Reserve Dinner at Hoosier VIllage

Check out our awesome Reserve Dinner! Regional Executive Chef Camden Cox and Sous Chef Nick Brown prepared:

Appetizer:
Shrimp Fritters w/ Citrus Aioli

Entree:
Beef Tenderloin w/ Blueberry Reduction
Sundried Tomato Risotto
Warm Spinach, Arugula and Frisee Salad 

Dessert:
S'mores Brownie Ala Mode

 I would like to take a minute to explain how we prepared the dessert. Smoked Vanilla Ice Cream rolled in Graham Cracker crumbs.  Next, a Smoked Dark Chocolate Chunk Brownie. Finished with Bourbon Candied Pecans and a Toasted Marshmallow.

Camden Cox
Regional Executive Chef