Autumn veggie frillo misto with charred onion aoli
Acorn squash and apple soup with chive creme fraiche
Arugula salad with rosted beets and goat cheese and sherry-walnut vinaigrette
Walleye confit with carmelized leeks and cauliflower puree
Smoked beef brisket with sweet potato croquette and braised cabbage
Chocolate brie bonbon with fresh fig and port wine reduction
Adam has been a valued member of our staff for several years. He's one of those people who can look over the pantry and concoct unusual and tasty meals on the fly. He'll create a different menu for each of our Wine & Dine weekends if you'd like to spoil yourself more than once.
Adam has multiple talents — we've often wished we could clone him into three — keep him as our full-time chef, but also as our lead dog musher and one of our wilderness fishing guides!
This weekend includes: two nights accommodations, all meals including special Friday evening entrees, and Adam's Saturday Gourmet Dinner with wines. If we have enough snow, it also includes cross-country skis and snowshoes.
Here is the menu Adam has created for his Saturday evening dinner on Feb 7th.
Steel Head Trout Crudo
Spiced Chickpea and Wildrice Soup
Salad of Watermellon topped with marinated Kalamato Olives and Feta-
then sprinkled with toasted Pumpkin Seeds
Racotto and Thyme Potato Gnocchi
with Roasted Wild Mushrooms in a smoked tomato broth
Milk Poached Walleye with Turnip Mash and Preserved Lemon Relish
Almond and Pistachio Florentine shell filled with a Greek Yorgurt Chocolate Mousse and fresh berries