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- Smoked Brook Trout
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- Whipped Brie-Parma Ham Bundles
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- Pan Roasted Sweetbreads
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- Spiced Red Quinoa, Apricots, Yogurt
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- Warm Green Lentil-Fire Roasted Carrot Salad
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- Cabbage Wrapped Flounder
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- Slow Cooked Karubi Pork Ribs
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- Toasted Sweet Potato and Cashew Raviolis
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- Preserved Fruit and Red Wine Braised Lamb Shank
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- Wood Fired Roasted Clark Family Farms Chicken Breast
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- Provoleta Crusted Ribeye
Tags: Brian Strecker, Clark Family Farm, Kansas, Ken Baker, Lamb Shank, Lawrence, Local Produce, Pachamama's, Quinoa, Roasted Meats, Seasonal, Sweetbreads, Winter Dinner Menu, Winter Vegetables