2015 Private Event Menu

Please choose one item from each category.

First Course:

  • Open-faced Fresh Water Trout Wontons with Mirin Soy Demiglace
  • Wild Mushroom and Brie Tart with Tarragon Cream and Crispy Leeks
  • Herb Salad with Goat Cheese Toasts and Roasted Red Pepper Vinaigrette
  • Miso-Glazed Salmon with Puff Pastry and Asian-style Spinach Salad
  • Potato and Corn Chowder with Salmon Croquettes and Avacodo Mousse
  • Portobella, Eggplant and Basil Napoleons with Goat Cheese Crostini

Main Course:

  • Herb-Rubbed Pork Tenderloin with Port and Orange Sauce
  • Almond, Crab and Brie Stuffed Fresh Water Trout with Lemon Vinaigrette
  • Grilled Beef Tenderloin with Mushroom Jus and Maytag Blue
  • Sauteed Scallops and Snapper with Saffron Cream
  • Crispy Monkfish with Lemon Caper Butter
  • Three-Cheese Stuffed Zucchini Rolls with Tomato and Basil Salsa

Side Dish:

  • Heavenly Mashed Potatoes
  • Parmesan Risotto
  • Wisconsin Cheddar Polenta
  • Herbed Quinoa
  • Rice Pilaf
  • Wisconsin Cheese Grits

Fresh Bread, Chilled Butter and a Fresh Seasonal Vegetable

Garnish are include with each chosen menu.

Dessert Course:

  • Tart Tatin with Cinnamon Creme Chantilly
  • Bananas Foster with Scandinavian Sugar Cookies
  • Orange and Berry Napoleons with Basil Mint Cream
  • Baked Alaska

Special Requests are welcome.

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