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