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