Join us for our annual Ranch to Table Feast featuring our favorite open fire chefs, Adam Puskorius and Morgan Weeks! This catered event will highlight the freshest harvests coming directly off our land and guaranteed to nourish your body and soul. Before the dinner begins, we will spend time in the pasture on which your dinner was raised and learn about the animals and management practices which improved the ecosystem we call home.

WORKING MENU

First Course

Sour Duck Local Grilled Sourdough

Grass Fed Butter Board with edible , herbs and flowers

Roam Ranch Local wild Honey

Whipped Local Greek Yogurt with Texas Pecan salsa Matcha

Charred & glazed Bison Tongue Lettuce wraps , Tumeric pickled Jicama , Zucchini Salsa verde

Bison Heart TarTare Serrano & Tom pico de gallo, chunks of Avocado , Citrus and Sea salt. Beef Tallow Masa Chips to scoop

Roasted and Pickled Vrdnt Farms Beets. Shaved mushrooms , dill , sun chokes

Second Entree Family Style! All Shared

Grilled Bison Ribeyes & Filets

Beef Tallow Roasted B5 Farm Baked Potatoes & Japanese Sweet Potatoes

Southern Style Potlikker Organic Anasazi Beans , Vrdnt Farms collards, Roam Ranch Smoked Ham , House pickled Jalapeño

Charred Eden East Carrots EVOO Sea salt

Garlic Lemon marinated & Grilled HiFi Mycology Pearl Trumpet Mushrooms

Salsa Vedre

Cowboy Butter

Black garlic ChimiChurri

Peruvian Sauce

Dessert

Gluten Free Butternut Squash Pie with Grassfed Vanilla bean Ice cream & Gluten free Chocolate chip Cookies

All food will be free of seed oils. All meats are 100% grass fed, regenerative, or wild caught from the very soil under your feet. We hope to celebrate the life giving force of these majestic animals, our beautiful community, and the earth on which we depend.