Spring Chef’s Table

May 21st, 2019 | 5:00 pm - 8:00 pm

Spring Chef’s Table

Tuesday, May 21st with Social Hour starting at 5:00pm

Demonstration starting at 6:00pm

Enjoy a 5 course dinner where Executive Chef, Quaid Fetkenheuer, will demonstrate how to create each dish.

 

What does this course offer?

All courses are paired with either a cocktail or wine

Each guest will receive a recipe card for each item we prepare

Watch our Executive Chef prepare the food in front of you then taste the food for yourself

 

Menu:

Amuse Bouche

Peter Rabbit

Tattersall  Aquavit / Carrot Juice / Lemon Juice / Ginger Cinnamon Syrup / Tattersall Orange Crema /

Angostura Bitters / Copper & Kings Absinthe Mist

 

1st Course

Roasted Baby Artichokes

Lemon Sabayon / Prosciutto / Puff Pastry / Candied Almonds

 Paired with Pieropan │ Soave Classico Doc 

 

2nd Course

Cold Smoked Salmon Lox  

Pumpernickel Crostini / Chervil & Crème Fraiche Foam / Chives / Cucumber / Pickled Red Onion

Paired with Chateau De Sancerre Blanc │ Loire Valley

 

3rd Course

Spring Salad

Endive Lettuce / Honey Crisp Apples / Asian Pear /Bacon Lardons / Red Watercress Smoked Bleu Cheese /

Creme Fraiche / Chervil / Tarragon / Parsley

Paired with Rutherford Ranch Merlot │ Napa Valley

 

4th Course

Veal Osso Buco

White Truffle Polenta / Fried Wild Mushrooms / Grilled Asparagus

Paired with Cantine Colosi Nero D’AvolaSicily

 

5th Course

Lemon Chamomile Cream Pie  

Cornmeal Crust / Vanilla Meringue / St Paul Bourbon Soaked Cherry

Paired with Chamomile Bourbon Sour

 

Fee:

$69 per Person (Price does not include tax or gratuity)

 

Call today to make your reservation at 218-254-7959!

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