Wednesday, April 17, 2013

Gilbert PIQC & ses Fils Chablis, France and
McKinley Pinot Noir, Oregon and
 four courses
wild caught Alaskan salmon over house made pasta tossed in an
 organic garlic cream sauce studded with organic green beans

  Thane Palmberg Farm spinach lightly sautéed with all natural bacon and roasted garlic topped with a Campo Lindo Farm poached egg

Good Nature Family Farm all nature beef with organic kale, mashed potatoes and a creamy Beau Solias Farm oyster mushroom ragu

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