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| appetizers, entrees, pastry, cheese |
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| Soup of the Day |
8 |
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| Artichoke and Quail Salad oven roasted tomato, radicchio |
11 |
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| Lobster wakame seaweed, crispy noodles, Thai flavors |
14 |
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| Mixed Greens roasted beets, crispy goat cheese, balsamic truffle vinaigrette |
11 |
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| Crab Cake mustard foam , garlic, shallots, radish |
13 |
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| Liquid Cauliflower Ravioli squid ink pasta, smoked salmon, apple compote, herb butter |
12 |
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| Crispy Pork Dumpling Serrano pepper vinaigrette |
14 |
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| Roasted Duck Breast celery root puree, cannelloni, confit leg, duck cardamom jus |
27 |
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| Veal Sweetbreads white beans, truffle sauce, eggplant caviar |
31 |
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| Pork Brussels sprouts, fennel, apple, herb cake, sweet potato, gastrique |
28 |
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| Prime Ribeye wild mushrooms, glazed baby vegetables, red wine sauce |
35 |
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| Winter Squash Agnolotti seasonal vegetables, fresh herbs |
23 |
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| Halibut bulgur, vegetables, coconut lemongrass broth |
29 |
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| Organic Salmon spaetzle, pearl and cippolini onions, herb coulis |
27 |
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| Sturgeon & Seared Scallops melted leeks, clams, potato espuma, shellfish emulsion |
30 |
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| Organic Apple Water sour cream panna cotta, oatmeal cake, crispy sweet potato |
8 |
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| Chocolate molten, aerated, baked, ganache, lemon |
8 |
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| Chamomile Crème Brûlèe pear, pomegranate, chocolate butter crumble |
8 |
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Ice Cream vanilla bean, dark chocolate, maple, eggnog
3 / scoop |
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| Sorbets mango, coconut, pear cider, bood orange |
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| 3 / scoop |
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| Assortment of Cheese (six selections) |
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| Carr valley “Gran Canaria” Wisconsin sheep, goat, cow’s milk |
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| Kings Island “roaring forties” Australia cow’s milk |
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| Humboldt Fog California goat's milk |
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Tete de Moine “Monks head” Switzerland cow’s milk |
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| Dunbarton Blue Wisconsin aged cow’s milk |
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| Mobay Wisconsin sheep and goat's milk |
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| 4 / selection |
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| Wine pairings are available with all courses from the menu. |
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