Kitchen 27 - Tulsa, OK

Ginger, garlic, and scallions sautéed with beef and finished with soy and hoisin sauces. Drizzled with sweet soy sauce.

Fried to golden. Chipotle aioli and preserved lemon.

½ dozen jumbo shrimp with house-made sriracha cocktail.

Coastal variety. Champagne mignonette.

Served with avocado salsa and chipotle aioli.

Baked this morning in our wood fire oven at Prairie Fire Pie.

Served chilled with a citrus mint salad.

Crisp focaccia croutons tossed with green olive, fresh mozzarella, cherry tomato, fresh basil, parsley and arugula in balsamic vinaigrette.

Grilled artisanal bread topped with arugula, heirloom tomato, fresh mozzarella, and basil from the garden.

Quinoa tossed with parsley, tomatoes, roasted peppers, and lemon. Topped with a tomato chutney.

Peas and carrots served with a garden pesto.

Local Grassroots Ranch beef burger, blended with cremini mushrooms. Five-spice rubbed and grilled. Presented with Irish cheddar, heirloom tomato, garden greens, and truffle fries. Chargrilled to temp.

Warm Israeli couscous with dried cherries and almonds, fennel citrus salad, and lemon aioli.

Over a bed of black beans stewed with peppers and lime. Served with grilled summer squash.

Served with truffle potatoes dauphine, grilled seasonal vegetables from the garden, and a rosemary half glaze.

Ginger shortbread and lemon curd topped with perfect toasted meringue.

Vanilla bean ice cream crusted with pecan praline and bourbon-vanilla caramel.

Topped with fresh whipped cream, candied orange, and ginger snap crumble.