Farm to Table Dinner
10/25/16 | 6-9pm
A Five Course Farm to Table dinner, in partnership with local Missouri and Illinois farms, including our own nearby Foundations Farms and foods from the restaurant’s on-site garden.
1 Local Artisanal Salad mixed blend lettuces, julienne apples, toasted walnuts, fried Idiazabal cheese bites and a champagne vin dressing.
2 Potáge St. Germaine, split pea soup with house made creme fraiche and shredded prosciutto, garnished with a local cage-free organic quail’s egg from Foundations Farms.
3 Pallet Cleanser lemoncillo, chacacea and garden-fresh rosemary shooter
– Foundations Farms Organic Quail Breast with Citrus Zinfandel reduction sauce.
– Rosemary Crusted Lamb Chop, bone in & frenched, with a sauce au poivre.
5 Poached Pear wrapped in phyllo, drizzled with housemade caramel & a dollop of fresh whipped cream.
1 – Bonnie Lass Teacher’s Scotch, Orange, Honey, Cherry Herring
2 – Missionary’s Downfall Lime, Apricot, Honey, Rum, Pineapple, Mint
3 – Roman Holiday Cachaca, Limoncello, Rosemary
4 – Upper East Side Vanilla Infused Rittenhouse Rye, Yzaguirre Rojo Reserve, Bitters
5 – Amaretto Nut Sour Lazzaroni Amaretto, Trader Vic’s Macadamia Nut, Lemon, Sugar
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