Luncheons & Dinners
1st COURSE
baby lobster tail topped with avocado salsa and lemon créme fraiche'
Waygu beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil
thinly sliced topped with lime and soy reduction pickled peaches
2nd COURSE
Wisconsin Blue cheese, walnut candied crisp, and glazed pear dressed in a light vinaigrette
baby arugula topped with goat cheese, sugared walnuts, and dried cranberries paired with a lemon vinaigrette
watercress, baby Arugula carrot with jicama, walnuts, apples, Caribbean jerk, lemon vinaigrette
3rd COURSE
with Italian dried plum pudding and 12 hour reduction
with stuffed new potatoes, pesto tomato, young green beans, Tomato Jam and Merlot reduction
caramelized root vegetables with a natural reduction accompanied with lemon zest potato mash and seasonal vegetables
young green beans roasted grape tomatoes and lemon cream
sweet potato mash and grilled carrots summer Asparagus
4th COURSE
Flourless Chocolate cake with vanilla whipped cream
mixed berries on cheesecake and topped with whipped cream
The best
Chef Bob's winning recipe