Shrimp Scampi Class- tickets available
2026-08-25 18:00 - 20:00 (America/Chicago)
Caprese Salad with Honey Balsamic Vinaigrette
Vine-ripened tomatoes layered with fresh mozzarella and fragrant basil, finished with a delicate honey balsamic vinaigrette. This classic Italian salad offers the perfect balance of creamy, sweet, and tangy flavors, creating a light and refreshing start to the meal.
Shrimp Scampi with Angel Hair Pasta
Succulent Gulf shrimp sautéed in a rich garlic butter and white wine sauce, brightened with fresh lemon and herbs, then tossed with delicate angel hair pasta. A timeless coastal Italian favorite that is both elegant and comforting.
Classic Tiramisu
Layers of espresso-soaked ladyfingers and silky mascarpone cream, lightly dusted with rich cocoa powder. This iconic Italian dessert delivers the perfect combination of coffee,
cream, and sweetness for a decadent finish to the evening.

Cannelloni Class- tickets available
2026-08-27 18:00 - 20:00
Classic Caesar Salad with House-Made Croutons
Crisp romaine lettuce tossed in a rich, house-made Caesar dressing with freshly grated Parmesan cheese and topped with golden, herb-seasoned croutons made fresh for the perfect crunch.
Creamy Ricotta, Spinach & Chicken Cannelloni
Tender fresh pasta sheets rolled around a creamy filling of ricotta cheese, seasoned chicken, fresh spinach, Parmesan, and herbs, then baked in a savory marinara sauce with a blanket of melted mozzarella and Parmesan until golden and bubbling.
Classic Tiramisu
A timeless Italian dessert featuring delicate espresso-soaked ladyfingers layered with a light and velvety mascarpone cream, finished with a generous dusting of rich cocoa powder for an elegant, indulgent finale.

Beef and Shrimp Kabobs!- 10 tickets left!
2026-08-28 18:00 - 20:00
Mexican Street Corn (Elote)Char-grilled corn on the cob slathered in a creamy chili-lime sauce, sprinkled with crumbled cotija cheese and fresh cilantro, finished with a squeeze of lime for a bold and tangy bite.
Beef & Shrimp Kabobs with Dirty RiceJuicy marinated filet of beef and succulent shrimp skewered with colorful bell peppers and onions, flame-grilled to perfection and served over a bed of savory lemon butter rice rich with herbs and spices.
Strawberry ShortcakeFluffy buttermilk biscuits layered with sweet macerated strawberries and fresh whipped cream — a light, summery dessert that’s both nostalgic and satisfying.
Wine, beer and homemade sangria served!

Chateaubriand Class- tickets available
2026-08-29 17:30 - 19:30
Spinach & Apple Salad with Goat Cheese and Honey Balsamic Vinaigrette
Fresh baby spinach topped with crisp green apples, thinly sliced red onions, creamy goat cheese, and toasted almonds for the perfect balance of flavor and texture. Finished with a house-made honey balsamic vinaigrette that brings together sweet, tangy, and savory notes in every bite.
Chateaubriand with Parmesan Risotto, Garlic Roasted Asparagus
A luxurious center-cut beef tenderloin, expertly roasted and sliced to showcase its exceptional tenderness and rich flavor. Served over a bed of creamy Parmesan risotto, slow-stirred to velvety perfection, alongside garlic-roasted asparagus.
Classic Crème Brûlée with Fresh Berries
A silky vanilla bean custard baked until perfectly smooth and topped with a delicate layer of caramelized sugar, cracked to order for the signature crisp finish. Garnished with a medley of fresh seasonal berries, adding a bright, refreshing contrast to this timeless French dessert.
Wine, beer and homemade sangria served

Private Event
2026-09-01 17:00 - 19:00

Blackened Chicken Fettuccine Alfredo- tickets available
2026-09-02 18:00 - 20:00
Arugula & Pear Salad with Goat Cheese
Peppery arugula paired with sweet, ripe pear slices, creamy goat cheese, and a delicate drizzle of
house-made honey vinaigrette. A perfectly balanced salad that blends fresh, bright flavors with a
touch of natural sweetness.
Blackened Chicken over Fettuccine Alfredo
Juicy chicken breast seasoned with bold blackening spices and seared to a flavorful crust, served
over silky fettuccine tossed in a rich, creamy Parmesan Alfredo sauce.
Served with:
Garlic Bread – Warm, oven-toasted bread brushed with garlic butter and herbs, offering a crisp
edge and soft, savory center.
Salted Green Beans – Fresh green beans sautéed and lightly seasoned, delivering a clean, vibrant
side that complements the richness of the entrée.
Lemon Blueberry Cake with Cream Cheese Icing
A moist, citrus-kissed cake studded with juicy blueberries, layered and finished with smooth, tangy
cream cheese icing for a bright and indulgent dessert.

