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