Saturday, April 30th 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
Ham and Cheese Croquettes GF
Hales’ Ham, cheddar cheese and fluffy potatoes, deep friend and served with curry tomato marmalade
Onion Bahji with Mango Chutney VEG, GF, DF
While working in Mumbai, Chef Kieron learned this traditional Indian recipe for shredded onion fritters from many of the chefs he worked with, and more importantly from their grandmothers.
Crookneck Squash Soup VEG, GF
Farm grown squash, shallots, garlic & heavy cream with a touch of honey and apples
Farm Fresh Kale Salad VEG, GF
Shredded farm-grown Meadowlark kale with dried Michigan cherries, toasted pine nuts and parmesan with a red wine vinegar dressing
ENTRÉE(s), CHOICE OF:
Cauliflower & Ras el Hanout Rice Timbale GF, VEGAN
Fried saffron cauliflower with citrus-braised red cabbage and Ras el Hanout rice timbale
House Cured Ham GF
Served with crispy sautéed cabbage, apples, cider and a beet-poached egg
Finished with a parsley and garlic sauce
Rich without being heavy!
Lemon and Tarragon Roasted Chicken GF
Roasted Red Ranger chicken marinated in fresh lemon and tarragon
Served with fondant potatoes, sautéed spinach and a walnut cream reduction
Bourbon Glazed Roasted Beef GF
Served with a French fried onion crust alongside a roasted garlic mash and crushed minted peas
Chocolate Chip Cookies over Milk Shots