Filet and Crab Cakes- Sold Out
2026-09-04 18:00 - 20:00
Crab Cakes with Cajun RemouladeGolden, pan-seared crab cakes made with lump crabmeat and savory seasonings, served with a bold and zesty Cajun remoulade for a flavorful Southern-inspired start.
Grilled Filet with Thyme-Scented Potatoes and AsparagusA tender, perfectly grilled filet mignon paired with aromatic thyme-scented roasted potatoes and crisp, seasonal asparagus—an elevated and satisfying main course.
Chocolate Chip Skillet Cookies with Homemade Ice cream
Beer , wine and homemade sangria included

Labor Day
2026-09-07 08:00 - 17:00

BankPlus
2026-09-09 18:00 - 20:00

Tortellini Class - Tickets Available!
2026-09-10 18:00 - 20:00 | Farmer’s Table in Livingston, 1030 Market Street, Flora, MS, 39071, United States
Traditional Caesar Salad with Homemade CroutonsCrisp romaine lettuce tossed in a classic Caesar dressing, topped with shaved Parmesan and golden, garlic-scented croutons made from scratch for the perfect crunch.
Homemade Tortellini with Mushroom Marsala SauceDelicate, hand-folded tortellini filled with savory cheese, served in a rich and velvety mushroom Marsala sauce featuring caramelized shallots, fresh herbs, and a touch of cream.
Lemon Ricotta CakeA light and moist Italian-style cake made with creamy ricotta and bright lemon zest, offering a refreshing and subtly sweet finish to the meal.

Grilled Oyster & Bone Marrow Class- tickets available
2026-09-11 18:00 - 20:00
Watermelon, Arugula & Burrata Salad
Sweet, vine-ripened watermelon paired with peppery baby arugula and creamy fresh burrata, finished with extra virgin olive oil, aged balsamic glaze, flaky sea salt, and fresh cracked black pepper for a light, refreshing start.
Chargrilled Oysters on the Half Shell
Fresh oysters grilled over an open flame and finished with a rich herb compound butter that melts into every shell, creating a savory, smoky bite with hints of garlic, fresh herbs, and citrus.
Roasted Canoe-Cut Beef Marrow with Grilled Garlic Bread
Canoe-cut beef femur bones, slow-roasted until the marrow is buttery and velvety, then finished with aromatic truffle oil, flaky sea salt, and freshly cracked black pepper. Served alongside rustic grilled garlic bread for spreading every rich, decadent bite.
Espresso Pot de Crème with Chantilly Cream
A luxuriously smooth French espresso custard with deep roasted coffee flavor and a silky, melt-in-your-mouth texture, topped with delicate vanilla Chantilly cream for an elegant finish to the meal.

Private Birthday Class
2026-09-12 17:30 - 19:30

Ergon
2026-09-15 17:00 - 19:00

Stuffed Chicken Breast Class-Tickets Available!
2026-09-17 18:00 - 20:00
Roasted Pear & Arugula Salad
Fresh arugula, roasted pears, candied pecans, shaved red onion and goat cheese, finished with a maple-Dijon vinaigrette.
Cranberry, Spinach & Brie Stuffed Chicken Breast
Juicy chicken breast filled with sautéed spinach, sweet-tart cranberries and creamy Brie cheese, oven-roasted until golden and finished with a light pan sauce.
Garlic Parmesan Mashed Potatoes
Creamy Yukon Gold potatoes whipped with roasted garlic, Parmesan and butter.
Maple Roasted Brussels Sprouts
Brussels sprouts roasted until caramelized, glazed with maple and finished with toasted pecans.
Warm Apple Crostata
Tender cinnamon-spiced apples baked in a rustic, buttery pastry crust, served warm with vanilla ice cream and a bourbon caramel drizzle.

