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