, baked and finished with a
rich Parmesan cream sauce for an indulgent coastal Italian classic.
Strawberries & Mascarpone Cream Cups
Fresh strawberries layered with lightly sweetened mascarpone cream for a simple and elegant finish.

Tuscan Chicken Class-
2026-04-02 18:00 - 20:00
Tuscan Chopped Salad-

A vibrant Tuscan-style chopped salad featuring thinly sliced salami, tender chickpeas, tangy pepperoncini and creamy provolone. Crisp romaine to form the base and thin red onion for brightness. A simple vinaigrette of extra-virgin olive oil, red wine vinegar, minced garlic, Dijon and oregano ties it together, coating the ingredients with savory, slightly spicy, and tangy notes. Finished with a sprinkle of Pecorino or grated Parmesan.

Tuscany Creamy Chicken-

A rich, comforting Tuscan-style creamy chicken with spinach: tender pan-seared chicken breasts simmered in a silky garlic- and shallot-scented cream sauce infused with white wine and chicken stock. Sun-dried tomatoes add sweet-tart depth while fresh baby spinach wilts into the sauce, brightening and balancing the richness. Finished with grated Parmesan and a touch of lemon zest for brightness, the dish is herb-forward (thyme or Italian seasoning, fresh basil or parsley) and served over mashed potatoes, or crusty bread to soak up the luscious sauce. Elegant, savory, and satisfyingly creamy.

Trufle Potatoes- Yukon Gold {potatoes riced with butter, cream and truffle oil to finish.
Grilled Asparagus- Parmesan grilled asparagus with parmesan and vinegarette
Olive Oil Citrus Cake with fresh Whipped Cream

Hinds Community College Culinary
2026-04-01 12:00 - 14:00

Ribeye Steak Night- Sold Out
2026-03-28 17:30 - 19:30
Saturday — Steak Night
Salad
A modern twisted wedge salad featuring crisp lettuce, fresh toppings, and a creamy
house-made blue cheese dressing.
Entrée
Grilled ribeye steak, known for its rich marbling and flavor, finished with a savory shallot,
garlic, and herb compound butter.
Sides
Cheddar truffle Yukon Gold mashed potatoes, creamy potatoes elevated with sharp cheddar
and aromatic truffle.
Grilled broccolini, lightly charred for a smoky, tender bite.
Dessert
Chocolate Lava Cakes with ice cream

Fish Friday! Gulf Redfish- tickets available
2026-03-27 18:00 - 20:00
Salad
Peppery arugula paired with roasted beets and tangy goat cheese, finished with a vibrant
mango-spiced vinaigrette.
Entrée
Pan-seared Gulf redfish topped with a luxurious lemon caper butter sauce and delicate lump
crab, highlighting classic coastal flavors.
Sides
Roasted red potatoes seasoned and caramelized in the oven for crisp edges and tender
Charred asparagus with garlic, lightly blistered to enhance its natural sweetness.
Dessert
Rich bread pudding with warm bourbon sauce, a comforting Southern classic.

MRA SR. Class
2026-03-26 18:00 - 20:00

Catering
2026-03-21 15:00 - 16:00

Birthday Class 12th
2026-03-21 12:30 - 14:30

Pan Seared Halibut Class
2026-03-20 18:00 - 20:00
Caprese SaladVine-ripened tomatoes and fresh mozzarella pearls drizzled with honey balsamic dressing, finished with fragrant basil and cracked black pepper.
Entrée
Herb-Crusted Pan-Seared HalibutDelicate halibut with a crisp herb crust, served over vibrant vegetable succotash alongside silky sweet potato mashed potatoes. Finished with a bright citrus butter sauce.
Dessert
Citrus Olive Oil CakeMoist olive oil cake infused with citrus zest, served with orange whipped cream and a vibrant lemon curd.

Grilled Filet and Shrimp Skewers
2026-03-19 18:00 - 20:00
SaladMixed greens tossed in a maple bourbon dressing, topped with red onions, candied pecans, dried cranberries, and crisp Granny Smith apples.
EntréeGrilled Filets with a shrimp Skewer beef tenderloin with truffle mashed potatoes and Parmesan-roasted broccoli.
DessertWarm chocolate lava cakes served with vanilla ice cream.

Wine, beer and homemade sangria included!

