From cattle country to oil fields, from dive bars to dinner tables. Tulsa's food tells the story of America's heartland. General Manager Adam Cruz continues his "meets Martinborough" series by bringing the bold, smoky soul of Southern cooking to the Napoleon dining room's intimate fireplace. Five courses trace a culinary exploration: start with a Reuben egg roll (sauerkraut, corned beef, Russian dressing), move through fried pork ribs that legend is made of, followed by biscuits swimming in sausage gravy, and then slow-smoked BBQ pulled pork served with cornbread, fried okra, and black-eyed peas — sides that honour the agricultural plains. Strawberry pecan pie closes out the night. Each course pairs with a Martinborough beverage: hand-crafted brews from Martinborough Brewery, award-winning Pinot Noir and Chardonnay from Palliser Estate, a botanical gin from Margrain, and a Noble wine to finish with pie. Your ticket includes five courses and four standard drinks (low and non-alcoholic options available).

Chef and owner Adam Newell shares a menu celebrating the wild coast and world class cuisine of Cape Palliser. This three course feast features the very best of the South Wairarapa: start with Cape Palliser poached crayfish ravioli with pāua and watercress beurre blanc. Move to Pirinoa lamb, tender, and spiced, with winter greens and dukkah. Finish with Meyer lemon posset and vanilla shortbread fingers. The Margrain Vineyard team will be there too, sharing the story of some of the oldest vines in Martinborough and the wines selected for each course. Your ticket includes three courses with wine pairings and sparkling water.

Breaded chicken fillet, with Pasture Pride egg frijoles refritos, Schoc Chocolate mole, lime crema, pickled onion, pepperoncini, and shredded lettuce in a Cottage Lane artisan bun, with corn tortilla chips and guacamole.