Farm to Table


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

Buy your tickets now!

Brown Paper Tickets Ticket Widget Loading…

Click Here to visit the Brown Paper Tickets event page.

%d bloggers like this: