Triple Banana Cream Pie ($8) & Churros ($6)
A very rich and creamy pie of brûléed banana, chocolate sauce, and triple layer ice cream cake and, for a much lighter option, a platter of lightly fried churros accompanied by Dulce de Leche and chocolate dipping sauces.
Honey Pot Fried Chicken ($16)
A crispy and lightly sweet fried chicken dish served with green peas confit and grits. The light lemon honey glaze serves as a balance for the saltiness of the chicken and grits.
Brick Oven Pretzels ($5)
A trio of long, fresh baked pretzels accompanied by pimento cheese, BBQ mustard, and sour cream and onion dips. A favorite so far at Farmers Fishers Bakers.
Authentic Field Tacos ($10)
The chicken taco is made with masa puffy corn taco (also available with griddled flour tortilla or sweet corn cake). The chicken is seasoned with a bloody mary mix that adds a noticeable heat. The masa puffy corn taco is visibly puffy, but actually quite crunchy.
Spicy Tuna Roll ($12)
Yellowtail served over a wasabi aioli and topped with a Japanese 7-spice; there is a significant heat to this roll.
FFB Tuna ($12) & White Fish Crudo ($8)
The FFB Tuna is one of the most popular dishes and served very creatively. The Hawaiin Big Eye tuna and slices of compressed watermelon are placed side by side and are almost indistinguishable. Pick up a few of the slices for a bite and you'll experience a surprising combination of the cold, crisp, and sweet watermelon with the tender, salty tuna.
The White Fish Crudo is a dish of Mediterranean influence. It's served with pickled shallots, lightly fried okra, roasted tomatoes, and a ponzu sauce.
Gardener's Campari Pizza ($13)
A satisfyingly bready and crisp crust topped with asiago and goat cheese. Pancetta adds some smokiness and the leaves of escarole and Campari reduction are slightly reminiscent of a fresh garden salad, hence the name.
Mad Pig Style Jambalaya ($18)
A large skillet filled with slow-cooked Carolina rice, vegetables, and massive chunks of barbecue pork belly. Spicy and filling, the jambalaya is great for sharing. There are also chicken and seafood jambalayas.
Danny's Happy Belly ($8)
Honey-ginger glazed pork belly, cabbage, kimchi apples, roasted fennel, and bacon soil. The pork is cooked for 10 hours sous vide and is extremely tender. A diverse mix of textures and flavors; the honey ginger glaze adds a balancing sweetness to the smokiness of the bacon and cold, spicy kimchi apples and cabbage.
Sliced Edge of Rib Eye ($19)
A tasting board of 5 ounces of rib eye accompanied by pickled potato salad, sweet corn relish, roasted mushrooms, and grilled ciabatta. The spread of accompaniments is a great starting place to sample all aspects of the farm.