Pan Fried Halloumi Salad served with Crispy Baked Chickpeas, Segmented Orange Slices, Baby Arugula, Sliced Red Onions and Lemon Herb VinaigretteÂ
Grilled Mahi Mahi served over Pepper Jack Cheese Grits and with a Corn and Bell Pepper Relish and drizzled Chili Powder Butter SauceÂ
Peach Cobbler with Fresh Whipped CreamÂ
Spinach Salad served with Sliced Strawberries, Goat Cheese Crumbles, Sliced Red Onion, Shaved Cucumbers tossed with an Aged Balsamic and Honey VinaigretteÂ
Sous Vide and Grilled Flat Iron Steak and Grilled Shrimp Skewers served with Fried Shoestring Potatoes and Fresh Chimichurri Sauce
Pecan Crusted Cheesecake with a Fresh Mint & Blueberry SauceÂ
Charcuterie Board with Mixed Cheeses and Cured Meats Bang Bang Shrimp over a Bed of Chopped Romaine Hearts and tossed with Bang Bang Sauce Grilled Ribeyes/Redfish served with Rosemary Potatoes...
Light Arugula Salad with Shaved Prosciutto, Sliced Pears, Candied Nuts and Lemon Vinaigrette Gulf Shrimp and Grits with Smoked Gouda Cheese and Homemade Buttermilk Biscuits Pistachio Olive Oil Cake
Fresh Ground Beef Empanadas served with Pineapple Cilantro Salsa
Baja Style Fish Tacos - Beer Battered Fried Cod served with Fresh Made Tortillas, Fresh Pico de Gallo and Cilantro Jalapeño Crema served with Tortilla Chips
Homemade Flan with Pepita/Brown Sugar Crumble Â
Muffuletta Salad with Baby Arugula, Gambino Bread Croutons, Sliced Mortadella and Salami, Grated Provolone Cheese and olive Salad VinaigretteÂ
Cajun Seafood Pasta with Sautéed Shrimp and Crawfish served with a Spicy Parmesan Cream Sauce, Fresh Rolled Pasta and Garlic BreadÂ
Bananas Foster served with Homemade Vanilla Ice CreamÂ
Compressed Watermelon and Goat Cheese Salad with Thinly Shaved Shallots, Candied Pecans and Strawberry Lemon Vinaigrette Cast Iron Blackened Atlantic Salmon served over Chilled Orzo Pasta with Roasted Corn/Heirloom Tomatoes...
Arugula and Blueberry Salad with Diced Shallots, Fresh Blueberries, Blue Cheese Crumbles, Sliced Cucumbers, Toasted Nuts and Baby Arugula dressed with a Champagne VinaigretteÂ
Pan Roasted Gulf Snapper served over Summer Farro Salad with Roasted Corn, Heirloom Tomatoes and Fresh Torn Basil drizzled with a Charred Lemon Butter SauceÂ
Key Lime Pie with Lime Zested Whipped CreamÂ
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.
