
Seared grouper with roasted carrot, bulb onions and verde.

Potato cauliflower soup with fines herbs

Strawberry rhubarb sorbet with mint

Beef fillet with mushrooms, black garlic demiglace, and potato pavé

Chef Joy special, I plated coconut mango entremets with emacerated mango and strawberry

Plated charcuterie board with award winning local Wisconsin made cheese

Fines Herbs

Spring beet salad, locally grown

Burgers ground on site fresh from beef fillet trimmings.

Made fresh shortcake with whipped cream, strawberry sauce and basil

Red Snapper with parmesan cream sauce, mushrooms and fried parsnip

Chard with stir-fried red cabbage, broccoli, snap peas and chive crème

Gyros. Side of salmon and crème.

Garden grown romaine lettuce beet salad with chèvre, pistachio and fennel

Sous vide beef fillet, pan seared in garlic butter with broccoli and mushroom

Herb brined chicken breast & white wine caper reduction with seared asparagus and duchess potato

Marinated pork loin, simply stir fried

Everyone's favorite, 3am breakfast

Marinated chicken stir-fry