While some restaurants have seasonal specials, Prairie Berry Winery in Hill City has an entire seasonal menu that rotates year round. 605 spoke with Prairie Berry’s hospitality manager Ermin Husidic about what’s a must-try this winter.
“We change our entire menu from summer menu down to fall and winter and spring, so the entire menu changes over completely,” he said. “Some of our cheese boards and items like that stay constant, but sandwiches differ a little bit depending on the season.”
For example, they have the Prosciutto & Fig Jam open-face sandwich. This feast for the eyes as well as the stomach consists of smoked prosciutto, fresh goat cheese, fig jam, and is topped with micro-greens.
While some menu items appear the same, they vary each season with the changing and available ingredients.
“We normally change over some of our spreads as well to go on the sandwiches,” said Husidic. “So the sandwich might stay the same, like our Grilled Cheese with bacon, but
the spread and some of the cheeses are different. It’s a completely different flavor that’s more geared towards fall and winter rather than the summer.”
Two new additions Husidic is excited about are the Buffalo flat-grill sandwich, which has braised buffalo flank steak with creamy béchamel, balsamic caramelized onions, and
smoked gouda, and the Buffalo Chicken Pizza.
“A DEFINITE CROWD FAVORITE IS OUR SMASHED POTATO & BACON [FOCACCIA
For those craving pizza, this winter opens up the ability to customize your order.
Husidic explained, “This winter we actually are opening up to where you can get half a pizza and a salad rather than having to do a full pizza like we normally do in the summer.”
Wines recently released are Red Currant and Apricot.
Other popular seasonal wines include Prairie Berry’s Pumpkin Bog, which has a mix of pumpkin and cranberry, or the holiday-inspired Cranberry, both of which can be enjoyed on the table or mulled with spices (they sell their own house blend).
“All you have to do is add mulling spices, a couple of orange peels, and some brown sugar, and just warm it up either over a stove top or in a crockpot,” said Husidic. “It’s such a nice, comfortable, warm drink for the chilly weather.”
For more information, visit prairieberry.com.
MORE OF WHAT'S ON THE MENU
Ham, salami, prosciutto, pepperoncini peppers, provolone cheese, and red pepper aioli.
Applewood-smoked bacon, gruyere and smoked gouda cheese with Parmesan aioli.
Crisp flour shell with choice of topping. Comes with lettuce, tomato, and cheese.
HOT HAM & CHEESE
Thinly sliced ham, mustard, and gruyere cheese toasted with creamy béchamel.
FOCACCIA FLATBREAD PIZZAS
WILD MUSHROOM & CARAMELIZED ONION
Wild mushrooms, caramelized onion, Parmesan aioli, truffle oil, and topped with fresh goat and Parmesan cheeses.
BUFFALO CHICKEN PIZZA
Roasted chicken tossed in buffalo wing sauce, topped with red onion, pepperoncinis, creamy béchamel, gorgonzola crumble, and a cheese blend.
ARTISAN CHEESE BOARD
Chef’s selection of three gourmet cheeses, lahvosh crackers, nuts, and seasonal fruit.
Chef’s selection of meats and cheese with marinated seasonal vegetables and toasted artisan bread.