RACLETTE – LET’S BE CHEEZY TOGETHER!

Lydia Gwin has pulled out the raclette sets to host a three-course Raclette meal. This hands-on dining experience creates a stunning array of gruyère, comté, Emmentaler, sausages, pulled chicken, asparagus, zucchini, mushrooms, cornichons, and pickled onions. Three potato preparations – roasted smashed with garlic pesto, English roasted, and Hasselback served with creamy horseradish sauce, caramelized onions, and mushrooms. We will have a start course of shaved brussel sprout salad with dried cherries, citrus and an maple dijon dressing, enjoy raclette, and finish with a Cinnamon and Cardamom Spiced Pear & Coconut Crumble with Vanilla Chantilly Cream