| |
|
|
| |
| |
Seasonal Produce at One Eleven
  Ryan Boughton,
Executive Chef at One Eleven Main, has spent the past few months
traveling throughout northern Illinois, southern Wisconsin and eastern Iowa in search of the freshest produce and choicest meats. Chef Boughton and his culinary staff
are in the kitchen cooking up seasonal creations showcasing the freshest ingredients the area has to offer.
This spring One Eleven Main has proudly served fresh, locally-grown asparagus from the DuBord Asparagus Farm
in Hanover, Illinois; delicate baby lettuces from Little Bear Gardens in Hazel Green, Wisconsin;
and wild morel mushrooms harvested by Wooded Wonderland in Galena, Illinois.
Beginning in July, One Eleven Main will offer new menu items including a Goat Cheese Salad made with 100% natural Montchevre goat cheese. This award-winning cheese is
made from fresh, prime quality goat milk picked up daily from farms in Wisconsin and Iowa.
A new Ravioli entrée features artisanal asparagus and asiago-filled lemon spinach ravioli pasta handmade by RP’s Pasta
in Madison, Wisconsin. The dish is finished with a creamy parmesan broth.
When visiting One Eleven Main, start your meal with the new Rushing Waters Smoked Trout appetizer. Rushing Waters Fisheries
in Palmyra, Wisconsin, uses organic farming practices to raise rainbow trout in crystal clear artisan spring water ponds. The result is some of the highest quality trout on the market.
One Eleven Main serves the smoked trout
with horseradish dill cheese spread, capers, a farm egg, chopped onion and grilled bread.
Chef Boughton and his staff invite you to stop in to One Eleven Main to enjoy the fresh flavors of the season.
|
|
|
|
 |
|
|
|
June 2008 enewsletter