Gilbert PICQ & ses Fils
Chablis, France and
McKinlay Pinot Noir, Oregon
and
four
courses
Thane Palmberg Farm sweet potato
gnocchi with a KC Buffalo bison sauce
roasted
beet tar tare, whipped feta and
toasted Fervere Bakery ciabatta
pan seared
farm raised Idaho rainbow trout drizzled
with a sherry ber banc over organic acorn squash barley risotto
white wine poached pears with a chocolate mousse