Glazed Pork Chop Class- tickets available
2026-09-18 18:00 - 20:00
Apple & Goat Cheese Arugula Salad
Fresh peppery arugula tossed with crisp seasonal apples, creamy goat cheese, toasted walnuts, and sweet-tart dried cranberries. Finished with a house-made apple cider honey vinaigrette for a bright, balanced finish.
Cranberry Balsamic Glazed Pork Chop
Juicy, perfectly seared handout bone in pork chop finished with a rich cranberry balsamic glaze, combining the natural sweetness of cranberries with the deep, tangy flavor of aged balsamic.
Roasted Green Beans & Butternut Squash
Tender roasted green beans and caramelized cubes of butternut squash tossed with crispy bacon and finished with toasted pumpkin seeds for a savory, nutty crunch.
Bourbon Pumpkin Bread Pudding
Warm, comforting pumpkin bread pudding infused with bourbon and seasonal spices, baked until golden and served with a silky vanilla sauce for the perfect sweet finish.

Bridal Brunch
2026-09-19 11:30 - 13:00

Private Class
2026-09-19 17:30 - 19:30

Regions Bank
2026-09-23 12:00 - 14:00

Shrimp Pesto Pasta Class- tickets available
2026-09-24 18:00 - 20:00
Wine, beer and homemade sangria served!
Starter
Baby Greens with Satsuma & Ruby Red Grapefruit Salad
Tender baby greens tossed with sweet satsuma segments, vibrant ruby red grapefruit, and juicy cherry
tomatoes. Finished with a light honey Dijon vinaigrette that brings a bright, citrus-forward balance of
sweetness and acidity.
Entrée
Sautéed Gulf Shrimp over Angel Hair with Basil Pesto
Succulent sautéed shrimp served over delicate angel hair pasta, lightly coated in fragrant basil pesto. A
fresh, coastal-inspired dish that highlights vibrant herbs and clean, bright flavors.
Side
Garlic-Sautéed Green Beans
Fresh green beans sautéed until crisp-tender with garlic, offering a simple yet flavorful complement to
the dish.
Dessert
Classic Key Lime Pie
A smooth and tangy key lime custard nestled in a buttery graham cracker crust, finished with a light
topping for a refreshing, citrusy Southern finale.

Marinated Steak & Pasta Class- 8 tickets left!
2026-09-25 18:00 - 20:00
Shaved Brussels Sprout & Romaine Caesar Salad
Crisp shaved Brussels sprouts and fresh romaine lettuce tossed in a creamy lemon-garlic Caesar dressing, finished with Parmesan cheese and crunchy croutons for a bright, savory bite.
Balsamic-Marinated Skirt Steak over Fettuccine Alfredo
Tender skirt steak marinated in a rich balsamic blend, grilled to perfection, and sliced over creamy fettuccine Alfredo. Finished with crumbled Gorgonzola cheese for a bold, tangy contrast to the rich pasta and steak.
Warm Apple Crostata
A rustic, golden-baked apple crostata filled with tender cinnamon-spiced apples and served warm with creamy vanilla ice cream. Finished with a delicate drizzle of caramel and cream for an indulgent seasonal dessert.

Crab Cake Eggs Benedict Brunch- tickets available
2026-09-26 11:30 - 13:30
Mini Breakfast Quiche
Delicate, individual-sized quiches filled with farm-fresh eggs, savory ingredients, and melted cheese, baked until perfectly golden and tender. Served alongside a colorful selection of fresh seasonal fruit.
Crab Cake Eggs Benedict
A Southern-inspired twist on a brunch classic—golden, crispy crab cakes layered over our homemade buttermilk biscuits, topped with perfectly poached eggs and finished with a rich, velvety hollandaise sauce.
Bananas Foster
Warm, caramelized bananas sautéed in a buttery brown-sugar sauce with hints of cinnamon and vanilla, served over creamy vanilla ice cream for the perfect combination of warm and cold, sweet and indulgent.
Mimosas and Bloody Marys served!

