Farmers Table in Livingston

Rehearsal Dinner
2026-01-08 18:00 - 20:00 (America/Chicago)

Bourbon Filet Class- -Sold Out
2026-01-09 18:00 - 20:00
Spinach & Pear SaladBaby spinach with sliced pear, julienne red onion, toasted walnuts, and feta cheese, tossed in a house-made balsamic vinaigrette.
Cast Iron Filets with Bourbon Shallot SaucePerfectly seared filet mignon finished with a rich bourbon–shallot reduction.Served over truffle mashed potatoes with a side of honey garlic roasted carrots.
Bourbon Bread PuddingWarm, decadent bread pudding infused with bourbon and served with a silky bourbon caramel sauce.

Private Class
2026-01-10 17:30 - 19:30, 2026-02-14 18:00 - 20:00

FCCI
2026-01-12 17:30 - 19:30

Peanut Butter and Jelly Chicken Wing Class
2026-01-14 18:00 - 20:00
Smoked Chicken Wings
Whole chicken wings smoked and grilled tossed in a crunchy peanut flavored butter sauce and strawberry jelly.
Mashed Sweet Potatoes
Roasted garlic puree mixed into a rich sweet potato mash
Brussel Sprouts
Oven roasted brussel sprout halves topped with a balsamic reduction and fresh herbs
Southern Style Banana Pudding
Banana pudding containing a rich vanilla custard, nicely ripened bananas, nilla wafers, and sweetened condensed milk.

Teriyaki Salmon Bowl Class- tickets available
2026-01-15 18:00 - 20:00
SaladShaved purple cabbage tossed in a creamy peanut dressing, topped with sushi-grade tuna, green onions, toasted sesame seeds, and fresh cilantro.
EntréeTeriyaki-glazed baked salmon served over steamed white rice, accompanied by shaved radish, edamame, carrot, and sliced avocado.
DessertCardamom and saffron ice cream with falooda noodles, finished with a fragrant rosewater syrup.

Crab Cake Class
2026-01-16 18:00 - 20:00
SaladMixed greens tossed in a blueberry vinaigrette, topped with feta cheese, pistachios, shaved radish, and crisp sliced apples.
EntréeTwo golden crab cakes served over Cajun mashed potatoes with roasted asparagus, finished with a spicy hollandaise and shaved scallions.
DessertSour cream coffee cake with a buttery crumble topping, served warm with hot caramel cream sauce.

Sous Vide Duck Breast Class- Sold Out
2026-01-17 17:30 - 19:30
Salad
Mixed Greens SaladFresh mixed greens tossed in a balsamic vinaigrette, topped with grilled chicken, green grapes, toasted walnuts, and blue cheese crumbles.
Entrée
Sous Vide Duck BreastMid-rare sous vide duck breast served with white cheddar cornbread pudding, roasted heirloom carrots, and finished with a red wine demi-glace.
Dessert
White Chocolate Bread PuddingWarm white chocolate bread pudding drizzled with rich chocolate sauce and garnished with fresh raspberries.

Luther Branson
2026-01-20 10:30 - 12:30

Grilled Salmon Class
2026-01-20 18:00 - 20:00
Spinach & Pear SaladBaby spinach with sliced pear, julienne red onion, toasted walnuts, and creamy goat cheese, tossed in a house-made balsamic vinaigrette.
EntréeGrilled salmon filet served over fluffy jasmine rice, accompanied by sweet chili Brussels sprouts and finished with a creamy lemon dill sauce.
Dessert
Blueberry Crumble with Lemon Ice cream

SR. Boys and Moms Class
2026-01-21 18:00 - 20:00

Grilled Pork Tenderloin class
2026-01-22 18:00 - 20:00
Salad- Crispy Mixed greens tossed in a Citrus vinaigrette topped with seared shrimp, mandarin oranges, goat cheese, toasted almonds and dried cranberries
Entree- Grilled lemon garlic pork tenderloin served over lentils with roasted heirloom carrots topped with a shallot butter sauce and crushed peppercorns
Dessert- Brown sugar biscuit served with a cherry compote and vanilla ice cream.

