April '23 Tasting
Friday, April 28th from 1:00pm-3:00pm
Please note that due to the nature of this event we are unable to accommodate dish changes or dietary restrictions.
Cheddar Cheese Gougeres VEG
The French Savory Cream Puff!
Classic pâte àchoux dough enhanced with a variety of cheeses
Pork and Apple Sausage GF
Bite-sized house-cured pork and apple sausage with garlic, shallots and rosemary.
Roasted and served atop a rich sauce of beef, port and stewed tomatoes.
Leek and Sherry Soup GF, VEG
Sautéed leeks, thyme, spinach, shallots and garlic in a sherry base
Slowly simmered into a creamy soup
Farm Fresh Kale Salad GF, VEG
Shredded farm-grown Meadowlark kale with dried Michigan cherries, toasted pine nuts and parmesan with a red wine vinegar dressing
ENTREE(S), CHOICE OF:
Jerk Chicken GF, DF, NF
Caribbean spiced half chicken smoked served with a lime mango salad and rice and beans
Classic Beef & Potatoes GF
Tender beef, marinated and then sous-vided, served with honey carrots and mashed potatoes.
Accompanied by a red wine sauce
Hot Smoked Salmon GF
One of our favorite dishes!
House smoked salmon, smoked in our stone smoke house, with a dill, caper, lemon and cream sauce.
Served with butter boiled potatoes and farm fresh seasonal field vegetables
Tomato-Cheddar Bread Pudding VEG
Zingerman’s Bakehouse bread, farm grown tomatoes and classic cheddar come together in the hearty (but not heavy) vegetarian option
Served with sautéed spinach
Chocolate Fondant GF, NF, VEG
Decadent Valrhona chocolate cake with a runny, molten middle