Wednesday Night Table : March 14, 2012

Wednesday Night Table

‘a communal dining experience’

Wednesday, March 14, 2012 menu

$40 includes your choice of Chateau Ducasse Bordeaux Blanc, France or Domaine Eden Pinot Noir, Santa Cruz

and four courses

organic leek and mushroom tart

wild caught Alaskan sockeye salmon roulade with Rain’s Farm heritage Tamworth bacon, kalamata olives and a white wine buerre blanc, topped with micro greek salad

Good Nature Family Farm beef steak drizzled with a Madeira sauce,

organic potato croquette and kale

Oddly Correct coffee ice cream, beignet and organic cherry chantilly

reservations are not necessary as long as space is available

menu posted to wednesdaynight.bluebirdbistro.com

also at www.bluebirdbistro.com

816-221-7559

Wednesday Night Table : March 7, 2012

Wednesday, March 7, 2012 menu

$40 includes your choice of Tablas Creek Vineyard Patelin de Tablas Blanc, Paso Robles or Caligiore Malbec organic Legacy, Mendoza

and four courses

house made angel hair pasta and fresh parsley tossed in an organic butter sauce

house cured wild caught Alaskan sockeye salmon tartare with

capers, onions and crostini

Good Nature Family Farm tenderloin

with organic grilled zucchini and roasted potato

blueberry mousse

reservations are not necessary as long as space is available

menu posted to wednesdaynight.bluebirdbistro.com

also at www.bluebirdbistro.com

816-221-7559

Wednesday Night Table: February 29, 2012

$40 includes your choice of Henri Brunier Le Pigeoulet Rouge, France or

Riverbench Chardonnay, California

and four courses

 

pan-seared wild caught Alaskan sockeye salmon over organic barley and spinach, finished with an organic lemon butter

 

sunflower bruschetta topped with red wine marinara, feta cheese and organic tomatoes

 

Campo Lindo Farm chicken roulade rolled with organic zucchini over Alaskan rice and sautéed vegetables

organic apples simmered with a touch of cinnamon and baked in a flaky house made crust served warm with Chantilly cream

 

reservations are not necessary as long as space is available

menu posted to wednesdaynight.bluebirdbistro.com

also at www.bluebirdbistro.com

816-221-7559

Wednesday Night Table : February 22, 2012

Wednesday, February 22, 2012 menu

$40 includes your choice of Vallado Douro, Portugal or

Ortman Fire Peak Vineyard Chardonnay, California

and four courses

vegetable ratatouille served with house made organic polenta and pan-fried Idaho rainbow trout

strips of all natural beef ribeye served with organic greens, Maytag blue cheese, toasted Missouri Northern pecans, and candied onion slivers tossed in house made blueberry vinaigrette

organic Oyster cream chowder

blue bird bistro cherry sorbet

 

reservations are not necessary as long as space is available

Wednesday Night Table : February 15, 2012

Wednesday Night Table


‘a communal dining experience’

Wednesday, February 15, 2012 menu

$40 includes your choice of Andrea Oberto Barbera D’Alba, Italy or Pezzi King Sauvignon Blanc, California and four courses:

Otto Cove fresh caught Oysters Rockafella

Idaho rainbow trout tossed with organic leeks, carrots, and spinach in a house made citrus vinaigrette

Good Nature Family Farm all natural beef tenderloin over organic mushroom risotto


blue bird bistro lavender sorbet


reservations are not necessary as long as space is available
menu posted to wednesdaynight.bluebirdbistro.com

also at www.bluebirdbistro.com

816-221-7559

Wednesday, February 8, 2012

$40 includes your choice of Mount Eden Saratoga Cuvee Chardonnay, California or

Cass Estate Mourvedre, California

and four courses

sautéed wild caught American Gulf shrimp over creamy Great Northern white beans

organic baby spinach tossed in a raspberry vinaigrette

sprinkled with toasted almonds and feta

Good Nature Family Farm all natural beef rib eye with house made potato cakes and green beans in a thick red wine sauce

honey cake topped with Missouri Northern pecans

Wednesday Night Table : February 1, 2012

Wednesday, February 1, 2012 menu

$40 includes your choice of Gilbert PICQ & ses Fils, Chablis or

Anderson’s Conn Valley Prologue Cabernet Sauvignon, California

and four courses

Campo Lindo Farm chicken liver risotto

roasted organic red onion stuffed with feta mushrooms onions almonds on a bed of organic mixed greens tossed in a balsamic vinaigrette

Idaho rainbow trout Barbizon with organic tomato, onion, garlic, saffron and cream with creamy polenta and sautéed spinach

Green Hills Harvest Dairy milk ricotta cakes and organic blueberry sauce

reservations are not necessary as long as space is available

menu posted to wednesdaynight.bluebirdbistro.com

also at www.bluebirdbistro.com

816-221-7559