Menu

Chef’s Tasting Menu

May 5 to May 28, 2016

 

 

FIRST COURSE*

Chilled Asparagus Soup

with a Warm Bacon Beignet

 

 SECOND COURSE

Spring Farm Salad

dressed with a Basil and Dijon Vinaigrette

 served with a Gruyère and Ramp Soufflé

 

THIRD COURSE*

Great Lakes Walleye

 with Crispy Potato and Caviar Sabayon

 

INTERMEZZO

Strawberry Sorbet

with Rosewater Essence

 

FOURTH COURSE*

Wild Mushroom Lasagna

with Green Tomato Marinara and Garden Herbs

 

FIFTH COURSE*

Coq au Vin

with Italian Truffles and Buttermilk Biscuits

 

SIXTH COURSE

Salted Caramel Éclair

with Lemon Balm Crème, Oven Dried Pineapple, and Vanilla Bean Gelato

 

 

$90.00 per person ~ Chef's Tasting Menu
*
Optional Wine Flight Pairings available for $55 per person additional

Prices Exclude Tax, Gratuity & Beverages Unless Noted

menu subject to change