May 2nd/3rd Dinner Menu

This is the only menu scheduled for these evenings. It is reservation only and we have seatings at 5:30pm and 7:30pm each day. Please let us know if you have dietary restrictions at least 48 hours in advance. Call the restaurant to make your reservations. Thanks guys!

Amuse Bouche – Lake Seminole Shiitake Consume

1st Course – Bourbon BBQ Moore Pigs Pork, Sweet Potato

Biscuit, House Slaw, Pickled Egg, Fried Shallots

2nd Course – THF Spinach, Local Heirloom Tomatoes,

Sweet Bells, Shaved Onion, Champagne Mustard

Vinaigrette, Toasted Almonds

3rd Course – Shiitake Dusted–n-Crusted Orchard Pond Rib eye,

Russet and Rutabaga Mousse, FL Pole Beans,

Red Wine Mushroom Demi glaze

4th Course – Balsamic Macerated Strawberries, Vanilla Thyme

Sponge cake, Lavender Whipped Cream,

Petit Syrah Reduction

Graduation Weekend Wine Pairing Dinners

Hey Guys!

The weekend of May 2nd and 3rd will be our next scheduled Wine Pairing Dinner/s! These events include a four-course meal with wine pairings for each dish. We have seatings at 5:30pm and 7:30pm and will not have regular service during these days. These events are reservation only so you can start making your reservations today by calling our restaurant at (850)597-7419. Please inform us if you are a party with children, dietary restrictions, or other special needs when you make the reservation to ensure we can meet appropriate accommodations!! The menu will be out within the next week, so keep an eye out!

-MRC

Our first Morning Menu

We are having fun coming up with baked goods to serve with our morning menu.  Do you have a suggestion?  We want to hear from you!bfphoto

We have radishes!

radphotoPossibly one of the most satisfying crops to grow– the seeds are up within the week and with luck we’ll be serving these beauties to our guests in April!

 

Forward move toward MRC farm!

Thank you Feather Oaks for the opportunity to start planting and growing some of our very own produce! Please contact us at miccosukeerootcellar@gmail.com if you are interested in volunteering to help us with our garden!

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Valentines Day Menu 2014

Turnip and Apple Bisque, Sage and Chili Oils, Spiced Pumpkin Seeds

Local Citrus, Florida Aquifer, 2014

 Gulf Scallops, Caraway Risotto, Crispy Shiitake, Smokey Bacon, House Mustard

Domaine Pouillon, Deux, Chard/Viogner, 2011

Array of Local Lettuces, Fresh Grapefruit and Tangerine, Par-Cel, Herbed Farm Cheese, Florida Blood Orange Vinaigrette

Folk Machine, Chenin Blanc, 2012

Moore Pigs Pork Chop, Turkey Hill Satsuma Glaze,Hash of  Seminole Squash and Kale, Cracklings, Pan Jus

Zhoo Zhoo, Claret 2006

Pear Tart, Meyer Lemon Whipped Cream, Mint Infused Tupelo Honey

Schramsberg, Sparkling Chardonnay, 2009

Garnet and Gold!

Wine Dinner Menu

Wine dinner this Wednesday! We will be taking walk-ins, and here is our menu:

Poached Gulf Shrimp with Garnet & Gold Grits, Chopped Bacon & Lemon Thyme Jus to start, followed by Local Mixed Green Salad with Shaved Fennel, Radishes, Celery and House-made Farm Cheese, KBH Pecans and Satsuma Vinaigrette.
Next up will be Seared Orchard Pond Filet with Golden Turnip Puree, Florida Green Beans and Red Wine Demi-Glaze. For dessert will be Orchard Pond Sweet Potato Cheesecake with Vanilla Whipped Cream and a Ginger-Infused Sopchoppy Cane Syrup Drizzle. Come check us out!