“Missouri meets Oklahoma - Farm to Table” Sunday, July 13th, 2014

cocktail hour Chef's Choice

one crispy head cheese, horseradish cream, pickled mustard seeds, watercress puree

two Oklahoma tomato and cucumber gazpacho, chipotle lump crab, cilantro oil

three smoked trout, grilled potatoes, local greens, fried duck egg

four goat cheese gnocchi, textures of beets, whipped goat cheese, spiced walnuts

five seared sea scallop, summer vegetable and lobster succotash, sweet corn puree

six red wine braised short ribs, grits, grilled beet and mustard greens

seven buttermilk panna cotta, macerated blueberries, corn bread streusel

Wine or beer pairings will be made with each course for this dinner. Executive Chef Erik Reynolds from SMOKE on Cherry Street in Tulsa Owner & Executive Chef Michael Foust from The Farmhouse in Kansas City