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