Lobster Pot Pie Class-Tickets Available!
2026-09-26 17:30 - 19:30
Fennel & Arugula Citrus Salad
Crisp arugula and thinly shaved fennel tossed with juicy orange and grapefruit segments, delicate red onion, and creamy goat cheese. Finished with a bright lemon-Dijon vinaigrette that brings a refreshing balance of citrus and tang.
Lobster Pot Pie
Tender lobster folded into a rich, creamy seafood filling with aromatic vegetables and herbs, nestled beneath a golden, flaky cheddar bay biscuit crust. Baked until bubbling and beautifully browned for a comforting coastal classic.
Blueberry Cheesecake
Rich and velvety New York-style cheesecake topped with a luscious blueberry compote, bursting with fresh berry flavor. Finished with a buttery graham cracker crust for the perfect combination of creamy, sweet, and tangy.

Steakhouse Burger Class Tickets Available!
2026-09-30 18:00 - 20:00
Watermelon & Arugula Salad with Feta
A refreshing combination of sweet, juicy watermelon and crisp, peppery arugula, generously sprinkled with creamy, tangy feta cheese. Finished with a delicate drizzle of golden honey and rich balsamic glaze for the perfect balance of sweet, savory, and bright summer flavors.
Hand-Ground Beef Tenderloin Burgers
with Bourbon Bacon Jam, Smoked Gouda & Roasted Garlic Aioli
Premium beef tenderloin, freshly ground and hand-formed into a thick, juicy burger, seared to develop a beautifully caramelized crust and topped with melted smoked Gouda. Finished with sweet and savory bourbon bacon jam and creamy roasted garlic aioli on a buttery, toasted brioche bun.
Truffle Hand-Cut French Fries
Fresh Russet potatoes hand-cut and twice-fried until beautifully golden and exceptionally crisp on the outside while remaining fluffy inside. Lightly tossed with aromatic truffle oil, kosher salt, and white pepper for an elevated steakhouse-style side.
Salted Caramel Chocolate Brownie
A rich, decadent chocolate brownie baked warm in a cast-iron skillet with a soft, fudgy center and crisp chocolate edges. Topped with warm house-made salted caramel sauce.

Maple Bourbon Glazed Salmon Class-Tickets Available!
2026-10-01 18:00 - 20:00
Shaved Brussels Sprout & Cranberry Salad
Finely shaved Brussels sprouts tossed with crisp fresh apples, sweet dried cranberries, shaved Parmesan, and toasted pecans. Finished with a house-made maple-Dijon vinaigrette for the perfect balance of sweet, savory, tangy, and nutty fall flavors.
Maple-Bourbon Glazed Salmon
Tender salmon fillet roasted to perfection and brushed with a rich maple-bourbon glaze, creating a beautifully caramelized finish with notes of warm maple and smoky bourbon.
Parmesan-Herb Roasted Acorn Squash
Seasonal acorn squash roasted until golden and tender, finished with savory Parmesan, fresh herbs, and toasted pecans for a deliciously rich and rustic accompaniment.
Honey-Paprika Roasted Carrots
Sweet carrots oven-roasted with golden honey and warm paprika until beautifully caramelized, bringing a subtle smoky sweetness to the plate.
Pumpkin Cheesecake with Bourbon Caramel
Silky pumpkin-spiced cheesecake nestled over a buttery graham cracker crust and finished with a decadent bourbon caramel sauce—a rich, elegant taste of fall.

Shepherds Pie Class-Tickets Available!
2026-10-02 18:00 - 20:00
Pear, Arugula & Goat Cheese Salad
Peppery fresh arugula tossed with sweet, juicy pears, creamy goat cheese, candied pecans, and tart dried cranberries. Finished with a house-made honey-Dijon vinaigrette for a beautiful balance of sweet, tangy, and savory flavors.
Classic Shepherd’s Pie
A comforting classic featuring a rich, savory filling of seasoned ground meat and tender vegetables simmered in a flavorful gravy, topped with a generous layer of creamy mashed potatoes and baked until golden brown and bubbling.
Bourbon Apple Crisp
Warm cinnamon-spiced apples baked beneath a buttery brown-sugar oat crumble until golden and caramelized. Served warm with creamy vanilla ice cream and finished with a decadent house-made bourbon caramel sauce.

