GOURMET FLAVORS of FALL

Thursday, November 19th
6 PM
Recipes include:
MOREL ENCRUSTED BEEF TENDERLOIN
– a whole oven roasted beef tenderloin with a
morel mushroom dry rub, served in
filet mignon medallions with butternut squash
puree and blueberry port wine sauce
BUTTERNUT SQUASH PUREE
– oven roasted butternut squash,
pureed, finished with a kiss of Michigan honey
BLUEBERRY PORT WINE SAUCE
– a port wine reduction sauce with fresh blueberries
AUTUMN PEAR SOUP with APPLE CIDER
–  a delightful autumn soup, puree of autumn pears and
apples with Michigan honey, apple cider and lemon juice,
served with a drizzle of bleu cheese cream
CARROT CAKE with ORANGE GIN CURD
– fresh baked carrot cake topped with
ribbons of cream cheese frosting,
served with homemade orange curd with gin,
garnished with feathery carrot fronds
and fine walnut crumbles
ORANGE GIN CURD
– homemade orange curd with a kiss of gin!
$120 per person