This wasn't what I was expecting for lunch on a Thursday in Glenwood, a town in the Ouachita Mountains of southwest Arkansas with about 2,100 residents. We're at the Burke House, a private residence constructed in the early 1900s, and there's a printed menu on my plate. It lists the source of products, just like a high-dollar, farm-to-table restaurant might do.

The first course is a chilled watermelon salad with "feta, organic baby arugula, lemon-roasted shallot vinaigrette, shaved jalapeno and nigella seeds." The watermelon was grown by the Future Farmers of America chapter at nearby Centerpoint High School, and the jalapeno was grown by relatives of the homeowners.

The entree consists of two items. The first is "overnight-braised short rib of beef with cabernet sauvignon and bone broth demi-glace, pommes puree, roasted yellow tomatoes, sliced radish and parsley." The potatoes were grown by neighbors, and the parsley was grown here at the Burke House.

The other item is "roasted filet of Verlasso salmon, Aunt Linda's creamed corn, purple hull pea cake, blistered purple carrots, sauvignon blanc butter sauce and corn shoots." The corn is Esau's from Arkansas. The peas were grown by neighbors. The corn shoots are from the Burke House garden. And the salmon was seasoned with Cavender's from Arkansas.

The dessert is "bourbon-flambeed summer peaches with candied pecans, butter-toasted pound cake, fresh........

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