top of page
Entrees
Ginger and Kefir Lime Marinated Chicken
Served with Chinese Black Forbidden rice, braised baby bok choy, red curry and
coconut Nage with fried lotus root.Honey Ginger Braised Short Ribs
Served with lychee sauce over Korean glass noodles and sautéed bok choy.Goose Island Marinated Wahoo
Served with Wisconsin cheddar grits and cauliflower florets.Olive Crusted Red King Salmon
Italian potato puree, caramelized shallots; drizzled with pancetta and aged
balsamic vinaigrette reductionMoroccan Grilled Eggplant
Topped with zucchini, red pepper, red and sweet potatoes, lentils, tomatoes,
golden raisins, couscous and a dash of Harissa.Cardamom Rubbed Pork Loin with Mango
Cardamom rubbed Berkshire pork loin with plantain mashed potatoes, mango
and kiwi salsa, garnished with Maduros.Filet Mignon Topped with Cognac Butter
Served on a nest of Portobello mushroom ragout, with savory herbed bread
pudding and roasted root vegetablesDuet of Beef Tenderloin and Crab Cake
Served with red pepper and asparagus souffléDuet of Wild Mushroom Grilled Filet and Chicken
Red wine reduction, garnished with roasted forest mushrooms and enoki spears;
served with Parmesan mashed potatoes and baby vegetables.Duet of Pinot Noir Strip Sirloin and Grilled Mahi Mahi with Mango Chutney
Served with sweet potato puree and grilled asparagusbottom of page