wednesday, april 28, 2010

$40 includes your choice of Gilbert PICQ & ses Fils Chablis, France or Domaine de Beaurenard Rasteau , France and

four courses

 

Campo Lindo Farm chicken and organic tomato soup

 

Wild caught American shrimp and New Grass bison tenderloin shish ka bob

over organic chopped cabbage

 

risotto simmered with Thane Palmberg Farm spinach and organic leeks

 

organic lemon tart with wild blueberry sorbet

 

reservations are not necessary as long as space is available

Wednesday, April 21, 2010

$40 includes your choice of Chateau Graville Lacoste, Graves, France or Summerset Ridge, Ruby Red, Kansas and

four courses

pan fried farm-raised catfish, topped with a horseradish aioli and served with an organic white bean medley with leeks, zucchini and carrots

salad of Thane Palmberg Farm spinach in a lemon garlic citronette with apples and feta cheese

pan seared New Grass bison tenderloin with sauteed Thane Palmberg Farm stinging nettles and mashed potatoes with herb compound butter and port wine reduction

organic apples baked into a flaky crostada, topped with organic Chantilly cream

reservations are not necessary as long as space is available

wednesday, april 14, 2010

$40 includes your choice of Domaine A. Et P. De Villaine Rully Les Saint-Jacques, France or York Creek Cuvee One Cabernet blend, California and

four courses

Good Shepherd Turkey Ranch heritage turkey sliders, blue bird bistro style

local roasted roots of KCCUA baby beets, turnips and Squash Blossom Coop sweet potatoes tossed in organic olive oil infused with blue bird bistro garden basil

New Grass bison tenderloin with sautéed Thane Palmberg Farm spinach, fried garlic and Menno Brennerman Farm butter

Missouri northern pecan cookie sandwich filled with

blue bird bistro garden mint ice cream drizzled with organic chocolate sauce

Wednesday, April 7, 2010

$40 includes your choice of Chateau Graville Lacoste Graves, Bordeaux or 

Chateau de la Terriere, Beajolais Villages and
four courses

organic risotto with New Grass Bison slow roasted in wild blueberries

blue bird bistro signature salad of organic mixed greens tossed with crumbled Maytag blue cheese, toasted Missouri Northern pecans and candied onion slivers in a blueberry vinaigrette dressing

sauteed Idaho trout with a basil butter over chickpeas, black beans, corn and spinach

organic chocolate tart topped with strawberries and cream

reservations are not necessary as long as space is available