|
GOLDEN BASKETS . . . |
|
|
Chicken spiced with fresh ginger, garlic, shallots and curry powder
and served in crisp pastry cups. This Thai appetizer is garnished
with fresh diced cucumber and red bell pepper for a mouthwatering
flavor. |
|
|
COLD SMOKED SALMON LOX SET UP . . . |
|
|
Cold smoked salmon cut thin and arranged on a plate drizzled with
extra virgin olive oil. Garnished with hard boiled eggs and served
with bread baguettes. |
|
CALAMARI . . . |
|
|
Tender rings of Calamari tossed with a lightly seasoned corn meal
breading are flash fried. Served with a creamy Caesar dressing and a
warm marinara sauce. |
|
|
SHRIMP COCKTAIL . . . |
|
|
This appetizer is first boiled in herbs and lemon then chilled and
served on a bed of ice with a chipotle mayo dipping sauce. |
|
|
TOASTED BRIE . . . |
|
|
A wedge of Wisconsin brie cheese encrusted with spiced pecans, brown
sugar and tarragon, dusted with roasted garlic bread crumbs and
toasted to melting. Served with seasonal fruits and sourdough
baguettes. |
|
|
ONION BLOSSOM . . . |
|
|
A jumbo sweet onion, cut to flowering, dipped in Central Waters Beer
and fried in our light house breading. A side of roasted Garlic Ranch
dressing accompanies for dipping. |
|
|
BRUSCHETTA . . . |
|
|
Grilled slices of sourdough baguette, topped with roasted garlic,
marinated plum tomatoes and kalamata olives. Each slice is finished
with fresh basil olive oil, Asiago and Parmesan cheeses. |
|
|
ASIAN CHICKEN STICKERS . . . |
|
|
Ground chicken mixed with cilantro, onions, salt and paprika rolled
in bread crumbs and seared in a pan. Accompanied with red peppers
and fresh pineapple on a skewer with a plum barbeque sauce. |
|
|
FRIED PORTABELLA MUSHROOMS . . . |
|
|
A heaping platter of thin sliced portabella mushrooms tossed in
cornmeal and spiced breading, then deep fried and served with our
own Caesar dressing. |
|
|
SAMOSAS . . . |
|
|
-- Ground beef samosa . . . |
|
|
This vegetarian Indian appetizer is made from pastry dough that is
filled with sautéed potatoes, shelled peas, onion, cauliflower,
carrots and Indian seasonings. The samosa is lightly fried until
it is golden brown and crispy. Tamarind Chutney accompanies this
dish. |
|
|
CRAB DIP . . . |
|
|
A West 14th favorite. A delightfully creamy blend of snow crab,
artichoke hearts and Italian cheeses artfully blended with delicate
seasonings, served warm in a toasted sourdough bread boule. |
|
|
FRIED PICKLE SLICES . . . |
|
|
A Southern specialty, Kosher dill slices, coated with our own Central
Waters Beer breading and fried to a crispy golden brown. Accompanied
by a creamy stone ground mustard sauce. |
|
|
CLOSE WINDOW |