LA CRAIE pouilly fume

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

chevre mousse, hazelnut, orange, honey lemon vinaigrette

Preheat the oven to 400°F (200°C). Wash the beetroot, trim the ends, and wrap each beet in aluminum foil. Drizzle with olive oil and sprinkle with salt. Roast for 45-60 minutes or until tender. Let cool, peel, and slice.

Roast the Beetroot

In a blender, combine goat cheese, heavy cream, garlic, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary. Chill in the refrigerator for at least 30 minutes.

Prepare the Mousse

Toast the hazelnuts in a dry skillet over medium heat for about 5-7 minutes until fragrant. Let them cool, then roughly chop.

Prepare Hazelnuts

In a small bowl, whisk together honey, lemon juice, olive oil, salt, and pepper until well combined.

Make the Vinaigrette

On a plate, arrange the roasted beetroot slices. Top with a dollop of chevre mousse, sprinkle with chopped hazelnuts, and drizzle with honey lemon vinaigrette. Finish with a sprinkle of orange zest.

Assemble the Dish

Organic Beetroot

Salt

Olive Oil

Goat Cheese (Chevre)

Heavy Cream

Garlic Clove

Black Pepper

Hazelnuts

Honey

Lemon Juice

Salt and Pepper

Orange Zest

Poplar Bluff organic beetroot

with fennel orange salad and sublime extra virgin olive oil vinaigrette

Octopus carpaccio

polenta, snap peas, maitake mushrooms, pan jus

Pan Roasted Chicken

Baby Cucumber, Shaved Leffers Carrots, Orange Agave Vinaigrette

Galimax Living Greens

Roasted butternut squash velouté is a silky smooth soup made primarily from roasted butternut squash blended with broth and cream. This version features the warmth of nutmeg and fresh sage, which enhances the earthy sweetness of the squash and provides a comforting, creamy texture. Here's how to create this delightful velouté at home.

Roasted Butternut squash veloute

Insalata Indivia is a salad combining Belgian endive, radicchio, and prosciutto, often dressed with a creamy Gorgonzola sauce. The venue serves its version with a rich Gorgonzola cream and toasted walnuts, adding a creamy and crunchy texture that complements the bitterness of the greens. Here's how to make it at home.

Insalata Indivia

Kim Crawford Sauvignon Blanc

Make Poplar Bluff Organic Beetroot Recipe in just 2h . chevre mousse, hazelnut, orange, honey lemon vinaigrette

Poplar Bluff Organic Beetroot Recipe

Ingredients

Beetroot Preparation

Chevre Mousse

Hazelnut Topping

Honey Lemon Vinaigrette

Garnish

Method