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