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Nosh's kitchen is the only one in the area elegant enough to send out amuse bouches, but the restaurant's flexible, snack-friendly menu ensures that fine fare doesn't have to be intense or expensive.Greg Jaworski's cooking is seasonally driven, and the menu changes daily based on what he's found scouring the area farmers' markets. Nearly everything Nosh serves is made from scratch, from sausage to Dijon mustard. Jaworski's style might be called Lake City locavore meets Mediterranean, which means the homemade sausage on the meat-and-cheese platter we might be seasoned with zahtar, a Middle Eastern spice blend. Favorite noshes include the sautéed mushrooms, cultivated in St. Joseph, Minnesota, which are roasted with herbs and olive oil, then finished with garlic, heavy cream, butter, and sherry, and eaten on grilled bread slices--it's one of the state's most hedonistic meatless dishes. And Minnesota's Au Bon Canard foie gras with heirloom beet greens and roasted pineapple slices, which foils the rich liver with acidic sweetness, is a top carnivore's treat.