CUISINE

Randy

Executive Chef

Having grown up in his mother’s kitchen, Chef Randy was captivated by the aromatic flavors that tantalized the whole family. In Randy’s opinion he was taught by the best, his mother, who gave him an apperception of food and installed in him a “no fear” and adventurous approach to cooking.

From the early days of sitting on a stool in the kitchen, adding herbs and spices to the pot to create his own flavors, his career choice was only going to go one way. After very successful stints cooking at the Hershey Chocolate Corporation at their flagship hotel and the Hyatt Regency Hotels in Tampa, Miami and Philadelphia Chef Randy has now returned to his Michigan roots living just a stone’s throw from the Farm.

Mark

Assistant Chef

Mark Wilkin is another Michigan-born local with a background in restaurant and kitchen management. Mark’s career saw him move into hotel management with the Holiday Inn and Super Eight hotel chains. When Mark teamed up with Chef Randy at a local restaurant, their combined talents was the start of a great partnership.

Roasted Duck

Maple valley farms duck breast, slow roasted wit our blackberry dijon glaze served wit toasted almond risotto and seasonal vegetable

Caribbean Jerk Cornish Hen

Naturally raised, prepared jerk style, topped wit a pineapple mango salsa served wit black beans and rice and seasonal vegetable

Ribeye

10 ounce hand cut USDA prime ribeye, seasoned and grilled topped with garlic parmesan cream sauce served wit garlic mashed potatoes and seasonal vegetable

Surf & Turf Pasta

Shrimp and elk tenderloin served over rigatoni pasta wit red pepper, onion and mushroom wit a cajun cream sauce

Walleye

A Michigan favorite! Wild caught baked mediterranean style served wit wild rice pilaf and seasonal vegetable

Glazed Salmon

Wild caught, maple dijon glazed salmon served wit herb roasted potatoes and seasonal vegetable

Chicken Salad Sandwich

Chef’s special recipe wit lettuce and tomato on tp of a croissant served with broccoli cauliflower salad

Mixed Wing Platter

Wings tree ways; plain, buffalo and bbq served with celery, ranch dressing, coleslaw and fries

Wild Game Sausage Hoagie

Smoked venison sausage grilled, topped wit sautéed peppers and onion, on a hoagie roll served with herbed new potato salad

Elk Burger

1/3 lb elk burger topped wit mushroom and swiss cheese on a pretzel bun served wit sun-dried tomato pasta salad

Berry Patch Salad

Mixed green salad topped wit grilled chicken, seasonal berries, candied almonds, dried cranberries drizzled with a strawberry poppyseed dressing

Gorgonzola Steak Salad

Baby spinach salad topped wit grilled NY stip, gorgonzola cheese, apples, pears, candied pecans, dried cranberries and sautéed onions drizzled wit a dijon vinaigrette

Plowman’s Plate (+$5 per person)

Selection of cold meats, cheeses, pickles and fruit accompanied wit crackers and fresh baked bread