Wednesday, April 24, 2013

Urlar Sauvignon Blanc, Wairapa, New Zealand and Dashe Zinfandel, Dry Creek Valley, California, finishing with a splash of Boulevard Coffee Ale, Kansas City
and four courses

 Windhaven Farm pan roasted pork chop served with
Western Hills Produce dandelion fritters and
Thane Palmberg Farm winter spinach
  Missouri raised Troutdale Farm rainbow trout
 over a creamy Thane Palmberg Farm sweet potato risotto and topped with Western Hills Farm wild grown chickweed salad

warm Two Sisters Farm kale salad with roasted
Wakarusa Farm shitakes and garlic with a white wine vinaigrette
grapefruit chiffon cake
with an organic chocolate mousse

Wednesday, April 17, 2013

Gilbert PIQC & ses Fils Chablis, France and
McKinley Pinot Noir, Oregon and
 four courses
wild caught Alaskan salmon over house made pasta tossed in an
 organic garlic cream sauce studded with organic green beans

  Thane Palmberg Farm spinach lightly sautéed with all natural bacon and roasted garlic topped with a Campo Lindo Farm poached egg

Good Nature Family Farm all nature beef with organic kale, mashed potatoes and a creamy Beau Solias Farm oyster mushroom ragu

apple crostata 

Wednesday, April 10, 2013

Paco and Lola Albarino, Spain and
Paul Dolan Cabernet Sauvignon, California and
 four courses
house made Windhaven Farm slow braised pork and
 Skyview Farm pleasant prairie cheese ravioli in a roasted tomato sauce

   Two Sisters Farm mixed greens
 tossed in a caramelized onion vinaigrette and Maytag blue cheese

Good Nature Family Farm all nature beef tenderloin medallions
over organic celery, onion agrodolce

organic pear and basil crumble
with a scoop of house made vanilla ice cream

Wednesday, April 3, 2013

Chateau Ducasse, Bordeaux, France and Andrea Oberto Barbera D'Alba, Italy and
 four courses

Missouri  farm raised Troutdale Farm trout
over house made pasta tossed in an organic garlic cream sauce

   City Bitty Farm micro cabbage
tossed in a red wine vinaigrette with organic orange

Good Nature Family Farm all nature beef steak
with organic rainbow chard and creamy Beau Solis Farm oyster mushroom ragu

angel food cake in a pool of blueberry compote