Wednesday Night Table

 

Campo Lindo Blanco, Chile and Dashe Dry Creek Zinfandel, California and

 four courses

 Campo Lindo Farm chicken breast stuffed with organic arugula and

Skyview Farm Prairie cheese over

Thane Palmberg Farm sweet potato pasta

   Two Sisters Farm red and green oak leaf lettuce

 tossed with a honey vinaigrette and organic black radish  

Missouri Troutdale Farm fresh trout

drizzled with a white wine butter sauce on roasted organic roma tomatoes and potatoes

lemon chiffon cake

Wednesday, March 20, 2013

Paco and Lola Albarino, Spain and Andrea Oberto Barbera D'Alba, Italy and

 four courses

 

house smoked Campo Lindo Farm chicken ragu with house made potato gnocchi 

   roasted red pepper ravioli

 over sautéed  arugula accented with a lemon oil

organic swiss chard stuffed with KC Buffalo bison and organic quinoa

 drizzled with a carrot ginger puree

organic pear upside down cake

Domaine Eden Chardonnay, California and Petalos Bierzo, Spain and four courses

 

Good Nature Family Farm seared beef tenderloin drizzled with an

organic apple, Boulevard stout sauce over havarti risotto

organic arugula, carrots and pears

   Windhaven Farm pork loin

stuffed with roasted red peppers, honey and soy sauce over

 Wakarusa Farm mushroom pilaf

basil chocolate tart

Gilbert PICQ & ses Fils Chablis, France and 

Amigoni Urban Winery Cabernet Sauvignon, Kansas City  

and four courses

  Wakarusa Farm roasted loin's mane mushroom risotto with

Good Nature Family Farm seared beef tenderloin

 Two Sisters Farm red and green oak lettuce

 tossed with house preserved grapefruit vinaigrette

   Nature's Choice Farm Jerusalem artichoke gnoochi under white wine

braised Campo Lindo Farm chicken

organic ginger apple crumble