A blend of creamy cheddar cheese with American Ale.

Bavarian Pretzels & Craft Beer Cheese

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

black truffles, porcini, purple cabbage, mashed potatoes, sauteed bok choy, dry fig port wine reduction

Boil the potatoes in salted water until tender. Drain and mash with butter and cream until smooth. Season with salt and pepper to taste.

Prepare the Mashed Potatoes

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add bok choy and sauté until wilted, about 3-5 minutes. Season with salt and pepper.

Sauté Bok Choy

Season the antelope chops with salt and pepper. In another skillet, heat the remaining olive oil over medium-high heat. Sear the chops for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove and let rest.

Cook the Antelope Chops

In the same skillet used for the chops, add the porcini mushrooms and sauté until tender. Shave black truffles on top and mix well.

Prepare the Mushroom Mixture

In a saucepan, combine the dry fig port wine and bring to a simmer. Reduce until thickened and syrupy, about 10-15 minutes. Strain if desired.

Make the Dry Fig Port Wine Reduction

On a plate, place a generous scoop of mashed potatoes, top with sautéed bok choy. Add the antelope chop on top, followed by the mushroom mixture. Drizzle the dry fig port wine reduction around the plate.

Plate the Dish