Wednesday, February 27, 2019
Morgan’s Farm to Table will, once again, be pulling out all the stops to make this year’s Easter Brunch even grander than last year. Carved ham and prime rib of beef, build your own omelet station, fruit display, , cheesy hash brown bake, smoked bacon and sausage, eggs Benedict, salads, pasta, lunch entrée items, kids buffet, cakes, tarts, mousse and much, much more. April 21st will be here sooner than you think, so make your reservations early as prime time slots fill up fast. Large groups welcome! Book online at www.morgansfarmtotable.com or call: 952-435-1855
ALL YOU CAN EAT FISH FRY
Morgan’s Farm to Table, “Best of the Cities” all-you-can-eat fish fry is back for lent beginning on Friday March 8, 2019, continuing every Friday through April 19. Hand beer-battered Icelandic cod filets fried and served with French fries, homemade coleslaw, tartar sauce, and lemon for $16. Morgan’s will happily keep refilling your plate. The dining room fills up quickly for the fish fry so be sure to make your reservations early by booking online at www.morgansfarmtotable.com or calling 952-435-1855. Walk-ins always welcome!
EARLY SPRING WINE DINNER
Morgan’s Farm to Table is already planning its’ first wine dinner of the year on Thursday March 28, 2019 at 6:30 PM. Chef Lagier will be welcoming guests with passed hors d’oeuvres, followed by an exquisite five course dinner with unique wine pairings for each course from the portfolio of Chateau Ste. Michelle Wine Estates. The following menu is what Chef shared with us for the wine dinner: Amuse Bouche – Beetroot panna cotta and iced yogurt-goat cheese tart, Savory parmesan-rosemary cookies with mojito sphere, 1st Course - Baby vegetable garden pot salad, truffle vinaigrette, aged balsamic glaze, 2nd Course – Quail baklava, baby spinach, rhubarb marmalade, braised quail legs, 3rd Course – Lardo glazed filet of turbot, parsnip puree, sultana raisin sauce, herbs and edible flowers, 4th Course – Roasted lamb loin, compressed Marie piper potatoes, mint pea puree, goat cheese croquette, beetroot demi-glace, Dessert Course – Caramelized pineapple with toasted cardamom, pink peppercorn, tropical sorbet, and crushed pistachio. This will be one for the record books. Reservations are required and space is very limited, so call your friends and book you seats early. Call 952-435-1855 or make your reservations online at www.morgansfarmtotable.com.