Vesta Dipping Grill, Harvest Week 2008

$60 per person, 4 courses

Chef Taste
Heirloom Tomato and Micro Greens with Truffle Syrup

Appetizer
Lamb Loin Bresaola
smoked haystack mountain goat cheese, rocky ford melon, and arugula
organic spanish olive oil

Entrée
Chili Rubbed Hangar Steak
charred palisade peaches, olathe corn fritters, green chili gastrique

Dessert
Peach Melbarado
wild flower honey ice cream, organic almonds,
raspberry coulis

Bookcliff Vineyards Viogner 8/32
Two Rivers Winery Riesling 9/36
Garfield Estates Cabernet Franc 10/40
Sutcliffe Vineyards Petit Verdo  70