Whatever the occasion at The Farm House, Chef Trey Cioccia is up for it, serving snacks that range from a pimento-cheese beignet to Gouda-laced grits, along with inventive daily blue plates like wings with an Alabama white sauce. And for dessert, there’s always a tasty array of housemade ice creams.
Special Dishes: Housemade Ice Cream, Pimento-Cheese Beignet, Gouda-Laced Grits
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