April 17, 2019

Cena di Maiale

Kevin C.

Appetizer: Risotto Cake
Pancetta | Sun Dried Tomato Pesto | Microgreens

Bread: Brioche
Maître d'Hôtel butter

Soup: Puree of Lentil
Croutons | Lemon Zest | Chervil

Intermezzo: Sorbet
Hibiscus | Blackberry | Candied Mint

Entrée: Roasted Pork Loin
Asparagus | Polenta | Marchand de Vin Noir | Onion Crisp

Dessert: Cheesecake
Strawberry Coulis | Chocolate Stick | Graham Crumble

April 24, 2019

Korean/French Plated Dinner

Sung C.

Appetizer: Stuffed Mini Portobello Mushrooms
with Chevre and Kimchi Slaw, served with Spicy Miso Sauce

Soup: Soybean Curd (Doenjang)
French Onion Soup garnished with a Toasted Gruyere Crostini and Green Onions

Salad: Asian Pear and Beet Salad
with Pine Nut Honey Mustard Vinaigrette

Sorbet: Lychee Ginger
Sorbet topped with Ginger Snaps and Fresh Basil

Entrée: Korean BBQ Rack of Lamb
with Lemon Brussel Sprouts and Sesame Cauliflower Rice, Gochujang Bordelaise, garnished with pickled Daikon Radish

Dessert: Sweet Pancakes and Citrus Soy Sherbet
garnished with deep-fried “Lotus Blossom” Cookie and fresh fruits

May 1, 2019

Raul C.

Appetizer:
Smoked beet hummus | pita chips | spiced walnuts

Soup:
chilled carrot ginger soup | chive | carrot chips

Salad:
Mixed greens | crudite | strawberry balsamic vinaigrette | breadcrumbs

Intermezzo:
Passionfruit-mango-mint sorbet

Main Course:
Beet+chevre chicken roulade | farro risotto | walnut crema | carrot sauce | fried kale

Dessert:
Smore Bomb | toasted marshmallow | graham cracker crumble | toasted marshmallow ice cream

May 8, 2019

Mason K.

Chicken Pistachio Galantine
Cranberry Sauce | Pesto | Crostini | Micro Greens

Spinach Avocado Grapefruit Salad
Baby Spinach | Avocado | Grapefruit | Balsamic Vinaigrette | Candied Pecans

Strawberry Sorbet

Deconstructed Pork Belly Taco
Pork Belly | Pickled Red Onion | Pickled Julienne Carrots | Salsa Verde | Honey Chipotle Sauce | Street Corn | Cilantro Lime Rice | Tortilla

Crepe Gateau
Hazelnut Cream | Coffee Cream | Chocolate Cream | Hazelnut Ice Cream | Ganache | Candied Hazelnuts

May 15, 2019

Spanish Dinner

Kelley R.

Spanish Ham and Cheeses
manchego, cabrales, and ham plate with quince paste and warm olives

Tortilla de Patata Omelet
with Romesco and a Frisée salad

Gambas al Ajillo and Pan con Tomate
traditional garlic shrimp with tomato bread

Gazpacho

Saffron Paella
chorizo, calamari, peas

Berry Sangria Sorbet

Bread baskets with Pan Basico will be on tables.
Traditional Spanish White bread)

May 22, 2019

Gluten Free Dinner

Amber S.

Appetizer:
stuffed cremini ǀ green onion ǀ spinach ǀ gruyere ǀ red wine reduction

Soup Trio:
pea puree ǀ mint, beet ǀ fennel ǀ ginger, cantaloupe ǀ champagne

Intermezzo:
rhubarb sorbet

Entrée:
roasted pork loin ǀ honey-mustard pan sauce ǀ sweet potato puree | brussel sprouts ǀ plum chutney

Dessert:
lime curd tart ǀ meringue ǀ toasted coconut | prickly pear sorbet

April 18, 2019

French

Courtney B.

French onion soup

Beet salad
with mixed greens with a red wine vinaigrette

Green apple and champagne sorbet

Brioche

Duck Breast
served with Lorrette potatoes and haricot verts with a white balsamic reduction

Chocolate mousse
with cherry gelee, vanilla custard and chocolate chiffon cake

April 25, 2019

Samantha F.

Chilled Mango Soup

Chive and olive oil bread
with roasted garlic butter Green apple and champagne sorbet

Strawberry Sauvignon Blanc Sorbet

Veal Cordon Bleu
with Risotto alla Milanese and Asparagus with an orange Gastrique

Caramel Poached Pear

May 2, 2019

Living off the Land

Tammy W.

Tarte Champignon (Mushroom Tart)
drizzled with Red Wine Onion Gastrique

Roasted Corn and Bacon Chowder
tossed mixed greens with a raspberry vinaigrette dressing served with house-made garlic croutons

Rosemary olive oil bread
served with whipped butter

Blackberry Pinot Noir sorbet

Chili rubbed Venison medallions
served with a Caramelized Berry sauce, Risotto Croquettes with Fontina cheese

Fresh carrot torte
with a brown sugar cream cheese ice cream and a warm caramel sauce

May 9, 2019

Tour de Fromage

Annie J.

House made crackers
melted ricotta, Italian tomato sauce, and capicola

Wisconsin Cheddar and Beer soup
with traditional Italian bread sticks

Sweet red wine granite

Roasted chicken veloute
with pomme aligot, peas, fried carrot shreds

Trio of Grand Marnier, traditional, and cherry filled cannoli

May 16, 2019

Welcome to spring in Germany

Tracee T.

German potato salad croquette
with stone ground mustard dipping sauce

Celeriac (celery root) salad
with champagne vinaigrette

7 grain bread

Riesling and pear sorbet

Schweine-filet (pork loin in lemon butter sauce)
with green apple and onion spaetzl, house-made sauerkraut

Black forest cake
chocolate cake with dark chocolate mouse and a dark cherry gelee topped with cream Chantilly and dark cherry and kirsch coulis

May 23, 2019

Citrus Spring time

Brian W.

Artichoke caponata
on a toasted crostini

Spinach and iceberg salad
with red onion, dried cherries, parmesan cheese crisp

Raspberry and chambord sorbet

Grilled salmon
with a lemon dill beurre blanc sauce, mushroom and ancient grain Freekah risotto and grilled asparagus, onion dill bread

Blueberry ricotta cake
with a lemon goat cheese ice cream with a blueberry coulis

May 30, 2019

Taste of Italy

Eli H.

Fried Calamari
with Remoulade Sauce

Minestrone Soup
with Sourdough Cheese Bread

Caprese Salad
with Balsamic Reduction

Lemon sorbet

Osso Buco Milanese
with Risotto and Sweet Peas

Tiramisu