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

Slow roasted with our blackberry Dijon glaze served with toasted almond risotto and seasonal vegetables

Ribeye

Grass fed ,all natural 10 ounce ribeye , seasoned and grilled topped with sautéed mushroom and onion served with garlic mashed potatoes and seasonal vegetable

Citrus Herb Cornish Hen

Naturally raised ,prepared Mediterranean style , roasted with fresh herbs citrus and white wine served with wild rice pilaf and season vegetables

Walleye

A Michigan favorite! Wild caught baked with our cracked pepper garlic herb seasoning served with wild rice pilaf and seasonal vegetables

Coffee Crusted Beef Tenderloin

With balsamic cherries, butternut squash puree served with a micro green salad

Surf & Turf

Pepper bacon wrapped filet mignon & boiled lobster with a morel mushroom and smoked gouda cream sauce served with balsamic broiled asparagus and herb roasted red skin potatoes

Chicken Fricassee

Cuban spiced chicken stew with carrots, celery, potatoes and Spanish olives served over white rice

Mixed Wing Platter

Plain wings with homemade ranch dressing, buffalo and bbq on the side served with coleslaw and homemade fries

Caribbean Pulled Pork

Oven roasted Caribbean pulled pork sandwich with peach fennel slaw and baked homemade fries

Goat Cheese Burger

Goat cheese stuffed hamburger with sundried tomato olive tapenade, arugula served with a herbed new potato salad

Berry Salad

Mixed green salad topped with grilled chicken, fresh seasonal berries
candied walnuts drizzled with a strawberry poppy seed dressing

Plowman’s Plate

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