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Farm to table foods are just one feature of this indulgent, delicious weekend! Ingredients are organic and locally sourced whenever possible, with a focus on plants and animals native to the Northwest Arkansas and Arkansas River Valley regions.

Friday Dinner*

Appetizer: Southern Sallet
(cowpeas and sautéed collard greens)


Main Dish: Gumbo served with a side of wild rice.

Dessert: Winter Squash Zappoli
(lightly fried winter squash "donuts")



Vegan Options Available Upon Request

Saturday Lunch*

Hunters Stew, a combination of venison and bison in a mushrooms and onion based stew,  served with roasted sweet potatoes and sourdough bread

Vegan Option: Foragers Stew, a white bean and winter squash based stew.

Saturday Dinner*

Appetizer: Winter Harvest Soup  created with squash and winter apple garnished with a fresh cranberry sauce

Main Dish: Seared Duck Breast with Rosehip Sauce. Served with wild rice bowl and cedar-braised beans

Dessert: Sunny Cookie Trio dressed with a fresh berry sauce

BREAKFAST

Saturday & Sunday Breakfast Bar offering variety and a delightfully fresh start to the day.


*These dishes were chosen to recognize Black History month and the cultural significance of African American cuisine.