Luncheons & Dinners

1st COURSE

Mille Feuille of Lobster & Avocado

baby lobster tail topped with avocado salsa and lemon créme fraiche'

Carpaccio of Waygu Beef

Waygu beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil

Home Smoked Duck Breast

thinly sliced topped with lime and soy reduction pickled peaches

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2nd COURSE

SALAD

Maple Glazed Pear & Mixed Green Salad

Wisconsin Blue cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette

Arugula Salad

baby arugula topped with goat cheese, sugared walnuts, and dried cranberries paired with a lemon vinaigrette

DARLENE'S Waldorf

watercress, baby Arugula carrot with jicama, walnuts, apples, Caribbean jerk, lemon vinaigrette

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3rd COURSE

ENTRÉE

Free Range Berkshire Roasted Pork Chop

with Italian dried plum pudding and 12 hour reduction

Beef Shoulderloin

with stuffed new potatoes, pesto tomato, young green beans, Tomato Jam and Merlot reduction

Braised Beef Short Rib

caramelized root vegetables with a natural reduction accompanied with lemon zest potato mash and seasonal vegetables

Pan Grilled Salmon

young green beans roasted grape tomatoes and lemon cream

New Zealand Lamb Chops

sweet potato mash and grilled carrots summer Asparagus

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4th COURSE

DESSERT

Chocolate Roulade

Flourless Chocolate cake with vanilla whipped cream

Berries Cheesecake

mixed berries on cheesecake and topped with whipped cream

Chocolate Fudge Pie

The best

Creme` Brule`

Chef Bob's winning recipe

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