Arrowhead Restaurant and Bar A Wheaton Park District Facility 26w151 Butterfield Road, Wheaton (630) 653-5800 www.arrowheadgolfclub.org
Guests who visit Arrowhead Restaurant and Bar this May will enjoy Arrowhead's first annual "Asparagus Fest." New Executive Chef Alan Pirhofer will create signature dishes with the coveted spring asparagus. These unique, seasonal dishes will be highlighted on the menu throughout the month.


Alaskan Halibut Asparagus - Morel Mushroom Ragout and Red Wine Sauce
(Serves 4)

Ingredients:
4 6-0z halibut fillets
16 Asparagus pencil size trimmed and cut in 1" pieces
8 ramps (wild Leeks) trimmed and cut in 2" pieces
12 morel mushrooms well washed
3 Tbs butter
2 Tbs herb mix (chopped parsley, chive thyme)
1/4 cup chicken stock
salt and pepper

Directions:
Season fish with salt and pepper and fresh herbs. Sauté in butter for 4minutes and it has some color turn to other side and cook 4 minutes. Sauté mushrooms in butter with salt and pepper about 4 minutes add chicken stock and cook 2 minutes. Add asparagus and ramps and reduce till almost dry Plate ragout in center of plate place halibut on top and finish with drizzles of red wine sauce on the plate.


For the Sauce
10 oz red wine
2 tsp minced shallot
3 Tbs butter