Wednesday, May 29, 2013



Campo Lindo Blanco, Spain and Morgan Twelve Clones Pinot Noir, California,
and four courses

  Campo Lindo Farm egg yolk ravioli over
Wood Mood Garden asparagus and

 house smoked Campo Lindo Farm chicken

Two Sisters Farm kale tossed with
blue bird bistro garden rose vinaigrette, organic cantaloupe and salted almonds  
 
Good Nature Family Farm beef tenderloin
on roasted root vegetables drizzled with a red wine au jus  
 
flourless chocolate cake
 with a smear of peach and Chantilly cream

Wednesday, May 22, 2013



Huia Pinot Gris, Marlborough and Petalos Bierzo, Spain
and four courses
  organic roasted leak risotto and
Good Nature Family Farm tenderloin accented with a red wine sauce
vegetarian option – organic roasted leak risotto and
Beau Solis Farm oyster mushrooms accented with a red wine sauce

Thane Palmberg Farm red radishes, organic black radishes, green beans and carrots tossed in Western Hills Harvest Farm basil vinaigrette


pan seared Missouri Troutdale Farm rainbow trout, polenta fries and
tomato vinaigrette
vegetarian option – pan seared Central Soyfood smoked tofu, polenta fries and tomato vinaigrette

organic cantaloupe sorbet
infused with blue bird bistro garden mint   

Wednesday, May 15, 2013



Paco & Lola Albarino, Spain and Dashe Zinfandel, Dry Creek Valley and



four courses
  Good Nature Family Farm all natural beef steak over house made gnocchi in  
creamy Thane Palmberg Farm spinach
vegetarian option – roasted Missouri wild picked morels over house made gnocchi in  
creamy Thane Palmberg Farm spinach

Two Sisters Farm red and green oak lettuce
tossed with roasted garlic vinaigrette

first of the season run, fresh Alaskan King salmon and smashed chickpea fritters with blue bird bistro garden mint sauce
vegetarian option –Central Soyfood tofu marinated in Mediterranean spices and smashed chickpea fritters with blue bird bistro garden mint sauce

chocolate tart
infused with Western Hills Produce Farm sage   

Wednesday, May 8, 2013



Urlar Sauvignon Blanc, New Zealand and Benziger Merlot, California,

and four courses



 Missouri raised Troutdale Farm rainbow trout over organic
 roasted tomato and quinoa salad topped with yogurt sauce



Two Sisters Farm kale and house made organic almond brittle tossed with an Amigoni Vineyard Urban Rose vinaigrette
 

New Grass Bison tenderloin with

roasted wild morels drizzled with a beurre noir

 
                                                organic peach cobbler parfait

Wednesday, May 1, 2013



Gilbert PICQ & ses Fils Chablis, France and Petalos Bierzo, Spain,

and four courses

house smoked Campo Lindo Farm chicken stuffed in organic zucchini



pan fried wild morel on



 Western Hills Produce Farm dandelion greens



with a honey mustard vinaigrette
 








Good Nature Family Farm beef tenderloin

with Thane Palmberg Farm stinging nettle gnudi and

organic roasted tomato sauce


organic apple and Western Hills Produce Farm sage crostata