February Tasting

Saturday, February 4th 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.

COCKTAIL APPETIZERS
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.

AMUSE
Crookneck Squash Soup VEG, GF
Farm grown squash, shallots, garlic & heavy cream with a touch of honey and apples

STARTER
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
Rosemary Pork Loin and Spaetzle
Seared pork loin marinated in dijon mustard and rosemary
Slow-cooked by sous vide and flame seared
Served with buttered herbed fresh spaetzle and sautéed spinach
Lemon and Tarragon Roasted Roasted Chicken GF
Roasted Red Ranger chicken marinated in fresh lemon and tarragon
Served with fondant potatoes, sautéed spinach and a walnut cream reduction
Burgundy Beef Pie
Kieron’s mum’s traditional beef pie recipe, served with mashed potatoes

DESSERT
Chocolate Chip Cookies over Milk Shots
Freshly baked farmhouse cookies served over shots of milk