A Delicious Dinner of Appetizers @ Riddle's Penultimate

When were feeling decadent, Julie & head to Riddle's in the Loop. Usually nothing can distract JD from their Cajun Cavatelli, but last week we decided we wanted a selection of little plates. The descriptions are straight from Riddle's ever-changing menu.



Shrimp Cocktail – Big wild, Gulf Shrimps served with the traditional American tomato cocktail sauce, this one made with fresh Southern Illinois Horseradish ground fresh for us at Rothman’s Deli, 4720 Delmar.



Smoked Copper River Salmon - This is not lazy slacker farm-raised Salmon. No. This is beautiful, wild, swim-for-your-life Salmon harvested sustainably from the cold,
clean waters of the Copper River in Alaska, smoked in our own kitchen, and served chilled, with pumpernickel toast points, capers, onions, and cucumber.

Crostini Harrisburg - Crostini (“little toast” in Italy) made with crusty, just- baked Breadsmith Baguette spread with Fresh Herb-enhanced Chèvre-style Goat Cheese from Harrisburg, Missouri and an excellent Italian Sun-Dried Tomato on top.



Crab Stuffed Artichoke Bottoms - Crab is the operative word here, held together only with Homemade Cornbread Stuffing and a prayer, these are like little Crab Cakes stuffed into the ‘Choke Bottoms.

Crawfish Stuffed Mushroom Caps - Large caps piled high with a rich stuffing of Crawfish Newburg, spiked with dry sherry and a good shot of cayenne pepper.

Blue Cheese Stuffed Mushroom Caps - Big caps stuffed with a mixture of Blue Cheese and quite a good shot of Avery Island, Louisiana Tabasco Sauce.

I'd tell you more about how good these were, but I've made myself hungry. I think it's time for breakfast.