We are excited to announce that this year’s theme for our Spring Food & Wine event is “Swine & Wine.” Our new executive chef, Ian Heieie as created delicious menus for Friday, May 5 and Saturday, May 6.
Friday Night Menu | A selection of the following:
Housemade chili-seasoned pork rinds
Smoked pork Braunschweiger with grain mustard, pickled vegetables, and sesame flatbread
Dehydrated and rehydrated beets, creme fraiche, and pickled garlic root
House cured venison loin Bresaola
Whipped lard and sourdough bread
Fresh cow’s milk cheese on a potato chip with chives
Register online for Friday night or call 218.663.7212.
Saturday Night Menu
First Course | Salad of Frisee, Kalamata olive, fresh fennel, orange segments, pancetta-vinaigrette, and cured egg yolk
Second Course | Seared scallop and pork belly
Third Course | Baked Alaskan Halibut and pork cracklings
Fourth Course | Lardo-wrapped rabbit loin and carrot puree
Fifth Course | Filet mignon confit and ramp butter
Sixth Course | Flourless chocolate torte, maple syrup candied bacon, and chocolate-kalamata olive sauce
Register online for Saturday night or call 218.663.7212.