Last week at NorthPointe Woods, we held our monthly Chef’s Reserve Dinner. With flavors of asparagus and artichokes, Chef Nicole’s theme of the night was “The End of Spring.” We decorated the table a little more earthy and rustic this time with asparagus, birch bark and Queen Anne’s lace!
Chef’s Reserve Dinner
Apéritif
Pimms cup apéritif
Soup
Creamy Artichoke broth
Salad
Goat cheese, asparagus & red pepper terrine
Entrée
Roasted beef tenderloin with cabernet mushroom pan sauce, crispy yukon gold potato smash & fresh local asparagus
Dessert
Strawberry Frangipane Tart
Katie VanderStraaten
Dining Services Director I NorthPointe Woods