Spring Chef's Table
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!
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