Spring Chef’s Table
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’Avola│Sicily
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)
