February Tasting

The French Savory Cream Puff!
Classic pâte àchoux dough enhanced with a variety of cheeses

Hales Ham, cheddar cheese and fluffy potatoes, deep fried and served with Chef Ryan’s curry tomato marmalade

Crispy homemade pork rinds with Chef Ryan’s bright and “not too hot” hot sauce

Thinly sliced root vegetables, flash fried and lightly salted

Shredded gem lettuce dressed with creme fraiche, honey and lemon dressing finished with apples, candied walnuts and crumbled Bayley Hazen blue cheese

Zingerman’s Bakehouse bread soaked with a creamy, parmesan tomato and fine herb sauce
Served with sauteed spinach and parmesan crisps

Deboned pork loin rolled and stuffed with fennel sausage.  Served with butter roasted rosemary potatoes, honey glazed carrots and a calvados jus

Breaded chicken breast stuffed with garlic & parsley butter, served with crushed potatoes and a roasted tomato salad, with a light white wine sauce

Mustard-rubbed beef rolled with bacon, onions and pickles, slowly braised in beef gravy.  Served with creamed spinach and crisp sauteed spaetzle

Chef Kieron’s decadent sipping chocolate with all the fixin’s