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!

Wine Dinner January 22nd – Reservation Only

We’re back from our break and excited about the year ahead.  First up, we’re looking forward to our next Wine Dinner on January 22nd. Reservation only. Call 597-7419 to book your spot!  Happy New Year!