Farm to Table


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Farm to Table Dinner

10/25/16 | 6-9pm

ancho-quail-breast-on-polenta

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.

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Menu

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

4
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.

Cocktails

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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