Seafood Crepe Class
2026-03-18 18:00 - 20:00
Salad- Kale greens and shaved brussel sprouts tossed in an apple cider vinaigrette topped with sliced crisp apples, toasted pine nuts, shaved radish and smoked gouda cheese.
Entree- Seafood crepe (Crab and shrimp) topped with sautéed spinach, and a cajun butter sauce served with blue cheese stuffed mushrooms.
Dessert- Poached pear served with pistachio ice cream and wild flower honey.

Seared Crab Cake Class
2026-03-14 17:30 - 19:30
SaladMixed greens tossed in a house-made blueberry vinaigrette, finished with toasted pistachios, shaved red radish, crisp apple slices, and feta crumbles.
EntréeTwo pan-seared crab cakes served atop Cajun mashed potatoes, accompanied by parmesan-roasted asparagus and finished with a drizzle of spicy hollandaise.
DessertWarm sour cream crumble cake, generously topped with hot caramel crème sauce.
Wine, Beer and homemade sangria included!

Bridal Shower
2026-03-13 11:30 - 13:00

Shrimp And Grits Class- Tickets available
2026-03-12 18:00 - 20:00
Cajun Crab CakesGolden, pan-seared Cajun crab cakes served over fresh arugula, topped with a spicy remoulade and finished with sliced green onions.
Entrée
New Orleans BBQ ShrimpSucculent shrimp sautéed in classic New Orleans-style BBQ sauce, finished with a silky Tasso cream sauce. Served over creamy cheese grits with a side of warm garlic bread.
Dessert
Cinnamon Apple Bread PuddingWarm, spiced apple bread pudding drizzled with rich bourbon caramel sauce.

***
2026-03-07 08:00 - 2026-03-10 17:00

Rehearsal Dinner
2026-03-06 08:00 - 20:30

Private Event
2026-03-05 18:00 - 20:00

Grilled Salmon Class- 6 tickets left
2026-03-04 18:00 - 20:00
First CourseMixed greens tossed in a poppyseed vinaigrette, topped with crisp Granny Smith apples, thinly sliced red onion, and goat cheese crumbles.
EntréeGrilled salmon filet served over fluffy jasmine rice, accompanied by sweet chili Brussels sprouts and finished with a creamy lemon dill sauce.
DessertSweet blueberry crumble served warm with refreshing lemon ice cream.

Welcome Neighbor
2026-03-03 11:30 - 13:00

Grilled Ribeye Class- tickets available
2026-02-28 17:30 - 19:30
SaladFresh mixed greens tossed in an apple cider vinaigrette, topped with shaved carrots, cherry tomatoes, and red onions, feta cheese and pecans.
EntréeGrilled Ribeye served with Twice-Baked potatoes and Roasted heirloom carrots, finished with a Red Wine Demi-Glace.
DessertWarm Apple Cobbler served with Vanilla Ice Cream.

Pan Seared Redfish Class
2026-02-27 18:00 - 20:00
Appetizer: Chefs choice! Wine, beer and homemade white sangria served!
Mixed GreensWhite wine vinaigrette · toasted walnuts · strawberries ·goat cheese · red onion · dried cranberries
Entrée
Pan Seared RedfishCrab butter · truffle pomme purée ·parmesan-roasted broccolini
Dessert
Warm Bread PuddingCandied pecan crumble · bourbon caramel

Grilled Pork Chop Class
2026-02-26 18:00 - 20:00
Salad- Mixed greens tossed in maple black pepper dressing topped with blueberries, toasted slivered almonds and a herbed goat cheese ball
Entree- Bone-in pork chop (grilled medium) topped with an apricot glaze served with bacon cheddar mashed potatoes and a roasted Grape hash.
Dessert- Citrus olive oil cake served with lemon curd and whipped cream

APAC
2026-02-24 18:00 - 20:00

Cowboy Filet Class- Sold Out
2026-02-21 17:30 - 19:30
SaladArugula tossed in a balsamic vinaigrette, topped with sliced peaches, red onions, candied pecans, and Gorgonzola cheese.
EntréeBacon-wrapped filet topped with crispy fried onions and a red wine demi-glace, served with twice-baked potatoes and garlic Parmesan–roasted asparagus.
DessertWarm apple cobbler served with vanilla ice cream.

Chateaubriand Class
2026-02-20 18:00 - 20:00
SaladCaprese salad drizzled with a honey balsamic vinaigrette.
EntréeChateaubriand served with Parmesan risotto, a squash and zucchini medley, and finished with a red wine demi-glace.
DessertWarm chocolate lava cakes served with vanilla ice cream.
