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 

Kale Salad with Heirloom Tomatoes, Bacon Bits, Crispy Croutons, Lemon Honey Vinaigrette

Pan Seared Redfish over Potato/Onion/Leek Hash with Creole Lemon Butter Sauce with Lump Crabmeat

Cereal Milk Ice Cream

Mixed Salad with Shaved Pecorino Romano, Ciabatta Croutons, Bacon Bits and Lemon Honey Vinaigrette

Cast Iron Seared Filets over Garlic Mashed Potatoes and Garlic Roasted Broccoli with Red Wine Demi Sauce

Creme Brûlée with Fresh Seasonal Fruit