The Blue Bird Bistro has two different dinners this week designed to highlight organic and local produce.
The Wednesday Night Table features four courses for $40. The first is a house-made ravioli with local cheese and fresh tomato ragout. After that it's wild caught shrimp with organic mixed greens, Bob Burn's honey vinaigrette, organic orange slices, bacon bits and Maytag blue cheese.
The entree is a Good Shepherd Turkey Ranch heritage turkey potato au gratin with steamed broccoli and drizzed with a mustard sauce. Dessert is organic Garden fuji apples poached in red wine and served crisp.
The Saturday-night dinner is the latest in the Blue Bird's Farmer's Table series. The first of five courses is roasted sweet onions from Thane Palmberg Farm and Campo Lindo Farm chicken breast, honey battered and tossed with beau soli farm pea shoots.
That's followed by a savory Organic Garden fuji apple soup in a squash bowl. The next course is a Morningland Dairy white cheddar cheese basket filled with Thane Palmberg sweet potato pasta with housemade aged red wine vinagrette. The menu also includes a shepherd's pie with new grass bison and Thane Palmberg potatoes. The dessert course is a Campo Lindo Farm egg flan.
There's a seating with representatives from the farms at 7:45 p.m. The five-course dinner is $45, a vegetarian option is also available and a wine pairing is an additional $20. To make a reservation, call 816-221-7559.
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