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
