Wednesday, March 27, 2013

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

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

Wednesday, March 13, 2013

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

Wednesday, March 6, 2013

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