Wednesday, February 6, 2013

February 6, 2013

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