CUISINE
Meemo’s Farm is inspired by it’s rural Mid-Michigan locale. It’s menus and cuisine is rooted in and driven by the abundance of local farm-fresh products and produce.
We are a true farm-to-table experience.
OUR CHEFS
TJ
Executive Chef
I enjoy being a Chef for the opportunity to share what I know and love with people, as well as being able to gain knowledge and insight from the experiences they share with me.
The camaraderie and atmosphere of a busy kitchen is something rarely experienced in other fields. The job is exciting and challenging, with an immediately gratifying reward to know that you have provided your guest with something that made them truly happy. Working with food is the most open and honest work I know.
Getting closer to our food helps me better understand where it comes from and how it nourishes our bodies and soul.
-Chef TJ
Aaron
Sous Chef
Aaron was born locally in Big Rapids Michigan. His father first started a small restaurant in Evart years ago which sparked his culinary adventure.
After working in a number of local restaurants to hone his culinary skills he graduated from Auguste Escoffier School of Culinary Arts for Pastry and Breads.
Aaron then progressed his career by becoming a private chef.
DINNER
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
Honey Baked Pheasant Breast
8 ounce bone in honey baked pheasant breast served wit herb roasted potatoes and seasonal vegetable
All entrees are served with soup, salad and dessert.
Ingredients are locally sourced and organic wherever possible
LUNCH
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
Ingredients are locally sourced and organic wherever possible
Beverages
Meemo’s Farm is not a licensed facility so all guests are welcome to bring their own selection of alcoholic beverages for the duration of their stay.
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