“MIO” (Made in Oklahoma) July 22nd, 2013

cocktail hour Chef's Choice

one 'Crunchy' Tuna Poke Hapi Nori - Cucumber Kimchi Bonito Togarashi - Wonton Chip Spicy Seaweed - Pea Shoots (Sesame Sea Salt) Ginga Shizuku "Divine Droplets" Junmai Daiginjo Sake

two Organic Watercress Hand Pulled Buffalo Mozzarella Bixby Heirloom Tomatoes Pickle Peppers - Basil Vinaigrette Grilled Baguette (Black Lava Salt) Pacific Rim Dry Riesling, Columbia Valley, WA

three Smoked Stillwater Pork Belly Braised Kale - Duchess Potatoes White Truffle - Hen of the Woods Herb Demi Glacé - Micro Bulls Blood (Alder wood Smoked Salt) Plungerhead Lodi Old Vine Zinfandel, Lodi, CA

four Pan Fried Skate Wing Zucchini Pappardelle - Pepperonata Beurre D'Isigny- Leeks- Chardonnay (Corse Fleur De Sel) Sokol Blosser Evolution, Dayton, OR

five Watermelon "Mojito" Sorbet Organic Mint Syrup - Rum Cream Local Micro Macerated Berries Candied Ginger Limes (Chili Salt)

Featured Farms: Peachcrest, Canyon Ridge Farms, Thunderbird Berry Farms and Konrad Farms

Menu developed and prepared for your pleasure by Owner/Executive Chef Eli Huff of Salt Food Group