Hot from the kitchen are some mini open faced dagwoods. Unlike a traditional dagwood sandwich, these tiny hors d’oeuvres consist of crispy bacon, cheddar cheese, horseradish mayo, and onion sprouts on rye toast points that fit nicely in your mouth. This appetizer allows one to enjoy the same great flavor of a traditional dagwood but without the overly full stomach afterward.
Fontina cheese comes from Italy and has a creamy, slightly nutty taste. This is the type of cheese that we used in our spinach and bacon pizza. This is the perfect trio of creamy, chewy, and crunchy ingredients on one round crisp. Our cocktail salmon cakes are laced with dill which gives them a pleasant after taste complete with crème fraiche on top that aids in soothing one’s pallet.
Pancakes don’t have to be sweet. Our wild rice and scallion pancakes are made fresh with warm artichoke relish and diced vegetables on top. The pickled artichoke gives the dish a zesty flavor when soaked into the rice. Herb risotto fritters are cooked similarly to doughnuts but are much better for you. The rice that goes into these fritters is cooked in broth until it reaches a creamy consistency. On the side, we offer a parmesan peppercorn sauce that is perfect for dipping these chewy fritters into.
The chefs are also preparing two types of entrees. The first is a sautéed fresh tilapia with a creamy mushroom scallion sauce with oven roasted baby red bliss potatoes and broccoli tossed with olive oil and parmesan cheese on the side. Next is a chicken breast with artichokes, herbs, and olives in a champagne sauce with the same vegetables offered on the side.
