“Terroir of a Town” Sunday, April 22, 2018

cocktail hour Bacon & Eggs Classic Deviled Eggs: prosciutto, chives & parmesan Bacon Wrapped Dates: bacon from Borger Farms, wrapped dates stuffed w/ Ruby cheese from Green Dirt Farm Ben Holladay, a Rob Roy made with whiskey from Holladay Distillery

one Cream of Rosemary & Red Potato Soup Shatto Farms whole cream, our freshly ground rosemary, red potatoes, Farmer Dan’s homegrown grey shallots & crushed Galiano garlic Pirtle Winery, Traminette, Weston, MO

two Pan Seared Sea Scallops Green Dirt Farms nettle cheese, risotto, Farmer Pam’s onions, lemon zest aioli, cracked black pepper, tarragon & truffle oil Jowler Creek, Vignoles, Platte City, MO

three Slow Smoked Duck Breast Pirtle espresso-port reduction, poached all-spice cherries, pumpkin, parsnip & Gruyere galette Riverwood Winery Syrah, Rushville, MO

four Korean Braised Beef Short Ribs Thai basil potato puree, charred asparagus, spiced nuts & crisp apple slaw Terra Vox Winery NV Chateauneuf du Platte, Kansas City, MO

five Ghirardelli Flourless Chocolate Cake with O’Malley’s stout caramel sauce & candied pecans AND White Chocolate & Lavender Crème Brulee Five Farms Single Batch Irish Cream liqueur from Holladay Distillery in cinnamon-infused coffee Local port or O’Malley’s Stout beer

Menu and drink pairings created and prepared by Executive Chef Kat Mayer, Owner of The Vineyard Cocktail Hour by Drew & Janelle MacDonnell, Owners of The Hatchery House