Morel and Asparagus Vol-au-vent

2 TB butter
½ cup morels
½ cup portabella caps, grilled and diced into ½-inch pieces
½ cup asparagus, grilled and cut in 1½-inch pieces
½ cup caramelized onions
7 roasted garlic cloves
2 oz Madeira
1 cup heavy cream
2 tsp fresh thyme, chopped
¼ cup Parmesan cheese
salt, pepper, and Tabasco to taste
Puff pastry cups
Minched chives and truffle oil for garnish

In a large sauté pan on medium heat, melt the butter and cook until light brown and nutty. Add the mushrooms and sauté to golden brown. Add the roasted garlic and continue cooking for a minute. Deglaze the pan with the Madeira. Reduce liquid by half, then add the heavy cream and thyme; continue to reduce until the cream thickens to coat a spoon. Taste and adjust seasoning with salt and pepper. Finish with the Parmesan cheese and spoon into puff pastry cups. Garnish with minced chives and truffle oil.

Hours of Operation:
Tuesday - Thursday: 5pm - 9pm

Friday & Saturday: 5pm - 10pm
Final Seating 9:45pm

Closed Sunday & Monday

Sage Lounge Hours:

Tuesday - Thursday: 5pm - 11:00pm

Friday & Saturday: 5pm - Midnight

Closed Sunday & Monday

Final seating time will be 15 minutes prior to the stated closing time

Call 231-344-4420 for information or to make reservations.
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Odawa Casino Resort; Call us at 1-877-442-6464
1760 Lears Rd, Petoskey, Michigan 49770