Wednesday, February 24, 2010

$40 includes your choice of Anderson’s Conn Valley Chardonnay, Napa Valley or Domaine du Vieux Telegraphe, Chateauneuf-du-Pape, 2006 and
four courses

organic broccoli and havarti cheese souffle

Rain’s Farm heritage bacon and organic barley salad

New Grass Bison tenderloin fanned with rosemary apples around pommes bouchon

strawberry custard with chocolate pate a cigarette

reservations are not necessary as long as space is available

Wednesday, February 17, 2010

$40 includes your choice of Sea Turtle Viognier, Kansas City or
Chateau de la Terriere, Beaujolais Villages and
four courses

cheese and jalapeno grits stuffed in a Thane Palmberg Farm potato and topped with braised Rains Farm heritage pork

house made hush puppies on a bed of Cajun slaw from organic cabbage and lemon

American wild caught Gulf shrimp and house made gumbo with a savory king’s cake to share

organic apple beignet drizzled with a strawberry rum sauce

reservations are not necessary as long as space is available

Wednesday, February 10, 2010

$40 includes your choice of
Mount Eden Chardonnay, Saratoga or
Cline Ancient Vines Zinfandel, Sonoma and
four courses

spanakopita filled with Greek feta and organic spinach beside a tossed Greek relish of cucumber, kalamata olives and tomatoes

american wild caught shrimp bisque

all natural beef brisket simmered with organic D’Anjou pears over great northern white bean and blue bird bistro garden rosemary puree

house made organic chocolate truffles and organic blueberry, cilantro sorbet

Wednesday, February 3, 2010

$40 includes your choice of Chateau Graville-Lacoste, Graves or McKinlay Pinot Noir, Oregon
and four courses

organic potato and quinoa croquets studded with Rains Farm heritage pulled pork, drizzled with Elmer Gingrich Farm sorghum syrup

strips of all natural beef rib eye, organic cucumber and carrots tossed in a soy sauce

U.S.A. farm raised tilapia roulade rolled with organic cream cheese, fresh organic cilantro, organic oranges and organic kalamata olives on a bed of organic spinach

house made crepes filled with vanilla bean creme patisserie with a blue bird bistro blend organic coffee chocolate sauce