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Smoke kissed Hasty Bake pork tenderloin with veal demi, and an Oklahoma peach, bourbon compote. Served with a side of creamed spinach smoked garlic mascarpone, and stone-ground polenta cakes, accompanied with a farm-fresh basil summer salad of Oklahoma peaches and cucumber basil – mint – pecan – yogurt dressing. For dessert, an Oklahoma peach and lavender cobbler with creamy housemade vanilla ice cream.