Chef Pam's Kitchen

Crepes for every course is the theme of our evening.  We will start out with an appetizer crepe filled with goat cheese, a fig spread, caramelized red onion and a balsamic glaze topped with a garnish of arugula tossed in an infused thyme oil.  For the entree, we will prepare a filling with sauted chicken, broccoli, mushroom and a mornay sauce.  To end our evening, we will fill the dessert crepe with a blueberry cheesecake filling, blueberry compote and lemon zested whipped cream.

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