Ihloff Salon and Spa Managers
Menu
Roughwood Golden Plum Soup
Fresh Goat Cheese Crostini
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Eggplant fritters with Purslane salad
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Delicate Lamb Stew with Heirloom Potatoes, Seared Squash, and Ping Tung Long Eggplant
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Peach Short Bread with Sand Plum Cream
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Melon in Sambuca
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Aperitif
Lavender and Mint Blueberry Tesane
Hors d'oeuvres
Little pizzas with lavender laced crust
First Course
Roasted Peppers and Heirloom Tomatoes paired with a sweet and sour cucumber salad tossed with mint and lavender leaves. Crispy Corn Cakes
Second course
Eggplant and roasted garlic bisque with
lavender goat cheese crouton
Entree
Spice and herb rubbed Lamb Tenderloin grilled over lavender wood. Served with potatoes Anna made with three varieties of potatoes.
Braised summer vegetables
Vegetarian Entree
Buckwheat Flour Crespelli laced with lavender leaves filled with an assortment of local gourmet mushrooms, braised leeks and garlic, served with potatoes Anna and braised summer vegetables
For the mouth
Blueberry Lavender ice cream
For the Soul
Rustic Lavender Chocolate truffle
Sparks vineyards Merlin dessert wine served in a Lavender smoked glass
2008 Dinner Schedule
June- A Garlic Lovers Dream
June is the month we harvest the garlic we planted in October, so there is a bit of excitement in the air. Even though we cure our garlic we just cannot wait to eat it. So we use this dinner as the perfect excuse to celebrate the "first tasting". This year we grew over 10 of our very favorite heirloom varieties and each will be paired with a perfectly suited dish. 6pm Cost $60.00
Friday June 27th
Saturday June 28th
July- The Lavender Feast- Featuring Clear Creek Lavender Farm
This Dinner is the pride and joy of the entire year. Lavender has always been prized for its aromatic uses in oils and soaps but there is another side to lavender you must discover. Lavender possesses delicate and amazing culinary uses; so, prepare yourself for a treat of the senses. This dinner always sells out fast so please don't wait to make your reservation. 6pm $60.00
Dates:
Friday July, 18th

Friday July 25th

Saturday July 19th

Saturday, July 26
August- Late Summers' Harvest
A bounty of Okra, corn, squash, tomatoes, peppers and eggplant grace this menu. Whimsical and fun with a southwest flair, Oklahoma style. 6pm $60.00
September- Native America
Enjoy this farm table dinner celebrating the deep richness of authentic Native American cuisine. I took great liberties with arranging the courses to modern times while still keeping with the traditional soul and spirit of the dish. For me this has been a deeply gratifying and enlightening opportunity of growth. Within each dish lies a history bound to the interdependence of the earth the elements and the daily struggles and strides that I now try to apply to my own life everyday. Bean bread, Charred pork posole, grape dumplings and more. 
6pm cost $60.00
Dates:
Friday September 19th

Saturday September 20th
October- The Mushroom Forest-Featuring The Mushroom Planet
Paired with local wines, this dinner is based on dishes featuring exotic mushrooms, most from near and a couple from far. This menu indulges the senses and engages the palette to the delicate and pungent quality of the most beloved funguses. Most grown locally by The Mushroom Planet include Lions main, Maitake, King oyster, golden oyster, and shiitake. My sister (from Seattle) will send me the prized foraged chanterelle and Morrels. And who knows a fresh king salmon might also make its way here. 6:00 pm cost $60.00
Dates:
Saturday October 4th
Late Summers’ Harvest Dinner
Aperitif
Apricot rhubarb Julep
First Course
Fried Green Tomato with Garlic Vinaigrette
Roast Corn, Purple Hull Bean and Roasted Pepper Salad
Entree
Chicken fried Buffalo with Pecan Gravy
served over fire roasted poblano pepper mashed German butterball potatoes
Fried Burgundy Okra
Vegetarian Entree
Creamy grilled Rosita eggplant layered and baked with heirloom tomatoes and fresh goat cheese, served with fried burgundy okra and slow braised purple hull beans
Dessert
Homemade hot apple fritters with
Peach Ice Cream
Living Kitchen raised and produced the garlic, onions, potatoes, tomatoes, eggplant, goat cheese and fresh goat milk, and the peppers.
The Buffalo was raised sustainable by Wichita Buffalo. The Okra was raised by multiple venders at the Cherry Street Farmers Market,
The Green beans, corn, nectarines and purple hull beans were raised by Debbie Shanks.