Independence Day Firework Inspired Tasting Menu

Friday, July 3 & Saturday, July 4

5:00 p.m. and 8:00 p.m. Seatings

Reservations Required

$55/Guest

Reservations Required 479-981-3123

1^st Course

Cajun Andouille Sausage Bruschetta with Fresh Harvest Balsamic Reduction

2^nd Course

Cream of Poblano Soup

3^rd Course

Pineapple Chile Sorbet

4^th Course

Chipotle Pork Loin with a Cilantro Blueberry Salsa on Quinoa

5th Course
Chocolate Dipped Puff Pastry stuffed with Deb’s Strawberry Lavender Pepper Jam and Pepper Jam Frosting

Last Weekend of June
Friday, June 26 & Saturday, June 27
5:00 p.m. & 8:00 p.m. Seating’s
Reservations Required   479-981-3123
$55/Guest

1 st Course
Brie &  Bacon Jam Puff Pastry with Honey & Fresh Harvest’s Balsamic
2 nd Course
Summer Vegetable Soup
3 rd Course
Strawberry Cantaloupe Sorbet
4 th Course
Chicken Cordon Bleu with a Sage Derby Mornay, Confit Potatoes & Garlic Green Beans
5 th Course
Ellen’s Pâtisserie White Chocolate & Blueberry Cheesecake

Friday, June 19 & Saturday, June 20

5:00 p.m. & 8:00 p.m. Seating’s

Reservations Required      479-981-3123

$55/Guest

 

1^st Course

Dusted Truffle Powdered Popcorn with Caviar

 

2^nd Course

Fresh Strawberry, Apple wood Smoked Bacon & Feta Crumble on Greens with a Strawberry Vinaigrette

 

3^rd Course

Peach Sorbet

 

4^th Course

Chicken Fried Duck Breast, Madeira Gravy Grilled Potato Salad with an Apple Walnut Slaw

 

5^th Course

Blackberry Cobbler & The Funky Twig’s Double Vanilla Ice Cream

Friday, June 12 & Saturday, June 13
5:00 p.m. & 8:00 p.m. seating’s
$55 per Guest
Reservations Required 479-981-3123

1^st Course
Salmon Mousse, Parmesan Chip & Cucumber

2^nd Course

Pickled Eggs, Heirloom Tomato, Sweet Onion & Toasted Panko on a Spring Mix Salad with a Summer Sunshine Dressing aka Honey Mustard

3^rd Course

Mango Sorbet

4^th Course

Beef Bourguignon, Gratin Dauphinoise Potatoes & Vichy Carrots

5^th Course

Lemon Tart paired with Lemon Gel

Yeah, it’s June.

Friday, June 5 & Saturday, June 6

5:00 p.m. & 8:00 p.m.
$55 per Guest

Reservations Required
479-981-3123

 

1st Course

Sesame Encrusted Ahi Tuna with Sauce Vierge

2nd Course

Chilled Pea Soup

3rd Course

Kiwi Sorbet

4th Course

Cajun BBQ Shrimp, Herb Risotto & Pickled Carrots

5th Course

Funky Twig Double Vanilla Ice Cream paired with Ellen’s Patisserie Carmel Apples

Guests Favorites Tasting Menu
Friday, May 29 & Saturday, May 30
5:00 p.m. & 8:00 p.m.
5 Course Menu
$55 per Guest

Reservations Required
479-981-3123

1st Course: Charcuterie

Pickled Red Onion, Mustard Seeds & Cucumber
Cajun Andouille Sausage & Sage Derby Cheese
Roasted Garlic Stuffed Green Queen Olive
Nut House Crème Brule Walnuts & Fresh Fruit

 

2nd Course Grilled Caesar

Pesto Stuffed Romaine
Parmesan Reggiano
Bacon Crumble
Dijonaise & Fresh Harvest Balsamic

3rd Course: Intermezzo

Smoked Honey & Basil Sorbet

4th Course: Entree

12 Spice Rub Pork Tenderloin
Red Wine Reduction
Sweet Potato Gratin Dauphinoise
Grilled Zucchini & Yellow Squash

 

5th Course: Dessert

Orange Zest Infused Chocolate Pot de Crème
Grand Marnier Cream

Red, White & Blue 5 Course Tasting Menu

Friday, May 22 & Saturday, May 23

5:00 p.m. & 8:00 p.m. Seating’s

Reservations Required

$55/Guest

 

Chilled Root Vegetable Salad

Beets, Turnips & Purple Peruvian Potatoes

Dehydrated Parsnips

Fresh Harvest Premium White Balsamic &
Milanese Gremolata Olive Oil

Arugula

 

Roasted Red Bell Pepper Soup

Shaved Parmesan Reggiano

Crushed Blue Corn Tortilla

 

Intermezzo

Watermelon Sorbet with
Crushed Dehydrated Pear &
Blue Tropical Punch Pop Rocks

 

Entrée

Salmon

White Asparagus

Blueberry Balsamic Glaze

 

Dessert

Raspberries

White Chocolate Stuffed Crepe

Blackberry Brandy Sauce

Locally Sourced Tasting Menu

May 15 & 16

5pm & 8pm Seating’s
$55 per Guest

Reservations Required
Call 479-981-3123

Raspberry Pepper Jam Tart

Deb’s Raspberry Pepper Jam

Local Arkansas Bacon

Local Formage Cheese

Local Honey

Puff Pastry

Spring Salad

Sycamore Bend Farms Greens

Mango Chili Almonds from The Nuthouse

Fresh Harvest Apricot White Balsamic Reduction & Basil Olive Oil

Local Fruit garnish

Intermezzo

Local Blackberry Sorbet

Beer Braised Lamb & Sage Meatballs in Tomato Sauce

Ozark Lager Beer

Cypress Valley Lamb

War Eagle Mill Grits with Smoked Gouda Pimento Cheese

Shaved Asparagus

Ellen’s Patisserie Lemon Cheesecake

Lavender

Lemon Sugar

Chambord Cream

Lemon Gel

1st Course
Calamari with Black Garlic Aioli

2nd Course
Heirloom Tomato Caprese Salad
with Fresh Harvest Tuscan Olive Oil

3rd Course
Radicchio Italian Wedding Soup

4th Course
Sangria Sorbet

5th Course
Sicilian Spiced Duck Breast with Roasted Vegetables
& Preserved Citrus

6th Course
Amaretto Espresso Tiramisu

5 & 8 pm Seatings
Friday the 14th & Saturday the 15th
$64 per Guest.
Reservations Required. No Substitutions
479-981-3123