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