Oklahoma meets Missouri - Farm to Table Monday, August 18th, 2014

cocktail hour Tulsa Deco Wines from Girouard Vines

one pickled mussels and baby vegetables with toasted baguette

two farmers salad with smoked duck egg, pickled corn, roasted heirloom tomato, housemade bacon, polenta croutons, carrot sorghum vin

three crispy salmon, lemon herb Parisian gnocchi, wild mushrooms and smoked tomato cream

four pork confit, pickled peaches, corncake and grilled kale

five midwest surf and turf with braised oxtail and spicy crawfish with bacon confit potatoes and gremolata

six flourless chocolate tort, salted caramel, spiced pecans and chambord cream

Wine pairings will be made for each course by Chris Girouard of Tulsa Deco Wines

Menu developed and prepared for your pleasure by Executive Chef Erik Reynolds from SMOKE on Cherry Street in Tulsa Owner/Executive Chef Michael Foust from The Farmhouse in Kansas City