Pan Seared Grouper
2026-01-23 18:00 - 20:00
Butter Lettuce Salad
Butter lettuce, shaved radish, and cherry tomatoes with a light shallot vinaigrette.
EntréePan-seared grouper served over creamy parmesan risotto with garlic-roasted asparagus.
DessertClassic crème brûlée topped with fresh seasonal berries.

Cast Iron Filet with a Bourbon Sauce
2026-01-24 17:30 - 19:30
Spinach & Pear SaladBaby spinach with sliced pear, julienne red onion, toasted pecans, and creamy feta cheese , tossed in a house-made balsamic vinaigrette.
Cast Iron Filets with Bourbon Shallot SaucePerfectly seared filet mignon finished with a rich bourbon–shallot reduction.Served over truffle mashed potatoes with a side of honey garlic roasted carrots.
Bourbon Bread PuddingWarm, decadent bread pudding infused with bourbon and served with a silky bourbon caramel sauce.

Steak Diane Class- tickets available
2026-01-29 18:00 - 20:00
First CourseSpring mix tossed in a balsamic vinaigrette, finished with cherry tomatoes, shaved red onion, and fresh mozzarella.
EntréeGrilled beef tenderloin crowned with a classic Diane sauce, served alongside garlic-roasted green beans and silky pomme purée.
DessertWarm bourbon bread pudding topped with candied pecans and drizzled with a sweet bourbon sauce.

Grilled Filet Class
2026-01-30 18:00 - 20:00
First CourseMixed greens tossed in a honey-balsamic vinaigrette, topped with toasted walnuts, crumbled feta, thinly sliced red onions, and dried cranberries.
EntréeGrilled Filet Mignon served with green beans almondine , truffle-infused mashed potatoes, and a red wine demi-glace. (Cast iron filets if weather is bad)
DessertChocolate Pot de Crème finished with fresh raspberries and a white chocolate drizzle.

Private Event
2026-01-31 17:30 - 19:30, 2026-02-07 17:30 - 19:30

Ann Smith
2026-02-04 10:30 - 12:30

Mardis Gras Night!
2026-02-05 18:00 - 20:00
Appetizer
Cajun Crab Cakes with Remoulade Sauce
Main Course
Shrimp and Grits
Creamy Stone-Ground Grit Girl Grits topped with Spicy Shrimp and a Tasso Cream Sauce.
Dessert
Bread Pudding with Whiskey Sauce

Steak Au Poivre Class- 1 ticket left
2026-02-06 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.
EntréeCast iron–seared beef tenderloin topped with au poivre sauce, served with truffle mashed potatoes and Parmesan-roasted broccoli.
DessertWarm chocolate lava cakes served with vanilla ice cream.

***
2026-02-10 08:00 - 17:00, 2026-02-11 08:00 - 17:00

Valentine Night Out-Sold Out
2026-02-12 18:00 - 20:00
Starter
Caviar with Traditional Accompaniments
Served with an array of classic toppings to complement its delicate brine.
Salad
Strawberry Walnut Salad
Fresh strawberries and toasted walnuts tossed in a white wine vinaigrette, finished with creamy goat cheese.
Entrée
Grilled Filet & Butter-Poached Lobster Tail
Set over risotto al funghi, finished with a shallot beurre blanc.
Dessert
Bourbon Bread Pudding
Served warm with a rich white chocolate sauce.

Valentine Date Night
2026-02-13 18:00 - 20:00

French Quarter Feast- SOLD OUT
2026-02-19 18:00 - 20:00
French Quarter Feast: A Taste of New Orleans
Appetizer Course
Cajun Crab Cakes with Remoulade Sauce
Main Course
Shrimp and Grits
Creamy stone-ground grits topped with spicy shrimp and a tasso cream sauce.
Dessert
Bread Pudding with Whiskey Sauce

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.

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.

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