Gilbert PICQ & ses Fils Chablis, France and Petalos Bierzo, Spain,

and four courses

house smoked Campo Lindo Farm chicken stuffed in organic zucchini

pan fried wild morel on

 Western Hills Produce Farm dandelion greens

with a honey mustard vinaigrette
 

Good Nature Family Farm beef tenderloin

with Thane Palmberg Farm stinging nettle gnudi and

organic roasted tomato sauce

organic apple and Western Hills Produce Farm sage crostata

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

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 

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

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