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