Wednesday, June 26, 2013



Gilbert & PiCQ ses Fils Chablis, France
and Petalos Bierzo, Spain and four courses
  a summer ragout of Beau Solias Farm oyster mushrooms,
 Wood Mood garden swiss chard and organic white beans under
Good Nature Family Farm all natural beef

Two Sisters Farm kale tossed in Busy Bee Farm honey vinaigrette
and toasted Missouri Northern pecans

wild caught Alaskan king salmon, house made
Windhaven Farm bacon Thane Palmberg Farm summer onions
and roasted potato with a lemon cream sauce
Goode Acres Farm zucchini cake
 with organic cream cheese icing

Wednesday, June 19, 2013



Jermann Chardonnay, Italy and Anderson’s Conn Valley Cabernet Sauvignon, California and four courses
  made Windhaven Farm bacon and leek risotto topped with
Padgett’s Pastured Poultry Farm duck egg
vegetarian option –Beau Solias Farm oyster mushroom and  leek risotto topped with
Padgett’s Pastured Poultry Farm duck egg

Wood Mood Garden asparagus fritters, organic crème freishe and
Western Hills Produce Farm herb salad

Good Nature Family Farm tenderloin in a garlic butter au jus
with organic roasted tomato and hasselback potato

blue bird bistro garden lemon basil ice cream
sandwiched between organic sugar cookies

Wednesday, June 12, 2013

join us!!



  Gilbert PICQ & ses Fils Chablis, France and Amigoni Urban Drover, Kansas City and



four courses











 farm raised South Carolina catfish with



Thane Palmberg Farm green onion remoulade on



Wood Mood Garden turnip greens



vegetarian option – Beau Solis Farm oyster mushrooms with



Thane Palmberg Farm green onion remoulade on



Wood Mood Garden turnip greens







potato and leek cake topped with Good Nature Family Farm all natural beef, drizzled with a Dijon sauce



vegetarian option – potato and leek cake topped with pan seared



 Central Soyfood smoked tofu drizzled with a Dijon sauce







organic cantaloupe gazpacho







chocolate mousse

Wednesday, June 5, 2013



Mount Eden Wolff Chardonnay, California and Petalos Bierzo, Spain 
and four courses
  
pan seared Troutdale Farm rainbow trout
 with peach chutney over brown rice  

Two Sisters Farm red and green oak lettuce
tossed with a honey vinaigrette, organic black radish and feta  
 
Good Nature Family Farm beef tenderloin
on Wood Mood Garden asparagus and
creamed organic leeks  

key lime pie