Summer Salad with Heirloom Tomatoes, Shaved Garden Cucumbers, Sliced Red Onions, Garlic Butter Croutons and Fresh Sliced Mozzarella Cheese served with an Aged Balsamic DrizzleÂ
Blackened Chicken Breast served over Fresh Rolled Pasta tossed with a Garlic Parmesan Cream Sauce and Fresh BasilÂ
Fresh Fig and Ricotta Cake with Sweet Honey and Homemade Vanilla Ice CreamÂ
Smoked and Flash Fried Chicken Wings served with Alabama White Sauce and Pickled Okra and Sweet OnionsÂ
Fresh Gulf Shrimp Pizzas with Artichoke Hearts, Pine Nut/Parmesan/Basil Pesto and Shaved Manchego CheeseÂ
Sweet Blueberry Ice Cream Sandwiches with Shortbread CookiesÂ
Traditional Caesar Salad with Fresh Cut Romaine Hearts, Garlic Herbed Croutons, Shaved Parmesan Cheese and Homemade Caesar DressingÂ
Pan Roasted Redfish served over Garlic Roasted Mashed Potatoes and Squash and Zucchini Medley drizzled with a Citrus Butter Sauce and topped with Lump CrabmeatÂ
Chocolate Pot de Creme with Whipped Cream and Toasted AlmondsÂ
Wedge of Iceberg Salad with Crispy Bacon Lardons, Heirloom Cherry Tomatoes, Diced Red Onions, Herbed Buttermilk Dressing and Herbed Croutons
Grilled Filet Mignon served with fresh Vegetables, Loaded Potatoes served with A Rich Red Wine Reduction Sauce
Tiramisu with Kahlua Mascarpone Cream
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
Tuscan Kale Salad served with Sliced Peaches, Avocados, Sliced Red Onions, Shaved Pecorino Romano Cheese and dressed with a Light Lemon Basil VinaigretteÂ
Roasted Corn, Cherry Tomato and Basil Pasta served with Chargrilled Gulf Shrimp and Fresh Torn BasilÂ
Fresh Mixed Berry Shortcakes served with Lemon Zested Whipped CreamÂ
Crispy Edamame Salad - Crispy Edamame, Shaved Carrots, Toasted Nuts, Shaved Cabbage with Field Greens tossed with a Sesame Ginger DressingÂ
Sesame Seed Crusted Yellowfin Tuna served over Stir Fry Seasonal Vegetables and Fried Rice served with a Wasabi Soy VinaigretteÂ
Coconut Ice Cream with Candied CashewsÂ
Warm Carrot Soup with Grated Ginger, Fresh Rosemary, Black Pepper and Herbed Greek Yogurt DrizzleÂ
Grilled NY Strip Steaks served with Roasted Root Vegetable Puree, Garlic Roasted Brussels Sprouts and drizzled with a Red Wine Demi GlaceÂ
Peanut Butter Pie with Peanut Brittle and Whipped CreamÂ
Late Summer Peach Salad with Blue Cheese Crumbles, Thinly Sliced Cucumbers, Shaved Red Onions, Candied Nuts dressed with Sweet Balsamic VinaigretteÂ
Pan Seared Gulf Grouper served with Sweet Pea/Bacon/Parmesan Risotto and Sautéed Garlic Haricot Vert drizzled with Basil Lemon Butter SauceÂ
Strawberry Pie served with Vanilla Ice CreamÂ
West Indies Style Crab Salad served over Bibb Lettuce, Sliced Red Onions, Sliced Cucumbers and Diced Bell Peppers dressed with Sweet Rice Wine VinaigretteÂ
Fried Gulf Shrimp Po Boys served with Shredded Lettuce, Thinly Sliced Tomatoes, Zesty Remoulade and French BreadÂ
Bananas Foster served with Vanilla Ice 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.