Stuffed Flank Steak Class-Tickets Available!
2026-10-03 17:30 - 19:30
Pear, Arugula & Shaved Parmesan Salad
with Toasted Walnuts, Red Onion & Balsamic Vinaigrette
A beautiful blend of peppery arugula and sweet, juicy pears layered with thinly sliced red onion, nutty shaved Parmesan, and toasted walnuts. Finished with a rich balsamic vinaigrette for the perfect balance of sweet, savory, tangy, and crisp.
Sun-Dried Tomato, Spinach, Gorgonzola & Ricotta Stuffed Flank Steak
Tender flank steak rolled around a savory filling of creamy ricotta, bold Gorgonzola, sautéed spinach, and sweet-tart sun-dried tomatoes. Roasted until juicy and beautifully browned, then sliced into elegant pinwheels to showcase the colorful, flavorful filling.
Sweet & Spicy Asian-Glazed Roasted Acorn Squash
Roasted acorn squash caramelized until tender and golden, then tossed in a sweet and spicy Asian-inspired glaze with savory, slightly tangy notes and just the right touch of heat.
Creamy Shallot Mashed Potatoes
Fluffy, buttery mashed potatoes folded with tender sautéed shallots for a subtle sweetness and delicate savory flavor. Rich, creamy, and the perfect accompaniment to the stuffed flank steak.
Dark Chocolate Bourbon Mousse
with Fresh Whipped Cream & Chocolate Shavings
A decadent dark chocolate mousse with a splash of bourbon for a warm, sophisticated finish. Light, silky, and intensely chocolatey, topped with freshly whipped cream and delicate chocolate shavings for an elegant ending to the meal.

BBQ Class
2026-10-07 18:00 - 20:00
Corn & Black Bean Dip with Fresh-Fried Tortilla Chips
A colorful Southwestern-style dip loaded with sweet corn, hearty black beans, fresh vegetables, and bright, zesty seasonings, served with warm, crispy tortilla chips fried fresh to order.
Slow-Smoked BBQ Pork Shoulder
Tender pork shoulder, slow-smoked until juicy and fall-apart tender, piled high on a warm toasted bun and finished with our rich homemade BBQ sauce.
Served with:
Pineapple & Blue Cheese Coleslaw — Crisp cabbage tossed with sweet pineapple and tangy blue cheese in a creamy dressing, creating the perfect cool, refreshing contrast to the smoky pork.
Bacon Baked Beans — Slow-baked beans simmered in a sweet and savory sauce with smoky bacon for a rich, hearty Southern-style side.
Bread Pudding with Warm Banana Sauce
Classic bread pudding baked until golden and custardy, then served warm with a rich, buttery banana sauce for a comforting Southern-inspired finish.

UMMC
2026-10-08 18:00 - 20:00

Jumbo Scallop Class
2026-10-09 18:00 - 20:00
Apple Cranberry & Spinach Salad
Crisp sliced apples and sweet dried cranberries tossed with fresh baby spinach, toasted walnuts, shaved red onion, and creamy crumbled feta, finished with a bright, slightly sweet sherry vinaigrette.
Pan-Seared U-10 Sea Scallops
Jumbo U-10 sea scallops, beautifully seared until golden, served over silky roasted butternut squash purée with a warm apple and quinoa stir-fry. Accompanied by a crisp shaved Brussels sprout salad with tangy pickled red onions and finished with a luxurious lemon beurre blanc.
Classic Cherry Pie
A timeless cherry pie filled with sweet-tart cherries baked beneath a flaky, golden pastry crust, served with a smooth, vanilla-scented crème anglaise.

Bone in Ribeye Class
2026-10-10 17:30 - 19:30
Fried Goat Cheese Fritter Salad
Golden, crispy goat cheese fritters served over tender Tuscan kale with sweet red onions, earthy pickled beets, and toasted pine nuts for a delicate crunch. Tossed in a bright, herb-infused lemon vinaigrette that brings together creamy, savory, tangy, and fresh flavors.
Grilled Bone-In Ribeye
A thick-cut bone-in ribeye, grilled to develop a beautifully caramelized crust while remaining tender and juicy, served over creamy buttermilk mashed potatoes. Accompanied by thyme-roasted turnips and carrots and finished with a rich red wine demi-glace for a deep, savory finish.
Spiced Orange Ricotta Cake
A moist, tender ricotta cake delicately flavored with warm spices and fresh orange, layered with sweet-tart orange marmalade and finished with silky citrus cream cheese frosting. A bright, elegant dessert with just the right balance of richness and refreshing citrus.
