Appetizers

Question 1

Soft Pretzels and Provolone Fondue

Answer 1

American, Havarti, and Provolone cheeses blended with cream

12 Pretzels – house made brioche dough, dipped in lye baked and topped in salt.

Question 2

House Potato Chips and Onion Dip

Answer 2

Russet Potatoes fried in Soybean Oil

Onion Dip: Blanched Yellow Onion, Onion Powder, Chives, sour cream, mayo

Question 3

Mussels

Answer 3

1 lb. Mussels pan steamed with Roasted
Tomatoes, Garlic, Stella Artois, Italian Sausage, and Butter
Served with Grilled Bread and Herbs

**Mark table with discard bowl and mussel forks

Question 4

Smoked Salmon

Answer 4

4 oz Smoked Salmon
Pickled Red Onions
Roma Tomatoes
Capers
Poached Egg
Onion Dip
Grilled Bread

Question 5

Thai Chile Chicken Wings

Answer 5

8 Chicken Wings tossed in a sweet and savory caramel fish sauce, served over Asian slaw with cashews, sesame seeds, thai herbs and lime zest.
Thai Herbs: thai basil, mint, and cilantro.
Mark with discard bowl and one moist towelette per guest enjoying the appetizer.

Question 6

BBQ Nachos

Answer 6

3 oz BBQ Pork Belly  
House Made Corn Tortilla Chips
Fondue Cheese
Black Beans
Pico de Gallo
Sour Cream
Guacamole
Cilantro garnish

Question 7

Roasted Garlic Hummus

Answer 7

Housemade hummus (tahini paste, chick peas, lemon, cayenne, garlic)
Topped with pickled peppers, olives, cucumbers, chives, and tomatoes and drizzled with Olive Oil.
Served with housemate Grilled Pita

Question 8

Cheddar Potato Pierogies

Answer 8

3 cheddar potato pierogies, (potato pasta, stuffed with prairie breeze cheddar and potato filling.) Lightly seared in beurre monte and lemon. Served on a bed of mustard crème fraiche. Garnished with fried cauliflower, parsley leaves, chive batons, and dill fronds.