Wednesday Night Table
‘a communal dining experience’
Wednesday, August 1, 2012 menu
$40 includes your choice of Gilbert
PICQ & ses Fils Chablis, France and Opolo
Zinfandel, California
and four courses
house made organic tortellini pasta stuffed
with Goode Acres Farm roasted eggplant,
tossed with Nature's Choice Farm roasted
cherry tomatoes and
Western Hills Produce Farm herbs
poached wild caught Alaskan sockeye salmon on The Little Muddy Farm cucumber salad and
drizzled with Goode Acres Farm peach beurre
blanc
KC
Buffalo Co. bison roulade rolled with organic
spinach, mushrooms and all natural feta cheese over an organic rice pilaf drizzled in a red wine rosemary sauce
blue bird bistro trifle
layered with organic chocolate cake,
house made Western Hills Produce Farm rosemary
ice cream and topped with candied
Missouri Northern pecans
reservations
are not necessary as long as space is available
menu posted to wednesdaynight.bluebirdbistro.com
816-221-7559
