Spring Chef’s Table

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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)

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