Wednesday, February 24, 2016

our menu for February 24, 2016

Gearing up for our Wednesday Night Table...See you soon!

Belleruche Cotes-du-Rhone, France and Lang and Reed Cabernet Franc, California with four courses

house made organic arugula pasta studded with wild caught Alaskan salmon tossed in an orange butter sauce

organic carrot salad

KC Buffalo bison rib eye over sautéed organic spinach, roasted garlic and onion drizzled with Nelms Road Cabernet reduction

chocolate cake and Fervere bread pudding with a touch of fire