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