Appetizers

Question 0

Prairie Breeze Cheddar Popovers

Answer 0

Light hollow rolls topped w/prairie breeze
Baked high heat so they puff up
Served w/ herb butter & ham butter
Sea salt, black pepper

Boars head tavern ham

Question 1

Norwegian Smoked Salmon

Answer 1

Thinly sliced, cold smoked Norwegian salmon (2oz) served over crispy potato galette (hash)
w/ mustard crème fraiche, fresh herbs, arugula, & pastrami spice

Pastrami spice: black pepper, clove, salt & caraway seed
Mustard crème fraiche: whole grain mustard, sour cream, herbs

Question 2

Parmesan White Truffle Fries

Answer 2

House cut fries tossed in truffle oil with chives and saved Parmesan cheese. Served with truffle aioli and chipotle ketchup

Question 3

Grilled Artichoke Hearts

Answer 3

Fresh artichoke hearts turned down by hand,
Boiled & marinated in lemon, herbs, garlic, olive oil
Charred on the wood fire grill
Served over truffle aioli
GARNISH: w/ pram regiano & bread crumbs
Truffle aioli: mayo, lemon juice, black truffle oil & herbs

Question 4

Brie Toast

Answer 4

Ciabatta bread toasted w/olive oil & spread w/whipped Brie

GARNISH: w/roasted pear, arugula, toasted hazelnuts, & pomegranate seeds

Brie: soft cows milk w/ slight grayish tinge under a rind of white mold

Question 5

Warm Kale & Roasted Garlic Dip

Answer 5

Kale dip
Croutons 
Parmesan
Prairie breeze
Chives

Served with warm flatbread & honey wheat cracker
(wheat, cayemme, oil & salt)

Question 6

Grilled Shrimp Cocktail

Answer 6

Shrimp U-12
5 wild caught white shrimp from Mexico marinated in fennel marinate, garlic, & oil
Charred on our wood fire grill

Served chilled & presented w/ chipotle cocktail sauce & Henry aioli

Herb aioli: fresh thyme, oregano, parsley, & egg
Chipotle cocktail : horseradish, ketchup, lemon, Worcestershire, chipotle peppers
Fennel marinate: fennel, parsley, thyme, garlic, chili flake, salt